My family is from the South so potato salad is of course an extremely important dish at our family gatherings. I have only attempted to make potato salad once before and it did not turn out so well. This was many years ago when I first started cooking and I overcooked the eggs. Trying to peel overcooked eggs is miserable and it is often very hard to take off every piece of the shell. I missed quite a bit of egg shell and it ended up in my potato salad. Crunchy potato salad it gross and really embarrassing. I was so disappointed that I never made it again and just left that dish to some of my more experienced family members.
Since I hosted a family barbecue this past 4th of July weekend and it has been over 6 years since the potato salad incident I felt that the time was right for me to try making potato salad again, yeast free of course. It is yeast free mayonnaise that made this potato salad possible. I did overcook the eggs again but I took the time to make sure that there was no egg shell left on the eggs. The potato salad came out great, I conquered my fear of making it and it contains all candida diet friendly ingredients. This yeast free potato salad should of course be enjoyed in moderation as potatoes are high in carbohydrates which feed candida.
Yeast Free Potato Salad Ingredients (Makes 4 servings)
2.5 pounds potatoes, cooked until just tender, cooled and cubed
5 hard boiled eggs cooled, peeled and coarsely chopped
1/2 bunch scallions
1/2 cup yeast free mayonnaise
1/4 tsp dried mustard
Sea salt and ground black pepper to taste
Yeast Free Potato Salad Directions
In large bowl combine potatoes, eggs, scallions
Stir in mayonnaise, mustard and sea salt and pepper to taste
Recipe inspired by Picnic Potato Salad Recipe by Diana Rattray from About.com:Southern Food.
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