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Easy Potato Salad (without hard-boiled eggs)

Potato salad without eggs in a large round white bowl, with a spoon, blue cloth napkin on the left, fresh parsley on the top right.
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Creamy potato salad made without hard-boiled eggs is made with Yukon gold potatoes, fresh herbs, carrots, celery, and onions. This classic potato salad recipe is the perfect side dish for your next backyard cookout! 

Ingredients

Units Scale
  • 1.5 pounds Yukon gold potatoes
  • 1/2 cup shredded carrots
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • 1/8 cup chopped fresh green onion
  • 1 cup mayonnaise (Choose plant-based for egg-free version)
  • 1/2 cup sour cream
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place the potatoes in the bottom of large stock pot.  Cover with an inch or two of cold water.  Bring to a boil. Once boiling, reduce to a rapid simmer.  Let simmer for about 15 minutes, until the potatoes can easily pierce with a fork.  Do not overcook the potatoes.  You don't want mushy potatoes!  
  2. While the potatoes are cooking, shred and chop your carrots, celery, onion, green onion and fresh herbs.  
  3. When the potatoes are done cooking, drain the cooking water and let the potatoes cool to room temperature.  Once cool enough to handle, chop the potatoes into bite-sized pieces.  You do not need to peel the potatoes.  
  4. Add the chopped potatoes, fresh vegetables and fresh herbs to a large mixing bowl.  
  5. Add the mayonnaise, sour cream, red wine vinegar, mustard, celery seed, salt and pepper to the mixing bowl.
  6. Mix all ingredients together until they are fully combined.    
  7. You can serve the potato salad immediately or let it chill in the refrigerator.  Enjoy!

Notes

  • Choose plant-based or vegan varieties of mayonnaise to make this recipe 100% egg-free.  
  • Keep a close eye on the potatoes while they're boiling. The key to potato salad is to not have potatoes that are too soft. You want the potatoes to easily pierce with a fork, BUT not fall right apart when pierced with the fork. You aren't making potatoes for mashing. Ideally, you want cooked potatoes with a creamy texture that do not fall apart. 

Find it online: https://sugarandsnappeas.com/easy-potato-salad-without-eggs/