This Creamy Potato Salad without Eggs will be your new favorite summer side! It's a simple recipe ready in 35 minutes. All the classic flavors you love, but with a healthy twist!
This potato salad with no eggs is made healthier (compared to the classic potato salad recipe) using both mayo and yogurt! It's creamy, tangy, naturally gluten-free, and can be made vegan with just 1 simple swap!
This is the perfect salad that you can bring to summer picnics, potlucks, family dinners, and beyond!
If you like this recipe, you'll also love my vegan chicken salad recipe as well!
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Ingredients and Notes
- Potatoes. This delicious potato salad without eggs starts with high-quality potatoes. We like to use new potatoes or Yukon gold potatoes, but red potatoes will also work here.
- Dill pickles. You'll need both the pickles and the pickle juice called pickle relish.
- Green onions. Red onion is usually used when making potato salad, but we think green onion works better because it has a milder flavor.
- Mayonnaise. Finding a high-quality mayo is key when making this potato salad with no eggs. We like to use vegan mayo, but you can use any mayo you like, including miracle whip.
- Yogurt. We love using skyr because it's lower in fat and provides more protein, but feel free to use any yogurt you have on hand. Dairy-free yogurt or Greek yogurt also works! You can also use sour cream.
- Lemon juice. You can also use apple cider vinegar or red wine vinegar.
- Dijon mustard. We think the strong flavor of dijon mustard fits this salad well, but you can also use yellow mustard, which has a milder flavor.
- Spices. We use onion powder, garlic powder, salt, and black pepper.
See the recipe card below for exact measurements.
How to Make Potato Salad with No eggs
Step 1: Boil the potatoes
Add the potato to a large pot and fill it with cold water. Season with 1 teaspoon salt and bring to a boil. Let the potatoes simmer for 20 minutes, or until fork-tender.
Step 2: Cool the potatoes
Drain the potatoes and let them cool to room temperature, for at least 20 minutes. At this point, you can cut any potatoes that are too big.
Step 3: Make the creamy dressing
While the potatoes are cooling, make the dressing. In a large bowl, mix all of the ingredients until creamy.
Step 4: Assemble the salad
Add the cooked potatoes alongside the rest of the ingredients for the salad to the bowl with the mayo dressing. Mix well until everything is well coated.
Expert Tips
- Make a big batch in advance. This potato salad without eggs always tastes better the next day, when it had time to soak up all of the flavors. Making a big batch can save you time because you can eat it for days!
- Boil the potatoes just until they are fork-tender. Don't overcook the potatoes to the point where they fall apart, because you want to have texture. For best results, cook them just until they are soft enough to stab with a fork.
- Salt the cooking water. This flavors the potatoes from the inside out.
- Cook the potatoes whole. This ensures that the potatoes won't lose flavor and soak too much water.
- Let the potatoes cool down before mixing them with the dressing. This salad is best enjoyed when cold, so it's ideal to let the potatoes cool completely before adding the dressing and serving. If you don't have the time, you can add them to an ice bath.
Variations and Substitutions
- No mayo: If you want to lighten it up, substitute the mayo with more yogurt, and add 2-3 tablespoons of olive oil.
- No yogurt: If you want to omit the yogurt, substitute it with the same amount of mayo.
- Add more fresh herbs: Think parsley, chives, cilantro, etc. Herbs bring freshness and flavor to this salad.
- Add more vegetables: Radishes, green peas, green beans, and even corn can all go in this potato salad. You can also mix several kinds of potatoes, such as new potatoes and red potatoes to make it more interesting.
- Add celery seed: Just 1 teaspoon of celery seed will add a TON of flavor to your salad.
- Use baked potatoes: Have leftover baked potatoes? Use them in this salad! They can be a nice way to switch things up in this recipe.
FAQ
This potato salad has no eggs which means it can easily be made vegan! Use vegan mayo and unsweetened dairy-free yogurt (such as soy).
Small, thin-skinned, and waxy potatoes are best for this potato salad without eggs. We like to use new potatoes, but Yukon gold or red potatoes will also work. Russet potatoes contain the most starch of all, which can lead to them falling apart, so try to skip them if possible.
It's best to cook them just until they're fork-tender. It depends on their size, but it's usually about 15-20 minutes. Make sure to check after the 15-minute mark to not overcook them.
Yes! Add the potatoes to your instant pot, cover with water, and cook on high pressure. Depending on what kind of potatoes you're using, the time differs from 4 to 12 minutes. If you're using new potatoes, they'll need just 4 minutes. If you're using large Yukon Gold potatoes, they require 10-12 minutes. Once the potatoes are ready, allow for natural pressure release.
The answer is yes, but I don't recommend it. Freezing potato salad will change its taste, texture, and color. The salad may turn out more watery, and the vegetables won't be crunchy. So I recommend you to think twice before freezing, and to see if there is a different way to use it up.
Serving
This potato salad with no eggs is a great side dish to serve with burgers, coleslaw, corn on the cob, sandwiches, and more! We also love serving it with our homemade smoky tofu at summer barbeques!
Storage
Store leftover potato salad in an airtight container in the fridge for up to 5 days. This recipe is not freezer friendly.
More Fresh Side Dishes
Creamy Potato Salad without Eggs
Equipment
- Stovetop
Ingredients
For the salad
- 2 pounds (~1kg) new potatoes, cut into bite-sized pieces (or use Yukon gold potatoes, or red potatoes)
- 2 celery stalks, diced
- ⅓ cup chopped fresh dill
- ¼ cup cubed pickles
- ½ cup diced green onion
For the dressing
- ⅓ cup mayonnaise (we use vegan mayo, but you can use any mayo you like)
- ⅓ cup Greek yogurt or skyr (use dairy-free if needed)
- 2 teaspoon dijon mustard
- 2 tablespoon lemon juice
- 2 tablespoon pickle juice (or sub with apple cider vinegar)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add potatoes to a large pot and fill with cold water. Add 1 teaspoon of salt and bring to a boil. Let simmer over medium-low heat for 15-20 minutes or until fork-tender. Once soft, drain and cool in an ice bath.
- To make the dressing, add all of the ingredients to a large bowl- mayo, yogurt, dijon mustard, lemon juice, pickle juice, lemon zest, onion powder, garlic powder, salt, and black pepper. Mix until creamy and smooth.
- Add the potatoes to the dressing, alongside the rest of the ingredients for the salad- celery, pickles, dill, and green onion. Mix until everything is well coated.
- Taste and adjust the flavor if needed, add more lemon juice for tanginess, salt for saltiness, or dill for freshness.
- Refrigerate for 2 hours before serving (optional). Save leftover in a covered container for up to 5 days.
Notes
- Make a big batch in advance. This potato salad without eggs always tastes better the next day, when it had time to soak up all of the flavors. Making a big batch can save you time because you can eat it for days!
- Boil the potatoes just until they are fork-tender. Don't overcook the potatoes to the point where they fall apart, because you want to have texture. Cook them just until they are soft enough to stab with a fork.
- Let the potatoes cool down before mixing them with the dressing. This salad is best enjoyed when cold, so it's ideal to let the potatoes cool completely before adding the dressing and serving.
- Salt the cooking water. This flavors the potatoes from the inside out.
- Cook the potatoes whole. This ensures that the potatoes won't lose flavor and soak too much water.
- Fridge: Transfer potato salad to a container and refrigerate for up to 4 days.
- Freezer: Add the potatoes to a freezer bag or a container, filling only ¾ of it. If you are using a bag, try to squeeze out as much air as possible. Then, transfer to a freezer and freeze for up to 3 months. To thaw, transfer it to a refrigerator 24 hours before serving.
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