White Potato Salad No Mustard
Creamy, tangy, and delightfully simple, this White Potato Salad without mustard is a crowd-pleasing side dish perfect for any occasion. Featuring tender Russet potatoes coated in a luscious blend of mayonnaise, sour cream, and a splash of white vinegar, this no-mustard potato salad delivers a smooth and balanced flavor profile. Crunchy celery and red onion add a satisfying texture, while chopped hard-boiled eggs bring richness and depth. A hint of sugar and subtle paprika round out the seasoning, creating a dish that’s perfectly seasoned without being overpowering. Serve chilled and garnished with fresh parsley for a refreshing complement to barbecues, picnics, or holiday tables. Ideal for those who prefer a mustard-free potato salad, this recipe is easy to make and even better when prepared ahead for maximum flavor infusion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 cup Mayonnaise
- 1 cup Sour cream
- 1 tablespoon White vinegar
- 1 teaspoon Sugar
- 2 medium Celery stalks
- 0.5 medium Red onion
- 3 large Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized cubes. Rinse the cubes under cold water to remove excess starch.
Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and spread them on a baking sheet to cool to room temperature. This prevents them from becoming mushy in the salad.
While the potatoes cool, finely dice the celery and red onion. Set them aside.
Chop the hard-boiled eggs into small pieces and set them aside as well.
In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, salt, black pepper, and paprika until smooth.
Add the cooled potatoes, celery, red onion, and hard-boiled eggs to the bowl with the dressing. Gently fold the ingredients together until the potatoes are evenly coated.
Taste the salad and adjust seasoning with more salt or pepper if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour (or up to overnight) to allow the flavors to meld.
Before serving, sprinkle with freshly chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 34.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 570 mg | 44% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5586 mg | 119% | |
*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.
