Grandma’s Egg-free Potato Salad


I’ve always loved a good potato salad. Growing up it was a dish I was introduced to from a friend in my early high school years. It was such a simple dish to make full of tender potatoes, fresh boiled eggs and lots of creamy mayonnaise. It was a side dish enjoyed by us all until our youngest daughter was diagnosed with an egg allergy.

A little while down the track Grandma was telling me she was making a potato salad and I expressed how much I missed it being a regular summer salad in our home. It was then I discovered Grandma’s egg free and mayonaise free potato salad that has been a hit in our home ever since. In fact that much so our son requested it for his last Birthday dinner! The secret ingredient is beans and the minute we see them come into season, this is one of the first dishes we make with them.

 

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Grandma's Egg-free Potato Salad
Grandma's Egg Free Potato Salad
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Dressing
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Dressing
Grandma's Egg Free Potato Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Combine all the ingredients for the dressing in a blender/Thermomix/Nutribullet and blend until smooth.
  2. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. (approx. 20 minutes once water is boiling) Drain and set aside to cool.
  3. Heat a frying pan over medium heat. Add a tablespoon of oil. Add bacon and spring onions and cook for 3 to 4 minutes or until golden. Set aside to cool.
  4. Bring a small saucepan of water to the boil and add beans cooking for approx 3-4 minutes. Drain and set aside to cool.
  5. Once the potato, bacon, spring onions and beans have cooled down, place in a large salad bowl and combine with dressing.
  6. Serve and enjoy!

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