Eggless Potato Salad

We love potatoes.  But eating baked potatoes every day will get boring, so we found recipes to incorporate our potatoes in a variety of ways.

I love mine mashed with a bit of ranch (go here for the recipe).  We have also added potato salad to our meal plans.  We eat this often and it is so quick and easy to make.

 

First we scrub and cut up 4-6 potatoes (depending on the size of the potato).  My potatoes were tiny so I used all 8.  We leave the peelings on, but if you don’t like them, you can peel yours.

Potato Salad 1

Next we cook the potatoes until tender.  This can be done by boiling, in the sun oven, or microwave.  Today I cooked them in a glass bowl with a lid and a small amount of water in the bottom (maybe ¼ cup) in the microwave.

When done, I mash them a bit.  This gives some creaminess to the salad when the other ingredients are added.

Eggless Potato Salad 4

Then we add the mayonnaise (this is a vegan mayo= no eggs), mustard, salt, pepper, diced pickles, and my special ingredient, pickle juice.  My children like simple ingredients and spices.  I love extra dill added in, but we keep it simple for now since everyone loves it as it is.Eggless Potato Salad 2Eggless Potato Salad 3

It would be much quicker to add relish, but all I have is zucchini sweet relish I canned last year when I didn’t know what to do with the abundance of zucchini in the garden.  Sadly, my children aren’t very fond of the sweet relish in potato salad.  On the bright side, it leaves more for my carrot “hot” dogs (recipe coming soon).  When the garden is in full swing, I will be canning some dill relish and I’ll show you how I do it.

 

 

Eggless Potato Salad

4-6 Potatoes

½ cup mayonnaise

1 Tablespoon mustard

1/3 cup diced pickles

¼ cup pickle juice

Salt and pepper to taste

Scrub and dice potatoes.  Cook until tender.  Mash slightly and add other ingredients.  Eat warm or chilled.

 

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