Potato Salad (Fish, Nut, Wheat and Milk-Free, Can Be Egg-Free and Soy-Free)

I don't know about you, but I love BBQ's and picnics in the summer and early fall.  One of my favorite foods to have for those is potato salad, and homemade is the best way to go.  It really is so simple, and tastes so much better.  Once you make your own and see how delicious and easy it is, you'll never buy store-bought again!

This recipe is one I got from my Betty Crocker cookbook and modified.  It is fish, nut, wheat and milk-free (if all your ingredients are), and can be egg and soy-free (see variations).  It is tangy and creamy with just a bit of crunch from the celery.  It is a huge hit with family and friends among those that like potato salad.  I hope you give it a try!

Potato Salad

1 1/2 to 2 lbs. (6 to 9 Cups) potatoes, diced into bite-sized pieces

(If you use red or yellow potatoes, you don't have to peel them.  If you use russets, you will want to peel them.  I normally use red potatoes.)

1 1/2 Cups gluten-free mayo or Miracle Whip

1 Tablespoon gluten-free vinegar (white or apple cider)

1 Tablespoon gluten-free prepared yellow mustard

1 teaspoon onion salt

(I recommend McCormick's)

1 teaspoon salt (optional)

1/4 teaspoon ground black pepper

2 to 3 stalks (1/2 to 1 Cup) celery, chopped into bite-sized pieces

4 to 6 hard boiled eggs, peeled and chopped into bite-sized pieces

paprika (optional)

1. In a large pot, cover the diced potatoes with enough water to cover them. (Note: The amount of potatoes you use is purely preference.  I always use the larger amount.)
     
2. Boil the potatoes until tender; drain them.  (Note: The potatoes will take 15 to 20 minutes from the time you turn the burner on - NOT from when the water starts to boil - to cook.  You don't want them as tender as you would for mashed potatoes or they will go to mush when you mix them with your other ingredients.  I cook them until they are just fork tender, but still have a little bite left to them.)
    
3. While you are waiting for your potatoes to boil, mix the mayo/Miracle Whip, vinegar, mustard, onion salt, regular salt (if using), and pepper in a large bowl.  (Note: Using mayo vs. Miracle Whip is completely based on dietary need and taste preference.  You do not have to add the regular salt, but I found that the potato salad is more bland without it.  You can also add more onion salt vs. regular salt if you want more onion flavor and saltiness.  You can even reduce the amount of salt if you think it's too much.  You can always add more, but you can't take it out once it is added!)
     
4. Once the potatoes are done and drained well, add them to the bowl with the mayo/Miracle Whip mixture along with the diced celery and toss well with a wooden spoon.  (Note: The amount of celery is based on preference, and you can add a little more than a Cup or a little less than 1/2 Cup if you desire, as well.  And, yes, you want to mix the potatoes in while they are still hot.  The flavor of the potato salad turns out much better this way.)
     
5. Add in the chopped eggs (amount based on preference), and mix well.  (Note: You can combine this step with step 4, but the eggs mix a little easier if mixed in separately.)
     
6. Sprinkle the top of the salad with paprika, if desired.
     
7. Cover and chill your potato salad for at least 4 hours before serving.  (Note: For best/optimum flavor, let the potato salad chill overnight.)
     
8. Store leftovers in the fridge.

Makes a minimum of ten 3/4-Cup servings.

Variations (Please keep your individual allergen needs in mind when using substitutions!):

• Egg-Free: Leave out the eggs and use a vegan mayo (such as one of Earth Balance's or make your own) in place of the mayo/Miracle Whip.
    
• Soy-Free: Use a soy-free mayo (such as Primal Kitchen's or one of Earth Balance's or make your own), vinegar and mustard.
    
• Less/More Mustard: If you aren't a fan of mustard flavor, you can reduce the amount or leave it out.  I'd try without it, try it, and then add about a teaspoon at a time until you get the flavor you want.  If you want more mustard flavor, add a teaspoon more at a time until you get your desired flavor.
    
• Less Egg: As mentioned above, you can leave the eggs out entirely or add less.
    
• Raw Onion vs. Onion Salt: If you like raw onion, you can replace the onion salt with 1 medium onion, chopped into bite-sized pieces (1/4 to 1/2 Cup - amount based on taste preference).  I would go with a white onion, but you could use scallions, shallots, red onion, leaks or any other type of onion you preferred.  You will want to add the regular salt if you use onion vs. onion salt, and you may find that you have to increase the salt to 2 teaspoons or a little more.  You can also use onion salt and onion if you want a lot of onion flavor.
    
• Adding Pickles: If you like pickles or relish in you potato salad, you can add 1/3 to 1/2 Cup diced pickles (bread and butter or dill) or sweet relish into your potato salad (add it in step 3).

This picture's a taste of pure summer deliciousness right there!

YUMM-O!  Enjoy!