Fitness / March 18, 2024

No-Mayo Potato Salad Recipe

Want the creamy texture without the mayo? Lightly coat your Potato Salad with this tangy mix of sour cream and mustard to produce a singular side that stands out on the picnic table.

Table of Contents

Toggle

Summer is the season of sunshine, beaches, and baseball. It’s also the season of picnic pot lucks and barbecues. A lot of picnic pot lucks and barbecues. A LOT.

Summer is supposed to be the season for chilling out and relaxing but with every weekend get-together demanding that I make up a dish to contribute, I feel busier than ever. That’s why there’s this No-Mayo Potato Salad. No matter how short on time I am, I know I can whip this up and still wow ’em at the picnic.

It also acknowledges that not everyone likes the taste of a lot of egg. And while this recipe still includes hard-boiled egg as an ingredient, it doesn’t demand that every other ingredient get all… yolky.

It’s simple, light, and taste great. Summer’s about sunshine, beaches, and baseball? It’s also about No-Mayo Potato Salad!

Is No-Mayo Potato Salad Healthy?

There’s a wide range of ingredients here, so there’s a wide range of nutrients and health benefits. The potatoes provide carbs, minerals, and fiber. They’ll give you energy and keep you feeling full. The vegetables provide vitamins and antioxidants, while the sour cream has fat, plus probiotics if made from cultured dairy. It is suitable for gluten-free diets (just be sure the mustard doesn’t contain any other ingredients that might affect this).

Can I Use Different Potatoes?

I use red potatoes in this recipe because they have thin skins and a waxy texture. They keep their shape well, which some prefer when making a potato salad. But they’re not the only option. Yukon Golds are creamy and buttery; if those are the characteristics you want in your salad, then they’re the ones to use. Russets are an option, though bear in mind they break apart easily. New, or white, potatoes are small, have thin skins, and hold their shape well, making them a solid choice in more ways than one.

INGREDIENTS

2 lb. red potatoes
2 large eggs
2 stalks celery, finely chopped
1/4 cup red onion, diced
5 tbsp sour cream
1 tbsp mustard
1 tbsp unsalted butter, melted
1/2 tsp salt
1/4 tsp paprika
pepper, to taste

INSTRUCTIONS

Boil

Cut and boil potatoes and eggs until tender. Drain and cool.

Mix

Prepare the veggies and dressing in separate bowls.

Combine

Dice potatoes and eggs, add to veggies, and toss with dressing.

Serve

Enjoy your no-mayo Potato Salad or chill for later.

Devour!

FAQs & Tips

Can I prep this potato salad?

Making the potato salad several hours in advance allows the flavors to meld. It also leaves the potatoes open to moisture accumulation from the other ingredients. More moisture means softer potatoes.

My potatoes taste bland. What can I do?

You can add flavor to your potatoes by adding salt to the water when boiling them. I skip this step because I know I’ll be adding salt to the dressing, but if you find your potatoes lacking that certain something, here’s your opportunity to make amends the next time you make this salad.

Should I peel my potatoes?

That’s up to you. Some like the change in texture the skin provides. It’s also worth noting the skin provides added nutrients, so from a health perspective, it’s best to keep them intact. A happy medium would be to choose a potato type with a thin skin, like new potatoes.

How do I store the salad?

Put the potato salad in an airtight container and store in the fridge for up to three days.

Do I have to boil the potatoes and eggs together?

No. Just me being efficient. Some will say the flavors can be shared but I’ve never noticed anything.

Variations

Like most salads, you have a number of options when it comes to toppings and ingredients. I don’t usually subscribe to the notion that more is better, so I usually substitute one for another. It’s up to you what that combination will be. Fresh herbs, pickles, diced bell peppers, cucumbers, radishes, or shredded carrots would all work. You also have the option of using cheeses like feta, grated cheddar, or diced mozzarella for richness, or bacon for a savory flair.

No-Mayo Potato Salad

Want the creamy texture without the mayo? Lightly coat your Potato Salad with this tangy mix of sour cream and mustard to produce a singular side that stands out on the picnic table.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 168kcal

Author FoodFaithFitness

Ingredients

2 lb. red potatoes
2 large eggs
2 stalks celery finely chopped
1/4 cup red onion diced
5 tbsp sour cream
1 tbsp mustard
1 tbsp unsalted butter melted
1/2 tsp salt
1/4 tsp paprika
pepper to taste

Instructions

Cut the red potatoes into 1 1/2″ to 2″ chunks, leaving the skin on for added nutrients. Boil the potatoes and eggs in a medium pot of water for 15 minutes or until the potatoes are fork-tender. Drain and cool under running water.
While the potatoes and eggs are cooking, dice the celery and red onion, placing them in a large mixing bowl. In a separate bowl, combine the sour cream, mustard, melted butter, salt, paprika, and pepper to create the dressing.
Cut the cooled potatoes into smaller 1/2″ pieces and add to the bowl with celery and onion. Peel and dice the eggs and add them to the bowl. Pour the dressing over the salad and toss to coat evenly. Serve immediately or store in the refrigerator.
DEVOUR!