Dairy-free Potato Salad
A dairy free potato salad that is a hit at any BBQ
Ingredients
- 5 Red potatoes cut into 1 inch cubes
- ¼ cup Coconut Garlic Mayo you can also use your favorite avocado mayo
- 2 tablespoon Olive oil
- 2 tablespoon Red wine vinegar
- 1 tablespoon Yellow Mustard
- 1 tablespoon Dill
- 1 teaspoon Garlic powder
- ¼ teaspoon Red pepper flakes
- 2 tablespoon Dill pickles finely chopped
- 2 tablespoon Red Onion finely chopped
- Salt and pepper to taste
Instructions
- Boil a medium pot of water and add potatoes. Cook until fork tender (about 20 minutes).
- While potatoes are boiling combine the rest of the ingredients together in bowl. Whisk until combined.
- When potatoes are finished, drain water and add potatoes to your dressing and let rest and cool.
- Serve when ready or cover and place in fridge to enjoy cold.
Notes
- If you can find dill relish, that will save you some chopping of the pickles.
- If red wine vinegar is a bit too intense for you, use any vinegars you like! Apple cider vinegar and champagne vinegar would be great substitutes.
- I like Yukon red best with this recipe, but you can use any potato you like.
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
