Eosinophilic Esophagitis Friendly 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
- 3 stalks celery, thinly sliced
- ½ cup red onion, finely diced
- 3 tbsp fresh dill, chopped (optional)
For the dressing
- 1 tbsp apple cider vinegar
- ⅔ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
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 for 12–15 minutes, until the potatoes are just tender when pierced with a fork but not falling apart.
- 2
Drain the potatoes through a colander and spread them out in a single layer on a sheet pan or return them to the empty pot. Drizzle the apple cider vinegar over the hot potatoes and toss gently to coat, then let them cool for 15 minutes.
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