Salads

Easy No Mayo Potato Salad Recipe

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck.

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.Note: This post contains affiliate links.

This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

You can use any type of potato and this salad will turn out fabulous. Here, I used Yukon Gold potatoes because that’s what I had on hand. I like to peel my potatoes, although that’s not necessary if you like the skins on. Sometimes I do a rough peel and leave a bit of skin on; totally up to you.

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

Boil the potatoes until they are almost tender. Don’t over boil because then the potatoes absorb too much water and become mushy when you go to mix the salad, no matter how gently you do it. Once the potatoes are just this side of tender, remove from the heat, drain well and let cool completely. Sometimes I help this process along by putting the bowl/colander in the fridge until I’m ready to add the other ingredients and mix it together. That said, this salad is also tasty served warm.

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

Mayo is replaced by full fat sour cream. You can also use plain Greek yogurt, or a mix of the two. I tend to like the full fat sour cream because it has a rich flavor and is creamier than the yogurt. Note: don’t use fat-free sour cream. You need the fat and creaminess to make this really work.

The zest comes in with the Dijon mustard. Here’s my favorite. And I don’t skimp on this! This is totally up to your taste preference, but I always tend to add a dollop more because the potatoes are such a blank canvas that I need that extra dollop to really make these zing!

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

Hard boiled eggs, celery, a little green onion, dill pickles and Himalayan sea salt round out the flavors. Zesty!

Potato lover? Make sure you check out my other potato recipes:
Baked Scalloped Potatoes
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Easy No Mayo Potato Salad Recipe
 
Prep time
Cook time
Total time
 
Easy No Mayo Potato Salad Recipe
Author:
Serves: 4-6 servings
Ingredients
  • 5-6 large Russet or Yukon Gold potatoes, peeled and cut into medium-small cubes
  • 1 cup sour cream
  • ½ cup Dijon mustard (more if you like it zesty)
  • 2 hard-boiled eggs, peeled and chopped
  • ⅓ cup chopped green onions
  • ½ cup diced celery
  • ½ cup diced dill pickle
  • 2 tsp Himalayan salt
Instructions
  1. Bring a large pot of water to a boil.

  2. While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.

  3. Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.

  4. Place the potatoes in a large mixing bowl.

  5. Add salt, sour cream and Dijon mustard. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.

  6. Add most of the hard-boiled eggs, celery, dill pickle and green onions (reserving the rest for garnish on the top) and lightly toss to combine.

  7. Transfer to serving bowl and garnish the top with the remaining ingredients.

  8. Serve warm or chill the salad, covered, in the fridge until ready to serve.

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This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck. This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

 

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Roasted Heirloom Tomato Basil Mozzarella Caprese Salad

For a twist on a classic Italian salad, try my Roasted Heirloom Tomato Basil Mozzarella Caprese Salad.

Roasted Heirloom Tomato Basil Mozzarella Caprese SaladNote: This post contains Amazon affiliate links.

For a twist on the classic Italian Caprese salad, I use mini heirlooms and roast the salad to intensify the flavors. Mini heirloom tomatoes are readily available in grocery stores in the US these days, but this salad will, of course, work beautifully with any large heirloom tomatoes you find. I like to vary the tomato colors. In addition to the traditional red, try to find yellow, green, and even the darker shade, which looks between purple and black. The green of the basil and the white of the mozzarella cheese balls will create a gorgeous display.

Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
This salad is so easy to put together. I drizzled a little olive oil in the bottom of a casserole dish, sliced the larger mini tomatoes and left a few of the smaller ones whole and added them to the dish. Salt them with some Himalayan sea salt. Add a few basil leaves (not all of them!) and roast  for 30 minutes or until the tomatoes begin to soften. The basil leaves will turn brown; that’s okay, you will remove them before serving and replace with fresh basil leaves.

For the last 5 minutes or so of the roasting, add the mozzarella cheese balls – not too many – and let them just begin to melt during the last few minutes in the oven. Remove from the oven, make sure the roasted basil leaves have been removed and replace with fresh basil leaves.

Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
Admire the pretty salad! Take a photo of it if you like! At this point, you could serve the salad as is; it’s delicious! However, I like to drizzle just a wee bit more olive oil and just a touch of balsamic vinegar over it before serving.

Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
Enjoy!
Note: This post contains Amazon affiliate links.

Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
 
Prep time
Cook time
Total time
 
Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
Author:
Serves: 2-4
Ingredients
  • You can customize the serving sizes depending on how much of each ingredient you choose to use, therefore, no set amount of each ingredient is given.

  • Mini Heirloom tomatoes, slice larger ones; leave small ones whole
  • Fresh basil leaves
  • Fresh mozzarella mini cheese balls, or mozzarella, sliced
  • Extra virgin olive oil
  • Balsamic vinegar
  • Himalayan Sea Salt
Instructions
  1. Preheat oven to 350° F.

  2. Drizzled a little olive oil in the bottom of a casserole dish.

  3. Sliced the larger mini tomatoes and leave the smaller ones whole. Add tomatoes to the dish.

  4. Salt tomatoes.

  5. Add a few basil leaves (not all of them) and roast for 30 minutes or until the tomatoes begin to soften. The basil leaves will turn brown; that’s okay, you will remove them before serving and replace with fresh basil leaves.

  6. Remove from oven and add mozzarella cheese balls.

  7. Return to oven for 3-5 minutes, or until cheese begins to melt.

  8. Remove from the oven, and remove wilted basil leaves. Replace with fresh basil leaves.

  9. Serve as is, or drizzle just a little more olive oil and just a touch of balsamic vinegar over the salad before serving.

Don’t’ forget to pin and share!

Roasted-Tomato-Basil-Mozzarella-Caprese-SaladRoasted-Tomato-Basil-Mozzarella-Caprese-Salad

 

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Loaded Baked Potato Salad

This Loaded Baked Potato Salad is simple but outrageously delicious! It’s perfect as a side dish for cookouts, BBQs, and any time you need a savory ‘tater salad.

Loaded Baked Potato SaladNote: This post contains Amazon affiliate links.

If you’re wanting a loaded baked potato, but don’t want to wait forever for it to bake, consider making its easier and faster cousin, the loaded baked potato salad. Seriously, this is just as delicious and satisfying as the baked potato, plus it tastes great as a cold salad, or if you prefer, make it and consume it immediately while it’s still warm. Amazing either way.

My favorite, however, is eating it the next day. There’s something about a day in the refrigerator that deepens the flavors and makes it even more addictive and yummy.

Loaded Baked Potato Salad

So here’s how I put this easy ‘tater salad together. (Full recipe down below)

  • First, fry, drain, cool and crumble your bacon.
  • Second, grate the cheese. I use a sharp cheddar and I grate it myself.
  • Third, chop your green onion.
  • Set all that aside while you boil the potatoes. You can use just about any kind of potato here – Yukon gold, red, russet…whatever you have on hand. For this batch, I had some russet baking potatoes one hand so I peeled them and cut them into medium sized chunks and boiled them until just this side of tender. Do not over boil because then the potatoes hold too much water and turn to mush when you go to assemble the salad. Drain your potatoes well and *let them cool for a bit before moving forward with the recipe.

*If you’re serving your potato salad warm, then skip the cooling step.

Loaded Baked Potato Salad

  • Place the potatoes in a large mixing bowl.
  • Add salt and/or seasoning salt, sour cream and yogurt. Using a large spoon, very lightly mix.
  • Add 3/4 of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)
  • Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.
  • Serve and enjoy! If you have leftovers, refrigerate and enjoy again the next day.

Full recipe below.

Potato lover? Make sure you check out my other potato recipes: Baked Scalloped Potatoes, Roasted Garlic Mashed Potatoes

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Note: This post contains Amazon affiliate links.

Loaded Baked Potato Salad
 
Prep time
Cook time
Total time
 
Loaded Baked Potato Salad
Author:
Serves: 4-6 servings
Ingredients
  • 6 large Russet potatoes, peeled and cut into medium-small cubes
  • 1 cup sour cream
  • ½ cup plain greek yogurt (more if you like it creamier)
  • 1½ cup cheddar cheese, grated
  • ⅓ cup chopped green onions
  • ½ - ¾ cup cooked and crumbled bacon
  • 2 tsp Himalayan salt
Instructions
  1. Fry, drain, cool and crumble the bacon. Set aside.

  2. Grate the cheese. Set aside.

  3. Chop the green onion. Set aside.

  4. Bring a large pot of water to a boil.

  5. While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.

  6. Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.

  7. Place the potatoes in a large mixing bowl.

  8. Add salt, sour cream and yogurt. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.

  9. Add ¾ of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)

  10. Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.

  11. Serve warm or chill salad, covered, in the fridge until ready to serve.

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Don’t forget to pin and save for later!

Loaded Baked Potato SaladLoaded Baked Potato Salad

 

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10 Tasty Egg Salad Recipes

Have an abundance of hard-boiled eggs left over after Easter? Here are 10 Tasty Egg Salad Recipes to help you make a delicious sandwich or salad.

Note: This post contains affiliate links for products on Amazon.

10 Tasty Egg Salad Recipes

If you’re looking for a tasty twist on your egg salad recipe, here are 10 savory recipes.

But first, here’s a fantastic primer on how to hard boil eggs so that they peel perfectly, every time. What?! Seriously.

PERFECT EASY-PEEL HARD-BOILED EGGS (Mel’s Kitchen)
Hard Boiled Egg Perfectly Peeled

If you’re wondering how long those hard-boiled eggs will keep, check out Hillbilly Housewife’s recommendations here:
HOW LONG WILL HARD-BOILED EGGS KEEP? (Hillbilly Housewife)

Now, on to the recipes!

CHEDDAR BACON EGG SALAD (Buns In My Oven)
Cheddar Bacon Egg Salad


AVOCADO CUCUMBER EGG SALAD
(The 36th Avenue)
Avocado Egg Salad


EGG SALAD WITH OLIVES AND CELERY
(Zesty Olive)
Egg Salad with Olives and Celery


BLT EGG SALAD
(Two Healthy Kitchens)
BLT Egg Salad


ULTIMATE CREAMY EGG SALAD
(Whole and Heavenly Oven)
Ultimate Creamy Egg Salad


FOR KIDS: HOW TO MAKE EGG SALAD
( Kids Cooking Activities)Eggs


MEDITERRANEAN EGG SALAD IN LETTUCE CUPS
(5 Minutes For Mom)
Mediterranean Egg Salad Lettuce Cups

NOT JUST AN EGG SALAD RECIPE (Green Kitchen Stories)

KALE PESTO EGG SALAD (Damn Delicious)

COBB EGG SALAD (Lemon Tree Dwelling)

Note: This post contains affiliate links for products on Amazon.

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