Why You’ll Love This Recipe

Egg-free, so perfect for those with allergies or dietary preferences
Creamy and satisfying, with a tangy dressing
Easy to make ahead and chill
Flexible — you can add herbs, veggies, or pickles to suit your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes (such as Yukon Gold, red potatoes, or another waxy variety)
Mayonnaise (or a vegan/good quality mayonnaise alternative)
Sour cream or plain yogurt (optional, for extra creaminess)
Mustard (Dijon or yellow)
Apple cider vinegar or another mild vinegar
Celery (diced)
Onion (red, yellow, or green onion, diced)
Pickle relish or chopped pickles (optional)
Fresh herbs (dill, parsley, chives)
Salt & pepper
Celery seed (optional)

Example Recipe Card

2 lb (≈ 900 g) potatoes, peeled (or not) and cut into chunks
½ cup mayonnaise
¼ cup sour cream (or plain yogurt)
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
2 stalks celery, diced
½ small red onion, finely diced
¼ cup sweet pickle relish or chopped dill pickles (optional)
1 Tbsp fresh dill (or 1 tsp dried)
1 Tbsp chopped chives or green onion
½ tsp celery seed (optional)
Salt & pepper, to taste

Directions

Cook the potatoes
Place the potato chunks in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer until the potatoes are fork-tender but still hold shape (about 10 to 15 minutes, depending on size). Drain and let cool slightly.
Prepare the dressing
In a bowl, whisk together mayonnaise, sour cream, mustard, and apple cider vinegar until smooth. Season with salt, pepper, and celery seed if using.
Combine the salad
In a large bowl, add the slightly cooled potatoes, diced celery, onion, and pickle relish (if using). Gently fold in the dressing and herbs until everything is coated. Be careful not to mash the potatoes.
Adjust seasoning
Taste and adjust salt, pepper, or acidity (add a splash more vinegar if needed). If the salad seems dry, you can add a little more mayo or sour cream.
Chill
Cover and refrigerate for at least 1 hour (or ideally a few hours) so flavors meld. Serve cold.

Servings and timing

Servings: about 6 servings (adjust based on quantity)
Prep time: ~10 minutes
Cook time (potatoes): ~10–15 minutes
Chill time: at least 1 hour (longer is better)
Total time: ~1 hour 30 minutes (including chilling)

Variations

Vegan: Use vegan mayonnaise and omit sour cream (or use a plant-based yogurt)
Herb-forward: Add more dill, parsley, or even basil
Crunchy mix-ins: Add diced bell pepper, radishes, or cucumbers
Spicy: Stir in a little hot sauce, smoked paprika, or cayenne
Pickle twist: Use dill pickle instead of sweet, add chopped cornichons
Vinegar-heavy: Omit mayonnaise, make a tangy vinaigrette version (a German-style or warm potato salad but chilled)
Grainy mustard: Use whole-grain mustard for texture

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 3 days (potatoes tend to absorb dressing over time).
Reheating: This salad is best served cold. If you prefer it slightly warmed, bring to room temperature, but avoid microwave heating which may alter texture.

FAQs

What type of potatoes work best?

Waxy or all-purpose potatoes like Yukon Gold, red potatoes, or new potatoes are ideal. They hold their shape better than starchy ones.

Can I skip the sour cream?

Yes — the sour cream adds a tang and creaminess, but plain yogurt or extra mayo can substitute.

Will the salad get watery?

If you drain the potatoes well, allow them to cool, and mix gently, the salad won’t get overly watery. Also, store it cold and covered.

Can I make it ahead?

Yes — in fact, chilling it for a few hours or overnight helps the flavors develop.

How do I add more flavor?

Add fresh herbs, more mustard, a splash of vinegar, or a pinch of smoked paprika.

Is this salad good for picnics?

Yes — because there’s no egg, it’s safer at room temperature for moderate periods. Still, try to keep it cool.

How do I prevent potatoes from breaking apart?

Cut into even sizes, don’t overcook (stop when fork-tender), and handle gently when mixing.

Can I make a warm version?

You could serve it slightly warm with the dressing warmed, but the classic is chilled.

Can I make a lighter version?

Yes — reduce mayonnaise, replace with yogurt or a lighter dressing, or add extra vegetables.

Conclusion

This no-egg potato salad offers all the creamy, tangy comfort of classic potato salad without needing hard-boiled eggs. With a flexible dressing, fresh herbs, and room for creativity in the mix-ins, it works beautifully as a side dish for picnics, barbecues, or everyday meals. Let it chill so the flavors meld, and enjoy!

No Egg Potato Salad

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This No Egg Potato Salad is a creamy, tangy, and flavorful version of the classic side dish—made without eggs. Perfect for picnics, barbecues, or potlucks, it delivers satisfying texture and taste while being allergy-friendly and lighter than traditional recipes.

Author: Laura
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr 30 mins (includes chilling)
Yield: 6 servings
Category: Side Dish, Salad
Method: Boiled, Mixed
Cuisine: American
Diet: Vegetarian

Instructions

Place potato chunks in a pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 10–15 minutes. Drain and let cool slightly.
In a medium bowl, whisk together mayonnaise, sour cream, mustard, and apple cider vinegar. Season with salt, pepper, and celery seed if using.
In a large bowl, combine the cooled potatoes, celery, onion, and pickle relish. Gently fold in the dressing and herbs until evenly coated.
Taste and adjust seasoning — add more salt, pepper, or vinegar if desired. Add a spoonful more mayo or sour cream if the salad seems dry.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve cold.

Notes

Use waxy potatoes like Yukon Golds or reds to prevent mushiness.
For a vegan version, use plant-based mayonnaise and yogurt.
Allow salad to chill for best flavor development.
Mix gently to avoid breaking the potatoes.

Nutrition

Serving Size: 1 cup (approx.)
Calories: 210
Sugar: 2g
Sodium: 240mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg