No-Mayo Potato Salad

Want the creamy texture without the mayo? Lightly coat your Potato Salad with this tangy mix of sour cream and mustard to produce a singular side that stands out on the picnic table.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 168kcal

Author FoodFaithFitness

Ingredients

2 lb. red potatoes
2 large eggs
2 stalks celery finely chopped
1/4 cup red onion diced
5 tbsp sour cream
1 tbsp mustard
1 tbsp unsalted butter melted
1/2 tsp salt
1/4 tsp paprika
pepper to taste

Instructions

Cut the red potatoes into 1 1/2" to 2" chunks, leaving the skin on for added nutrients. Boil the potatoes and eggs in a medium pot of water for 15 minutes or until the potatoes are fork-tender. Drain and cool under running water.
While the potatoes and eggs are cooking, dice the celery and red onion, placing them in a large mixing bowl. In a separate bowl, combine the sour cream, mustard, melted butter, salt, paprika, and pepper to create the dressing.
Cut the cooled potatoes into smaller 1/2" pieces and add to the bowl with celery and onion. Peel and dice the eggs and add them to the bowl. Pour the dressing over the salad and toss to coat evenly. Serve immediately or store in the refrigerator.
DEVOUR!

Nutrition