eggless potato salad
(6)
My mom started making this when my sister and I were kids for every potluck dinner we went to, and people loved it. It's great for people allergic to eggs.
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Blue Ribbon Recipe
This eggless potato salad will be a wonderful addition to summer barbecues. The sour cream lightens up the sauce. Along with the Dijon mustard, it also adds a touch of tang. It's filled with dill pickles, sliced olives, celery, and onion to add some crunch. Chopped anchovies melt into the salad and add a hint of salt.
— The Test Kitchen
@kitchencrew
(6)
yield
8 serving(s)
prep time
1 Hr 20 Min
cook time
15 Min
method
Stove Top
Ingredients For eggless potato salad
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4 cpotatoes, boiled and chopped
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1/4 cdill pickles
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1 cansliced black olives (5.75 oz)
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1/2 cchopped celery
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1/2 cchopped onion
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1/4 cchopped radishes
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1 Tbspchopped fresh basil
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1 TbspDijon mustard
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2 csour cream
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1 tsphorseradish
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1 Tbspchopped anchovies, optional
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salt, to taste
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pepper, to taste
How To Make eggless potato salad
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1Peel and slice potatoes into quarters. Boil for about 15 minutes.
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2Put all the vegetables and chopped fresh basil into a dish; mix.
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3Add the mustard, sour cream, and horseradish; mix again.
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4Chop the anchovies and add to the salad; mix again. Salt and pepper, to taste. Chill for at least 1 hour.
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