Mayonnaise-Free Potato and Egg Salad

Mayonnaise-Free Potato and Egg Salad Overall rating: 0 out of 5 based on 0 reviews.

Skip the mayonnaise and enjoy this flavorful salad at your next picnic or family gathering. This recipe is from Organic Runner Mom, a member of The Good Eggs ambassador program.



  • 1.5 pounds Mixture of Red and White Baby potatoes
  • ½ cup chopped celery
  • 6 Pete and Gerry’s Organic Hard Boiled Eggs, quartered

Ingredients for the dressing

  • 3 oz. Organic Extra Virgin Olive Oil
  • 1 oz. Organic Red Wine Vinegar
  • Salt and Pepper
  • Organic Stone Ground Mustard


  • Depending on the size of potatoes, halve or quarter them
  • Place potatoes in boiling pot of salted water, boil until tender
  • While potatoes are boiling, prepare the mustard vinaigrette
  • Drain potatoes and place in a bowl. While still warm, dress the potatoes with the mustard vinaigrette and mix together
  • Add salt, pepper, and chopped parsley to taste

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