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Potato Salad No Egg

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 250
A classic potato salad without eggs, perfect for vegans or those with egg allergies. Creamy, tangy, and packed with flavor!

Ingredients

Ingredients

  • 2 pounds Potatoes (peeled and diced)
  • 1 cup Celery (finely chopped)
  • 0.5 cup Red onion (finely chopped)
  • 0.5 cup Dill pickle (diced)
  • 2 tablespoons Fresh dill (chopped)
  • 0.5 cup Vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Instructions 

  • Prepare the Potatoes: Wash, peel, and dice the potatoes.
  • Boil the Potatoes: Cook in boiling water until tender, about 10-15 minutes.
  • Drain and Cool: Drain the potatoes and let them cool.
  • Mix the Dressing: Combine mayonnaise, mustard, vinegar, salt, and pepper.
  • Combine Potatoes with Dressing: Gently fold the cooled potatoes into the dressing.
  • Add Vegetables: Incorporate celery, red onion, and dill pickle.
  • Chill the Salad: Refrigerate for at least 1 hour.
  • Serve: Stir and serve cold, garnished with fresh dill if desired.

Notes

For a tangier flavor, add a bit more apple cider vinegar. Adjust seasonings to taste.
Calories: 250kcal
Cost: $8
Course: Side Dish
Cuisine: American
Keyword: potato

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Sodium: 400mg