Mustard Potato Salad (No Egg) is a popular delicatessen style salad perfect for sandwich lunches, picnics and as a barbecue side dish.
Mustard Potato Salad (No Egg)
By Sue Lau | Palatable Pastime
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Mustard Potato Salad (No Egg) is my recipe of the day.
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I am trying to get some side dishes out there for the upcoming summer holidays. This recipe closely reminds me of the typical mustard potato salads you might buy without egg.
So Many Potato Salads, So Little Time
There are a million different ways to make potato salad, even down into the mustard category. And I pretty much love all of them. So I don’t have any single recipe I will make every single time. To me, that would be like only making one type of sandwich…ever.
And usually I love eggs in most of my potato salads. I am that way with tuna salad too. Except if I have some egg on the side, where adding it in as well would be overkill. And obviously also in egg salad (laughs).
Keeping a Potato Salad Simple
This salad is very good and even if you love egg, you won’t miss it in this one. The balance of the dressing is a little different that way. Not every potato salad needs egg, and keeping it simpler can please a larger crowd. In case there is someone out there who doesn’t like the taste.
No Egg for Vegans
If by chance you want no egg for vegans but have concerns about mayo, just use vegan mayonnaise in this recipe. I doubt anyone will notice the mayo isn’t your usual brand.
Easy Potluck Potato Salad
In fact, using the vegan mayo with a no-egg recipe will keep all your ducks in a row for potlucks. No worrying about someone accidentally partaking of something they wouldn’t otherwise eat.
Mustard Potato Salad (No Egg)
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Mustard Potato Salad (No Egg)
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Mustard Potato Salad (No Egg)
Ingredients
- 2.5 pounds russet potatoes (peeled and diced)
- 1 cup finely diced celery
- 1/2 cup chopped scallions
- 1 cup mayonnaise
- 2 tablespoons dill relish
- 1/4 cup sweet relish
- 1/4 cup prepared yellow mustard
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon white pepper
Instructions
- Cook potatoes in boiling salted water for twelve minutes, then drain.
- Stir remaining ingredients together in a mixing bowl, then gently fold in the cooked potatoes.
- Chill thoroughly before serving.
Notes
Nutrition
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