Creamy Potato Salad (Dairy Free!)
The Creamy Potato Salad is the perfect addition to any summer picnic! It is one of my favorite recipes to create as it adds the perfect flavor combination and crunch to any meal.
Servings: 6 servings
Ingredients
Instructions
- Wash and chop potatoes. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10-15 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
- Meanwhile, place eggs in a pot, immersing in water. Place on high heat and boil for 12-15 minutes. Immediately strain the water from the eggs and run cold water over them. Let them cool off for a few minutes then peel the shell from the egg and roughly chop the hard boiled eggs, adding them to the large bowl.
- While the potatoes and eggs are cooking, mince the red onion, and chop the cilantro and dill pickle.
- Next, make the dressing. In a medium bowl, whisk together the extra virgin olive oil, brown mustard, vinegar, garlic, and black pepper.
- Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
- Fold in the red onion, cilantro, and dill pickles. Cover and chill for at least 30 minutes. Enjoy!