Carson’s Potato Salad -Dairyfree

You’d be surprised at how many people think there is dairy in mayo, but thankfully it’s not hard to find a dairy/soy free mayo. This recipe makes enough for a party but it’s so delicious you won’t want to share. Carson wouldn’t put the spoon down!

Perfect for summer picnics or Super Bowl parties, this recipe will quickly become your go-to potluck dish! 


  • 3 pound bag of yellow potatoes
  • 1 sweet onion
  • 2 cups mayo
  • 1/2 cup mustard
  • 1/2 cup sweet relish
  • 4 hard boiled eggs
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper


Peel and cube potatoes. Boil for 10-15 minutes until potato falls off fork. Do not over cook. Strain immediately. 

At the same time, boil eggs for 15 minutes in separate pot. Let cool and peel eggs.
    Some chefs like to crumble the eggs while peeling, but you can chop them up before adding to the potato salad. Or squish them out of the shell   After all of the egg fun is finished. Peel and chop the onion.  Add potatoes, eggs, onions, mayo, and mustard to large mixing bowl.  Mix well. We like to separate the mix into two bowls to make sure everything is mixed together.  As always, this involves lots of taste testing.  Add salt and peppers.  Continue to taste until you get it just right. Yummy! Enjoy! 


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