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A bowl of potato salad topped with sliced hard-boiled eggs and sprinkled with paprika, placed on a table next to a striped napkin and a black spoon.
Penny Kovacs

Dairy Free Potato Salad

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This Potato Salad was my Mom's recipe and quite frankly the only potato salad I would eat growing up and even as an adult. It's a classic potato salad with creamy potatoes and eggs and the most requested dish for all of our get togethers! I just knew I could not live without it when I started eating whole foods so I recreated Mom's recipe and everyone loves it as much as her original recipe and I know you will too! It's also dairy free and Whole30.
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Servings: 10 people
Course: BBQ sides, Brunch, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 lb Russet Potatoes boiled, peeled and cubed
  • 8 Eggs hard boiled and sliced reserve one for garnish
  • 3 pieces Celery diced
  • 1/2 cup Vidalia Onion diced
  • 3/4 cup Avocado Oil Mayonnaise
  • 1 tsp Salt
  • 1/2 tsp Paprika for garnish

Method
 

  1. In a large bowl combine celery, onion, mayonnaise, salt and pepper, stirring to combine
  2. Now add potatoes and 7 eggs, using a rubber spatula to gently stir
  3. Garnish with remaining egg slices and sprinkle paprika
  4. Enjoy!

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