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:
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.
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.
Once cooked, run cold water over the potatoes to cool them. Drain well.
Combine 2 diced celery stalks, ¼ cup of diced red onion, and 2 tablespoons of chopped parsley in a large bowl.
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.
Cut the potatoes into ½-inch pieces and add them to the celery.
Peel and dice the eggs. Add them to the bowl with the potatoes.
Pour the dressing over the salad and toss to combine.
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!
Thanks! Really delicious and healthy salad!
Gluten Free Recipes
