This potato salad is delicious without any eggs – perfect for any barbecue, picnic or other gathering. Try it using our homemade Italian or French dressings.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 212 | 0mg | 1g | 25g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.04 | Water saved (gallons) [animal consumption only] |
 |
.09 | Manure (pounds) not deposited into the environment |
 |
.07 | Grains / feed (pounds) not consumed by animals |
 |
.23 | Methane (gallons) not created by animals |
 |
2.8 | CO2 (pounds) not released into the atmosphere |
 |
.002 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
Ingredients
- 6 potatoes (peeled, boiled, cooled and cubed)
- 1 C yellow onions (chopped)
- 1/4 C Italian dressing
- 2 garlic cloves (minced)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 celery stalks (chopped)
- 2 green onions (sliced)
- 1/3 C dill pickles (chopped)
- 4 oz black olives (sliced)
- 1 Tbsp dill weed (dried)
- 1/2 C mayonnaise (eggless)
- 1 Tbsp mustard (Dijon)
- 1/4 tsp paprika
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Peel and boil the potatoes; cool and cut into cubes.
- In a large bowl, combine the potatoes, yellow onion, dressing, garlic, salt, and pepper; cover and refrigerate for at least two hours (overnight is preferable).
- Add the remaining ingredients except for the paprika; set aside some of the sliced black olives to use as a garnish. Arrange the sliced black olives on top of the salad and sprinkle with the paprika.
Recipe Notes
Cover and refrigerate for up to one week.
© Mainly Vegan LLC