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A white bowl filled with potato salad without eggs topped with chopped fresh dill.

Creamy Potato Salad without Eggs

This Creamy Potato Salad without Eggs will be your new favorite summer side! All the classic flavors you love, but with a healthy twist!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Salad, Side Dish
Cuisine American, Gluten-free
Servings 4
Calories 323 kcal


  • Stovetop


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
  • cup chopped fresh dill
  • ¼ cup cubed pickles
  • ½ cup diced green onion

For the dressing

  • cup mayonnaise (we use vegan mayo, but you can use any mayo you like)
  • 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


  • 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.


  • 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.
*Nutrition information is a rough estimate calculated without optional ingredients.
Keyword dill, mayo, mustard, pickels, potatoes, quick, Summer