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This classic potato salad with no eggs is a summer staple side dish. It’s creamy, tangy, and flavorful with lots of texture from the crunchy celery, onions, and peppers.
It doesn’t use any hard-boiled eggs, making it suitable for those who prefer not to include eggs in their potato salad.
This potato salad with no eggs is an excellent complement to The Best KFC Coleslaw Recipe, Crack Corn Salad, Wingstop Cajun Corn, The Best Macaroni Salad, Bacon Creamy Dill Pickle Pasta Salad, or Street Corn Elote Pasta Salad.
No-Egg Potato Salad Recipe
Often referred to as New York-style Potato Salad, this recipe doesn’t use any hard-boiled eggs, unlike the traditional Southern-style potato salad. Yes, there are still eggs in the mayonnaise, and it’s not intended to be a vegan recipe. However, you can use a vegan mayonnaise if you prefer.
Why You’ll Love This Recipe
Potato salad is the quintessential side dish for cookouts, picnics, and family gatherings. It pairs perfectly with burgers, hot dogs, grilled chicken, and other proteins, as well as various veggie side dishes, fresh fruit, and chips.
If you’re looking for your new favorite go-to recipe for potato salad, this one is a guaranteed crowd favorite!
We’ll be using a few tried-and-true steps that make all the difference in how delicious the flavor and texture will be. The key to achieving a perfect deli-style potato salad texture is to partially mash the tender potatoes, which makes them fluffy and creamy.
Another key is to sprinkle the apple cider vinegar over the hot potatoes and allow them to sit for a few minutes to absorb. This makes a huge difference in the taste.
Key Ingredients
Potatoes – yukon gold or red potatoes are the ideal choice for potato salad. They have a waxy texture that’s lower in starch and won’t become mushy like Russets.
Mayonnaise – the dressing base for this potato salad with no eggs.
Apple Cider Vinegar – this is added to the dressing and also sprinkled over the potatoes after they are cooked and drained. This helps them absorb the vinegar flavor, yielding a much more flavorful potato salad.
Seasonings – a simple combination of salt, pepper, garlic powder, and paprika.
Sugar – since we don’t use sweet relish in this potato salad, a bit of sugar helps bolster the flavor and balance out the heaviness of the mayonnaise dressing.
Celery – finely diced celery adds crunch and flavor.
Onion – sweet yellow onion imparts mild aromatics.
Bell Peppers – adding flavor and a crunchy texture, we finely dice orange and green bell peppers before adding them in.
How to Make Potato Salad with No Eggs
Quarter peeled potatoes and place in a large pot. Fill with cold water (1 inch over potatoes) and place over high heat to boil. Boil potatoes for about 15 minutes or until fork-tender.
While potatoes boil, make dressing by combining mayo and remaining dressing ingredients into a bowl. Whisk together until smooth, taste and adjust if needed.
Strain potatoes and allow to cool slightly so they can be handled. Divide potatoes in half. Dicing half the potatoes into 1/2 inch chunks and partially mashing the other half (still leaving them semi-chunky).
Sprinkle over 2 tablespoons of apple cider vinegar evenly over the potatoes. It’s easiest to do this with your thumb partially covering the top of the bottle as you shake it over all the potatoes. Let the potatoes sit for a few minutes to absorb the vinegar.
Place all the potatoes in a large bowl. Add the celery, onion, green and orange peppers. Gently pour over the dressing, tossing until it coats the potatoes well. Garnish with paprika.
Cover tightly and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! It lasts in the fridge for up to 5 days.
If You Desire Eggs…
To make this potato southern-style, add 4-5 peeled and chopped hard-boiled eggs. Fold them into the potato salad at the same time you add the other toppings (celery, etc.).
When including eggs, I also like to include 1 cup of sweet pickle relish (omit the sugar of course) and 2 tablespoons of yellow mustard into the dressing. This will give it more of a sweet and tangy potato salad flair.
Looking for More Side Dish Recipes?
Crack Corn Salad
The Best KFC Coleslaw Recipe
Wingstop Cajun Corn
The Best Macaroni Salad
Bacon Creamy Dill Pickle Pasta Salad
Street Corn Elote Pasta Salad
I hope you enjoy this recipe for Potato Salad with no eggs. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Potato Salad With No Eggs
Ingredients
Potato Salad
- 5 pounds yukon gold potatoes
- 2 tablespoons apple cider vinegar
- 3 celery stalks finely diced
- 1/2 cup sweet onion finely diced
- 1/2 green bell pepper finely diced
- 1/2 orange bell pepper finely diced
Dressing
- 2 cups mayonnaise
- 1 tablespoon apple cider vinegar
- 1-2 teaspoon sugar start with one tsp, adding a second to taste
- 1/2 teaspoon paprika plus more for garnish
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Quarter peeled potatoes and place in a large pot. Fill with cold water (1 inch over potatoes) and place over high heat to boil. Boil potatoes for about 15 minutes or until fork-tender.
- While potatoes boil, make dressing by combining mayo and remaining dressing ingredients into a bowl. Whisk together until smooth, taste and adjust if needed.
- Strain potatoes and allow to cool slightly so they can be handled. Divide potatoes in half. Dicing half the potatoes into 1/2 inch chunks and partially mashing the other half (still leaving them semi-chunky).
- Sprinkle over 2 tablespoons of apple cider vinegar evenly over the potatoes. It’s easiest to do this with your thumb partially covering the top of the bottle as you shake it over all the potatoes. Let the potatoes sit for a few minutes to absorb the vinegar.
- Place all the potatoes in a large bowl. Add the celery, onion, green and orange peppers. Gently pour over the dressing, tossing until it coats the potatoes well. Garnish with paprika.
- Cover tightly and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! It lasts in the fridge for up to 5 days.
I’m very anxious to try this recipe since I have never enjoyed eggs in my potato salad. They belong in macaroni salad, sure, but egg free is the way to go with potatoes!!! I agree