This creamy potato salad skips the eggs and mustard without sacrificing richness. I rely on fresh dill and herbs to create a creamy, flavorful side that works for any gathering.
Simple ingredients and a light touch with seasoning let the potatoes shine. The result is a dish that’s both comforting and universally appealing, with no compromise on texture or taste.
Ingredients for Potato Salad Recipe No Egg No Mustard
Simple fresh ingredients create this creamy herb-focused potato salad without compromise.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Peeled and cubed evenly |
| Vegan Mayonnaise 🥚 | ¾ cup | Unsweetened variety preferred |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Flat-leaf, finely chopped |
| Red Onion 🧅 | ½ whole | Finely diced for mild bite |
| Celery Stalks 🌱 | 2 pieces | Finely diced for crunch |
| Apple Cider Vinegar 🍏 | 2 tbsp | Adds tang without mustard |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For creaminess and depth |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Dijon Mustard | 0 tbsp | Omit for no-mustard version |
| Sea Salt 🧂 | 1 tsp | Fine grain for even seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The potatoes are the foundation here. Yukon Golds offer the perfect balance of waxy texture and buttery flavor—they hold their shape beautifully. Source them from Whole Foods or your local farmers market for peak freshness. Ensure they are firm with no sprouting or green spots. For the vegan mayonnaise, Just Mayo or Hellmann’s Vegan are reliable brands that provide the necessary creaminess without dairy or eggs.
No fresh dill? Dried dill at one-third the amount works, though the flavor won’t be as vibrant. Swap parsley for fresh tarragon or chives for a different herbal note. Missing apple cider vinegar? White wine vinegar or lemon juice can substitute, but adjust to taste. For extra richness, add a spoonful of cashew cream—it blends seamlessly with the vegan mayo.
This salad keeps well for 3-4 days in the fridge, though the herbs are brightest the first day. Store in an airtight container to prevent the potatoes from absorbing other flavors. Best served slightly chilled—let it sit at room temperature for 15-20 minutes before serving to let the flavors meld.
Why You’ll Love This Recipe
- Minimal Chopping Required: I just dice the potatoes, onion, and herbs—no eggs or mustard to prep. Honestly, it’s the easiest potato salad I’ve ever made.
- Bright and Fresh: The Yukon Golds stay creamy while the dill, parsley, and red onion add that herby punch without overpowering.
- Picnic Ready: Between us, this is my go-to for potlucks and meal prep—holds up great in the fridge for days.
- Budget Friendly: Potatoes and vegan mayo won’t break the bank, and it feeds a crowd without fancy ingredients.
Step-by-Step Instructions for Creamy Potato Salad
This method ensures perfectly tender potatoes and a rich, herb-infused dressing every time.
Step 1: Cook the Yukon Gold Potatoes
Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon sea salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer.
Cook for 12-15 minutes until the potatoes are tender when pierced with a fork but not falling apart. Drain immediately and spread them on a baking sheet to cool slightly—this prevents them from becoming mushy when mixed with the dressing.
Step 2: Prepare the Herb Mixture
While the potatoes cook, finely chop the 0.25 cup fresh dill and 0.25 cup fresh parsley. Mince the 2 cloves garlic cloves and finely dice the 0.5 whole red onion and 2 pieces celery stalks.
Combine these with the 0.75 cup vegan mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, and 0.5 teaspoon black pepper in a large bowl. Stir until evenly blended—the vinegar and lemon juice add brightness without mustard.
Step 3: Combine and Chill
Once the potatoes are cool enough to handle (but still warm), cut them into 1-inch cubes and add them to the bowl with the herb mixture. Gently fold everything together with a spatula, ensuring the potatoes are fully coated without breaking them apart.
Cover the bowl and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld— the potatoes will absorb the creamy dressing, and the herbs will infuse their aroma throughout. Serve chilled for the best texture and taste.
Pro Tips For Making Potato Salad Recipe No Egg No Mustard
- Start Cold, End Warm: Boil the Yukon Golds in cold, salted water—this guarantees even cooking. I learned this the hard way after ending up with mushy outsides and raw centers more times than I care to admit.
- Soak the Onions: Toss the diced red onion in cold water for 10 minutes before mixing in. Sounds weird, but it works: takes the harsh bite away without sacrificing crunch.
- Dress While Warm: Fold in the vegan mayo when the potatoes are still just warm—about 5 minutes out of the pot. They absorb the flavor better, and you’ll use less mayo for the same creamy result.
- Chop Herbs Last: Hold off on chopping the dill and parsley until the very end. I used to do it early and watched them wilt into sadness—fresh herbs stay bright and punchy if you add them right before serving.
Pro Cooking Tips for Perfect Results
Potato Prep Perfection
Start with uniformly sized 1-inch cubes of Yukon Golds for even cooking. I always use a mandoline for consistent pieces. Salt the boiling water generously—about 1 tbsp per gallon—to season the potatoes from within.
Dressing Timing
Mix the dressing while potatoes cook to let flavors meld. The apple cider vinegar and lemon juice need 5 minutes to mellow their sharpness. I whisk the vegan mayo with olive oil first for a smoother emulsion.
Temperature Control
Drain potatoes when they reach fork-tender but still hold shape. Spread them on a tray—the residual heat continues cooking. Let them cool just 10 minutes before mixing; warm potatoes absorb dressing better. 🌡️
Gentle Mixing
Fold potatoes into dressing with a spatula, not a spoon, to avoid breaking them. I add half the herbs first, mix, then add the rest. This layers the flavors beautifully. The celery and red onion add crunch without overpowering.
Chilling Wisdom
Refrigerate for at least 1 hour but no more than 4 hours before serving. Longer chilling makes potatoes absorb too much dressing. I often make this in the morning for an evening gathering.
Final Adjustments
Taste before serving and adjust seasoning. The flavors deepen as it chills, so you might need an extra pinch of sea salt or squeeze of lemon. Garnish with extra dill for freshness. 💛
Frequently Asked Questions
What can I use instead of vegan mayo?
For a lighter option, try Greek yogurt or cashew cream. Both add richness while keeping the texture smooth. Avoid coconut milk as it can separate.
How do I prevent the salad from getting watery?
Drain potatoes thoroughly and let them cool before mixing. Chill for 1 hour before serving to let them absorb the dressing fully.
Can I add other vegetables to this?
Try diced bell peppers or chopped cucumbers for extra crunch. Just keep the total addictive to 1-2 cups to maintain balance.
Why use apple cider vinegar instead of white?
It adds a milder tang that pairs perfectly with herbs. White vinegar can be too sharp, overpowering the dill and parsley flavors.
Nutrition Facts
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