Eggless Potato Salad

misty mosley

By
@orchidmist

My mom started making this when my sister and I were kids for every potluck dinner we went to and people love it. It's great for those people who are allergic to eggs.

Rating:
★★★★★ 6 votes
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! Loved the sour cream in this delicious recipe. Not only did it add lightness, but added flavor.

Ingredients

4 c
potatoes boiled and chopped
1/4 c
dill pickles
1 Tbsp
chopped fresh basil
1 can(s)
sliced olives
1/2 c
chopped celery
1/2 c
chopped onion
1/4 c
chopped radishes
2 c
sour cream
1 Tbsp
dijon mustard
1 tsp
horseradish
1 Tbsp
chopped anchovies (optional)

Step-By-Step

1Peel and slice potatoes into quarters, boil for about 15 mins.
2Put all the vegetables into a dish, mix together.
3Add the mustard, sour cream and horseradish; mix together again.
4Break up the anchovies put into the salad then mix again; then chill for at least an hour.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Collection: Picnic Picks!
Other Tag: Healthy