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
Southern Potato Salad (without mayo!)
- 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
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.
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.
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.
We recommend organic ingredients when feasible.