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### How to Make a Delicious Egg-Free Potato Salad
If you’re convinced that skipping eggs is the way to go, here’s a quick recipe to make a tasty **egg-free potato salad**:
#### Ingredients:
– 4 medium-sized potatoes (peeled and cubed)
– 1/2 cup vegan mayo (or regular mayo, if preferred)
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1/2 cup diced celery
– 1/2 cup diced red onion
– 1/4 cup chopped fresh parsley or dill
– Optional: diced pickles or relish, fresh cucumber, or capers
#### Directions:
1. **Cook the Potatoes**: Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. **Make the Dressing**: In a bowl, whisk together the vegan mayo, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
3. **Combine**: Once the potatoes have cooled, gently toss them with the dressing. Add in the celery, onion, and herbs. Stir until everything is well-coated.
4. **Chill and Serve**: Refrigerate the potato salad for at least 1 hour to let the flavors meld together. Serve chilled and enjoy!
### Conclusion
Eggs have long been a staple ingredient in traditional potato salad, but skipping them can offer a wealth of benefits. Whether you’re looking for a healthier, lighter version, accommodating dietary restrictions, or simply seeking a more creative take on this classic dish, leaving eggs out of your potato salad opens up a world of possibilities. By making small adjustments, you can create a potato salad that’s not only delicious but also inclusive and versatile.
So next time you’re preparing potato salad, consider leaving the eggs out and enjoy a fresh, flavorful, and satisfying alternative that everyone will love.
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