POTATO SALAD WITHOUT EGGS RECIPES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.
• Cut the potatoes into 1/2 inch pieces.
• Put potatoes in a large bowl, drizzle with white vinegar and stir.
• Chop the eggs and add to the potatoes.
• In another bowl, mix mayo, mustard and sweet pickle relish.
• Add the mayo mixture to the potato salad and stir to combine.
• Add salt and pepper to taste.
• Put the potato salad in a serving bowl and sprinkle with paprika.

Steps:

• In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
• Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
• Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
• Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.