Vegetarian Potato Salad Recipe Without Mustard

This Vegetarian Potato Salad recipe is easy to make and delicious, featuring creamy ingredients without any mustard. Perfect for picnics, barbecues, or as a side dish!

Ingredients

• 2 pounds potatoes (Yukon Gold or red potatoes work best)
• 1/2 cup sour cream
• 1/2 cup Greek yogurt (or additional sour cream)
• 1/4 cup red onion (finely chopped)
• 1/4 cup celery (diced)
• 1/4 cup dill pickles (chopped, optional for added flavor)
• 1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)
• 1 tablespoon lemon juice
• Salt and pepper (to taste)

Instructions

Cook the Potatoes:

• Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a generous amount of salt.
• Bring to a boil and cook until fork-tender, about 15–20 minutes. Avoid overcooking to keep the potatoes intact.
• Drain the potatoes and let them cool slightly before peeling (if desired) and cutting them into bite-sized pieces.

Prepare the Dressing:

• In a large mixing bowl, combine the sour cream, Greek yogurt, chopped red onion, diced celery, dill pickles (if using), fresh dill, lemon juice, salt, and pepper. Mix well.

Combine:

• Gently fold the cooled potatoes into the dressing until they are well coated.

Chill:

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

Serve:

• Before serving, taste and adjust seasoning if needed. Serve chilled as a refreshing side dish.

Tips

• Feel free to customize by adding other vegetables like bell peppers or carrots for extra crunch.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• For added flavor, consider mixing in some chopped fresh herbs like parsley or chives.

Enjoy this tasty Vegetarian Potato Salad without mustard!