This No Mayo Potato Salad recipe is a lighter rendition of the classic. Red potatoes, celery, hardboiled eggs and green onions create the simple potato salad, which is served with a mustardy vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad. Makes 4-6 servings.
Looking for something to serve this Potato Salad recipe with? It pairs beautifully with Memphis Style Ribs (Dry Rub Oven Baked Ribs Recipe) and Slow Cooker BBQ Pulled Pork.
This potato salad recipe was originally published on July 22, 2016. Its images and text were updated and republished in May 2021.
As a Southern girl, I’ve eaten a lot of potato salad in my day. Like, a ridiculous amount of potato salad. Pounds, if not hundreds of pounds of potato salad.
Hey, I like my potato salad any way I can get it. Add in the fact that potato salad is a summertime staple and a delightful picnic side dish, and it makes sense why I’ve eaten so much in my lifetime.
However, some folks have strong feelings about mayonnaise. My husband is one of those people. And this means I’ve had to change up my potato salad game.
Why I love this recipe:
Obviously, this potato salad is less traditional. However, it’s no less tasty.
We’re removing the mayonnaise from this potato salad and replacing it with some veggies (for crunch and texture), hardboiled egg (for texture and creaminess) and then tossing it all in a delicious mustardy vinaigrette.
Yep. It’s absolutely SCRUMPTIOUS, and you should trust me when I say the end result is well-worth it.
In addition to being perfect alongside gumbo, this recipe is a great side dish for a summertime picnic or an outdoor gathering. And it’s delish when paired with fried chicken and barbecue. And I recommend everyone trying it at least once because it’s that good.
Looking for more outdoor entertaining inspiration? Head on over to my Summer Recipe Index for some ideas.
What you need to make Potato Salad with Egg
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In addition to these items, you’re going to need some ingredients, too.
- Red potatoes—These are waxy potatoes, and I like how they keep their texture and shape when cooked. You could substitute Yukon Gold potatoes here if you don’t have the red ones.
- Hardboiled eggs—YEP. This is Potato Salad with Egg, after all, and they add such beautiful creaminess. I’ve written How to Hard Boil Eggs, too, so if you need some assistance, pop on over there.
- Celery—For crunch, color and flavor. Chop ’em super fine if you’re not the biggest celery fan.
- Green onions—We’re adding these for color and flavor, too!
- Extra virgin olive oil
- White wine vinegar
- Garlic—My original recipe calls for roasted garlic… but who keeps roasted garlic on hand? If you do, USE IT HERE, but if not, regular ‘ol chopped garlic is perfect.
- Fresh dill—I love the brightness and color of fresh dill, so try to find this. You can use the dried kind if there’s no fresh available, but you’ll need to cut the measurement in half because dried herbs are a lot more potent than fresh.
- Dijon mustard—You can use grainy or smooth. Whatever floats your boat!
- Honey—For just a little bit of sweetness. You can substitute maple syrup here.
- Salt and pepper
How to make No Mayo Potato Salad
Cook the potatoes. Slice them into ½” rounds, as if you were making potato chips. (Use a sharp knife or a mandoline.) Place them in a saucepan full of cool water, then heat until boiling. Cook until fork tender, then drain and set aside to cool.
Make the mustard vinaigrette. Combine the olive oil, vinegar, garlic, dill, mustard and honey in a mason jar. Shake to combine. Taste and season with salt and pepper, then set aside.
Make the potato salad. Combine the cooked potatoes, eggs, celery and green onions. Toss lightly with tongs, and pour half of the dressing on top of them. Toss again, then add more dressing if desired, and serve immediately.
Erin’s Easy Entertaining Tips
Potato Salad is the ultimate entertaining side dish, if you ask me, and if you go most anywhere for an outdoor gathering, a potluck, a picnic, a backyard barbecue, you’re going to find yourself eating a serving of potato salad without a doubt.
If you find yourself wanting to entertain this summer and serve this delicious potato salad recipe, here are some tips and tricks I’ve learned along the way:
- Double the recipe. This one goes fast because it doesn’t make a huge serving, and if you’re feeding a crowd, you definitely need more than one batch of this goodness!
- Make it ahead of time in pieces. This no mayo potato salad doesn’t keep super well in the fridge, so I like to make it incrementally and store all the pieces until I can throw them together right before guests arrive. Hardboil the eggs and potatoes, then drain, cool and store them. Chop the celery and green onions. Make the dressing, too, and store everything in the fridge. About 30 minutes before guests arrive, let the dressing come to room temperature and right before you’re serving food, throw the easy potato salad together.
- Don’t serve it too early. Because this potato salad has hardboiled egg in it, it can’t sit out for hours on end. I like to throw it all together right before it’s time to eat, allowing my guests plenty of time to have a serving or two of it.
Frequently Asked Questions
I really like using red potatoes or yukon gold potatoes for this potato salad. Why? They’re considered waxy potatoes, and they hold their shape well when cooked.
Yes. I like to slice mine into rounds for this potato salad, but you can also chop them into 1-2u0022 cubes if that’s easier for you.
If you didn’t properly drain your potatoes after they cook, this could cause it to be watery. Also, if you’re drizzling the vinaigrette over the warm potatoes, they could become watery. Potatoes will soak up the dressing and flavors when warm.
Yes! I’ve been known to do just this. Cook the potatoes until they’re fork tender, then drain them in a colander and let them cool. Once cool, place in a food storage container and store in the fridge until it’s potato salad time.
Up to 5 days, though I generally don’t let mine sit for longer than 3-4.
Quick Tips and Tricks to the Best Potato Salad with Egg
- Prep the ingredients ahead of time. This means, have your hardboiled eggs cooked and ready to go, and the celery and green onions chopped.
- Make ahead trick: Cook the potatoes ahead of time, and once cooled, store in an airtight food storage container in the fridge. Chop all the other ingredients, and store in another container in the fridge. Make the potato salad dressing in the mason jar, and store that in the refrigerator, as well. Before serving time, let the dressing come to room temp and then toss everything together right before eating.
- How to store potato salad: This potato salad with egg is a little more challenging to save because it’s got a vinaigrette. However, you can store it in an airtight food storage container in the fridge for 3-4 days. Before you eat it, let it warm up at room temperature, though, so that the solidified oil will become a liquid again.
Other awesome side dishes for a backyard barbecue
- Cucumber and Feta Salad
- Brazilian Pasta Salad with Mayo
- Heirloom Caprese Panzanella Salad
- Roasted Vegetable Pasta Salad
- Beef Taco Pasta Salad
Now, are you ready to make this No Mayo Potato Salad with Egg? Here’s how we do it…
Potato Salad is a favorite summertime side... but oftentimes, it's weighed down by too much mayonnaise. This No Mayo Potato Salad is a lighter rendition of the classic, and is just as scrumptious. Red potatoes serve as the base, and they, along with hardboiled eggs, celery and green onions, are tossed in a light, flavorful dill vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad.
- 1 ¼ lb. red potatoes, cut into ½" rounds
- 2 eggs, hardboiled, shelled and diced
- 3 stalks celery, finely chopped
- 4 green onions, chopped
- 4 tablespoons extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- 2 cloves roasted garlic, minced
- 2 tablespoons fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Prepare the potatoes
- Slice the red potatoes into ½" rounds, as if you were making potato chips, with a knife or a mandoline.
- Place the red potatoes in a large saucepan full of cool water.
- Bring the potatoes to a boil, cooking until fork tender.
- Remove from the heat, drain, and set aside to cool.
Prepare the dressing
- Combine the olive oil, vinegar, garlic, dill, mustard and honey in a mason jar.
- Shake until combined.
- Taste, then season with salt and pepper. Set aside.
Make the potato salad
- In a large bowl, combine the potatoes, eggs, celery and green onions. Toss lightly.
- Pour half of the dressing over the potato salad, stirring gently.
- Add more dressing if desired. (We usually add the whole mason jar, but taste it first before pouring the whole thing into the potato salad.)
- Serve immediately.
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Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 173mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.