Simple Potato Salad (Without Eggs)
This creamy, tangy, and simple potato salad without eggs fits the bill for cookouts, picnics, or any weeknight meal.
Servings: 10
Calories: 391kcal
Ingredients
- 4 pounds yukon gold or russet potatoes
- 3 stalks celery chopped
- 1 handful fresh parsley chopped
- ¼ cup cider vinegar
- 3 tablespoons sugar
- 1 ½ cups mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon onion powder
- 1 tablespoon dried dill
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika for garnish
Instructions
- Peel the potatoes then cut them into quarters and place them in a large pot. Cover with water and set over high heat. Bring them to a boil then lower heat to medium and cook for 15 to 20 minutes or until tender. Drain and cool in a colander.
- While potatoes are cooking chop celery and parsley. Make dressing by combining vinegar, sugar, mayonnaise, mustard, onion powder, dried dill, salt and pepper in a medium size bowl. Whisk together until smooth.
- Cut the cooled potatoes into bite sized pieces then combine with celery and parsley in a large bowl. Mix in dressing until all the potatoes are evenly coated.
- Season with more salt if necessary. Srinkle potato salad with paprika and chill in the refrigerator covered for at least an hour before serving.
Notes
If you think the dressing is too thick, you can thin it out with a few tablespoons of milk.
This potato salad can be made a day in advance. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 391kcal | Carbohydrates: 37g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 490mg | Potassium: 792mg | Fiber: 3g | Sugar: 5g | Vitamin A: 132IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg