Patricia Johns

Potato salad is another dish that everyone makes to their own taste. And I wouldn’t DARE tell you how to make yours, but I will happily tell you how I make mine.

Now, we are an allergy family, so things that are cheap and easy to get for everyone else, aren’t so cheap or easy for us. For example: mayo! Don’t get me started on the price of gluten-free, dairy-free, soy-free mayonnaise.

So I’m going to show you how I adapt and make a really tasty potato salad.

Ingredients:

Potatoes, cubed, boiled and chilled

Boiled eggs–4-6

1 small onion, minced

Half a jar of pickles–chopped small (I make my own, but that recipe is for another day)

Half a pepper–chopped small

2 stalks of celery–chopped

Mayo–1.5 cups

Salt–to taste

Lemon juice–2-3 tablespoons (wait until the end and drizzle it on top)

Directions:

Mix it all together! Then drizzle the lemon juice on top and give it a quick stir.

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BUT, let me tell you a trick if you can’t get mayo (for us, it’s $9 for a small jar! Ack!), or don’t like all that extra fat. If you mix half a cup of olive oil and about 1/3 of a cup of lemon juice together and pour that over your mixture, it gives you a delicious zingy flavour!

In fact, you’ll notice that I add 2-3 tablespoons of lemon juice to my potato salad, even if I have the mayo on hand, just for that extra zing.

What do you add to your potato salad that I just have to try? I’d love to hear it!

I hope you’re all enjoying your summer. Maybe while you’re here, you’ll check out my books. 🙂 You never know, you might find your next read!

Happy reading!

❤