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Okay, I’m gonna be honest, I can’t wrap my head around folks who don’t like eggs in their potato salad. I understand it you have an allergy, but to simply not like those yolky little devils in your tater salad? Weird! Oh well, to each his or her own. I, personally, adore eggs in my potato salad so I was leery to give this eggless recipe a try. I took the plunge and went for it and guess what happened? I really didn’t even notice that the eggs were missing! This salad is super tasty and I LOVE the horseradish. Yum!
My son has a lot of allergies but eggs aren’t one of them…he just doesn’t like them lol! Perfect potato salad for him 🙂
4 c potatoes boiled and chopped
1/4 c dill pickles
1 Tbsp chopped fresh basil
1 can(s) sliced olives
1/2 c chopped celery
1/2 c chopped onion
1/4 c chopped radishes
2 c sour cream
1 Tbsp dijon mustard
1 tsp horseradish
1 Tbsp chopped anchovies (optional)
1. Peel and slice potatoes into quarters, boil for about 15 mins.
2. Put all the vegetables into a dish, mix together.
3. Add the mustard, sour cream and horseradish; mix together again.
4. Break up the anchovies put into the salad then mix again; then chill for at least an hour.
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Quick Tip: This eggless potato salad tastes just as good as classic tater salad. serve it at your next picnic.