Potato Salad without Eggs
This simple yet flavorful potato salad without eggs combines tender potatoes with a tangy dressing that will surely be a hit at your potluck.
Servings: 12
Calories: 311kcal
Equipment
- Large Bowl
Ingredients
- 3 pounds russet potatoes
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 2 tablespoons sweet pickle relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- ½ sweet onion chopped
- 2 ribs celery diced
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon paprika or as needed
Instructions
- Peel the potatoes and chop them into bite-sized pieces, then place them in a large pot with salted cold water. Bring the potatoes to a boil and cook until fork tender, approximately 10 minutes.
- While the potatoes boil, in a large bowl combine mayo, sour cream, relish, vinegar, mustard, chopped onion, diced celery, salt, and black pepper. Mix well to combine.
- When the potatoes are tender, drain them from the water and rinse under cold water to cool them. Then add them to the potato salad dressing in the large bowl and fold everything together.
- Lightly mash some of the potatoes to thicken the potato salad as desired. Then dust the surface with paprika, and serve.
Nutrition
Calories: 311kcal | Carbohydrates: 24g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 286mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg