Baked Potato Salad

By Allergy Free Mom
July 28, 2010
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Author Notes: Another allergy-friendly creation, although it does contain soy. Vegan.Allergy Free Mom

Serves: 4-6

  • 5 cups organic Russet potatoes, skin on, cut into 1/2-inch cubes
  • ¼ cup olive oil
  • 1 tsp. kosher salt
  • ¼ cup Vegenaise mayo
  • ¼ tsp. black pepper
  • Freshly snipped chives (to taste) a few reserved for garnish
  1. Preheat oven to 350 degrees F.
  2. Arrange potatoes onto a baking sheet* and drizzle with the olive oil. Sprinkle with the Kosher salt. Bake for 45 minutes, and then allow to cool completely.
  3. Meanwhile, in a large mixing bowl, combine the Vegenaise, black pepper, and chives. Mix thoroughly. Add in the cooled potatoes, and stir until well combined. Top with a few reserved chives just before serving.
  4. * I lined my baking sheet with foil. Once they’re finished baking, carefully lift the foil from the baking sheet and set aside for faster cooling, and easy clean-up.

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