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New England-Style Potato Salad
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- #103668
Don't love mayo? No problem! This potato salad recipe uses sour cream mixed with seasonings and a little vinegar instead. It's got the same creamy texture (but without mayonnaise) and lots of tangy flavor. A lot of people don't like mayonnaise in their potato salad so this is a great recipe to serve to a group (everyone will love it!)
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
3 pounds potatoes, cooked, peeled, and cubed
1 cup diced celery
5 tablespoons vinegar
2 teaspoons salt
4 hard-cooked eggs, sieved or finely grated
1 pint sour cream
1 teaspoon black pepper
1 1/2 tablespoon prepared mustard
1/2 clove garlic, crushed
1 onion, chopped
paprika
directions
Combine the cubed potatoes, celery, 3 tablespoons of the vinegar, and the salt in a large bowl.
Gently mix together the eggs, sour cream, remaining vinegar, black pepper, mustard, garlic, and onion. Stir the mixture into the potatoes and mix until coated. Garnish with paprika.
Serve immediately or cover and chill.
nutrition data
307 calories, 15 grams fat, 36 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
March 21, 2020
This was really good. I used Dijon and green pepper because I had no celery. Will definitely do this again! Saving to Pinterest Thanks much!
March 26, 2017
This potato salad was great! I liked the little bit of whang from the vinegar, the crunch of celery and onions and the blending of all the ingredients. I will be making this again.