Simple Potato Salad Without Mustard
This Simple Potato Salad Without Mustard is a creamy, flavorful twist on a classic summer side dish—perfect for those who prefer their salad without the tang of mustard. Made with tender Yukon Gold or Russet potatoes, a luscious dressing of mayonnaise, sour cream, and a touch of apple cider vinegar, this recipe strikes the perfect balance of rich and tangy. Crisp celery, finely diced red onion, and chopped hard-boiled eggs add bursts of texture and flavor, while a sprinkle of fresh parsley brings a pop of color. Ready in just 35 minutes, this refrigerator-friendly dish is ideal for barbecues, picnics, or as a make-ahead accompaniment for weeknight dinners. Serve it chilled and watch it become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 pounds Potatoes (Yukon Gold or Russet, peeled and diced)
- 1 teaspoon Salt
- 0.75 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 2 stalks Celery (finely chopped)
- 0.25 cup Red onion (finely diced)
- 2 large Hard-boiled eggs (chopped)
- 2 tablespoons Fresh parsley (chopped, optional)
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Peel and dice the potatoes into evenly sized cubes, about 1-inch in size, to ensure even cooking.
Place the diced potatoes in a large pot. Cover with cold water and add 1 teaspoon of salt.
Bring the pot to a boil over medium-high heat. Reduce the heat to a gentle boil and cook the potatoes for 10-12 minutes, or until fork-tender. Be careful not to overcook, as you want the potatoes to hold their shape.
While the potatoes are cooking, prepare the dressing by combining mayonnaise, sour cream, apple cider vinegar, and sugar in a small bowl. Mix until smooth and well combined.
Drain the cooked potatoes in a colander and rinse them under cold water to stop the cooking process. Allow the potatoes to cool completely.
Once the potatoes are cool, transfer them to a large mixing bowl. Add the finely chopped celery, red onion, hard-boiled eggs, and parsley (if using).
Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes while mixing.
Season the salad with freshly ground black pepper to taste. Adjust salt, if needed.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the potato salad chilled, garnished with additional parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 23.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 4188 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
