A Classic Potato Salad Recipe Without Celery

Are you looking for a simple yet delicious potato salad recipe that omits the crunchy celery and instead, focuses on smooth, creamy flavors? This Classic Potato Salad No Celery is perfect for any get-together or potluck. Here's a step-by-step guide that will help you create a delightful dish.

Ingredients

2 pounds of potatoes, Yukon Gold or red potatoes preferred 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar or lemon juice 1 small red onion, finely chopped 3 hard-boiled eggs, chopped 1/2 cup pickles or relish, dill or sweet style based on preference 1 teaspoon garlic powder Salt and pepper to taste Fresh herbs like parsley or dill for garnish (optional)

Instructions

Prepare the Potatoes

Wash and peel the potatoes if desired. Cut them into bite-sized cubes. Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and let them cool slightly.

Make the Dressing

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix well.

Combine Ingredients

Once the potatoes have cooled, add them to the dressing along with the chopped onion, hard-boiled eggs, and pickles or relish. Gently mix until everything is well coated.

Chill

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.

Serve

Before serving, taste and adjust the seasoning if necessary. Garnish with fresh herbs if desired.

Tips

You can customize this recipe by adding ingredients like chopped bell peppers, green onions, or even bacon for extra flavor. For a lighter version, substitute some of the mayonnaise with Greek yogurt.

Enjoy your potato salad!

Serves

Ingredient Quantities

500 gr potatoes 1 onion 12 Capers buds 200 ml cream jar mayonnaise or homemade egg mayonnaise a tube 2 tablespoons white vinegar

Preparation

Boil the potatoes in their skins and in water with salt. Let them cool, peeled and cut into large pieces like a nut. While the potatoes are cooking and cool, cut the onion into small pieces, like a fried, and put in a bowl with cold water. The cold water will purge the onion that retains the flavor and not accused. Then put in a salad bowl the drained potatoes and onion. Add the mayonnaise. Now add the cream and vinegar together.