Potato salad is my absolute favorite side dish. My grandma makes, by far, the best in the whole entire world. No, I’m not biased. That is a fact.
Kidding. I’m totally biased.
Ever since going completely gluten free and dairy free my Grandma makes a special side for me where she omits the milk and adjusts the recipe so it is dairy free for me!
I love the recipe in its full glory on occasion, but this recipe is lightened up. I prefer to keep recipes on hand where I can indulge in more than 1/4 cup serving at a time, and not feel guilty. Potato salad is delicious but DANG… it is high in calories.
This recipe can also, very easily, be made vegan! So simple.
This side dish is perfect for a BBQ or family get together because you can prep in advance, and it’s even better day two. If we are having friends or family over, I’ll make the potatoes the morning before and have fried potatoes for breakfast. Then, with the peeled, leftover potatoes, make this potato salad. It sounds like a lot of prep, but it really isn’t. It’s all about having a general idea of what meals you want to make, then working your other meals around that.
Give the recipe a try, let me know what you think and any adjustments you make! I love seeing twists on my recipes!
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