This potato salad without eggs combines tender russet potatoes, tangy gherkins, marinated red onion, and fresh herbs. A homemade milk mayonnaise makes it creamy without using eggs.

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Creamy potato salad without eggs in a glass bowl with red onion slices, fresh dill, and wooden salad servers on a light blue background.

Why You'll Love This Potato Salad Without Eggs

Neither the salad nor its homemade mayonnaise contains eggs.
Russet potatoes make the salad tender, creamy, and satisfying.
Pickled gherkins and marinated red onion balance the rich dressing.
Serve it immediately or chill it until needed.

When I make potato salad without eggs, I still want the creamy texture associated with the classic recipe. That is why I make the mayonnaise myself using whole milk and sunflower oil. It produces a smooth dressing without relying on eggs or store-bought egg-free mayonnaise. The gherkins, marinated onion, and fresh herbs stop the creamy salad from feeling too heavy. For the traditional alternative, my creamy egg potato salad includes boiled eggs. My Spanish potato salad offers a lighter option without a creamy dressing.

The fluffy russet potatoes absorb the milk mayonnaise, while the large chunks keep their shape. Red wine vinegar and Dijon add sharpness, while the gherkins provide a crisp, briny contrast. I use a similar creamy balance in my tuna salad with Greek yogurt. My Mediterranean chickpea salad also uses fresh herbs and acidity to brighten hearty ingredients. Folding the salad gently keeps the potatoes intact and distributes the dressing evenly.

Creamy potato salad without eggs in a glass bowl with red onion slices, fresh dill, and tender potatoes coated in a rich herb dressing.

Key Ingredients in Potato Salad Without Eggs

You'll find the exact measurements in the recipe card, but here is why I use these ingredients.

Russet potatoes: Russets are my choice because their fluffy texture absorbs the creamy dressing without making the salad feel dense.
Red onion and pickled gherkins: I marinate the onion to soften its sharpness, while the gherkins provide tang and a firmer bite.
Fresh parsley and dill: These herbs bring freshness to my potato salad and balance the richness of the homemade mayonnaise.
Homemade milk mayonnaise: Whole milk, sunflower oil, garlic, Dijon mustard, and vinegar create the smooth egg-free dressing I want for this salad.

How to Make Potato Salad Without Eggs

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Cook and cut the potatoes: Boil the whole, unpeeled russet potatoes until fork-tender. Drain them and let them cool enough to handle. Remove the skins and cut the potatoes into large bite-size chunks.

2. Marinate the red onion: Thinly slice the onion and combine it with sugar, salt, red wine vinegar, and boiling water. Leave it to marinate before draining it thoroughly.

3. Make the mayonnaise without eggs: Blend the whole milk, sunflower oil, and garlic together for 30 seconds. Add the Dijon mustard, salt, and red wine vinegar, then blend until smooth and creamy.

4. Assemble the potato salad: Combine the potatoes with the drained onion, chopped gherkins, parsley, and dill. Add the entire batch of mayonnaise and fold everything together gently. Serve immediately or refrigerate before serving.

Tips for the Best Egg-Free Potato Salad

Check the potatoes carefully: A fork should enter the center easily, but the potatoes should remain intact rather than splitting apart.
Keep the chunks substantial: Large bite-size pieces are less likely to break when the mayonnaise is folded through them.
Drain the tangy ingredients: Thoroughly drain the marinated onion and gherkins to prevent excess liquid from thinning the dressing.
Follow the blending order: Blend the milk, sunflower oil, and garlic together first. Add the mustard, salt, and vinegar only after the initial 30 seconds.

What to Serve with Potato Salad

I like serving this creamy potato salad with Italian grilled chicken thighs, baked lemon dill salmon, or crispy oven-baked chicken wings. It also works well with burgers, grilled vegetables, sandwiches, and other casual summer meals.

How to Store Potato Salad

I store leftover potato salad in an airtight container in the refrigerator for up to three days. The dressing may thicken slightly after chilling, so gently stir the salad before serving.