This egg and dairy free potato salad is also free of soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish and is a perfect side dish for your next picnic!
Servings: 8(½ cup) servings
Author: Kristi Winkels
2poundsrusset potatoesabout 4 large
3ribs celeryfinely chopped
1cupegg free mayonnaise
2tablespoonssweet pickle relish
Salt to taste
Bring a large pot of water to boil. Add salt and potatoes and cook over medium low heat until tender but firm, about 15 minutes. Drain water, allow potatoes to cool. Remove the peelings, if desired, and chop into pieces (about 1 inch square). Place potatoes, celery and onion in a large bowl and combine.
In a medium bowl, combine the "safe" mayonnaise, relish, sugar, mustard, vinegar, pepper, celery seed and salt. Add the dressing mixture to the potatoes, onion and celery and mix until they are coated with dressing. Refrigerate for two hours before serving (overnight would be even better) Before serving, sprinkle the top with paprika if desired.
Nutrition Facts: Serving size: ½ cup calories: 240, total fat: 20 grams, saturated fat: 3 g, cholesterol: 0 mg, sodium: 595 mg, potassium: 452 total carbs: 17, fiber: 1 g, sugar: 3 g, protein: 2 g
Egg and Dairy Free Potato Salad https://www.eatingwithfoodallergies.com/egganddairyfreepotatosalad/ Get more allergy friendly recipes at EatingWithFoodAllergies.com