Potato Salad with Dill Pickles - Dairy-free and GF
This dairy free potato salad with dill pickles is made with a creamy cashew potato salad dressing that complements the potato salad ingredients. It is gluten-free, dairy free and so yummy!
Equipment
- 2 pots
- 1 medium mixing bowl
- 1 immersion blender
- 1 chopping board & knife
Ingredients
- 1 kg Yukon gold potatoes
- 8 boiled eggs
- 1 cup green onion
- 5 large dill pickles
- 4 large celery stalks
- Dairy Free Potato Salad Dressing
- 1 cup raw cashews
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 2 tsp regular mustard
- 2 tsp dried dill
- ½ cup water
Instructions
- Place potatoes in a pot of boiling water. Boil for 20 minutes, strain then set aside to cool.
- Place 8 eggs in another pot of boiling water. Boil for ten minutes then strain and cool under cold water.
- Peel and chop the cooled eggs and place in a mixing bowl with chopped potatoes, celery, green onion and dill pickles.
- Make the dairy free potato salad dressing by placing all ingredients for the dressing in an immersion blender. Blend into a smooth dressing. Pour the dressing ober the potato salad and combine well.
Notes
Season the potato salad with the dairy-free potato salad dressing with fresh cracked pepper and salad to taste. Enjoy!