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Mayonnaise-Free Potato and Egg Salad

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Prep Time 10 minutes
Cook Time
Serving Yield 3-4 servings

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!

By: Organic Runner Mom


For the salad:

  • 1 1/2 pounds red and white baby potatoes
  • 1/2 cup celery, chopped
  • 6 Pete and Gerry’s Organic Eggs, 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


To make the salad:

Step 1

Bring a large pot of salted water to a boil.

Step 2

Depending on the size of your potatoes, halve or quarter them. Carefully drop into pot and boil until tender.

Step 3

Once potatoes are cooked, drain and place in a large bowl with the celery and hard boiled eggs.

To make the dressing:

Step 1

Add all dressing ingredients except parsley to a small bowl and stir until combined.

Step 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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