Another allergy-friendly creation, although it does contain soy. Vegan. —Allergy Free Mom
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
In This Recipe
Preheat oven to 350 degrees F.
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.
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.
* 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.