Meal-Prep Mayo-Less Potato Salad
We didn’t think it was possible to improve on classic potato salad. But then we met this meal-prep mayo-less potato salad from Lisa Leake’s 100 Days of Real Food on a Budget. It’s got that familiar creamy texture minus the whopping calorie count. Plus, it costs just $1.22 a serving and lasts five days in the fridge. We’ve officially found our go-to lunch.
2 pounds red potatoes, unpeeled, cut into 2-inch chunks
3 large eggs
2 celery stalks, finely diced
¼ cup finely diced red onion
2 tablespoons chopped fresh flat-leaf parsley
½ cup sour cream
1 tablespoon yellow mustard
1 tablespoon red-wine vinegar
½ teaspoon salt
¼ teaspoon paprika
Freshly ground black pepper
1. Bring a medium pot of water to a boil over high heat. Add the potato chunks and eggs (in the shell) and simmer for 15 minutes. If after 15 minutes the potatoes are not tender when pierced with a fork, remove the eggs and continue boiling the potatoes a few minutes more, until they’re done. Drain the potatoes and eggs, and run cool water over them.
2. In a large bowl, combine the celery, onion and parsley. In a small bowl, whisk together the sour cream, mustard, red-wine vinegar, salt, paprika and pepper to taste.
3. Cut the potatoes into ½-inch pieces and add them to the large bowl. Peel and dice the eggs and add them to the large bowl. Pour in the sour cream mixture and toss to combine. Serve immediately or refrigerate in a covered container for up to five days.