Are you tired of the same old, sometimes overpowering, mustard-laden potato salad? Craving a lighter, brighter, and incredibly flavorful alternative? Then you've come to the right place! This Potato Salad No Mustard recipe delivers a creamy, tangy potato salad experience that's both easy to make and utterly delicious. Perfect for picnics, barbecues, potlucks, or a simple weeknight dinner, this recipe is a crowd-pleaser guaranteed to impress. It’s one of those healthy meals that’s so satisfying, you won't even miss the mustard!
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise (choose your favorite brand)
- 1/4 cup sour cream
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender but not falling apart. Drain the potatoes well and set aside to cool slightly.
Step 2: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, dill, salt, and pepper until smooth and creamy.
Step 3: Combine and Chill
Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold in the chopped celery, red onion, and hard-boiled eggs. Avoid overmixing, as this can cause the potatoes to become mushy.
Step 4: Refrigerate
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This step is crucial for the best flavor and texture. The longer it sits, the tastier it gets!
Tips for the Best Potato Salad:
- Yukon Gold Potatoes: These potatoes are ideal for potato salad because they hold their shape well and have a creamy texture. Russet potatoes can also be used, but they tend to become mushier.
- Don't Overcook: Overcooked potatoes will result in a mushy salad. Aim for tender but firm potatoes.
- Chill Thoroughly: Refrigerating the salad for several hours allows the flavors to develop fully and the salad to chill completely.
- Add-ins: Feel free to customize this recipe with your favorite add-ins. Chopped pickles, bell peppers, or fresh herbs would be delicious additions.
Variations:
- Bacon Potato Salad: Add 4-6 slices of cooked and crumbled bacon for a smoky flavor.
- Dijon Potato Salad (for those who like a hint of mustard): Add 1 teaspoon of Dijon mustard to the dressing for a subtle mustard flavor.
- Herby Potato Salad: Experiment with fresh herbs like chives, parsley, or tarragon.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250
- Fat: Approximately 18g
- Protein: Approximately 5g
- Carbohydrates: Approximately 20g
This easy potato salad recipe is perfect for any occasion. It’s a delicious side dish that’s quick to make and sure to impress your friends and family. This is a great example of a quick dinner idea or a perfect addition to your next picnic or barbecue. Enjoy the homemade cooking experience and the amazing taste of this simple yet flavorful potato salad. This recipe is a true testament to delicious dishes that are easy to create. It’s a recipe you'll want to make again and again, solidifying its place among your best recipes.