eggless potato salad
My mom started making this when my sister and I were kids for every potluck dinner we went to, and people loved it. It's great for people allergic to eggs.
Blue Ribbon Recipe
This eggless potato salad will be a wonderful addition to summer barbecues. The sour cream lightens up the sauce. Along with the Dijon mustard, it also adds a touch of tang. It's filled with dill pickles, sliced olives, celery, and onion to add some crunch. Chopped anchovies melt into the salad and add a hint of salt.
prep time
1 Hr 20 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 4 cups potatoes, boiled and chopped
- 1/4 cup dill pickles
- 1 can sliced black olives (5.75 oz)
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped radishes
- 1 tablespoon chopped fresh basil
- 1 tablespoon Dijon mustard
- 2 cups sour cream
- 1 teaspoon horseradish
- 1 tablespoon chopped anchovies, optional
- salt, to taste
- pepper, to taste
How To Make eggless potato salad
-
Step 1Peel and slice potatoes into quarters. Boil for about 15 minutes. -
Step 2Put all the vegetables and chopped fresh basil into a dish; mix.
-
Step 3Add the mustard, sour cream, and horseradish; mix again.
-
Step 4Chop the anchovies and add to the salad; mix again. Salt and pepper, to taste. Chill for at least 1 hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Potato Salads
Category:
Other Snacks
Keyword:
#Eggless
Keyword:
#potato salad
Collection:
Picnic Picks!
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes