Author Notes
Another allergy-friendly creation, although it does contain soy. Vegan. —Allergy Free Mom
Ingredients
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5 cups organic Russet potatoes, skin on, cut into 1/2-inch cubes
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¼ cup olive oil
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1 tsp. kosher salt
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¼ cup Vegenaise mayo
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¼ tsp. black pepper
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Freshly snipped chives (to taste) a few reserved for garnish
Directions
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Preheat oven to 350 degrees F.
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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.
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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.
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* 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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