It’s picnic time!
I just LOVE potato salad! This is my take on the potato salad I grew up on. Unfortunately Miracle Whip based potato salads or ones that use store bought mayo will be full of toxic rancid PUFA oils and other preservatives you just don’t want to put in your body. It is so great to still be able to enjoy the same side dish that I just love – and know the ingredients are safe for my family.
a simple real food recipe :: potato salad :: egg free or dairy free options
Author:
Ingredients
- 3 lbs organic small red or yellow potatoes, whole
- ½ cup whole sour cream (If you are dairy free, try using my homemade mayo instead!)
- 2 TB organic Dijon mustard (Watch those ingredients!)
- 1 TB good olive oil
- 1 ½ TB fresh squeezed lemon juice
- 1 ½ TB raw honey (Could do sucanat or pure cane sugar. Could add more if you want it sweeter.)
- ½ tsp paprika
- 1/8 tsp cayenne pepper (Could add more if you want more heat)
- 1 tsp sea salt
- ¼ tsp pepper
- 1/3 cup chopped pickles (we like the Bubbies brand since they are naturally fermented giving them great probiotics goodness! You could use a relish too – just watch the ingredients – there aren’t any in our local stores that are organic and have safe ingredients.)
- ½ cup chopped green onions (about 3 stalks)
Instructions
- Put the whole potatoes in a large pot along with water to cover potatoes and 2 TB sea salt and bring to a boil.
- Reduce to a simmer for 10 minutes (until they are just barely fork tender), and drain.
- Cover the potatoes in the colander with a kitchen towel in the sink and let them “steam” for about 15 minutes.
- Dump the potatoes out on your cutting board to cool a few minutes before cutting while you fix the dressing.
- Whisk the sour cream, mustard, oil, lemon, honey, and seasonings in a small bowl.
- Once the potatoes have cooled enough to handle, chop them into pieces to your liking – halved, quartered, or smaller and put them into your serving bowl.
- Pour the dressing over the potatoes and combine.
- Fold in the pickles and green onions.
- Let the salad refrigerate for the flavors to come together for a few hours before serving.
Kitchen Tips:
- This makes enough for a small to medium family gathering – double up for a crowd. Or if you are making it for just your family, either enjoy the leftovers all week or half the recipe!
- This is a great make ahead side dish for a busy week – especially if it is going to be hot and you know you aren’t going to want to be cooking 😉
- I LOVE hard boiled eggs in my potato salad – I have my youngest off eggs right now though, so I opt for this egg free dressing and no hard boiled eggs in the salad, but you could definitely add them in, or serve them crumbled up on a little dish on the side of the salad for anyone to add in that wants to. If you are picnicking it is a good idea to keep common allergens like eggs separate anyway so people can still eat that may not be able to have eggs.
- You can see the consistency of this salad from the pictures – if you are used to a “runnier” or “wetter” potato salad add more of the sour cream or homemade mayo, or even some whole milk or cream.
- Play around with the seasonings and veggie add-ins to your liking! A lot of potato salads have celery – I don’t care for it but add it in if you wish! Some don’t use the cayenne but we love the heat so we use it! I have added tomatoes and love that add-in too!
- I opt for not skinning my potatoes because I like the color and vitamin content – feel free to skin your potatoes if you wish!
YOUR TURN!
What is your favorite picnic dish? Let me know how the family likes the potato salad!
This post was shared at Real Food Forager’s Fat Tuesday!
i have been looking for a good recipe…I will have to try this!! YUM