Egg-Free Potato Salad

This classic potato salad skips the eggs but keeps all the creamy, tangy goodness. Made with tender potatoes, crunchy vegetables, and a zesty dressing, it's perfect for BBQs, picnics, and potlucks.

Ingredients

• 2 lbs (about 5–6 medium) Yukon Gold or red potatoes, peeled and cubed
• 2 stalks celery, diced
• 1/2 red onion, finely chopped
• 1/4 cup dill pickles or relish
• 3/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional)

Directions

1. Cook the Potatoes:
2. Peel and cube the potatoes. Boil in salted water for about 10–12 minutes until fork-tender. Drain and let cool.
3. Prepare the Dressing:
4. In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and a pinch of sugar.
5. Combine Salad:
6. In a large bowl, combine the cooled potatoes, chopped celery, onion, and pickles.
7. Mix:
8. Pour the dressing over the potato mixture and toss gently until everything is coated.
9. Chill & Serve:
10. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

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