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Potato Salad

Potato Salad

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.

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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
Course Salads
Cuisine American
Diet Vegan
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
Course Salads
Cuisine American
Diet Vegan
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
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
Instructions
  1. Peel and boil the potatoes; cool and cut into cubes.
    Peel and boil the potatoes; cool and cut into cubes.
  2. 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).
    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).
  3. 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.
    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.

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