Nana's Potato Salad

Nana's Potato Salad

Yield: 8 Servings | Prep Time: 15 mins

Cook Time: 30 mins | Total Time: 45 mins

Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a vegan and low FODMAP variation.

If you like this recipe but don’t have allergies, you can swap all gluten free and dairy free ingredients for non-allergen items.

One Dish, 4 Allergy-Friendly Ways

GLUTEN FREE - DAIRY FREE RECIPE

Potato Salad Ingredients:

• 8 large russet potatoes
• 6 eggs
• 1/2 cup diced pickles

Dressing Ingredients:

• 1 cup mayo
• yellow mustard
  • squeeze the bottle over the bowl, making a z from side to side. I don't know how this works perfectly every time but it does... no matter the size of the bowl.
• 2 tbsp pickle juice
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
  

GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE

Potato Salad Ingredients:

• 8 large russet potatoes
• 6 eggs - max 2 eggs per serving for low FODMAP
• 1/2 cup diced pickles

Dressing Ingredients:

• 1 cup mayo
• yellow mustard
  • squeeze the bottle over the bowl, making a "Z" from side to side. I don't know how this works perfectly every time but it does... no matter the size of the bowl.
• 2 tbsp pickle juice
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper

GLUTEN FREE - DAIRY FREE - VEGAN RECIPE

Potato Salad Ingredients:

• 8 large russet potatoes
• 6 eggs
• 1/2 cup diced pickles

Dressing Ingredients:

• 1 cup vegan mayo
• yellow mustard
  • squeeze the bottle over the bowl, making a "Z" from side to side. I don't know how this works perfectly every time but it does... no matter the size of the bowl.
• 2 tbsp pickle juice
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper

GLUTEN FREE - DAIRY FREE - LOW FODMAP - VEGAN RECIPE

Potato Salad Ingredients:

• 8 large russet potatoes
• 6 eggs - max 2 eggs for serving for low FODMAP
• 1/2 cup diced pickles

Dressing Ingredients:

• 1 cup vegan mayo
• yellow mustard
  • squeeze the bottle over the bowl, making a "Z" from side to side. I don't know how this works perfectly every time but it does... no matter the size of the bowl.
• 2 tbsp pickle juice
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper

INSTRUCTIONS:

Potato Salad Instructions:

• Boil a small pot of water. Once boiled, gently add the eggs and cook for 9 minutes. Once cooked, add to a bowl with ice water and let cool.
• While the eggs are cooking, peel the potatoes and cut into chunks. Add to a pot of cold water and bring to a boil, cooking for 15 - 20 minutes. Test potatoes are fork tender before draining and adding to a mixing bowl. 
  
• Dice pickles and add to the bowl of potatoes, and place in the fridge to cool. 
  • I love mayo, but cannot stand the smell of it warm. So instead of adding the dressing and letting it cool (which you can totally do), I only add the pickles.
• Once the eggs have cooled, peel and cut into chunks. Add to the bowl of potatoes and put back in the fridge to cool if needed.
• Once the potatoes have cooled, add the dressing ingredients to the bowl. Mix gently by lifting instead of mixing until well combined. 
• At this point, I don't recommend adding anything. I would put it in the fridge to chill out for a bit and then taste and adjust as needed. Depending on your personal preference, you may want more salt, pickle juice, or mayo. 
  
• Enjoy!

We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.