Ingredients for Mayo Free Potato Salad
- Red Potatoes
- 1/2 medium red onion
- Hard Boiled Eggs
- Extra Virgin Olive Oil
- White Vinegar
- Parsley
- Oregano
- Thyme
- Minced Garlic Cloves
- Salt & Pepper
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How to Make Mayo Free Potato Salad
- Wash and quarter 2 lbs Yukon Gold potatoes. Place in a large pot and cover with cold water. Bring to a boil over high heat.
- Once boiling, gently add 6 large eggs to the pot. Reduce heat to medium-low and simmer for 10-12 minutes, or until eggs are hard-boiled.
- Carefully remove eggs from the pot using a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking process. Set aside to cool completely.
- Continue to cook the potatoes until easily pierced with a fork (about 15-20 minutes more, depending on size).
- While potatoes are cooling, finely dice 1/2 medium red onion.
- Once the eggs are cool enough to handle, peel and dice them into small pieces.
- Drain the potatoes and roughly dice them into large chunks (approximately 1 inch).
- While the potatoes are still warm, gently combine them with the diced eggs and red onion in a large bowl.
- Add 1/4 cup finely chopped fresh dill, 2 tablespoons of yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. (Adjust seasonings to your taste!)
- Gently toss to combine. Taste and adjust seasonings as needed.
- Serve warm or chill for later. The flavors will meld beautifully if refrigerated for at least 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
12g
Carbs
9g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Salads Side Dishes Eggs Dairy Potatoes Vegetables American European Picnic Summer Eggs Stove Top Dietary Low Sodium Gluten Free Seasonal Northeastern United States Free Of Something Low In Something Onions To Go Equipment
