Simple But Delicious Potato Salad (No Pickle)
Yeah, I don't like pickle in my potato salad... This recipe is very simple and good without tons of ingredients. I'm sure you will enjoy.
Yeah, I don't like pickle in my potato salad... This recipe is very simple and good without tons of ingredients. I'm sure you will enjoy.
- Carbohydrate 24.619415 g
- Cholesterol 211.5 mg
- Fat 5.11448875 g
- Fiber 3.21107506906986 g
- Protein 9.12891375 g
- Saturated Fat 1.591391125 g
- Serving Size 1 1 Serving (200g)
- Sodium 86.28825 mg
- Sugar 21.4083399309301 g
- Trans Fat 0.862537499999999 g
- Calories 179 calories
Step-by-step
- After obtaining all ingredients, get a large mixing bowl and spoon.
- Add COLD potatoes to bowl with mayo.
- Stir well.
- Add onions, celery, and eggs.
- Stir well.
- Add mustard, pepper, and onion powder.
- Stir together well, again.
- Add salt for taste.
- Enjoy!
The Starch Factor and Potato Selection
The ingredient list leaves out which potato variety performs best, though waxy potatoes like Yukon Golds hold their shape through boiling far better than high-starch russets. Cook the cubed tubers in salted water starting from room temperature so the heat penetrates evenly to the center before the exteriors dissolve into mush. When a paring knife slides into a potato cube with zero resistance after roughly 15 minutes of simmering, drain them completely and let steam escape in a colander until they reach room temperature. Combining mayonnaise with warm potatoes causes the fat to break down into an oily film rather than coating the pieces in a stable emulsion.
Adapting for Dietary Needs
Traditional egg-and-mayo bases can easily accommodate plant-based diets by swapping standard mayonnaise for a chickpea-water or oil-based vegan alternative at a precise one-to-one ratio. Whole large eggs provide roughly six grams of protein each, but omitting them for allergy reasons requires no structural compensation if the celery and onion are cut finely enough to maintain textural contrast. Mustard adds necessary acidity to balance the heavy lipids, and substituting ground yellow mustard seed for prepared yellow paste delivers a sharper tang without adding unwanted liquid.
Avoiding Common Pitfalls
Many cooks ruin starch-heavy side dishes by under-seasoning the boiling water or adding raw onions that overpower every other component. Raw onions release sulfurous compounds that intensify over hours of refrigeration, so soak diced onions in cold water for 10 minutes and blot them dry before folding them into the bowl. Store the finished dish below 40 degrees Fahrenheit in a sealed container and consume it within 72 hours to maintain food safety and prevent the celery from releasing excess water into the dressing.
