Ev's Eggless Potato Salad

Patt Lisenbee

By
@taborri

I became allergic to eggs at a young age and my parents never tried to find ways to cook things without eggs so I could have some. After getting married and explaining my shortcomings to my mother-in-law, we were invited over for a barbeque and all the fixings. To my surprise Ev had spent all day working on various sauces without egg in them to fix me my own potato salad. To this day it is my favorite, and my kids love it more than the regular version!


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Rating:

Serves:

8

Prep:

1 Hr 30 Min

Cook:

5 Min

Method:

Microwave

Ingredients

6 medium
potatoes, baked
3-4 large
dill pickles
1 large
walla walla sweet onion
1 can(s)
black olives
1/2 stalk(s)
celery, chopped

IN SEPERATE BOWL, COMBINE

2 c
sour cream
3/4 c
dill pickle juice
2 Tbsp
yellow mustard
salt and pepper to taste

Directions Step-By-Step

1
scrub potatoes and microwave until nearly done Let cool, then chop into bite sized pieces. Put in large bowl.
2
dice dill pickles, Walla-Walla sweet onion and celery; add to bowl as well. Slice black olives in 3rds and add to mix.
3
The sauce is actually more towards your taste than measurements. Start with what is given and mix till no more lumps. Taste with spoon. The sauce should have a good pickle flavor with some mustard taste but not over powering. You may need to add more juice a little at a time and whisk until it tastes right. Add salt and pepper to the mix to help with the flavor. When it tastes right, pour over your potato mix and toss gently
4
chill in refrigerator for up to 2 hours before serving. Taste again to see if you need to add more salt/pepper or pickle juice as the potatoes will soak up the sauce.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy