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How to make the best simple homemade no crunch potato salad. Quick & easy recipe uses light mayonnaise and mustard for a healthy twist on a classic favorite! Includes hard boiled eggs cooked in the Instant Pot.

The Best No Crunch Potato Salad Recipe

How to make the best simple homemade no crunch potato salad. Quick & easy recipe uses light mayonnaise and mustard for a healthy twist on a classic favorite! Includes hard boiled eggs cooked in the Instant Pot.
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 276 kcal

Ingredients
  

  • 8 Yukon Gold potatoes
  • 1 cup light mayonnaise
  • 2 tablespoons horseradish mustard or use spicy brown
  • 1/2 cup sugar, Splenda, or stevia
  • 1/8 cup water
  • 1/8 cup cider vinegar
  • 1 tablespoon onion powder
  • 3 eggs

Instructions
 

  • Hard boil the eggs using the Instant Pot (preferred) or boiling water. If using the Instant Pot, cook the eggs on high pressure for 5 minutes, then natural release for 5 minutes, then quick release and place in an ice bath for 5 minutes. Peel the eggs, cut in half, remove yolks, and chop whites into 1-inch pieces. Set aside.
  • Wash the potatoes well. Cook them using your preferred method. We microwave ours using the Baked Potato button on the microwave, or you could boil them for 10 to 15 minutes. There is no need to peel the potatoes, but you should chop them into 1-inch pieces. Add to a large bowl.
  • In a medium bowl, combine egg yolks, mayo, mustard, sweetener, water, vinegar, and onion powder. Mix well. Pour over potatoes and mix well. Add eggs and toss to distribute.
  • Refrigerate an hour to overnight to allow the flavors to blend.

Nutrition

Calories: 276kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 286mg | Potassium: 761mg | Fiber: 4g | Sugar: 15g | Vitamin A: 109IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg
Keyword salad, summer
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