Meal-Prep Mayo-Less Potato Salad

Steps to make

1. 1

   Boil potatoes and eggs

   15 min
   

   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. 2

   Remove eggs

   1 min
   

   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.

4. 3

   Cool potatoes

   5 min
   

   Once cooked, run cold water over the potatoes to cool them. Drain well.

5. 4

   Combine celery, onion and parsley

   2 min
   

   Combine 2 diced celery stalks, ¼ cup of diced red onion, and 2 tablespoons of chopped parsley in a large bowl.

6. 5

   Make dressing

   2 min
   

   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.

7. 6

   Cut potatoes

   2 min
   

   Cut the potatoes into ½-inch pieces and add them to the celery.

8. 7

   Add eggs

   2 min
   

   Peel and dice the eggs. Add them to the bowl with the potatoes.

9. 8

   Dress the salad

   1 min
   

   Pour the dressing over the salad and toss to combine.

10. 9

    Serve

    

    Serve at your next picnic or barbecue, or weekday lunches.