If you’ve never made potato salad before, let me assure you: it’s easy to make. The process is mashed potatoes meets pasta salad. This vegan, egg free potato salad recipe is not only delicious, but allium free as well. Plus! You could totally take this on a picnic or to a backyard BBQ. We’ve used some creative ingredients to add additional flavour, texture, and colour. Let’s get cooking!
Allergy Status (Includes a Few Ingredients Commonly Found in Mayo)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Celery, Cinnamon, Citrus, Garlic, Legume, Lupin, Mushroom, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
**The allergy status accounts for the mustard and oil found in mayo. You’ll need to choose the best option from there. For some, it will need to be homemade. If you can’t have any type of mayo, try this potato chowder instead.
Less common allergens found in many egg free mayos: mustard, corn, cane sugar, legumes.
