No Mayo Potato Salad-
Summer time means barbecues, picnic and lots of potato salads. With my restricted diet it really limits anything made with mayonnaise ( I miss mayo). I created this migraine safe recipe for no mayo potato salad. It went over well at home, I hope you will enjoy it too. If you are not on a restricted diet please see *Katies Tid Bits below. Please note that this recipe requires some prep before and some refrigeration time. Please know your migraine triggers /allergies before making any of my recipes.
What You Need
1 Lb. New potatoes (chopped into bite size pieces, skin on or off your preference)
3 Eggs (hard boiled and chopped)
4 Stalks celery (chopped)
1 tsp. distilled white vinegar
1 rounded tsp. mustard powder (dry)*
Salt and pepper
1Tbsp. fresh chives chopped
1 1/2 Tbsp. canola oil*
Large mixing bowl
Before You Start-Hard boil the eggs, remove shells and let cool in the fridge. Fill pasta pot ½ full of water and bring to a boil. In a small bowl combine mustard powder, 1 tsp of water and vinegar, whisk together and set aside.
Lets Make It! Add a pinch of salt to the boiling water and carefully add prepared potatoes. Let cook for 15-20 minutes (or until potatoes are tender when pierced with a fork). Pour cooked potatoes into a colander and rinse with cold water. Drain well. In a large bowl, add potatoes, mustard mixture, chives, celery, canola oil, salt and pepper and mix well to combine. Cover and refrigerate for at least one hour.
Katies Tid Bits* If you are not on a migraine safe diet substitute dry mustard mixture for Dijon mustard, Add ¼ cup chopped Bermuda onions (optional) and use olive oil instead of canola oil.
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Will you give my No Mayo Potato Salad a try?
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