Potato Egg Salad (no mayo) is a delightful twist on the classic, offering all the creamy goodness without the guilt. Imagine biting into a spoonful of soft potatoes and perfectly boiled eggs, kissed with fresh herbs and a hint of mustard—now that’s the flavor explosion we’re talking about! This dish is perfect for picnics, potlucks, or just when you need a comforting sidekick at dinner.
Picture this: it’s a sunny Saturday afternoon, and you’re hosting friends for a backyard barbecue. The grill sizzles with burgers while you whip up this vibrant Potato Egg Salad (no mayo), instantly making you the star of the show. With each creamy bite, laughter fills the air as everyone raves about your culinary prowess. What could be better?
Why You'll Love This Recipe
- This Potato Egg Salad is incredibly easy to whip up and perfect for any occasion.
- The unique blend of flavors makes it irresistibly delicious!
- Its bright colors and textures make it a standout on any table.
- Plus, it’s versatile enough to pair with anything from grilled meats to fresh veggies.
Ingredients for Potato Egg Salad (no mayo)
Here’s what you’ll need to make this delicious dish:
- Potatoes: Choose waxy potatoes like Yukon Gold for creaminess that holds together beautifully.
- Eggs: Use large eggs for the best texture; hard-boiling them perfectly will elevate this salad.
- Mustard: A touch of Dijon mustard adds a zesty kick without overwhelming flavors.
- Greek Yogurt: This creamy alternative gives richness without the calories of traditional mayo.
- Fresh Herbs: Chopped chives or dill bring freshness and brightness to each bite.
- Salt and Pepper: Essential seasonings that enhance all other ingredients.
How to Make Potato Egg Salad (no mayo)
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Potatoes
Start by washing and peeling your potatoes. Cut them into bite-sized cubes and place them in a large pot filled with salted water. Bring to a boil and let them cook until tender, around 10-15 minutes. Once done, drain well and set aside to cool.
Step 2: Boil the Eggs
While the potatoes are cooking, place your eggs in another pot and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for about 12 minutes for perfectly hard-boiled eggs. Afterward, transfer them to an ice bath to cool.
Step 3: Prepare the Dressing
In a mixing bowl, combine Greek yogurt and Dijon mustard. Stir until smooth; season with salt and pepper to taste. Feel free to add more mustard if you’re feeling adventurous!
Step 4: Combine Ingredients
Once everything has cooled down adequately, chop your boiled eggs into pieces that complement your potato cubes nicely. In a large bowl, gently fold together potatoes, chopped eggs, fresh herbs, and dressing until well coated.
Step 5: Chill Out
Cover your Potato Egg Salad (no mayo) with plastic wrap or transfer it into an airtight container. Refrigerate for at least an hour before serving; this allows all those incredible flavors to mingle together beautifully.
Step 6: Serve It Up
Transfer your salad into a serving bowl or individual plates for an elegant touch. Garnish with additional herbs if you’re feeling fancy!
Now that your taste buds are tingling at the thought of this flavorful Potato Egg Salad (no mayo), go ahead and impress your family or friends—or just treat yourself because you deserve it! Enjoy every creamy bite!
You Must Know
- This delightful potato egg salad (no mayo) brings together creamy textures and fresh flavors without the heaviness of traditional mayonnaise.
- Perfect for picnics or as a side dish, it’s both satisfying and guilt-free, making it a must-try for any gathering.
Perfecting the Cooking Process
Start by boiling the potatoes until tender, then hard-boil the eggs while they cool. Once everything is ready, chop them up, mix with the dressing, and voilà! You have a scrumptious potato egg salad (no mayo) that’s ready to impress.
Add Your Touch
Feel free to switch things up! Try adding diced celery for crunch, sprinkle fresh herbs like dill or parsley, or toss in some mustard for a zesty kick. The beauty of this potato egg salad (no mayo) is its versatility.
Storing & Reheating
Store your potato egg salad (no mayo) in an airtight container in the fridge, where it can last for about three days. There’s no need to reheat; just give it a good stir before serving.
Chef's Helpful Tips
- To achieve the best flavor in your potato egg salad (no mayo), use fresh ingredients and season well.
- Avoid overcooking the potatoes to keep them firm.
- Mixing the dressing while potatoes are warm helps absorb flavors better.
I once made this potato egg salad (no mayo) for a family picnic, and my cousin couldn’t stop raving about it. He even asked if I could make it every week—now that’s a compliment!
FAQs :
What ingredients do I need for Potato Egg Salad (no mayo)?
To make a delicious Potato Egg Salad without mayonnaise, you will need the following ingredients: potatoes, hard-boiled eggs, fresh herbs like dill or parsley, mustard, olive oil, lemon juice, salt, and pepper. The combination of these ingredients creates a creamy texture without the heaviness of mayo. crispy zucchini bites You can also add extras like chopped celery or red onion for added crunch and flavor. This recipe is versatile, so feel free to customize it to your taste preferences while keeping it healthy.
How long does Potato Egg Salad (no mayo) last in the fridge?
Potato Egg Salad without mayo typically lasts about 3 to 4 days when stored properly in an airtight container in the refrigerator. Make sure to keep it chilled and avoid leaving it at room temperature for too long. Always check for any signs of spoilage before consuming leftovers. If you notice any off smells or changes in texture, it’s best to discard the salad to ensure food safety.
Can I use other vegetables in my Potato Egg Salad (no mayo)?
Absolutely! You can enhance your Potato Egg Salad by adding various vegetables. Some popular choices include diced bell peppers, shredded carrots, or even chopped pickles for an extra zing. Mixing in some green onions or radishes can also add a refreshing crunch. Feel free to experiment with different vegetables that you enjoy and that complement the flavors of your salad.
Is Potato Egg Salad (no mayo) suitable for meal prep?
Yes, Potato Egg Salad without mayo is excellent for meal prep! Its simple ingredients and easy preparation make it perfect for batch cooking. You can prepare a large portion at once and store it in individual containers for quick lunches or snacks throughout the week. easy spinach appetizer Just remember to keep it refrigerated and consume it within 3 to 4 days for optimal freshness.
Conclusion for Potato Egg Salad (no mayo) :
Potato Egg Salad without mayonnaise is a lighter alternative that retains all the flavor and satisfaction of traditional recipes. By using fresh ingredients like herbs, mustard, and lemon juice, you create a delicious dish that is both healthy and filling. Mediterranean mango salad This recipe is versatile enough to allow customization with various vegetables or herbs according to your preference. Enjoy this refreshing salad as a side dish or a main course during warm weather gatherings!
Potato Egg Salad (no mayo)
Potato Egg Salad (no mayo) is a light and refreshing twist on the beloved classic. This vibrant salad combines tender Yukon Gold potatoes with perfectly hard-boiled eggs, zesty Dijon mustard, and creamy Greek yogurt for a guilt-free indulgence. Fresh chives add a burst of flavor, making it an ideal side dish for picnics, potlucks, or barbecues. Enjoy this nutritious salad that’s packed with protein and flavor while keeping your meal light and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
- 2 cups Yukon Gold potatoes, diced
- 4 large eggs, hard-boiled
- 2 tbsp Dijon mustard
- 1/2 cup Greek yogurt
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Cook the Potatoes: Boil diced potatoes in salted water for 10-15 minutes until tender. Drain and let cool.
- Boil the Eggs: In a separate pot, boil eggs for 12 minutes, then cool them in an ice bath.
- Prepare the Dressing: In a bowl, mix Greek yogurt and Dijon mustard; season with salt and pepper.
- Combine Ingredients: Chop boiled eggs and gently mix them with cooled potatoes, dressing, and chives.
- Chill: Refrigerate for at least one hour before serving to allow flavors to meld.
- Serve: Garnish with additional herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 186mg
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