Potato Salad without Eggs
Discover the flavor of Potato Salad without Eggs, a lighter twist on a classic side dish made with fresh ingredients.
Servings: 12
Calories: 282kcal
Equipment
- Large Pot
- Large Bowl
- Measuring Cups and Spoons
Ingredients
- 3 lb yellow potatoes peeled and cut into cubes
- 1 ½ cups mayonnaise half mayo/half cottage cheese
- 1 ½ cups celery minced (about 4-5 stalks)
- ¼ cup chives chopped
- 3 tablespoon apple cider vinegar
- ½ tablespoon dry mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add cubed potatoes to a large pot of cold water and cook for about 15 minutes (once boiling).
- Meanwhile in a large bowl (big enough to add the potatoes in later), mix mayonnaise, celery, chives, apple cider vinegar, dry mustard, salt and pepper. Adjust with more salt and pepper to taste.
- Strain potatoes, and transfer to the bowl (note: you can wait for them to cool down, but I prefer to do it warm) and mix with the dressing to evenly coat.
- If desired, store in the fridge until ready to serve.
Notes
- Don’t Overcook: Cook until fork tender so the potatoes hold their shape, with a lightly soft on the exterior.
- Let Them Cool Slightly: Mixing while still slightly warm helps the potatoes absorb flavor.
- Cut Even Pieces: Keep potato chunks similar in size for consistent texture.
- Smooth Texture: If using cottage cheese, use a food processor for an ultra-smooth consistency.
- Use Cold Water: Be sure to start with the potatoes in cold water before boiling, this helps with even cooking.
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Make Ahead: Prepare a few hours in advance or the next day for the best flavor.
Nutrition
Calories: 282kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 389mg | Potassium: 524mg | Fiber: 3g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg
