Are you tired of the same old potato salad recipes that are heavy on eggs and light on flavor? Look no further! Our Egg Free Potato Salad recipe is a total game-changer, packed with creamy goodness and a perfect balance of tangy and savory flavors. With only 35 minutes of total cooking time, this American classic is quick, easy, and perfect for your next backyard BBQ or potluck. And the best part? It yields 4 delicious servings, so you can share (or not!) with your friends and family.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- Salt to taste
- Pepper to taste
- 1 tablespoon vinegar
Instructions
- Wash the potatoes thoroughly and cut them into evenly sized cubes, approximately 1-inch in size. This ensures uniform cooking and consistent texture.
- Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely at room temperature.
- While potatoes are cooling, finely chop the celery and onion into small, uniform pieces to distribute flavor evenly.
- In a large mixing bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Whisk together until smooth and well-incorporated.
- Add the cooled potato cubes, chopped celery, and onion to the dressing. Gently fold ingredients together to coat evenly without breaking potato pieces.
- Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld and chill thoroughly.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve cold as a side dish.
Tips
- To ensure your potato salad turns out light, fluffy, and utterly delicious, follow these simple tips:* Make sure to cook your potatoes until they're tender but not mushy, as this will affect the overall texture of the salad. * Don't skip the step of rinsing your potatoes with cold water after boiling - this helps stop the cooking process and prevents them from becoming too soft. * Take the time to finely chop your celery and onion, as this will help distribute the flavors evenly throughout the salad. * Refrigerate your potato salad for at least 30 minutes to allow the flavors to meld together and chill thoroughly. * Taste and adjust the seasoning before serving, as this will ensure your potato salad is perfectly seasoned to your taste.
Nutrition Facts
Calories: 274kcal
Carbohydrates: 21g
Protein: 2g
Fat: 20g
Saturated Fat: g
Cholesterol: 8mg
