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Potato Salad Recipe No Egg

Craving a creamy, comforting potato salad without the worry of eggs? This egg-free potato salad recipe delivers rich flavor, wholesome goodness, and peace of mind—perfect for those with allergies, dietary needs, or simply seeking a lighter, kinder option. It’s a heartwarming twist on a classic favorite that brings everyone to the table, safely and deliciously.
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Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 4 Medium Potatoes Use waxy potatoes like Yukon Gold for creaminess
  • 1/2 Cup Vegan Mayonnaise Can substitute with a dairy-free or plant-based option
  • 2 Tbsp Dijon Mustard Adds tang and depth of flavor
  • 1/4 Cup Pickles (chopped) Optional: Sweet or dill pickles depending on preference
  • 1/4 Cup Red Onion (finely chopped) Adds crunch and flavor, can also substitute with green onion
  • 2 Tbsp Fresh Parsley (chopped) For garnish and added freshness
  • 1/2 Tsp Salt Adjust to taste
  • 1/4 Tsp Black Pepper Freshly cracked for best flavor
  • 1/4 Cup Apple Cider Vinegar Adds acidity and balances the creaminess of the mayo
  • 1/2 Cup Celery (chopped) Optional: For extra crunch and freshness

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Colander To drain boiled potatoes
  • 1 Large Mixing Bowl To mix the salad ingredients
  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Cutting board For chopping vegetables like onions or celery
  • 1 Chef’s Knife Sharp knife for precise chopping
  • 1 Wooden Spoon or Spatula To gently fold the salad without mashing the potatoes
  • 1 (optional) Vegetable Peeler If peeling potatoes is preferred
  • 1 Measuring Cups & Spoons For accuracy with ingredients
  • 1 Plastic Wrap or Lid To cover and chill the salad in the fridge

Method
 

  1. Boil the Potatoes
    Wash and peel the potatoes if desired (optional). Cut them into bite-sized cubes. Place them in a large pot and cover with water. Bring to a boil and cook for about 10-12 minutes or until tender but firm. Drain the potatoes in a colander and set aside to cool.
  2. Prepare the Dressing
    In a small mixing bowl, combine the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir well until the dressing is smooth and creamy. Adjust the seasoning to taste.
  3. Chop the Vegetables
    While the potatoes are cooling, chop the red onion, celery, and pickles (if using). Fresh parsley can also be chopped for garnish.
  4. Mix the Salad
    Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Add the chopped vegetables and the prepared dressing. Gently stir to combine everything, ensuring the potatoes are evenly coated.
  5. Chill the Salad
    Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. This also helps the salad firm up a little, giving it a better texture.
  6. Garnish and Serve
    Before serving, give the salad one last stir. Garnish with fresh parsley or additional pickles if desired. Serve chilled as a side dish for BBQs, picnics, or family meals.