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eggless potato salad

(6 ratings)
orchidmist avatar
Blue Ribbon Recipe by
misty mosley
@orchidmist
Redding, CA

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.

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 ratings)
yield 8 serving(s)
prep time 1 Hr 20 Min
cook time 15 Min
method Stove Top

Ingredients For eggless potato salad

  • 4 c
    potatoes, boiled and chopped
  • 1/4 c
    dill pickles
  • 1 can
    sliced black olives (5.75 oz)
  • 1/2 c
    chopped celery
  • 1/2 c
    chopped onion
  • 1/4 c
    chopped radishes
  • 1 Tbsp
    chopped fresh basil
  • 1 Tbsp
    Dijon mustard
  • 2 c
    sour cream
  • 1 tsp
    horseradish
  • 1 Tbsp
    chopped anchovies, optional
  • salt, to taste
  • pepper, to taste

How To Make eggless potato salad

  • Peel, slice, and cube the potatoes.
    1
    Peel and slice potatoes into quarters. Boil for about 15 minutes.
  • Chopped vegetables and basil in a bowl.
    2
    Put all the vegetables and chopped fresh basil into a dish; mix.
  • Mustard, sour cream, and horseradish in a bowl with potatoes and vegetables.
    3
    Add the mustard, sour cream, and horseradish; mix again.
  • Add anchovies and gently mix.
    4
    Chop the anchovies and add to the salad; mix again. Salt and pepper, to taste. Chill for at least 1 hour.
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