When I first skipped the eggs in potato salad, I expected complaints—especially from my mayo-loving uncle. But surprise: no one missed a thing.
This potato salad without eggs is just as creamy, tangy, and picnic-perfect as the classic. It’s a vegan Southern potato salad that keeps the flavor and skips the heaviness, thanks to vegan mayonnaise, a touch of mustard, and sweet pickle relish.
If you’re looking for an easy potato salad recipe that doesn’t taste like a compromise, this is it.
Potato Salad Without Egg (No Egg, Vegan, No Oil)
EQUIPMENT (PAID LINKS)
- Stock pot
- Large spoon
Ingredients
- 8 medium russet potatoes about 4 pounds, peeled and cut into 1-inch cubes
- 2 cups celery thinly sliced
- ½ cup white onion finely chopped
- ½ cup sweet pickle relish
- ½ cup vegan mayonnaise
- 1 ½ tablespoons yellow mustard
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: Pinch of black salt for egg-like flavor
Instructions
- Boil the Potatoes: Add the peeled and cubed potatoes to a large pot. Cover them with cold water and toss in a pinch of salt. Bring it to a boil over high heat, then reduce the heat to medium. Cook for about 5 minutes, or until the potatoes are just fork-tender. Don’t overcook them—this isn’t mashed potatoes.8 medium russet potatoes
- Drain and Cool: Drain the potatoes in a colander and transfer them to a large mixing bowl. Let them cool for about 5 to 10 minutes until they’re just warm to the touch.
- Add the Good Stuff: Once the potatoes are slightly cooled, add the celery, onion, relish, vegan mayo, mustard, salt, and pepper. If you're going for that classic eggy vibe, mix in a pinch of black salt too.2 cups celery, ½ cup white onion, ½ cup sweet pickle relish, ½ cup vegan mayonnaise, 1 ½ tablespoons yellow mustard, ¼ teaspoon black pepper, Optional: Pinch of black salt, ¾ teaspoon sea salt
- Mix It Up: Gently stir everything together with a large spoon until all the potatoes are coated and the ingredients are well combined. Be careful not to mash the potatoes too much.
- Chill and Serve: Cover the bowl and refrigerate until cold. Serve chilled and enjoy with all your favorite BBQ fixings.
Potato Salad Without Eggs: Pro Tips From Someone Who’s Definitely Made This 47 Times 🥔✨
🧂 Salt Your Potato Water Like You Mean It
Your potatoes need flavor from the inside out. If your water tastes like a sad teardrop, so will your salad. Go generous—think pasta water-level salty. This is the only time bland isn’t charming.
⏱ Don’t Overcook the Potatoes Unless You’re Actually Making Mashed Potatoes
Fork-tender is the goal, not fork-dissolving. Keep an eye on them, or next thing you know you’ve got potato pudding with celery chunks. Hard pass.
❄️ Cool Before You Mix—Unless You Love Mayo Soup
Hot potatoes + vegan mayo = weird. Let them cool slightly before mixing in the good stuff, unless you’re into potato salad soup. (No judgment, but… yikes.)
🌱 No Vegan Mayo? No Problem.
You can swap it with hummus, mashed avocado, or that cashew-tofu situation you made once and never repeated. Just don’t use coconut yogurt unless you’re trying to start a food fight.
💛 Yellow Mustard is the Classic—But You Can Get Fancy
Dijon? Go for it. Whole grain? Sure. Just know it won’t taste like your grandma’s potato salad, and that might cause drama at the cookout.
🧅 White Onion is Great—Unless You Like People Avoiding You
It’s sharp and to the point, which is perfect here. Want something milder? Green onions or red onions (soaked in water first!) do the job without scaring off your dinner guests.
🥒 Relish Isn’t Optional, It’s Personality
Sweet pickle relish gives this salad its iconic flavor. No relish? Dice up some bread & butter pickles or cornichons. No pickles at all? Honestly… reconsider your life choices.
🌶 Want Heat? Be Sneaky About It
A pinch of cayenne or a dash of Cajun seasoning takes this from classic to oh wow, who made this? But go easy—this is a potato salad, not a fire drill.
🧂 Taste as You Go—This Isn’t Chemistry Class
Every potato salad is a little different. Maybe your mustard is extra zingy. Maybe your vegan mayo is weirdly sweet. Adjust the salt, tang, and sass levels accordingly.
🥄 Make It the Day Before If You Want to Win
Potato salad tastes better after a nap in the fridge. Overnight rest = full flavor magic. It also means you can actually enjoy your BBQ instead of babysitting a mixing bowl.
