Potato Salad (Gluten-Free)



  • 6 potatoes, cooked and cubed
  • 6 eggs, boiled, peeled and sliced
  • 4 green onions, chopped
  • 8 radishes, sliced
  • ½ cup Olympic (or other) Soy Yogurt
  • ½ cup mayonnaise
  • salt and pepper   
  • dill and paprika   

Combine all ingredients except dill and paprika and mix well, saving some egg slices and radishes for garnish. Sprinkle with dill and/or paprika if desired. Refrigerate before serving. Serves 8.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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