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Meal-Prep Mayo-Less Potato Salad

Meal-Prep Mayo-Less Potato Salad

Name: Meal-Prep Mayo-Less Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Red potatoes 2 lbs; Large eggs 3; Celery 2 stalks; Red onion ¼ cup; Parsley 2 tbsp; Sour cream ½ cup; Mustard 1 tbsp; Red wine vinegar 1 tbsp; Salt ½ tsp; Ground paprika ¼ tsp; Black pepper; Chicken Breast; Fruit

light & delicious

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30m
Serves 6
Easy
(1)

Ingredients

	2 lbs Red potatoes unpeeled
	3 Large eggs
	2 stalks Celery finely diced
	¼ cup Red onion finely diced
	2 tbsp Parsley chopped fresh flat-leaf parsley
	½ cup Sour cream
	1 tbsp Mustard yellow
	1 tbsp Red wine vinegar
	½ tsp Salt
	¼ tsp Ground paprika
	Black pepper freshly ground, to taste
	To serve, optional:
	Chicken Breast cooked, shredded
	Fruit fresh, mix

Nutritional information

143

calories

7,2g

fat

14,5g

carbohydrates

5,8g

protein

101mg

cholesterol

249mg

sodium

Cuisine:

American Recipes

Ingredients

2 lbs Red potatoes
unpeeled
3 Large eggs
2 stalks Celery
finely diced
¼ cup Red onion
finely diced
2 tbsp Parsley
chopped fresh flat-leaf parsley
½ cup Sour cream
1 tbsp Mustard
yellow
1 tbsp Red wine vinegar
½ tsp Salt
¼ tsp Ground paprika
Black pepper
freshly ground, to taste
To serve, optional:
Chicken Breast
cooked, shredded
Fruit
fresh, mix

Meal-Prep Mayo-Less Potato Salad

This Meal-Prep Mayo-Less Potato Salad is one of my favorite picnic salads. Don’t get me wrong, I love mayonnaise, but sometimes I find there can be too much in potato salad and it can be too filling.

To make this potato salad, start by cooking potatoes and eggs. Add celery, red onion, and parsley to a bowl. In a separate bowl, make the dressing from sour cream, mustard, red wine vinegar, and seasonings. Add the potatoes and eggs to the celery. Dress the salad and serve immediately or refrigerate in a covered container for up to five days.

To make the Meal-Prep Mayo-Less Potato Salad, you will need the following ingredients:

Steps to make Meal-Prep Mayo-Less Potato Salad

1	Boil potatoes and eggs	15
Bring a medium pot of water to a boil over high heat. Add 2 pounds of potato and 3 eggs (in the shell). Simmer for 15 minutes.
2	Remove eggs	1
After 15 minutes, remove the eggs from the pot. Drain under cold water. Continue to simmer the potatoes until tender when pierced with a fork.
3	Cool potatoes	5
Once cooked, run cold water over the potatoes to cool them. Drain well.
4	Combine celery, onion and parsley	2
Combine 2 diced celery stalks, ¼ cup of diced red onion, and 2 tablespoons of chopped parsley in a large bowl.
5	Make dressing	2
In a separate bowl, whisk together ½ cup of sour cream, 1 tablespoon of mustard, 1 tablespoon of red-wine vinegar, ½ teaspoon of salt, ¼ teaspoon paprika, and a grind of pepper to taste.
6	Cut potatoes	2
Cut the potatoes into ½-inch pieces and add them to the celery.
7	Add eggs	2
Peel and dice the eggs. Add them to the bowl with the potatoes.
8	Dress the salad	1
Pour the dressing over the salad and toss to combine.
9	Serve
Serve at your next picnic or barbecue, or weekday lunches.

You will love this Meal-Prep Mayo-Less Potato Salad. It’s really simple to make and tastes delicious! You’ll love it! Remember to tag #cookmerecipes if you try this recipe!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.