Organic Dairy Free Potato Salad
Organic Dairy Free Potato Salad

How To Make The VERY Best Potato Salad Recipe. The base is my grandma’s recipe and I use organic vegetables and vegan mayo- and it’s hands down the best potato salad- ever. We have our very first urban homestead herb garden this year, so the parsley is fresh from the garden! This is a perfect side dish for every summer outdoor barbecue or gathering, and now that we are vaccinated we can finally have dear friends and family over. We tried the vegetarian Beyond Burgers on the grill and they cooked up really well, add a fresh salad and some light, cool rosé wine and you have a perfect event- enjoy!

Ingredients:

3 pounds Organic Yukon Gold or Organic Russet Potatoes peeled and chopped to 3/4″ squares
1.5 cups Veganaise or Hellman’s Vegan Dressing
8 small sweet pickles chopped or 2T sweet pickle relish
2 tablespoons organic yellow mustard
5 celery stalks washed and diced
8 hard boiled eggs peeled
1/2 organic white onion diced
2 T fresh chopped parsley for garnish
1/2 teaspoon paprika
Salt and pepper to taste

Instructions:

  1. Cut the potatoes into squares and place them in a large stockpot, add 1 tablespoon salt and cook the potatoes for 15 minutes, until fork tender. Do not overcook.
  2. Meanwhile, in a medium bowl chop the eggs until fine with a hand pasty blender or two knives crossed. Add the veganaise, pickles, celery, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  3. Once the potatoes are tender, drain and let cool.
  4. When cool, stir in the egg and veganaise mixture. Taste, then salt and pepper as needed. Garnish with parsley and paprika.
  5. Cover the potato salad and refrigerate. Serve Cold.

Dairy Free Potato Salad

Dairy Free Potato Salad

Organic Dairy Free Potato Salad

How To Make The VERY Best Potato Salad Recipe. The base is my grandma's recipe and I use organic vegetables and vegan mayo- and it's hands down the best potato salad ever. We have our very first urban homestead herb garden this year, so the parsley is fresh from the garden!

Ingredients
  

  • 3 pounds Organic Yukon Gold or Organic Russet Potatoes peeled and chopped to 3/4" squares
  • 1.5 cups Veganaise or Helleman's Vegan Dressing
  • 8 small sweet pickles chopped or 2T sweet pickle relish
  • 2 tablespoons organic yellow mustard
  • 5 celery stalks washed and diced
  • 8 hard boiled eggs peeled
  • 1/2 organic white onion diced
  • 2 T fresh chopped parsley for garnish
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Instructions
 

  • Meanwhile, in a medium bowl chop the eggs until fine with a hand pasty blender or two knives crossed. Add the veganaise, pickles, celery, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  • Once the potatoes are tender, drain and let cool.
  • When cool, stir in the egg and veganaise mixture. Taste, then salt and pepper as needed. Garnish with parsley and paprika.
  • Cover the potato salad and refrigerate. Serve Cold.
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