Easy Creamy Potato Salad No Egg Recipe (Vegan)

Potato salad is the go to side dish for cook-outs, holiday dinners and even just a simple week night meal. This creamy potato salad no egg recipe will be a great addition if you are looking for a vegan option or simply do not like eggs! It is made with fresh ingredients that have so much flavor, no one will even notice it's egg free.

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Why This Potato Salad Without Eggs Is The Best!

There is something about summer barbecue and potato salad that make the ultimate food combination. Whether you are grilling burgers, hot dogs or bbq chicken a classic potato salad recipe is the perfect side dish.

While there are several different types of potato salad, many traditional potato salad recipes call for hard-boiled eggs. This simple recipe is completely egg free for anyone who either can not eat eggs, doesn't care for eggs or is looking for that vegan option. Whatever your reason you will find this easy potato salad recipe has the same creamy texture and classic flavors!

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Equipment Needed

Dutch oven- or a pot to boil the potatoes.

Key Ingredients

Yukon gold potatoes- these potatoes have a creamy butter texture and hold their shape well when boiled. I prefer them to starchier russet potatoes. If you do not see something that is specifically labeled "Yukon" just grab the bag that says gold potatoes- they will work just as well.

mayonnaise- you can use a vegan mayo if you are wanting to go completely egg free. If you are not looking for an egg free mayonnaise you can use a regular variety.

Step-By-Step Instructions

Wash and peel your potatoes. Use a sharp knife to cut the potatoes into small cubes. Think bite-sized pieces and make sure they are uniform in size so that they cook evenly.

Next, add the cubed potatoes to a pot of COLD water. Never start potatoes in boiling water because it they will cause the outside to become too soft before the center cooks.

For small cubes it should take somewhere around 10-15 minutes for the potatoes to soften. Check periodically with a fork. You want the potatoes to be fork tender, which means when you pierce the potato it easily slides through.

While the potatoes are cooking, chop the celery, shallot and parsley. I slice the shallots very thin and separate the small rings.

In a large bowl mix the mayonnaise, apple cider vinegar, dry mustard, salt and pepper to make the creamy dressing.

When the potatoes are finished, drain the water and make sure you shake off all of the excess water- you wouldn't want runny potato salad! Let the potatoes cool completely before you add them to the dressing and other vegetables. This way the celery stays nice and crispy.

Once the potatoes are cooled you can add them to the mayonnaise dressing along with the celery, shallots and parsley. Stir gently being careful to not smash the cooked potatoes.

Storage Recommendations

Store leftover potato salad in an airtight container in the refrigerator for 3-4 days. I personally like potato salad better the next day because the flavors have had time to develop.

Can Potato Salad Be Made Ahead?

Yes! Because it is best to serve potato salad chilled it is actually the perfect side dish to make ahead. Make this recipe up to two days ahead for the best flavor and texture.

Can You Freeze Potato Salad

Mayonnaise does not freeze well so I do not recommend freezing potato salad.

What Goes Well With Potato Salad?

Of course I mentioned that potato salad is the best side dish for summer cookouts so any grilled meats like hamburgers, chicken, steak, ribs, or even fish are great pairings.

But a good potato salad recipe can also go with my favorite Air Fryer Turkey Tenderloin, Blackened Chicken Tenders, or Air Fryer Meatloaf.

How To Make Potato Salad That Doesn't Get Watery

To prevent your potato salad from becoming watery, drain the potatoes very well in a large colander. Allow the potatoes to cool completely so there is no steam when you mix them into the dressing.

Substitutions And Additions

potatoes- waxy potatoes like red potatoes, fingerling potatoes and new potatoes also hold their shape well in potato salad. Use your favorite variety.

apple cider vinegar- do not have ap vinegar on hand, no problem- you can substitute lemon juice, white vinegar, white wine vinegar or red wine vinegar. Basically something to add a little tangy flavor to the mayo.

dry mustard- gives the dish a little extra flavor. If you do not have dry mustard on hand use 1 tablespoon Dijon mustard or yellow mustard.

mayonnaise- if you are wanting to make this an egg free recipe then use a vegan mayonnaise otherwise opt for your favorite good quality mayo. Or if you want to make your potato salad a bit healthier substitute the mayo with Greek yogurt.

shallots- shallots are closely related to onions, garlic and chives. I use shallots often in my recipes. They have a slightly sweeter less pungent flavor than onions so I do not get complaints from the family members who say they do not care for onions. If you love onions try dicing up small pieces of red onion, green onions, or sweet onions.

pickles-of course there are many different variations of potato salad and every family has their preferences. Pickle relish was never added to our potato salad but feel free to add a tablespoon of either dill pickle or sweet pickle relish.

fresh herbs- I like adding chopped parsley to my potato salad, but there are many fresh herbs that can be added to this great side dish. Try fresh dill, basil, or chives.

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!