Easy No Egg Potato Salad

Here’s my go-to no egg potato salad recipe that’s perfect for summer picnics and backyard gatherings. It’s creamy, tangy, and full of fresh herbs and crunchy vegetables, all without using any eggs in the mix.

This potato salad has become a regular at our family BBQs, and even my egg-loving relatives ask for the recipe. I always make a big batch because it seems to disappear quickly, and honestly, it tastes even better the next day straight from the fridge.

What Kind of Potatoes Should I Use?

Red potatoes are the star of this recipe, and for good reason – they hold their shape well after cooking and have a naturally creamy, slightly sweet flavor that’s perfect for potato salad. While the recipe calls for red potatoes, you could also use Yukon Gold potatoes, which have a similar waxy texture and won’t fall apart when mixed with the other ingredients. When picking your potatoes at the store, look for ones that are firm, smooth, and free from any green spots or sprouts. For the best results, try to choose potatoes that are similar in size so they’ll cook evenly – about 2 to 3 inches in diameter is ideal.

Options for Substitutions

This potato salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Red potatoes: You can use Yukon Gold or white potatoes instead of red potatoes. Just make sure not to use russet potatoes as they can get too mushy. Cut them to similar sizes so they cook evenly.
• Apple cider vinegar: White vinegar or rice vinegar work just fine here. You could even use fresh lemon juice for a different tangy kick.
• Mayonnaise: Greek yogurt can replace some or all of the mayo for a lighter version. Just know the taste will be a bit tangier. You can also use light mayo.
• Sour cream: Plain Greek yogurt makes a great substitute for sour cream. You can also use light sour cream if you prefer.
• Sweet onion: Red onion or regular white onion work too – just soak them in cold water for 10 minutes first to reduce their sharp bite.
• White pepper: Regular black pepper is totally fine to use instead of white pepper. The only difference will be that you’ll see the black specks in the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them after about 15 minutes of boiling to prevent them from becoming mushy. Another common error is not letting the potatoes cool completely before mixing with the mayonnaise mixture, which can make your salad greasy and cause the mayo to break down. To get the best flavor, don’t skip the step of adding vinegar to the warm potatoes – this allows the acid to penetrate deeply and creates a more flavorful dish. For perfect texture and seasoning, remember to cut your potatoes into evenly-sized pieces before boiling and taste the salad after it’s had time to chill, as cold temperatures can dull the seasonings, meaning you might need to add a bit more salt and pepper before serving.

What to Serve With Potato Salad?

This creamy potato salad is perfect for summer cookouts and pairs wonderfully with all your favorite grilled foods! It’s especially good alongside burgers, hot dogs, or grilled chicken – basically anything that comes off the grill. For a complete picnic spread, add some corn on the cob and a fresh coleslaw. If you’re serving this at a backyard BBQ, try it with pulled pork or ribs, and don’t forget to put out some pickles and fresh watermelon slices on the side. The tangy-creamy flavors in this potato salad also go great with smoky baked beans or a simple green salad.

Storage Instructions

Keep Cool: This no egg potato salad needs to be kept chilled! Place it in an airtight container in the fridge, where it will stay fresh for up to 4 days. Since it contains mayonnaise and sour cream, never leave it sitting out at room temperature for more than 2 hours.

Make Ahead: You can totally prep this potato salad a day before your event – in fact, it often tastes even better the next day after the flavors have had time to mingle! Just give it a good stir before serving, and add a splash of mayo if it seems a bit dry.

Pack for Picnics: When taking this salad to outdoor gatherings, keep it cold by placing the serving bowl in a larger bowl filled with ice. Or pack it in a cooler with plenty of ice packs. Remember to return any leftovers to the fridge as soon as possible.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 20-25 g
• Fat: 200-220 g
• Carbohydrates: 250-270 g

Ingredients

• 1/2 cup sour cream (full-fat for extra creaminess)
• 1 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1 cup diced sweet onion (such as Vidalia, finely diced)
• 1 cup diced celery
• 1/4 tsp white pepper
• 1.5 cups mayonnaise (I prefer Hellmann’s Mayonnaise for this recipe)
• 4-5 lb red potatoes (scrubbed clean and quartered)

Step 1: Prepare and Cook the Potatoes

Begin by peeling the potatoes and cutting them into large chunks, depending on their size.

Place the potato chunks into a large pot filled with cold water.

Make sure the water covers the potatoes by at least 2 inches.

Add salt to the water, then bring it to a boil.

Once the water reaches a boil, reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are tender enough for a fork to easily pierce through them.

Step 2: Prepare Additional Ingredients

While the potatoes are simmering, dice the onion and celery, and set them aside for later use.

These ingredients will add a fresh crunch to the potato salad.

Step 3: Drain and Cool the Potatoes

Once the potatoes are cooked, drain them and allow them to cool for about 5 minutes, or until they are no longer steaming.

It’s important to let them cool slightly before proceeding to the next step.

Step 4: Season and Mash the Potatoes

With your finger over the top of an apple cider vinegar bottle, pour about 2 tablespoons evenly over the cooled potatoes.

Stir the potatoes gently to ensure the vinegar is well distributed, allowing it to absorb for a minute or two.

Lightly mash the potatoes with a potato masher, making sure to keep some larger chunks for texture.

Add the diced onions and celery, and sprinkle with salt and pepper to taste.

Step 5: Make and Combine the Dressing

In a small bowl, prepare the dressing of your choice that complements the potato salad.

Add enough dressing to the potato mixture to coat everything evenly.

Stir well to ensure all the ingredients are combined thoroughly.

Step 6: Chill and Serve

Cover the potato salad and chill it in the refrigerator until you’re ready to serve.

Chilling will enhance the flavors, making the salad even more delicious.

Enjoy your potato salad as a delightful side dish!