Ingredients for Creamy No Egg Potato Salad
- 2 lbs potatoes
- 1/2 cup finely chopped celery
- Green Pepper
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped dill pickles
- 1 cup mayonnaise
- 1/4 cup pickle juice
- 2 tablespoons yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 cup chopped fresh dill
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How to Make Creamy No Egg Potato Salad
- Boil 2 lbs of potatoes in salted water for 20-25 minutes, or until easily pierced with a fork. Drain and set aside to cool completely.
- While potatoes are cooking, prepare the dressing: In a large bowl, whisk together 1 cup mayonnaise (or egg-free alternative), 1/4 cup pickle juice, 2 tablespoons yellow mustard, 1 tablespoon white vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Finely chop 1/2 cup celery, 1/2 cup red onion, and 1/2 cup dill pickles. Add these to the dressing along with 1/4 cup chopped fresh dill.
- Once potatoes are cool enough to handle, peel and cube them into approximately 1-inch pieces.
- Gently fold the cubed potatoes into the dressing until evenly coated.
- Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
0g
Carbs
7g
