There’s something absolutely wonderful about a classic potato salad that doesn’t rely on eggs to bring it all together. This simple potato salad recipe is light, fresh, and bursting with flavor—perfect for summer picnics, backyard barbecues, or as a delicious side dish for weeknight dinners. The beauty of this egg-free version is that it celebrates the natural creaminess of potatoes combined with a tangy vinaigrette and fresh herbs, making it a crowd-pleaser that works for everyone.
What makes this potato salad truly special is its simplicity and versatility. We start with waxy potatoes, which hold their shape beautifully when boiled and create that perfect tender-yet-firm texture you want in every bite. The secret to incredible flavor is dressing the warm potatoes in a zesty vinaigrette—this allows them to absorb all those delicious flavors while they’re still hot. You can customize this recipe with your favorite vegetables and herbs, whether that’s crispy bacon, fresh dill, or tangy pickled red onions.
I love serving this alongside grilled proteins or as part of a summer spread. It’s also make-ahead friendly—in fact, it tastes even better after the flavors have had time to meld together. Whether you’re hosting a dinner party or bringing a dish to share, this egg-free potato salad will have everyone asking for your recipe. The combination of fresh herbs, crisp vegetables, and that perfect creamy-yet-light texture makes it absolutely irresistible.
For more salad inspiration, check out this best chickpea salad recipe for another egg-free option that’s equally delicious. You might also enjoy pairing this with creamy pasta sides like our best heavy cream Alfredo sauce or this delicious heavy cream pasta recipe for a complete meal.
According to Serious Eats’ potato salad guide, the key to great potato salad is understanding the difference between waxy and starchy potatoes. For this recipe, we’re using waxy potatoes because they maintain their structure during cooking and create a better texture. Learn more about classic potato salad techniques from Bon Appétit and explore New York Times’ take on this timeless dish.
Ingredients
- 2 pounds waxy potatoes (such as red potatoes or fingerling potatoes)
- Salt and black pepper to taste
- 1/3 cup apple cider vinegar or white wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon honey or sugar
- 1/2 cup mayonnaise or Greek yogurt (or combination of both)
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/3 cup green onions or scallions, sliced
- 1/4 cup crispy bacon, crumbled (optional)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
Instructions
- Cut your waxy potatoes into bite-sized chunks (about 1.5 inches). Leave the skin on for added texture and nutrition, or peel them if you prefer a smoother consistency.
- Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape. Don’t overcook them or they’ll become mushy.
- While the potatoes cook, prepare your vinaigrette by whisking together the apple cider vinegar, olive oil, whole grain mustard, honey, minced garlic, and a pinch of salt and pepper in a small bowl until well combined.
- Drain the cooked potatoes thoroughly in a colander and transfer them to a large mixing bowl while they’re still warm.
- Pour the warm vinaigrette over the hot potatoes and gently toss to combine. This step is crucial—the warm potatoes will absorb the vinaigrette flavors beautifully. Let them sit for about 5 minutes.
- In a separate small bowl, whisk together the mayonnaise (or Greek yogurt or a combination), fresh lemon juice, fresh dill, and fresh parsley. Season with salt and pepper to taste.
- Add the diced celery, red onion, and sliced green onions to the potato mixture and gently fold to combine.
- Pour the creamy dressing over the potatoes and vegetables, then gently toss everything together until well coated. Be gentle to avoid breaking up the potatoes too much.
- Taste and adjust seasonings as needed—you might want more salt, pepper, lemon juice, or fresh herbs depending on your preferences.
- Gently fold in the crispy bacon if using, reserving a small amount for garnish on top.
- Cover and refrigerate for at least 30 minutes before serving, though it tastes even better after a few hours when the flavors have had time to meld together.
- Before serving, give the salad a gentle stir and adjust seasonings one final time. You can add a splash of extra vinegar if it needs more tang, or a drizzle of olive oil if it seems too dry.
Pro Tips
Warm Vinaigrette Trick: Dressing the warm potatoes with vinaigrette is the secret to incredible flavor. The heat opens up the potato cells, allowing them to absorb all those delicious flavors.
Mayonnaise Options: For a lighter version, use Greek yogurt instead of mayonnaise, or use a combination of both. You can also use a dairy-free mayo if you prefer.
Make-Ahead Friendly: This potato salad actually tastes better the next day after the flavors have had time to meld. Make it up to 24 hours in advance and store covered in the refrigerator.
Customization Ideas: Add roasted asparagus, sun-dried tomatoes, artichoke hearts, or capers for extra flavor. Fresh tarragon, chives, or basil work wonderfully instead of dill.
Serving Suggestions: Serve at room temperature or slightly chilled, never cold straight from the refrigerator. Let it sit out for about 15 minutes before serving for the best flavor.
Storage Tips: Store covered in an airtight container in the refrigerator for up to 4 days. The salad may seem dry after a day or two—simply add a splash of vinegar or olive oil before serving.
Dressing Balance: The key to great potato salad is balancing the vinaigrette with the creamy dressing. Start with less mayo and add more if needed rather than the other way around.
Diet Accommodations: This recipe is naturally egg-free. Make it vegan by using dairy-free mayo, and gluten-free by ensuring your mustard is certified gluten-free.
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