Creamy Potato Salad
Yield 6-8 Servings
Free of: gluten and top 8 allergens.
Creamy and delicious, it's one of the best-tasting potato salads!
Ingredients
2-1/2 pounds russet potatoes
1 cup allergy-friendly mayonnaise, such as Follow Your Heart Soy-Free Vegenaise
2 tbsp light brown sugar
2 tsp Dash Table Blend (or Bragg Organic Seasoning)
1/4 cup diced yellow onion (see recipe notes)
1/4 cup diced red bell pepper
1/4 cup diced dill or sweet pickles (or pickle relish)
Chives, chopped for optional garnish
Instructions
- Wash, peel and trim the potatoes. Cut into 1-inch cubes (this will be approximately 6 cups) and place in a large saucepan. Add enough cold water to cover the potatoes by several inches. Bring to a boil over high heat. Reduce heat to medium and simmer for 6-8 minutes, or until fork tender.
- Drain potatoes in a colander. Spread out onto a baking sheet to allow the steam to escape.
- In a small bowl, mix mayonnaise with brown sugar and Dash. Let mixture sit, whisking occasionally, to allow the sugar to dissolve and seasonings to meld.
- Place the cooled potatoes in a large bowl. Gently mash half of the potatoes, leaving half intact with chunks.
- To the potatoes, add onion, red bell pepper, diced pickles or pickle relish, and the mayonnaise mixture. Gently stir to combine. This makes approximately 5 cups.
- Refrigerate until you are ready to enjoy!
Notes
- Soaking chopped onions in ice water for at least 15 minutes mellows their flavor. The cold water keeps the onions super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.
Courses Soups & Salads
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/creamy-potato-salad/