Simple Potato Salad Without Mustard

This Simple Potato Salad Without Mustard is a creamy, flavorful twist on a classic summer side dish—perfect for those who prefer their salad without the tang of mustard. Made with tender Yukon Gold or Russet potatoes, a luscious dressing of mayonnaise, sour cream, and a touch of apple cider vinegar, this recipe strikes the perfect balance of rich and tangy. Crisp celery, finely diced red onion, and chopped hard-boiled eggs add bursts of texture and flavor, while a sprinkle of fresh parsley brings a pop of color. Ready in just 35 minutes, this refrigerator-friendly dish is ideal for barbecues, picnics, or as a make-ahead accompaniment for weeknight dinners. Serve it chilled and watch it become a crowd-pleasing favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Potatoes (Yukon Gold or Russet, peeled and diced)
• 1 teaspoon Salt
• 0.75 cup Mayonnaise
• 0.5 cup Sour cream
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 2 stalks Celery (finely chopped)
• 0.25 cup Red onion (finely diced)
• 2 large Hard-boiled eggs (chopped)
• 2 tablespoons Fresh parsley (chopped, optional)
• 0.5 teaspoon Black pepper (freshly ground)

Directions

Step 1

Peel and dice the potatoes into evenly sized cubes, about 1-inch in size, to ensure even cooking.

Step 2

Place the diced potatoes in a large pot. Cover with cold water and add 1 teaspoon of salt.

Step 3

Bring the pot to a boil over medium-high heat. Reduce the heat to a gentle boil and cook the potatoes for 10-12 minutes, or until fork-tender. Be careful not to overcook, as you want the potatoes to hold their shape.

Step 4

While the potatoes are cooking, prepare the dressing by combining mayonnaise, sour cream, apple cider vinegar, and sugar in a small bowl. Mix until smooth and well combined.

Step 5

Drain the cooked potatoes in a colander and rinse them under cold water to stop the cooking process. Allow the potatoes to cool completely.

Step 6

Once the potatoes are cool, transfer them to a large mixing bowl. Add the finely chopped celery, red onion, hard-boiled eggs, and parsley (if using).

Step 7

Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes while mixing.

Step 8

Season the salad with freshly ground black pepper to taste. Adjust salt, if needed.

Step 9

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Serve the potato salad chilled, garnished with additional parsley, if desired. Enjoy!

Nutrition Facts

Serving size	(1459.6g)

Amount per serving	% Daily Value*
Calories	2402.2

Total Fat 164.0g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 0g
Cholesterol 606.0mg	0%
Sodium 3070.4mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 23.9g
Protein 35.2g	0%

Vitamin D 88IU	0%
Calcium 321.5mg	0%
Iron 6.6mg	0%
Potassium 4188.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 5.7%

Carbs: 34.6%