Eggless Potato Salad
By
misty mosley
@orchidmist
3
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.
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)
How to Make Eggless Potato Salad
- 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.
