Easy Potato Salad Recipe {no eggs}

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This Easy Potato Salad Recipe with no eggs features comfort food flavors in one bowl. Just three simple ingredients plus a creamy salad dressing come together to create a delicious and satisfying potato salad that everyone will love.

Easy Potato salad no eggs in a white bowl.

Is there a greater comfort food than a good ole’ fashioned potato salad? This wonderful side dish featuring a humble yet classic ingredient has been enjoyed for generations. And indeed, everyone has their best potato salad recipe that evokes nostalgia and takes you back to your happy place.

What’s not to love about tender potatoes and refreshing veggies tossed in a creamy dressing? You can enjoy this as a side or even a light meal. Whether you serve it at your next family gathering, barbecue, or quiet dinner at home – it will become an absolute favorite fast!!

This no-egg potato salad comes very close in flavor and texture to your favorite classic potato salad recipe. It’s creamy, hearty, and perfectly delicious. And the best part is – it comes together quickly, so you can make a batch of this next time you’re in the mood for some comfort food.

Pair this Easy Potato Salad with Slow Cooker Barbecue Chicken Thighs, Smoked Chicken Thighs, or go classic with this Easy Homemade Hot Dog Sauce.

What you’ll love about this recipe:

  • GREAT SIDE DISH, COMES TOGETHER IN 30 MINUTES – With only three main ingredients plus staples for the salad dressing, this classic recipe will be on your table in no time.
  • EASY RECIPE THAT CAN BE MADE IN ADVANCE – and stored in the refrigerator until ready to serve. It’s a great recipe for busy weeknights or when you need to bring a delicious and hearty side dish to a potluck.
  • A CLASSIC RECIPE THAT’S TOTAL COMFORT FOOD – With so much flavor in this salad, you won’t miss the eggs. And the hearty ingredients will keep you feeling full and satisfied.


You’ll need the following ingredients to make this delicious Potato Salad Recipe (no eggs):

Ingredients needed to make Easy Potato Salad No Eggs.


Potatoes – We’re using russet potatoes in this recipe, but feel free to use waxy potatoes like Yukon gold potatoes or even small, new potatoes.

Celery – Adds a wonderful pop of texture and refreshing flavor.

Red Onion – The sweetness of the red onion pairs well with savory potatoes and creamy dressing.

Dressing – A basic recipe with classic flavors featuring mayonnaise, sweet pickle relish, apple cider vinegar white vinegar or white wine vinegar also work), mustard (yellow mustard, Dijon mustard, or grain mustard all work), and sea salt to taste.

Fresh dill – Even though this zesty herb is optional, it elevates this simple potato salad.


Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Start by prepping the potatoes first. Peel the potatoes and cut them in half crosswise. Cover with water and boil for 20-25 minutes or until fork tender. Then drain the potatoes well and let them sit until fully cooled, then chop into small pieces.

Potatoes being chopped into small cubes on a cutting board.

Step 2: While the potatoes are cooking, prepare the rest of the ingredients. Whisk together the mayonnaise, vinegar, mustard, relish, and salt in a small bowl and set aside.

Then, finely dice the red onion and chop celery and fresh dill, if using.

Dressing ingredients for the easy potato salad in a small bowl.

Step 3: Add chopped potatoes plus veggies into a large bowl.

Potato salad without eggs before dressing is mixed in.

Step 4: Pour the dressing and gently toss to combine. Cover the potato salad with a lid or plastic wrap and chill in the refrigerator for at least 1-2 hours for best results.

Potato salad with no eggs all mixed with dressing.


  • Time-saver tip: You can cook the potatoes up to a week and keep them in the refrigerator until ready for the salad. Then, when you’re ready to whip up the egg-less potato salad, you just need to chop up celery and sweet onions and whisk the salad dressing.

  • Cool potatoes fully: To avoid mushy potato salad, thoroughly cool the cooked potatoes before cutting them for the salad. Warm potatoes, especially russets, are more delicate and will mash easily.

  • Creamy potato salad recipe: Because russet potatoes tend to be higher in starch than other potatoes, they compensate for that creaminess that hard-boiled eggs can sometimes bring to an egg potato salad. Going with russet potatoes is an easy way to achieve a creamy texture without using eggs.

  • Double the recipe: This is a perfect side dish you can easily double or triple. It’s such a crowd-pleaser, so make enough for that backyard get-together.

Confidence Tip

Adding fresh herbs like dill complements the creaminess of the salad and adds a burst of refreshing flavor.


  • Storage: Leftover mayo potato salad can be stored in an airtight container in the refrigerator for up to 4-5 days. It tastes better the next day after making it, so make it the day before a summer barbecue, potluck, or pool party.
  • Freezing: I do not recommend freezing potato salad because the texture and flavor will be altered after thawing. The dressing may separate, resulting in a watery side dish.

Additions & Substitutions


  • Fun flavors: Dress up this easy potato salad recipe with bacon crumbles, shredded cheddar cheese, green onions, and chopped dill pickles.


  • Potatoes: Generally, the best potatoes are waxy potatoes like red potatoes and baby potatoes. However, I prefer starchy potatoes like russets for this egg-free potato salad.
  • Dressing: The mayonnaise dressing features simple ingredients you can easily swap with other alternatives. Consider subbing Greek yogurt for mayo and pickle juice for apple cider vinegar. You can also add a touch of lemon juice for extra tang. If you want this potato salad to be completely egg-free, substitute vegan mayo.


Do you boil potatoes in cold water or hot water?

It’s essential to add the potatoes to cold water and allow both the water and the potatoes to come to a boil together.

Otherwise, the potato starch can react when it comes in contact with the boiling water, creating uneven cooking and mealy potatoes.

How can I make the potato salad last longer?

This no-egg potato salad will last up to 5 days in the refrigerator. If you want to extend the shelf life, I suggest storing all ingredients in separate airtight containers in the refrigerator until ready to serve. Whisk the salad dressing and store it in the refrigerator in a small jar for up to ten days.

How can I make healthy potato salad?

Follow the simple recipe as written but swap out mayo with low-fat Greek yogurt and double up on the veggies so there’s more fiber and nutrients.

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Creamy Potato Salad without Eggs in a small white bowl sprinkled with dill.


Check out all of my kitchen essentials in my Amazon store!

Large Stockpot: To cook the taters!

Large Serving Bowl: I love classic white serving dishes!

Cutting Board


I hope you love this Easy Potato Salad (no eggs)! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

potato salad in a white bowl with a linen napkin on the side

Easy Potato Salad Recipe (No Eggs)

Casey Rooney
This Easy Potato Salad Recipe with no eggs features comfort food flavors in one bowl. Just three simple ingredients plus a creamy salad dressing come together to create a delicious and satisfying potato salad that everyone will love.
5 from 11 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 307 kcal


  • 5 medium to large russet potatoes (about 3 lbs) peeled and cut in half
  • 2 tbsp apple cider vinegar white vinegar or white wine vinegar also work
  • 1 1/2 cups mayonnaise See Note 1
  • 2 tbsp yellow mustard Dijon or whole grain mustard also work
  • 1/4 cup sweet relish
  • 1/2 medium red onion, finely diced
  • 3-4 stalks of celery, finely chopped about 1 cup
  • 1 1/2 tsp sea salt + more to taste
  • 1-2 tbsp chopped fresh dill, optional


  • Prep Potatoes: Peel potatoes and cut them in half. Cover with 1-inch of water and boil for 20-25 minutes or until fork tender. Drain potatoes and let them sit until cool.
  • Prep Veggies: While the potatoes are cooking, make the dressing and cut veggies. Whisk together dressing ingredients (mayo, vinegar, mustard, relish, and salt to taste).
  • Cut cool potatoes into 1/2 to 1-inch pieces. 
  • Combine: Add potatoes, onion, and celery to a large bowl. Gently toss with dressing. Chill at least 1-2 hours before serving.


Note 1: If you want this potato salad to be completely egg-free, substitute vegan mayo or Greek yogurt for the mayo.
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Calories: 307kcalCarbohydrates: 41.2gProtein: 3.6gFat: 15.1gSaturated Fat: 2.2gCholesterol: 11mgSodium: 792mgPotassium: 750mgFiber: 4.6gSugar: 7.5gCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!

Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator

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Recipe Rating


      1. I didn’t even think about the Mayo having eggs- we just don’t like boiled eggs in our potato salad! Thanks for the recipe!

  1. 5 stars
    This potato salad is so heavenly! I love the addition of sweet pickle relish to add extra flavor. We devoured this at a family potluck, and everybody asked me for the recipe!

  2. 5 stars
    This potato salad looks so good. I am going to make it tomorrow for lunch and I’m so excited! Thanks so much for sharing this recipe 🙂

  3. 5 stars
    This was really good. I never use relish in my potato salad so this was a first try for me and I loved it. I would normally use pickles but this is a great alternative for that tang and sweetness. Great and simple recipe.