Mayonnaise-Free Potato and Egg Salad Recipe
Meals
Snacks & Apps

Mayonnaise-Free Potato and Egg Salad Recipe

by Organic Runner Mom
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Ingredients

For the salad

  • 1 1/2 pounds red and white baby potatoes
  • 1/2 cup celery, chopped
  • 6 Pete & Gerry's eggs|recipes/hard boiled and quartered

For the dressing

  • 6 tablespoons exra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons stone ground mustard
  • Salt and freshly ground black pepper to taste
  • Chopped parsley to taste
Mayonnaise-Free Potato and Egg Salad Recipe
  • Meals
  • Snacks & Apps

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Yield: 3-4 servings

Ingredients Directions
  • Meals
  • Snacks & Apps

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Yield: 3-4 servings

Ingredients Directions

instacart logo ORDER NOW
Find in a store near you

Ingredients

For the salad

  • 1 1/2 pounds red and white baby potatoes
  • 1/2 cup celery, chopped
  • 6 Pete & Gerry's eggs|recipes/hard boiled and quartered

For the dressing

  • 6 tablespoons exra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons stone ground mustard
  • Salt and freshly ground black pepper to taste
  • Chopped parsley to taste

Skip the mayonnaise and enjoy this spruced up egg salad at your next picnic or family gathering. It's light, yet full of flavor thanks to the homemade mustard dressing that coats the tender red and white potatoes to perfection. This dish can be served chilled or warm and is guaranteed to be a hit either way!

To make the salad

  1. Bring a large pot of salted water to a boil.
  2. Depending on the size of your potatoes, halve or quarter them. Carefully drop into pot and boil until tender.
  3. Once potatoes are cooked, drain and place in a large bowl with the celery and hard boiled eggs.

To make the dressing

  1. Add all dressing ingredients except parsley to a small bowl and stir until combined.
  2. While the potatoes are still warm, pour the dressing over and toss until potatoes are well coated. Taste for seasoning and adjust if necessary. Garnish with parsley to taste.
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