HOW TO MAKE POTATO SALAD WITHOUT EGGS RECIPES

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CREAMY NO-EGG POTATO SALAD RECIPE - FOOD.COM



Creamy No-Egg Potato Salad Recipe - Food.com image

I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8-12 serving(s)

Number Of Ingredients 10

2 lbs potatoes
2 stalks chopped celery
1 chopped green pepper
1/2 cup chopped onion
1/2 cup chopped pickle
1 1/4 cups mayonnaise
2 tablespoons pickle juice
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Boil potatoes in water for 25 minutes, drain and set aside to cool.
  • Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
  • When potatoes are cool enough to handle, peel and cube them.
  • Add to vegetable mayonnaise mixture and toss.
  • Cover and chill at least 6 hours or overnight.
  • Delicious!

Nutrition Facts : Calories 98.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 398.8, CarbohydrateContent 22.1, FiberContent 3.3, SugarContent 2, ProteinContent 2.7

BONNIE'S NO EGG POTATO SALAD | JUST A PINCH RECIPES



BONNIE'S NO EGG POTATO SALAD | Just A Pinch Recipes image

Potato salad -- A delicious old fashioned recipe, made creamy and tasty with red potatoes. This is an egg-free version. You could certainly add eggs if you wanted them. Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Potatoes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

4 - cups boiled red potatoes with skins left on and cubed.
1/2 - cup celery chopped
1 - teaspoon mustard
3/4 - cup of real mayonaise
1/4 - teaspoon celery seed
1/2 - cup sweet pickle relish
- salt and pepper to taste.

Steps:

  • Mix the mayonaise, mustard, and celery seed in a large serving bowl.
  • Add cubed potatoes, relish and chopped celery and mix lightly. Season with salt and pepper. Refrigerate.
  • Cooks tip: You can eat this potato salad right away, but it is better to let it sit for the flavors to blend. I make the potatoes the day before and chill them. You can use other potatoes, but red potatoes absorb dressing readily.

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