How to Make Egg Free Potato Salad

People with egg allergies miss out on so many of the best foods because they have eggs, mayonnaise or other ingredients with egg in them. Now, you can scratch potato salad off of the list of things you can't eat. This easy recipe is delicious and creamy, and no one will ever know you didn't use real mayonnaise. The secret sauce is an egg free aioli, and it is a great mayonnaise substitute. Once you learn how to make the aioli you will be using it on sandwiches and in other recipes that call for mayonnaise.

Things You'll Need

• 5 large potatoes or 7 red potatoes, peeled
• 1/4 cup olive oil
• 1 cup non-fat sour cream
• Green onions
• 1 or 2 cloves fresh garlic, minced (to taste)
• Dijon mustard
• Salt and pepper to taste
• Optional ingredients: diced pickles, chopped olives, fresh chopped dill

Instructions

1. Boil the potatoes until they are fork-tender but not fall-apart tender. If you take them too far, you will end up with mashed potato salad.

2. Drain and cool the potatoes. They will need to be completely cooled before making the salad. Cooking the potatoes a day ahead and refrigerating them will help them firm up enough to stand up to the mixing.

3. Make the aioli. Put the non-fat sour cream into a blender. Place the lid on the blender and remove the center cap so that you can pour the oil through it as you blend. Turn the blender on and slowly pour the olive oil into the blender. Mix until it becomes the consistency of mayonnaise. Season the aioli with salt and pepper to taste.

4. Chop the green onion, green and white parts included, and any other ingredients you like to add to your potato salad.

5. In a large bowl, combine the green onions, minced garlic, additional ingredients and potatoes. Add the aioli and 1/4 teaspoon Dijon mustard. Toss to combine, taste and season with salt and pepper.

6. Refrigerate until ready to serve. Serve cold.