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potato salad with no eggs
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5 from 1 vote

Potato Salad With No Eggs

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.
Servings: 16 servings
Author: Mallory Austin

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.

Notes

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.