Egg Free Simple and Delicious Potato Salad
  • 15 pound bag russet potatoes
  • 1cup egg free mayo
  • 1cup celery, diced
  • 1tsp. onion powder
  • 1tsp. garlic powder
  • 1tsp. sea salt
  • 1/2 tsp. fresh ground black pepper
  • 1tsp. paprika
  1. Wash the potatoes, but leave the skin on for more flavor. Cut into 1″ pieces and place in a large pot of water. Bring the water to a boil and cook the potatoes until fork tender, about 10-15 minutes.
  2. Drain the water from the potatoes and place in a bowl. Using a fork or potato masher, mash about 1/4 – 1/2 of that potatoes and leave the others in whole pieces. This adds great texture to the potato salad. Refrigerate for at least one hour so the potatoes cool down.
  3. Once the potatoes are cooled, add the mayo, celery, onion powder, garlic powder, salt and pepper. Mix until well combined. Sprinkle the paprika over the top. It’s important to wait until the potatoes are completely cooled before doing this step so that mayo adheres properly to the potatoes.
  4. Serve cold and enjoy!
Recipe Notes

**I use Hampton Creek’s Just Mayo brand that can be found in most grocery stores or on Amazon by clicking here.

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