Ingredients and Weight: - Chicken breast: 1 pound, cooked and shredded - Potatoes: 2 pounds, peeled and cubed - Celery: 1 cup, chopped - Carrots: 1 cup, chopped - Red onion: 1/2 cup, chopped - Mayonnaise (dairy-free): 1 cup - Dijon mustard: 1 tablespoon - Lemon juice: 2 tablespoons - Salt and pepper: to taste
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Boil the potatoes until tender and drain. 2. While the potatoes are boiling, steam or roast the chicken breast until cooked through. Shred the chicken. 3. In a large bowl, combine the potatoes, chicken, celery, carrots, and red onion. 4. In a separate bowl, whisk together the dairy-free mayonnaise, Dijon mustard, lemon juice, salt, and pepper. 5. Pour the dressing over the potato mixture and stir until combined.
Nutritional Information: - Calories: 350 per serving - Protein: 20 grams - Fat: 10 grams - Carbohydrates: 40 grams
Dish Characteristics: - Creamy and tangy - Packed with vegetables and protein - Perfect for summer gatherings or potlucks
User Comments: - "This potato salad is so delicious and creamy, I can't believe it's dairy-free!" - "The perfect summer dish, light and refreshing." - "I love how easy it is to make, and it's always a hit with my friends and family."
Special Precautions and Tips: - If you don't have dairy-free mayonnaise, you can make your own by blending silken tofu, lemon juice, and Dijon mustard. - Add chopped fresh herbs, such as dill or parsley, for extra flavor. - Chill the potato salad for at least 30 minutes before serving to allow the flavors to blend.