Best Simple Potato Salad Without Mustard Recipes

WHITE POTATO SALAD (NO MUSTARD)

Steps:

• Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
• Lay out on counter for an hour or so to cool nicely.
• Peel, and cube.
• I usually do this with no recipe, so I have estimated the amounts as closely as possible.
• While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
• In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
• Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
• You may have some mix left over, but don't throw it out.
• After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
• Refrigerate for at least 4 hours before serving.
• It may taste salty until after it's refrigerated a while.
• If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
• Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
• The same applies if you like it sweeter.

SIMPLE POTATO SALAD WITHOUT MUSTARD

Steps:

• Peel and quarter the potatoes and cook until tender covered with water.
• Drain well and gently mix the grated onion into the hot potatoes then set aside to cool.
• Boil the eggs about 10 minutes, cool, peel and chop.
• When the potatoes are cool enough to handle cut them into medium size chunks or cubes.
• Chop the eggs well and add to the potatoes.
• Add the celery, carrots,and pickles and toss gently.
• Mix the Miracle whip well with the salt and pepper.
• Add the dressing mixture to the salad, adding more Miracle Whip if needed to make sure the entire salad is covered well but not soupy.
• Garnish with the paprika on the top of the salad.
• Chill well several hours or overnight.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.