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Simple, easy, and fabulous, Mom’s Best Potato Salad is sure to please. Soy free, gluten free and low FODMAP to boot!
Although Mom’s Best Potato Salad is made with simple, homey ingredients, the flavor is awesome! Potatoes, eggs, mayo and mustard all combined to make this fabulous potato salad.
Mom’s Best Potato Salad origins
I first started cooking with my mom and my grandma when I was about 7 years old. But it wasn’t until I was about 13, that I really started doing quite a bit of cooking on my own. In the summertime, I would go stay with my dad for a few months. Dad was really good about being “Mr. Mom” but… his cooking repertoire at that point consisted of breakfast, hamburgers with fried potatoes, tuna surprise yourself and spaghetti from a powdered package with tomato sauce from a can. Yuck! (By the way, he cooks quite a bit more now. He even canned pears last year!)
Needless to say, after a few weeks, I needed more variety. So, I started experimenting in the kitchen. Some of my first attempts were good, some went okay, and some were downright horrible. My mom took pity on me and put together some of her recipes for me. This potato salad is based on one of mom’s recipes. Of course in 25+ years, I modified the recipe just a tad. 🙂
Soy Free Ingredients
Finding soy free ingredients for Best Potato Salad can be a little bit challenging so I have a few tips to make it easier.
Eggs were literally one of the most difficult items to find soy free. While some people might do fine with regular eggs or even organic, I must have soy free eggs. Unless specified, most eggs are grown with vegetarian feed. Typically, soy is one of the ingredients in vegetarian feed. For me, I have found that the soy does come through both meat and eggs so I have to find soy free sources. This has been SUPER CHALLENGING!!!! (Read-pain in the ass!!!)
Luckily, I have three sources now. My mom and little sister have been raising chickens. When I told my mom how much trouble I was having finding soy free eggs, my little sister switched her chickens feed over to a soy free formula. She actually did it without telling me, which was super sweet! Made me a little misty 🙂 Thanks Mom and Lily. Love you! My in laws actually did the same thing. Double sweetness! Love you Randy and Debbie! 😉
Okay, for those of you that don’t have family growing chickens, I have a few other resources as well.
Blue Sky Family Farms has a line of soy free eggs. I get these at my local Natural Grocers. Love them and super reasonable. As of July 2017 they are only about $3.59 a dozen. They have a coupon on their website for $.50 (cents) off a dozen as well. Note: although their website has not been updated to include this line, the soy free version does exist. You could contact them directly to see where to purchase in your area.
Mission Mountain Organic Eggs also has a line of soy free eggs. Available at Natural Grocers. I haven’t tried them yet so I cannot specifically endorse them, but they are another alternative. From my research, it looks like they are corn free as well. Although they don’t seem to have a regular website, just a blog. It looks like you can order them through Azure for about $9.95 dozen.
Mayo was one of the first ingredients that I tried to find after going soy free. Wow! I was so surprised. I had no idea how many name brand companies use soy in their Mayo. Basically every single one I looked at, in the regular supermarket, contains soy. If the company didn’t overtly label the soy in the ingredient panel, then they said natural flavors. As you probably know, when an ingredient list says “natural flavors” you need to dig deeper. What are those “natural flavors”? I find that checking the FAQ’s on the manufacturer’s website will often answer the question. If not, then the only solution is to check with the manufacturer or find another product. Better safe than sorry.
Here are a few brands that are soy free, however, I have only tried the Trader Joe’s brand so I cannot endorse the flavor, safety, etc. Make sure to always check the label to make sure that the product is still soy free.
Trader Joe’s Real Mayonnaise
Pickles have also been a challenge to find soy free. There might be lots of great products out there that do not contain soy, but if the ingredients list “natural flavors”, I tend to stay away. I was always a fan of Nalley Dill Pickles, but since my soy allergy, I had to give them up. Trader Joe’s to the rescue again. I like their dill pickles. Again, check the labeling to ensure they are soy free.
- Pickle juice~ This tip rates as one of my top 10, all-time, favorite tips ever! Right after straining the cooked potatoes, pour some of the pickle juice right over the hot potatoes. The potatoes soak up the pickle juice pulling that flavor right into the potatoes. Fabulous! About 1/4 to 1/3 cup will do. I just eyeball it.
- Potatoes~ After chopping your potatoes, give them a good rinse to remove some of the extra starch. As a diabetic, I really try to watch my carbs. I find that my blood sugar does better and the potato salad tastes so much better if you rinse the potatoes before cooking. I usually just fill my pot with water then add the potatoes as I chop them up. When I’m done, I pour off the water, refill the pot, pour off the starchy water again then fill it up one last time and cook my potatoes. This removes a lot of the “grit” from the starch.
Well, enough chit chat, lets get to the recipe, shall we?
Mom's Best Potato Salad (Soy free, Gluten free, low FODMAP)
- 12-16 whole potatoes depending on size
- 1/2 Tablespoon Kosher Salt
- 8-10 whole eggs
- 1/4 cup pickle juice
- 1 1/2 cup pickles diced
- 1 cup mayonnaise
- 2-3 Tablespoon mustard to taste
- 1/2-3/4 teaspoon Kosher Salt to taste
- Potatoes: Fill large stock pot or pan with cold water. Prepare potatoes by scrubbing with brush under running water then spray with produce wash. Let rest for 10 minutes.
- Cut potatoes into about 1" dice and add to water in the pan. Drain out all the starchy liquid from the pan once or twice to remove excess starch. Fill pot with water for a final time and bring to boil over high heat. Add 1/2 to 1 Tbsp salt to the cooking liquid. Cook for 9-10 minutes until potatoes are fork tender.
- Drain potatoes thoroughly, then immediately pour the pickle juice over the hot potatoes. Allow potatoes to continue to cool for a few minutes while you prepare other ingredients.
- Hard boiled eggs. Place eggs in pot, add cold water to cover by 1" or so. Bring to a boil. Cover and remove from heat. Leave for 12-15 minutes. Drain, rinse with cold water. I typically drain then run cold water directly into the pan, drain again, then repeat. The third time, add some ice cubes to the pan with eggs and some more cold water. Let rest for about 5-10 minutes. Drain one final time. Then peel and chop into 1/4 to 1/2 dice.
- Mix the mayonnaise, mustard and salt in a small mixing bowl.
- In the stock pot or in a large mixing bowl, mix together the potatoes, eggs, pickles and mayo mixture.
- Refrigerate until ready to serve. This will last about 3 days in the fridge (if it makes it that long).
I hope you love Mom’s Best Potato Salad as much as we do. If you make this recipe please let us know in the comments below or snap a pic and share on Instagram #naturallyliz.
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