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!)
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!
Ingredients
Instructions
- 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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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You should try Primal Kitchens mayo! It’s made with avocado oil instead of canola, it’s the only kind we eat and it’s delicious!!
I absolutely hate mayo, miracle whip or anything like them! You have no idea how excited I am to find this recipe. I will certainly be trying it out. Thank you for posting.
Me too! Thanks so much for posting this!
This was very good. Also I like that the recipes are simple with easy to follow instructions for the beginner cook.
I started this yesterday and we ate it for dinner tonight -it was delicious! My husband and three-year-old both enjoyed it too. I was afraid my potatoes were overcooked, since they were falling out when I drained them, but after a night in the fridge, they held together perfectly! My only question : any thoughts for mustard substitutions? I just left it out, which worked fine, but if there’s something else I could use, I’m game for it!
Apple cider vinegar Is a perfect substitute for mustard. The vinegar will give your potato salad a very distinct “twang” that would otherwise be accomplished by the mustard.
I made this today for our family memorial day party – and it was fabulous! Also pretty easy to make too. My husband loved. Bringing leftovers on the boat tomorrow ;)
I tend to use whole milk Greek yogurt to replace mayo in most recipes. If you let it sit over night the flavours develop more. works a treat for flavored dips. Adding spices etc for curry dip.
just make sure it’s proper greek yogurt. No thickeners or gellatines. Should only contain milk ans cultures in the ingredient list. That’s it.
Try Duke’s mayo, it has no sugar and is a natural.
Ok I don’t work for Duke’s Mayo but this story must be told. My parents were missionaries for years in East Aftica. All my dad asked for (for Christmas) was Duke’s. I was robbed a week before my flight and all gift packages were ripped open and the gifts worth money were stolen, all dad cared about was getting the Dukes. He’d waited a year. Never again! Southern and daddy’s girl :) … still loving Duke’s Mayonaise all over the globe!
Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.
Soybean oil is horrendous for anyone’s health, natural flavors are anything but natural, Calcuim disodium -Ethylenediaminetetraacetic Acid. Found in: Processed foods. Robs Your Body of: Vitamin C, magnesium, iron, calcium, zinc, potassium. Sorry, I would never use Dukes Mayo.
Ethylenediaminetetraacetic Acid: chelates mercury and lead; acts as an antioxidant; used by dentists during root canals; anticoagulant; reduces bacterial growth. Having thirteen syllables doesn’t make it dangerous. I love Duke’s mayonaise.
There is no natural in Duke’s mayo. And absolutely nothing healthy in it in any way. Amazing how people are duped into believing something is natural. Actually, sugar would be healthier that what is in Duke’s mayo.
This potato salad looks great. I will have to try it!
I do want to point out though that there is a good mayo on the market here on the west coast that meets my family’s definition of real food: Sir Kensington’s mayo
http://sirkensingtons.com/shop#!products/classic-mayonnaise
Yes, it has a more than 5 ingredients, but all the ingredients meet the definition of real food. And while there is sugar on the ingredients list, it’s such a small amount that the amount of sugar per serving comes to 0 g. It’s a great option for those who don’t want to give up mayonnaise and don’t have the time or inclination to make their own.
Chosen Foods Avocado Oil Mayo is another great option. No refined sugar, cage free eggs, no refined oil, and really yummy!
Will this recipe freeze? I want to freeze my leftovers to add to lunches in the future.
Hi Paula. I’ve not frozen this specific version but it has been my experience that potato salad does not freeze well. ~Amy
Hello – I cant find this in your recipe index, can you add it? thank you! this is a great salad!!!
My husband is Swiss and he doesn’t go for the whole mayo thing in potato salads. I make mine with a veggie or chicken broth base. After the potatoes cook and cool down a bit, I peel them and slice them thick into a bowl. Then I add slightly warmed broth to the potatoes so they absorb the liquid which gives great flavor. Stir it up a bit and let it sit a while covered with a towel. Then add in some extra virgin olive oil, vinegar (we love herb vinegar), mustard, salt and pepper if you wish and mix it all together. The potatoes will break doen slightly and it will all come together. If it seems too thick, add a little water. I’ve see people add a little pickle juice too!
Can’t wait to try out the recipe! I really wanted to share an article about wal mart ice cream sandwiches not melting even while being left out for over 24 hours! The news team did a comparison test and found that another ice cream bar which had more “real” ingredients still melted! Didn’t know how else to share..
http://www.abcactionnews.com/money/consumer/dont-waste-your-money/why-dont-ice-cream-sandwiches-melt-anymore
Just pinned this! It looks delicious. I also really like that it doesn’t call for any mayo. Definitely a step in the right direction for me trying to eat healthier!
xo Julianne
http://reallifesurreallife.blogspot.com
This recipe is so delicious! Thank you!
Made this for the 4th of July with a few tweaks. (No onions–I hate onions; no pepper–I hate pepper.) It was delicious. Even my husband ate it, and he usually hates any new food I make. Told me I could win a contest with it. Bravo!
Sarah- your post made me laugh out loud. “I hate onions. I hate pepper.” So honest! Me too, and I’m glad your husband ate it. I hope mine does too.