Colombian Potato Salad (Ensalada de Papa Colombiana - Dairy-Free, Egg-Free)
A vibrant and refreshing Colombian potato salad, adapted to be completely dairy and egg-free while retaining its classic flavors. A perfect light lunch or side dish.
Ingredients
- 2 lbs Potatoes (Yukon Gold)
- 1/2 medium Red onion
- 1/2 medium Bell pepper (red)
- 1 cup Green beans
- 1/2 cup Vegan mayonnaise
- 2 tbsp Lime juice
- 1/4 cup Cilantro
- 2 Scallions
- to taste Salt
- to taste Pepper
Instructions
- 1Boil potatoes until tender but firm, about 15-20 minutes. Let cool slightly, then peel and dice.
- 2Cook green beans in boiling water for 3-4 minutes, until bright green and slightly tender. Drain and rinse with cold water to stop cooking.
- 3In a large bowl, combine diced potatoes, red onion, bell pepper, and green beans.
- 4In a separate small bowl, whisk together vegan mayonnaise, lime juice, salt, and pepper.
- 5Pour dressing over the potato mixture and gently toss to combine.
- 6Stir in cilantro and scallions. Taste and adjust seasoning as needed.
- 7Chill for at least 30 minutes before serving.
Substitutions
Mayonnaise → Vegan Mayonnaise
Traditional mayonnaise contains eggs and often dairy. Vegan mayonnaise provides the binding and emulsification functions without these allergens.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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