Potato Salad 2 Ways (dairy-free, egg-free)

 

 

German style Potato salad.  I like to use the small multi-color potatoes because they make the salad more interesting.  And you don’t have to peel them, just cut them into quarters and cook.  For this recipe,

  • Use a half-pound of these potatoes.
  • While they cook, dice up a couple of stalks of celery and some scallion (I use scallion instead of onion because it adds the flavor of onion but doesn’t give me the digestive issues that raw onions give me).
  • Cook 2-3 slices of bacon, chopped.
  • If you don’t have a vinaigrette already made, mix up one of your favorites or use a bottled vinaigrette.
  • Put about 1/2 cup of the vinaigrette in a medium sized bowl, add the celery and scallion along with the crumbled bacon.
  • When the potatoes are cooked. drain and put them directly into the mixture.  Adding them when they are hot helps the potatoes absorb the dressing.
  • Salt and pepper to taste.
  • You can serve this hot but I prefer to let it sit overnight and let the flavors meld. I often leave the bacon bits out until I’m ready to serve this so that they stay crispy.
  • Makes 2-3 servings.

 

Traditional Potato Salad.

One of my favorite parts of the potato salad my mother made was the hard boiled eggs.  Since I can’t eat eggs any longer, I simply

  • mix together cooked potatoes (1/2 pound of the small potatoes and perhaps, if I’m feeling like it, a diced small sweet potato),
  • diced celery and scallions, along with some crumbled bacon.  Dressing consists of:
  • 1/2 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1 tablespoon agave nectar
  • 1/2 teaspoon of my favorite herb blend (McCormicks or Mrs. Dash)
  • Salt and pepper to taste.

If you can still eat eggs, by all means add 1-2 diced hard-boiled eggs.  This makes 2-3 servings.

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