Potato Salad Recipe No Egg
This Potato Salad Recipe No Egg is a creamy, tangy side dish perfect for any BBQ, picnic, or family gathering. Made with tender potatoes, mayonnaise (or Greek yogurt), Dijon mustard, and fresh herbs, this version skips the eggs but keeps all the flavor. Simple, light, and versatile!
Ingredients
- 2 pounds potatoes Yukon Gold or red potatoes
- 1/2 cup mayonnaise or Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- Fresh parsley chopped
- Optional additions: diced cucumbers sweet peppers, or celery
Instructions
- 1. Begin by peeling (or leaving skins on for extra texture) and cutting the potatoes into bite-sized pieces. Place them in a pot of cold water and bring to a boil.
- 2. Once boiling, reduce the heat and simmer for 10-12 minutes or until the potatoes are fork-tender. Drain well and allow them to cool slightly.
- 3. In a separate bowl, mix the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Whisk to combine.
- 4. Once the potatoes have cooled, gently fold them into the dressing. Add the chopped parsley (or your choice of herbs) and stir until everything is well-coated.
- 5. Optional: Add diced cucumbers, bell peppers, or celery for added crunch and flavor.
- 6. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- 7. Serve cold or at room temperature and enjoy!
Notes
For a dairy-free version, substitute mayonnaise with a vegan mayo or Greek yogurt.
For a tangier salad, try adding chopped pickles or capers.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 250mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!