No Egg Potato Salad
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This no egg potato salad recipe is the best side dish for your next BBQ! Creamy with the perfect balance of savory and tangy, no one will suspect it’s vegan.
Fluffy, tender potato chunks covered in a savory-tangy dressing—What’s there not to like?
It’s the perfect side dish to serve at your next cookout, and since it’s vegan, everyone can enjoy it!
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You can make your own vegan mayo for this vegan potato salad!
Got extra potatoes left? Transform them into crave-worthy mashed potatoes!
Why You’ll Love This No Egg Potato Salad Recipe
- This no egg potato salad is made with simple ingredients and ready in less than an hour.
- This plant-based potato salad is perfect if you can’t eat (or don’t like) the hard-boiled eggs in a traditional potato salad!
- This vegan potato salad makes the best side dish for gatherings! The simple recipe can feed (and please) a crowd, and you can even make it the night before.
Ingredients And Substitutions
Yukon Gold potatoes – Waxy potatoes with thin skins work best for this potato salad recipe. It’s up to you if you want to peel them. Some people actually like the added texture!
Apple cider vinegar – Prevents the cooked potatoes from drying out as they cool. You can also use white wine vinegar.
Celery and celery salt – Crunchy celery goes well with the creamy texture of this no egg potato salad. Celery salt amps up the flavor for that classic potato salad taste.
Red onion – For a milder flavor, use white onion.
Vegan mayonnaise – You can use homemade or store-bought.
Dill pickle relish – Gives the creamy dressing an extra zing.
Dijon mustard – If you prefer a more mellow flavor for your mayonnaise dressing, swap Dijon for yellow mustard.
Sea salt – Want an eggy flavor for this vegan version of potato salad? Use black salt!
Black pepper – Play around with the spices and seasonings in your plant-based potato salad. You might enjoy the addition of garlic powder or herbs like rosemary.
Green onion – You can also garnish the egg-free potato salad with parsley.
Smoked paprika – The perfect spice to elevate the rich and creamy potato salad. If you want a bit of kick, cayenne pepper is also delicious!
Make this healthy potato salad recipe your own, and come up with your signature salad! You can toss in some radishes, chopped hearts of palm, capers, vegan bacon bits, or dairy-free cheddar cheese shreds!
Tips For Making This Recipe
Add the Potatoes to Cold Water
To avoid mealy potatoes, do not boil them in hot water. Instead, add the potatoes in cold water, then allow the potatoes and water to come to a boil together over high heat to ensure even cooking.
Drain the Potatoes Once They’re Tender
Do not overcook the potatoes, or they will become a mushy mess! The cubed potatoes should be fork-tender but not falling apart. The cooking time will depend on the size and thickness of the potato chunks.
Allow the Potatoes to Cool
Make sure your potatoes are nice and cool before you mix them with everything else. Otherwise, you may end up with a watery potato salad. You can also cook them a day before and refrigerate them until ready to use.
Vegan Potato Salad Recipe FAQs
Is potato salad vegan?
Classic potato salad is not vegan because it contains eggs. However, you can certainly make it vegan-friendly with recipes like this no-egg potato salad.
Can I make this vegan-friendly potato salad the day before?
Absolutely! Chilling this eggless potato salad will even give it the best flavor.
What is the shelf life of homemade potato salad?
This creamy, no-egg potato salad can be stored in an airtight container in the fridge for 4 to 5 days. However, I don’t recommend freezing the leftovers, as the texture will be weird.
What is a good substitute for boiled eggs in a vegan potato salad?
Tofu can be used as an egg substitute in homemade potato salad. Here’s an easy tofu scramble recipe for the perfect eggy flavor and texture.
What is the best type of potato for this creamy potato salad recipe?
We used the waxy, thin-skinned Yukon Gold in this egg-less potato salad. They’re creamy and hold their shape well when cooked. Some also like the subtly sweet red potatoes for their potato salad.
More Delicious Vegan Salad Recipes
- Jerusalem Salad
- Vegan Cobb Salad
- Spiced Chickpea Kale Salad
- Grilled Beet Flatbread Salad
- Copycat Cafe Rio Veggie Salad
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No Egg Potato Salad
Equipment
Ingredients
- 3 lbs Yukon Gold potatoes
- 2 tbsp apple cider vinegar
- 3 celery stalks
- 1 small red onion
- 1 1/4 cup vegan mayonnaise
- 1/3 cup dill pickle relish
- 1 tsp Dijon mustard
- 1 tsp celery salt
- Sea salt to taste
- Black pepper to taste
- Green onion for garnish
- Smoked paprika for garnish
Instructions
- Dice the potatoes into large chunks. Fill a large pot with water and place the potato chunks inside.
- Cover the pot and bring to a boil. Once boiling, generously salt the water. Cook the potatoes for about 25 minutes or until tender enough to be pierced with a fork.
- Drain the potatoes. Return them to the pot, drizzle with vinegar, and allow to cool.
- Add the mayo, mustard, and celery salt in a bowl and mix to combine. Set aside.
- Dice the red onion and celery stalks. Set aside.
- Peel the cooled potato chunks. Feel free to cut them to your preferred size for the salad.
- Place the peeled potatoes, onion, celery, and pickle relish in a large mixing bowl. Pour the mayo mixture over the ingredients and gently toss so the potatoes are evenly coated.
- Season with salt and pepper to taste. Refrigerate the vegan potato salad for at least an hour or until ready to serve.
- Garnish with freshly chopped green onions and smoked paprika. Enjoy!
Notes
- To avoid mealy potatoes, do not boil them in hot water. Instead, add the potatoes in cold water, then allow the potatoes and water to come to a boil together over high heat to ensure even cooking.
- Do not overcook the potatoes, or they will become a mushy mess! The cubed potatoes should be fork-tender but not falling apart. The cooking time will depend on the size and thickness of the potato chunks.
- Make sure your potatoes are nice and cool before you mix them with everything else. Otherwise, you may end up with a watery potato salad. You can also cook them a day before and refrigerate them until ready to use.
