This Easy Potato Salad has no eggs in the recipe, simple, delicious. A perfect side dish for any cookout or picnic. It's a classic, simple potato salad recipe with potatoes, mayonnaise, sour cream, and your favorite seasonings.
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We love potato salad year-round as it is so easy and versatile. A few other salad recipes that are great any time are our Chicken Caesar Pasta Salad, Broccoli Cauliflower Salad, and this delicious Mexican Chicken Salad.
Why this recipe works
- This classic New York Deli-style potato salad is easy to make and always a hit.
- Our eggless Potato Salad is quick and easy to prepare.
- A great potato salad to make ahead of time.
Ingredients
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- yellow potatoes
- yellow onion
- water
- black pepper
- salt
- mayonnaise
- sour cream
- Dijon mustard
- apple cider vinegar
- paprika
- celery salt
- fresh dill
- celery
- paprika
Equipment
- Vegetable Peeler
- Cutting Board
- knife
- Dutch Oven
- serving bowl
How to make Eggless Potato Salad
This is an overview of the recipe. The full instructions are below in the recipe card.
- Boil the potatoes, onions, salt, and black pepper until potatoes are fork-tender.
- Drain the water from the potatoes.
- Make the dressing by mixing mayonnaise, sour cream, Dijon mustard, apple cider vinegar, paprika, celery salt, and fresh dill until well combined.
- Mix the cooled potatoes, celery, and dressing.
- Chill the potato salad.
- Garnish with fresh dill and a bit of paprika over the top of the potato salad.
Eileen's Tips for Success
- Be careful not to overcook your potatoes. You want them fork tender, but not mushy. The potatoes should boil for about 15 minutes.
- Try to dice the potatoes into similar-sized pieces so that they cook evenly.
- Don't skimp on the chill time; that is important so that the flavors soak into your salad.
Frequently Asked Questions
New York potato salad is a variation of a classic American potato salad. It typically contains sour cream and celery.
Vinegar is a great addition to potato salad as it adds a nice acidity, which helps to balance the creamy dressing.
Yes, you can certainly use red potatoes in this recipe. Red potatoes tend to be slightly sweeter than yellow so they will slightly change the flavor of this potato salad.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Additions: If you wanted to add eggs, add hard-boiled eggs, shredded carrots
- Dressing: In place of the mayonnaise, you can use an equal amount of plain Greek yogurt for a tangy twist.
- Herbs: Add any other favorite herbs, such as fresh thyme or parsley.
- Spices: Add a hint of spice to this eggless potato salad by adding a pinch of red pepper flakes or cayenne pepper
- A shredded carrot can be added to the salad.
How to store, reheat, and freeze
Storage - Store this potato salad in an airtight container in the refrigerator for up to 3 days.
Freeze - Unfortunately, potatoes don't freeze well so I do not recommend freezing this potato salad.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Easy Potato Salad
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Equipment Needed:
Ingredients
Prepare the Potatoes
- 3 quarts water or enough water to cover the potatoes
- 2½ pounds yellow potatoes ( peeled and cut into 1-inch pieces)
- 1 small yellow onion (peeled and diced)
- 1 teaspoon salt
- ½ teaspoon black pepper
Potato Salad Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- ¼ teaspoon paprika
- 1 teaspoon fresh dill or ½ teaspoon dry dill
- ¼ cup diced celery diced, about 2 to 3 stalks
- chopped fresh dill optional garnish
- ½ teaspoon paprika optional garnish
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Instructions
Prepare the potatoes
- In a large pot, add 3 quarts water over medium-high heat, add 2½ pounds yellow potatoes ( peeled and cut into 1-inch pieces), 1 small yellow onion (peeled and diced), 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring the potatoes to a boil and reduce heat to medium so the potatoes simmer until fork tender, about 15 minutes. (no need to cover the pot with a lid)
- Once cooked through, drain the water from the potatoes. Place the potatoes back in the pot over a low flame for about 30 seconds to ensure the water has drained. Set aside.
Prepare the dressing
- While the potatoes are cooking, in a large mixing bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ½ teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon celery salt, ¼ teaspoon paprika, 1 teaspoon fresh dill until well combined. Give the dressing a taste test. If needed, adjust any seasoning.
- Add the cooled potatoes and ¼ cup diced celery into the dressing and gently fold to combine all ingredients. Cover the potato salad with plastic wrap and refrigerate for at least an hour up to overnight.
- When ready to serve, taste again for seasoning and if needed, adjust seasoning. Optional garnish, sprinkle fresh dill and a bit of paprika over the top of the potato salad. Ready to serve.
NOTES
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