Eosinophilic Esophagitis Friendly Picnic Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tbsp kosher salt, for the cooking water
- 1 tbsp apple cider vinegar
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped
- 2 tbsp fresh dill, chopped
For the dressing
- ⅔ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 12–15 minutes. Do not overcook — they should offer slight resistance at the center.
- 2
Drain the potatoes in a colander, then transfer them to a large mixing bowl. Drizzle 1 tbsp apple cider vinegar over the hot potatoes and toss gently to coat. Spread them out slightly and let cool for 15 minutes, until no longer steaming.
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