Best Eggless Potato Salad Recipes

Ev's Eggless Potato Salad image

Provided by Patt Lisenbee

Time 1h35m

Number Of Ingredients 10

6 medium potatoes, baked
3-4 large dill pickles
1 large walla walla sweet onion
1 can(s) black olives
1/2 stalk(s) celery, chopped
IN SEPERATE BOWL, COMBINE
2 c sour cream
3/4 c dill pickle juice
2 Tbsp yellow mustard
salt and pepper to taste

Steps:

1. scrub potatoes and microwave until nearly done Let cool, then chop into bite sized pieces. Put in large bowl.
2. dice dill pickles, Walla-Walla sweet onion and celery; add to bowl as well. Slice black olives in 3rds and add to mix.
3. The sauce is actually more towards your taste than measurements. Start with what is given and mix till no more lumps. Taste with spoon. The sauce should have a good pickle flavor with some mustard taste but not over powering. You may need to add more juice a little at a time and whisk until it tastes right. Add salt and pepper to the mix to help with the flavor. When it tastes right, pour over your potato mix and toss gently
4. chill in refrigerator for up to 2 hours before serving. Taste again to see if you need to add more salt/pepper or pickle juice as the potatoes will soak up the sauce.

Eggless Potato Salad image

Provided by misty mosley

Time 50m

Number Of Ingredients 11

4 c potatoes, boiled and chopped
1/4 c dill pickles
1 Tbsp chopped fresh basil
1 can(s) sliced olives
1/2 c chopped celery
1/2 c chopped onion
1/4 c chopped radishes
2 c sour cream
1 Tbsp Dijon mustard
1 tsp horseradish
1 Tbsp chopped anchovies (optional)

Steps:

1. Peel and slice potatoes into quarters. Boil for about 15 mins.
2. Put all the vegetables into a dish; mix together.
3. Add the mustard, sour cream, and horseradish; mix together again.
4. Break up the anchovies put into the salad. Then mix again. Chill for at least an hour.