This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck.
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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.
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.
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!
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!
- 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
- Bring a large pot of water to a boil.
- 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.
- Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.
- Place the potatoes in a large mixing bowl.
- Add salt, sour cream and Dijon mustard. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.
- 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.
- Transfer to serving bowl and garnish the top with the remaining ingredients.
- Serve warm or chill the salad, covered, in the fridge until ready to serve.
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