potato salad recipe no egg
The Best potato salad recipe no egg
What really makes this recipe work is its balance of nutrients. Potatoes are packed with fiber and vitamin C, while the mix of fresh herbs and a touch of lemon brightens up the dish without overpowering it. It’s also a great way to use up extra veggies or leftovers, whether it’s steamed greens, roasted carrots, or even a little bit of leftover chicken. Plus, it’s naturally gluten-free and can be made with just a few basic ingredients, so it’s simple enough for anyone to whip up—even if you’re not a seasoned cook. Whether you’re serving it at a holiday potluck or just want a healthy, easy side for everyday meals, this version is a reliable choice.
Classic Creamy Potato Salad (No Egg)
A refreshing, creamy potato salad that skips the egg for a lighter texture. Perfect for picnics, barbecues, and family gatherings.
🥘Ingredients
- 1.5 lbs (700g) baby potatoes or Yukon Gold potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced fresh parsley
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp olive oil
👨🍳Directions
-
1
Boil the potatoes in salted water until tender but still firm, about 12–15 minutes. Drain and let cool slightly. -
2
In a large bowl, combine the mayonnaise, Greek yogurt, celery, red onion, bell pepper, parsley, black pepper, and salt. Mix well. -
3
Add the cooled potatoes to the bowl and gently fold them into the mixture until evenly coated. -
4
In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and olive oil. Pour over the potato salad and mix gently. -
5
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
🔧Equipment
- Large mixing bowl
- Pot
- Colander
- Fork
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Potato Salad (No Egg) Works
❓ Frequently Asked Questions About Creamy Potato Salad (No Egg)
1. What’s the best way to keep my no-egg potato salad fresh for a long party?
To keep it fresh for hours, let the salad cool completely before serving, then store it in an airtight container in the fridge. For extra crunch, top with a sprinkle of fresh parsley or a drizzle of olive oil before serving.
2. Can I make this recipe ahead of time?
Yes! This potato salad tastes even better the next day. Assemble it in a single container, refrigerate overnight, and reheat gently before serving—just stir in a splash of vinegar or lemon juice to refresh the flavors.
3. Should I use boiled potatoes or pre-cooked potatoes?
Boiled potatoes work best for this recipe—they hold their shape and absorb flavors evenly. If using pre-cooked, ensure they’re still firm and not mushy, and peel them before mixing.
4. Can I substitute mayo for a lighter dressing?
Absolutely! Swap out mayo for Greek yogurt or a mix of Greek yogurt and Greek yogurt-based salad dressing for a lighter texture while keeping the creamy taste. Just reduce the vinegar slightly to balance the flavor.
