No Egg Potato Salad
This tasty no egg potato salad is the perfect backyard bbq sidekick. Featuring a tangy herb cream sauce, this crowd-favorite side is a must!
Servings: 8 servings
Ingredients
- 2.5-3 pounds Yukon Gold potatoes
- 1/2 cup mayo Use your favorite vegan version for a completely eggless potato salad.
- 1/3 cup sour cream
- 1/3 cup dill pickle relish
- 1 tablespoon apple cider vinegar
- 2 tablespoons yellow mustard
- 1 teaspoon celery salt or celery seed will work too
- 1/2 teaspoon paprika
- 2-3 celery stalks diced
- 1/2 cup red onion diced
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chives
- 1/4 cup chopped green onions
- 4 slices bacon cooked and chopped
- Salt and pepper to taste I use 3/4 tsp salt and 1/2 tsp pepper
Instructions
- Peel and cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes.
- Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork-tender.
- Meanwhile, in a medium bowl mix the mayonnaise, pickle relish, mustard, apple cider vinegar, celery, red onion, and seasoning/fresh herbs (except paprika, this goes over the top of the salad once done). Stir until combined.
- Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Taste, then salt and pepper as needed. Garnish with bacon crumbles, fresh chives, and dill, and finish with paprika.
- Cover and refrigerate for at least 4 hours!
Notes
Storage: Keep refrigerated in an airtight container for up to one week.
Double Batch: If your backyard bbq consists of a lot of people, double or even triple this recipe. Simply double or triple all ingredients. One batch of this recipe will feed 8 people!