Creamy Potato Salad without Eggs (Simple & Crowd-Favorite)
This Potato Salad without Eggs is creamy, tangy and full of fresh flavor, with tender potatoes coated in a smooth mayonnaise dressing and finished with crunchy celery and herbs. It has that classic creamy texture you expect, without the eggs, making it a lighter twist on a traditional favorite.
It's the perfect side dish for a summer barbecue, backyard cookout or any outdoor gathering where you need something easy and reliable. This easy potato salad comes together with simple ingredients and is one of those dishes that tastes even better the next day.
If you love classic sides like our Keto Broccoli Salad or Cold Tuna Pasta Salad, this is another great option to add to your rotation.
Jump to:
Ingredients
This homemade potato salad is simple to make, and easier to customize!
See the recipe card below for the exact quantities of each ingredient.
- Yellow Potatoes: Waxy potatoes that hold their shape and create tender potatoes with a creamy texture.
- Mayonnaise: Forms the base of the creamy dressing, giving the salad its rich texture. See below for my favorite variations.
- Celery: Adds a fresh, crunchy element for contrast.
- Chives: Brings a mild onion flavor without being overpowering.
- Apple Cider Vinegar: Adds a tangy brightness that balances the richness.
- Dry Mustard: Gives a subtle depth and enhances the overall flavor.
- Salt: Enhances all the flavors throughout the dish.
- Black Pepper: Adds a light touch of warmth.
A large pot to boil the potatoes, large mixing bowl and measuring cups and spoons is all you need for this quick side.
Variations
- High Protein Version: I often sub half or the majority of the mayo for cottage cheese to increase the protein. To keep that smooth texture, I like to make the dressing in a food processor.
- Onion Swap: Add or substitute with red onion or green onions for a sharper bite and extra flavor.
- Herbs: Mix in fresh dill or parsley for a more herb-forward finish.
- Lighter Version: Swap part of the mayonnaise for Greek yogurt or cottage cheese for a slightly lighter dressing.
- Extra Texture: Add chopped dill pickles or sweet pickle relish for a tangy crunch.
How to Make Potato Salad without Eggs
This eggless potato salad recipe uses simple ingredients that come together in under 30 minutes.
Add cubed potatoes to a large pot of cold water and cook for about 15 minutes (once boiling).
Meanwhile in a large bowl (big enough to add the potatoes in later), mix mayonnaise, celery, chives, apple cider vinegar, dry mustard, salt and pepper. Adjust with more salt and pepper to taste.
Strain potatoes, and transfer to the bowl (note: you can wait for them to cool down, but I prefer to do it warm) and mix with the dressing to evenly coat.
If desired, store in the fridge until ready to serve.
Hint: Be sure to start with the potatoes in cold water before boiling, this helps with even cooking.
Recipe Tips
- Don't Overcook: Cook until fork tender so the potatoes hold their shape, with a lightly soft on the exterior.
- Let Them Cool Slightly: Mixing while still slightly warm helps the potatoes absorb flavor.
- Cut Even Pieces: Keep potato chunks similar in size for consistent texture.
- Smooth Texture: If using cottage cheese, use a food processor for an ultra-smooth consistency.
If you're planning a full spread, our Broccoli Salad with Cranberries pairs perfectly as another classic side.
More SIDE DISH Ideas
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Make Ahead: Prepare a few hours in advance or the next day for the best flavor.
Serving Suggestions
- BBQ Mains: Brisket Sliders, Slow Cooker Pulled Pork, Pulled Pork Sliders on Hawaiian Rolls, Slow Cooker Brisket or Chicken Thighs.
- More Sides: Coleslaw and Pesto Pasta Salad.
Potato Salad Recipe without Eggs FAQs
Yes, Yukon gold potatoes or red potatoes both work well for this recipe.
Avoid overcooking and cut them into even, bite-sized pieces.
Yes, it has the same creamy dressing and texture as a classic potato salad, just without the eggs.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Potato Salad without Eggs
Equipment
- Large Pot
- Large Bowl
- Measuring Cups and Spoons
Ingredients
- 3 lb yellow potatoes peeled and cut into cubes
- 1 ½ cups mayonnaise half mayo/half cottage cheese
- 1 ½ cups celery minced (about 4-5 stalks)
- ¼ cup chives chopped
- 3 tablespoon apple cider vinegar
- ½ tablespoon dry mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add cubed potatoes to a large pot of cold water and cook for about 15 minutes (once boiling).
- Meanwhile in a large bowl (big enough to add the potatoes in later), mix mayonnaise, celery, chives, apple cider vinegar, dry mustard, salt and pepper. Adjust with more salt and pepper to taste.
- Strain potatoes, and transfer to the bowl (note: you can wait for them to cool down, but I prefer to do it warm) and mix with the dressing to evenly coat.
- If desired, store in the fridge until ready to serve.
Notes
- Don't Overcook: Cook until fork tender so the potatoes hold their shape, with a lightly soft on the exterior.
- Let Them Cool Slightly: Mixing while still slightly warm helps the potatoes absorb flavor.
- Cut Even Pieces: Keep potato chunks similar in size for consistent texture.
- Smooth Texture: If using cottage cheese, use a food processor for an ultra-smooth consistency.
- Use Cold Water: Be sure to start with the potatoes in cold water before boiling, this helps with even cooking.
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Make Ahead: Prepare a few hours in advance or the next day for the best flavor.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
