Potato salad without eggs is a creamy, refreshing side dish made with tender potatoes, pickled cucumbers, onion, and fresh herbs. It's simple, balanced, and perfect when you want a classic potato salad without adding boiled eggs.
Why You'll Love It
- A creamy potato salad without eggs that still feels rich and satisfying.
- Simple ingredients that come together easily.
- Homemade mayonnaise without eggs gives the salad a smooth texture.
- A versatile side dish for many meals.
This potato salad without eggs is one of those side dishes that fits easily into many meals. It has the creamy texture people expect from a classic potato salad, but it keeps the ingredients simple and balanced. The combination of potatoes, pickled cucumbers, onion, and fresh herbs gives the salad a fresh flavor that works well for both everyday dinners and relaxed weekend meals.
Recipes like this are often the ones I come back to the most because they rely on simple ingredients and familiar flavors. If you enjoy straightforward dishes that focus on good ingredients, you might also like recipes such as cucumber salad, chickpea salad sandwich, or tuna and tomato salad, which follow the same approach of keeping things simple while still delivering plenty of flavor.
Key Ingredients in Potato Salad Without Eggs
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Potatoes, Onion & Pickled Cucumbers: I like using simple ingredients here. Potatoes create the base of the salad, onion adds a gentle bite once it's marinated, and pickled cucumbers bring a bright, tangy contrast.
- Herbs: Fresh parsley and dill give the salad a clean, fresh flavor that works beautifully with the potatoes and pickles.
- Quick Onion Marinade: A mixture of vinegar, sugar, salt, and warm water softens the onion and adds a light tang to the salad.
- Homemade Milk Mayonnaise: I make the mayonnaise without eggs, I use milk, sunflower oil, garlic, mustard, and vinegar. It creates a smooth dressing that coats the potatoes nicely.
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. Simmer the potatoes until fork-tender, drain, let them cool, remove the skins, and cut them into small cubes.
2. Thinly slice the onion and let it marinate in a mixture of sugar, salt, vinegar, and boiled water for 10-15 minutes.
3. Transfer the boiled potatoes to a large bowl and add diced pickled cucumbers.
4. Drain the marinated onions and mix them into the potatoes along with diced parsley and dill.
5. Blend milk, sunflower oil, and a garlic clove with a hand blender for 30 seconds, then add mustard, salt, and vinegar, blending until creamy.
6. Mix the mayonnaise without eggs into the potato salad, adjusting the amount to taste.
7. Carefully stir all the ingredients together until well combined.
8. Refrigerate the salad for at least an hour to let the flavors develop before serving.
My Tips for the Best Egg-Free Potato Salad
Let the Onion Marinate Properly: I like letting the onion sit in the vinegar mixture for a few minutes because it softens the sharpness and makes the flavor blend more smoothly with the potatoes.
Give the Salad Time to Rest: I usually refrigerate the salad for at least an hour before serving. This gives the potatoes time to absorb the dressing and helps the flavors come together.
What to Serve with Potato Salad
This potato salad works well with many meals. I like serving it with grilled chicken, baked salmon, or crispy chicken wings when preparing a relaxed dinner. It also fits naturally into summer meals alongside burgers or simple grilled vegetables.
How to Store Potato Salad
Store the potato salad in an airtight container in the refrigerator for up to 3 days. If the salad thickens slightly after chilling, gently stir it before serving.
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Recipe
Potato Salad Without Eggs
Ingredients
For Salad:
- 600 g Potatoes
- 1 Onion - Sliced
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 1 tablespoon Vinegar
- 150 ml Boiled Water
- 5-6 Pickled Cucumbers - Chopped
- Parsley - Chopped
- Dill - Chopped
For Mayonnaise:
- 50 ml Milk
- 100 ml Sunflower Oil
- 1 Garlic Clove
- ½ teaspoon Mustard
- ½ teaspoon Salt
- 1 teaspoon Vinegar
Instructions
- Boil the potatoes in water until they are fork-tender. Drain and let them cool.
- Peel and dice the potatoes.
- In a large bowl, place the boiled potatoes.
- Cut the onion into thin slices and place in a small bowl.
- Add sugar, salt, vinegar, and boiled water and let it marinate for 10-15 minutes.
- Chop the pickled cucumbers into small pieces and add to the boiled potatoes.
- Strain the onion slices and add to the boiled potatoes.
- Chop the parsley and add to the boiled potatoes.
- Chop the dill and add to the boiled potatoes.
- In a beaker, add milk, sunflower oil, and garlic clove and blend for 30 seconds.
- Add mustard, salt, and vinegar and blend until a creamy mayonnaise consistency is achieved.
- Add the prepared mayonnaise to the boiled potato. Adjust the amount according to your preference.
- Gently mix the ingredients.
- Refrigerate the potato salad for at least an hour to allow the flavors to meld.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Super recipe I am making it today thanks!