Soy-Free Classic Red Potato Salad
Creamy, tangy, and bursting with fresh flavors, this Soy-Free Classic Red Potato Salad is a must-have side dish for picnics, potlucks, or casual weeknight dinners. Made with tender red potatoes, crunchy celery, and a zesty soy-free mayonnaise dressing infused with Dijon mustard and apple cider vinegar, this recipe offers a delicious twist on the traditional potato salad without compromising dietary needs. The addition of hard-boiled eggs, red onions, and fresh dill amplifies both texture and flavor, while green onions provide a vibrant finishing touch. Quick to prepare and perfectly chilled, this crowd-pleasing dish is seasoned to perfection and guaranteed to become your go-to soy-free potato salad recipe.
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Recipe Information
Ingredients
- 2 pounds Red potatoes
- 1 cup Mayonnaise (soy-free)
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery stalks, diced
- 0.5 cup Red onion, diced
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Hard-boiled eggs, chopped
- 2 stalks Green onions, sliced
Instructions
Wash and quarter the red potatoes. Place them in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes in a colander and let them cool to room temperature.
In a large mixing bowl, combine the soy-free mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
Add the cooled potatoes to the bowl along with the diced celery, red onion, hard-boiled eggs, chopped dill, and sliced green onions.
Gently fold the ingredients together with a spatula until all the potatoes are coated with the dressing and the ingredients are evenly distributed.
Taste the salad and adjust the seasoning with additional salt and pepper if desired.
Cover the bowl with plastic wrap and chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve the potato salad cold, garnished with extra dill or chopped green onions if desired.
Nutrition Facts
Calories |
2523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 20.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4389 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
