Southern Potato Salad (without mayo!)

I am on yet another quest to replace mayonnaise in a classic recipe. As I’ve explained before, store bought mayo isn’t exactly real food (and making mayo from scratch isn’t exactly my cup of tea). Plus not everyone is a mayonnaise lover anyway, so just in time for your holiday BBQ, here is my (non-mayo) Southern Potato Salad recipe that is just as good as the original!

And in case you need some more inspiration, here are a few other real food recipes that would be perfect for your holiday celebration:

• The Best Pulled Pork in the Crock Pot
• Whole-Wheat Cheddar Garlic Drop Biscuits
• Deviled Eggs
• Slow Cooker Baked Beans
• Cobb Salad
• Whole-Wheat Pasta Salad

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Southern Potato Salad (without mayo!)

4.84 from 6 votes

Course: Sides, Snacks & Appetizers

Cuisine: American

Keyword: quick and easy salad

Dietary Restriction: Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Category: Holiday Dishes

Active Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings (Adjust to suit): 6 people

Calories: 170 kcal

Just in time for your 4th of July BBQ, here is my (non-mayo) Southern Potato Salad recipe that is just as good as the original!

Print

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Ingredients

• 2 pounds red potatoes
• 2 eggs
• 2 ribs celery
• 1/4 cup red onion, diced
• 5 tablespoons sour cream
• 1 tablespoon mustard
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• pepper, to taste

Instructions

1. Cut the potatoes into 1 1/2" to 2" chunks (with the peel left on). Bring a medium pot of water to a boil. Add the potato pieces and eggs (in the shell) to the water and set to a light boil for 15 minutes. If after 15 minutes the potatoes are not tender when pierced with a fork, then remove the eggs and continue boiling the potatoes for a few minutes more. When finished drain and run cool water over top of the eggs and potatoes.
2. Meanwhile, dice the celery and onion and add to a large mixing bowl. In a separate smaller bowl, whisk together the sour cream, mustard, melted butter, salt, paprika, and pepper. Set aside.
3. Dice the cooked potatoes into smaller 1/2" pieces and add to the large bowl. Peel and dice the eggs (I use one of these slicers to cut the egg longways and then crossways for a quick dice) and add to the large bowl. Pour the sour cream mixture over top and toss to combine. Serve immediately or refrigerate for up to 5 days.

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Southern Potato Salad (without mayo!)

Amount Per Serving

Calories 170 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 65mg22%

Sodium 306mg13%

Potassium 767mg22%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 3g3%

Protein 5g10%

Vitamin A 310IU6%

Vitamin C 13.9mg17%

Calcium 40mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

 

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