ev's eggless potato salad

★★★★★ 1 Review
taborri avatar
By Patt Lisenbee
from Anchorage, AK

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 eggs 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!

Blue Ribbon Recipe

If you like dill pickles, this may become your go-to potato salad recipe for summer BBQs. It's creamy and tangy with the perfect amount of pickle flavor. We loved the bits of dill pickles in the salad. Cooking the potatoes in the microwave makes this an easy-to-make potato salad. A great side dish option if people are allergic to potatoes.

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves 8
prep time 1 Hr 30 Min
cook time 5 Min
method Microwave

Ingredients For ev's eggless potato salad

  • 6 md
    potatoes, baked
  • 3-4 lg
    dill pickles
  • 1 lg
    Walla Walla sweet onion
  • 1 can
    black olives
  • 1/2 stalk
    celery, chopped
  • 2 c
    sour cream
  • 3/4 c
    dill pickle juice
  • 2 Tbsp
    yellow mustard
  • salt and pepper, to taste

How To Make ev's eggless potato salad

  • Cooked and cubed potatoes in a bowl.
    1
    Scrub potatoes and microwave until nearly done. Let cool, then chop into bite-sized pieces. Put in a large bowl.
  • Pickles, onion, celery, and black olives in the bowl.
    2
    Dice dill pickles, Walla-Walla sweet onion, and celery; add to the bowl as well. Slice black olives in 3rds and add to mix.
  • Sour cream, dill pickle juice, yellow mustard, salt, and pepper for sauce in a bowl.
    3
    The sauce is actually more towards your taste than measurements. Mix together the sour cream, dill pickle juice, yellow mustard, salt, and pepper. Start with what is given and mix till no more lumps. Taste with a spoon. The sauce should have a good pickle flavor with some mustard taste but not overpowering. 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. Chill in the 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.
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