This easy eggless potato salad is creamy, tangy, and packed with flavor, without the eggs. Whether you're avoiding eggs for allergies or just prefer a smoother, deli-style texture, this recipe delivers perfectly tender potatoes coated in a balanced, flavorful dressing.
After testing different potatoes, dressing ratios, and chilling times, this version hits the sweet spot: no mushy potatoes, no watery dressing, and no bland bites. A classic potato salad that works for BBQs, picnics, family gatherings, and weeknight dinners.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love this Eggless Potato Salad
- Ingredient List
- Equipment
- How to Make Potato Salad No Eggs
- Make-ahead, storage, and freezer tips
- Best Potatoes for Creamy Potato Salad
- Eileen's Tips for the Best Potato Salad
- What is wrong with my Potato Salad?
- Make it Yours
- Potato Salad, No Eggs FAQs
- What to serve with Easy Potato Salad
- More Easy Side Dishes for BBQs & Family Dinners
- 📖 Recipe
- 💬 Comments
Why you'll love this Eggless Potato Salad
- Authentic Deli Flavor: By using a blend of sour cream and Dijon, we achieve that specific tang found in classic New York deli cases.
- Easy: Our eggless Potato Salad is quick and easy to prepare.
- Crowd-Pleaser: Perfect for feeding a crowd. Homemade potato salad is easy to make ahead of time.
This is one of my favorite easy sides to pair with grilled meats or dishes like my oven-baked chicken recipe and jalapeno popper burger sliders.
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.
Ingredient List
- Yukon Gold potatoes
- white onion
- black pepper
- salt
- mayonnaise
- sour cream
- Dijon mustard
- apple cider vinegar
- paprika
- celery salt
- fresh dill
- celery
Equipment
- Vegetable Peeler
- Cutting Board
- knife
- Dutch Oven
- serving bowl
How to Make Potato Salad No Eggs
This is an overview of the recipe. The full instructions are below in the recipe card.
How to Boil Potatoes for Potato Salad
- Add cold water, cubed potatoes, diced onions, salt, and black pepper to a large pot.
- Bring to a boil, then simmer for about 15 minutes. The potatoes will be fork-tender. Drain water from potatoes.
- Make the potato salad dressing.
- Combine the cooled potatoes, celery, and dill with the dressing. Taste for seasoning.
- If needed, adjust seasonings. Refrigerate for at least an hour to blend flavors before serving.
Make-ahead, storage, and freezer tips
Storage - Store this potato salad in an airtight container in the refrigerator for up to 3 days.
Make Ahead: For the best flavor, make up to 12 hours ahead and keep covered in the refrigerator until ready to serve.
Best Potatoes for Creamy Potato Salad
- Yukon Gold (BEST): creamy + holds shape
- Red-Skinned potatoes/ New Potatoes: firm + less creamy
- Charlotte, Maris Peer, Jersey Royal: For European countries.
Eileen's Tips for the Best Potato Salad
- 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.
- I have tested this recipe with Russet potatoes, and the results vary. The potatoes can be too soft after cooking and break up in the dressing. The Yukon Gold potatoes are always consistent and hold together well.
- For deli-style potato salad, Yukon Gold gives the best texture
- Don't skimp on the chill time; the flavors need to blend.
What is wrong with my Potato Salad?
- Watery salad: The potatoes are too hot when you add the dressing. Or, you have not drained the water off the potatoes well enough. After draining the potatoes, place them back in the pot over medium heat for about a minute to dry them.
- Mushy potatoes: If the potatoes are overcooked, they will get soft and mushy. Also, starchy potatoes like a Russet or Idaho potato can get mushy.
- Bland flavor: Always taste for seasoning. Be sure to season the potato water and taste the dressing, adjust the spices and other seasonings, if needed.
- My dressing is too thick: Add a bit more apple cider vinegar to it.
Make it Yours
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Do you want to change up this recipe?
- Additions: If you wanted to add eggs, this is an easy way to make perfect hard-boiled eggs, bacon, or leftover ham.
- NY Deli Style: Add shredded carrots to the salad.
- Dressing: In place of the mayonnaise, you can use an equal amount of plain Greek yogurt and sour cream 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.
- Vegan: Use vegan mayonnaise and plant based sour cream.
Potato Salad, No Eggs FAQs
New York potato salad is a variation of a classic American potato salad. It typically contains sour cream, celery, and white onions. Some delis and bodegas add shredded carrots.
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.
Vinegar is a great addition to potato salad as it adds acidity that helps balance the creamy dressing.
What to serve with Easy Potato Salad
More Easy Side Dishes for BBQs & Family Dinners
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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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Easy Potato Salad without Eggs
Equipment
Ingredients
Instructions
- 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 kosher 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.
- 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.
Nutrition
Notes
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