This simple yet flavorful potato salad without eggs combines tender potatoes with a tangy dressing that will surely be a hit at your next potluck.
Hard-boiled eggs are a central ingredient in many traditional potato salad recipes. However, omitting them completely is perfectly fine when you crave a quick and easy side dish for your next picnic or barbecue. This eggless potato salad recipe packs all of the classic flavors you love, with no fuss and simple ingredients.
Ingredients & Substitutions
- Russet potatoes - For a firmer texture, you can substitute waxy potatoes, such as Yukon golds or red potatoes.
- Mayonnaise - Miracle Whip can be substituted for a tangier flavor.
- Sour cream
- Sweet pickle relish - You can substitute chopped sweet pickles.
- Apple cider vinegar - You can substitute white vinegar.
- Yellow mustard - Dijon mustard can also be used.
- Sweet onions - A yellow onion or red onion can be substituted.
- Fresh celery - You can add celery seeds to amplify the celery flavor.
- Salt
- Fresh ground black pepper
- Paprika
- Optional - Feel free to customize this recipe with your favorite fresh herbs and greens, such as chives, green onions, and fresh dill.
How to make it
To make this no-egg potato salad, begin by peeling and chopping your potatoes into one-inch pieces, then add them to a pot of cold water, with a generous pinch of salt. Bring the water to a boil over high heat and cook until potatoes are fork tender.
While the potatoes are boiling you can prepare the mustard dressing by mixing together all of the remaining ingredients (except paprika) in a large mixing bowl.
Remove the cooked potatoes from the water and rinse under cold water to cool. Then add them to the bowl with the dressing and mix everything well to combine.
Lightly mash the potatoes into the creamy dressing to thicken the texture, as desired. Sprinkle the top of the potato salad generously with paprika, then serve.
Storing Leftovers
Like any classic potato salad, this dish should be kept in an airtight container to protect the flavor while refrigerating. It can be made in advance and should be eaten within five days, for the best flavor.
Potato Salad without Eggs
Equipment
- Large Bowl
Ingredients
- 3 pounds russet potatoes
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 2 tablespoons sweet pickle relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- ½ sweet onion chopped
- 2 ribs celery diced
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon paprika or as needed
Instructions
- Peel the potatoes and chop them into bite-sized pieces, then place them in a large pot with salted cold water. Bring the potatoes to a boil and cook until fork tender, approximately 10 minutes.
- While the potatoes boil, in a large bowl combine mayo, sour cream, relish, vinegar, mustard, chopped onion, diced celery, salt, and black pepper. Mix well to combine.
- When the potatoes are tender, drain them from the water and rinse under cold water to cool them. Then add them to the potato salad dressing in the large bowl and fold everything together.
- Lightly mash some of the potatoes to thicken the potato salad as desired. Then dust the surface with paprika, and serve.
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