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.