Now that summer is officially here, we are having lots of cookouts! Are you? Summertime is great for gatherings of family and friends alike, and what better way than around the grill! What are your cookout essentials? When I think of cookouts I think of burgers, brats, hot dogs, watermelon, baked beans, veggies and POTATO SALAD!
If you have an egg allergy, potato salad is hard to come by. Actually, I have yet to find any store-bought egg-free potato salad. Have you? Most potato salads contain hard boiled eggs and ALL contain mayonnaise (which contains egg). So, potato salad is a struggle. But I LOVE potato salad. I know, it’s not the healthiest thing in the world, but it sure is tasty and a cookout just isn’t the same without it! Well, have no fear, Lauren is here! LOL! (or maybe you should fear…HA!)
Today I’m sharing our egg-free potato salad! It’s also nut-free, gluten-free and soy-free. How you ask? It wouldn’t be possible without Hampton Creek’s Just Mayo. It’s our go-to egg-free mayonnaise. This recipe is DELISH and no one knows it’s missing the eggs (unless that’s their favorite part of potato salad). Plus, it tastes even better on the second day, so make a big batch and enjoy!
- 3 lbs russet potatoes, peeled, rinsed and diced into 1-inch chunks
- 1 TBS salt
- ¾ cup finely chopped green onion
- 1 cup diced celery
- ⅔ cup diced baby dill pickles
- Place potatoes in a large pot. Cover with water (about 1-inch above the potatoes), season with 1 TBS of salt. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are just fork-tender all the way through. About 10-15 minutes (don't over cook). Drain potatoes, transfer to a bowl, cover bowl with plastic (leave a little opening on the edge for heat to escape), and chill for 30-minutes.
- In a medium mixing bowl, whisk together the mayo, sour cream, apple cider vinegar, mustard, dill, black pepper, salt, and milk.
- Remove potatoes from fridge and add green onion, celery, dill pickles and dressing. Toss everything to coat. Add more milk as desired (1 TBS at a time). Chill 1 hour. Serve cold and sprinkle with parsley and paprika.
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.
Known Allergy Information (containing the major 8): Dairy
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are egg, tree nut, fish, and sesame).**
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