Gluten/Dairy Free Potato Salad

Since it is the 4th of July and people love potato salad for the 4th I decided to make this salad healthier and allergy free. This one come with flavor and color. Happy 4th of July fitness friends! Makes 8 servings.


2 pounds potatoes, boiled or baked, cut into cubes (I left the peel on mine)
1/3 cup diced red onion
1/3 cup diced celery, about two large stalks
2/3 cup dairy free mayo
1 T. fresh squeezed lemon juice
1 T. dijon mustard
Fresh ground black pepper to taste
Optional--1 hard boiled egg and 3 egg whites, diced


Boil or bake two pounds of potatoes. I used two colors of baby potatoes in the batch shown in the photos, red and yellow. I leave the peels on, but you could peel the potatoes if you prefer.
In large bowl, add the cubed potatoes, celery and onion.
On top of that, add the lemon, mustard, and pepper. Do not include the hard boiled eggs.
Mix well. If you are adding the eggs, add them now. Stir just to combine, otherwise the eggs end up completely blended in.
Keep refrigerated until serving.

Nutritional Information

Calories: 110
Protein: 4.1 grams
Fats: 1.5 grams
Carbs: 18.6 grams
Sugar: 1.7 grams

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