Potato salad with egg- and mustard-free Mama Yo! mayonnaise

Written by : Mama Yo!

Published on : 31-10-2016

For 6 servings or 4 servings + 2 lunches the day after

Preparation time : 10 minutes
Cooking time : 20 minutes
Allergens : none


  • 1 kg new potatoes in season or 6 medium potatoes
  • 12 small sour gherkins (optional), sliced
  • 2 celery stalks, finely chopped
  • Salt and pepper


  • 4 tbsp Mama Yo! mayonnaise (egg and mustard free)
  • 2 tbsp white vinegar or 1 tbsp apple cider vinegar
  • 1 tsp Quebec Bas-du-Fleuve salted herbs, or salt to taste
  • Pepper


  1. In a large bowl, mix sauce ingredients then refrigerate.
  2. Place unpeeled potatoes in a large pot of cold salted water and bring to a boil. Reduce heat to medium-high and cook for 10-15 minutes, or until potatoes are cooked but still firm.
  3. Drain potatoes and cool in cold water. Peel the potatoes, if you wish.
  4. If potatoes are large, dice them; otherwise, leave them whole.
  5. Combine potatoes, sliced sour gherkins and chopped celery with refrigerated sauce preparation. Season with pepper.
  6. Taste before adding salt, especially if you used salted herbs.
  7. Chill at least 1 hour or overnight.

Better when served the next day…

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