Print

No Egg Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 2 lb (≈ 900 g) potatoes (Yukon Gold, red, or waxy variety), cut into chunks
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain yogurt
  • 1 Tbsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 2 stalks celery, diced
  • 1/2 small red onion, finely diced
  • 1/4 cup pickle relish or chopped pickles (optional)
  • 1 Tbsp fresh dill (or 1 tsp dried)
  • 1 Tbsp chopped chives or green onion
  • 1/2 tsp celery seed (optional)
  • Salt and pepper, to taste

Instructions

  1. 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.
  2. In a medium bowl, whisk together mayonnaise, sour cream, mustard, and apple cider vinegar. Season with salt, pepper, and celery seed if using.
  3. In a large bowl, combine the cooled potatoes, celery, onion, and pickle relish. Gently fold in the dressing and herbs until evenly coated.
  4. 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.
  5. 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

Find it online: https://thefamilycooking.com/no-egg-potato-salad/