Eosinophilic Esophagitis Friendly Vegan Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch chunks
- 1 tbsp kosher salt, for the cooking water
- 1 tbsp apple cider vinegar
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- 3 tbsp fresh dill, chopped
For the dressing
- ¾ 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 potato chunks in a large pot and cover with cold water by 1 inch. Add the 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, 12–15 minutes. Drain through a colander.
- 2
Transfer the drained potatoes to a large mixing bowl and drizzle with 1 tbsp apple cider vinegar. Toss gently and let cool until no longer steaming, about 15 minutes.
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