Potato Salad Recipe (No Eggs)
A classic potato salad without eggs, perfect for picnics and barbecues. Creamy, tangy, and full of flavor, this recipe is a crowd-pleaser.
Ingredients
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed (peeled and cubed)
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoons Dijon mustard
- 0.25 cup chopped celery (chopped)
- 0.25 cup chopped red onion (chopped)
- 2 tablespoons chopped fresh parsley (chopped fresh)
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Boil potatoes until tender, about 12-15 minutes. Drain and cool.
- Whisk together mayonnaise, sour cream, Dijon, vinegar, salt, and pepper.
- Add potatoes, celery, red onion, and parsley to the dressing. Stir gently.
- Refrigerate for at least 30 minutes before serving.
- Serve cold.
Notes
For a tangier flavor, add a splash of pickle juice to the dressing.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Sodium: 400mg