Potato Salad Without Eggs
This creamy potato salad without eggs combines tender russet potatoes, pickled gherkins, marinated red onion, and fresh herbs. Homemade milk mayonnaise creates a smooth, creamy dressing without using eggs.
Ingredients
For the Potato Salad
- 600 g russet potatoes left whole and unpeeled for boiling
- 1 medium red onion thinly sliced
- 1 teaspoon sugar
- ½ teaspoon Salt
- 1 tablespoon red wine vinegar
- 150 ml boiling water
- 100 g medium pickled gherkins chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
For the Homemade Milk Mayonnaise
- 50 ml whole milk
- 100 ml sunflower oil
- 1 clove garlic
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- 1 teaspoon red wine vinegar
Instructions
- Place 600 g russet potatoes in a pot of water. Boil for approximately 20 minutes, or until fork-tender. The exact time will depend on their size. Drain and let them cool enough to handle.
- Peel the potatoes and cut them into large bite-size chunks. Transfer them to a large mixing bowl.
- Place the thinly sliced 1 medium red onion in a separate bowl. Add 1 teaspoon sugar, ½ teaspoon Salt, 1 tablespoon red wine vinegar, and 150 ml boiling water. Stir and let the onion marinate for 10–15 minutes, then drain well.
- Add the 100 g medium pickled gherkins chopped, 2 tablespoons fresh parsley chopped, 2 tablespoons fresh dill chopped, and drained red onion to the potatoes.
- Add the 50 ml whole milk, 100 ml sunflower oil, and 1 clove garlic to a blending beaker. Blend for 30 seconds. Add ½ teaspoon Dijon mustard, ½ teaspoon salt, and 1 teaspoon red wine vinegar. Continue blending until thick and creamy.
- Add the entire batch of homemade milk mayonnaise to the potato mixture. Fold everything together gently until evenly coated. Serve immediately or refrigerate before serving, if preferred.
Notes
Potato timing: Whole russet potatoes vary in size, so treat 20 minutes as a guide. Remove them once fork-tender but before they begin breaking apart.
Mayonnaise method: Blend the milk, sunflower oil, and garlic together before adding the remaining dressing ingredients. This is the tested emulsification sequence.
Drain thoroughly: Drain the marinated onion and pickled gherkins well so excess liquid does not thin the mayonnaise.
Optional chilling: The salad can be served immediately. Chilling is optional when a colder salad with more blended flavors is preferred.
Nutrition
Calories: 372kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 19g | Cholesterol: 2mg | Sodium: 779mg | Potassium: 735mg | Fiber: 3g | Sugar: 8g | Vitamin A: 396IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
