Easy No Egg Potato Salad Recipe with Creamy Herb Dressing
Published Jul 03, 2022 Updated May 17, 2024
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This tasty no egg potato salad is the perfect backyard BBQ sidekick. This simple recipe features a tangy, delicious herb cream sauce mixed with tender potatoes, bacon, crunchy celery, and raw onion. This crowd-favorite side dish is a must-have this BBQ season!
Table of Contents
What Makes This No Egg Potato Salad Great
BBQ season is right around the corner and I’ve got you covered with this delicious No Egg Potato Salad Recipe. Think classic potato salad recipe made with more flavor, creaminess, and texture. Featuring chunks of potato, bacon, and red onion mixed with a tangy herb cream sauce that is simply divine.
Whether you’re hosting a gathering or heading over to a friend’s house, this is the perfect side dish to feed the masses! It’s easy to make ahead of time (it tastes even better the next day!) and served chilled for everyone to enjoy.
Made with simple ingredients and a dreamy, creamy dressing, this gluten-free side dish is full of tangy, fresh flavor, and creamy texture, and will jazz up any and all backyard bbqs or summer picnics.
Ingredient Notes
Potato Salad
- Yukon Gold Potatoes: You can also use Russet potatoes or Red potatoes, but I prefer Yukon Gold. They have thin skins and a natural creaminess that lends well to this recipe.
- Bacon: Cooked and chopped.
- Paprika: Use this as a garnish. This is fine to omit if you do not like paprika.
- Salt and Pepper: To taste.
Tangy Herb Cream Sauce
- Mayo: Use your favorite vegan version for a completely eggless potato salad. If you’re okay with eggs, check out my 60-second mayo!
- Sour Cream: Use your favorite brand. You can also use dairy-free or Greek yogurt if you prefer!
- Dill Pickle Relish: Use pickle relish or chopped dill pickles, whatever you have on hand. If you want, substitute sweet pickle relish for a savory sweet potato salad.
- Apple Cider Vinegar: You might already have this one hand. If not, you can find it at Trader Joe’s, Sprouts, or your favorite local grocery store.
- Yellow Mustard: Use your favorite or whatever you have on hand. You can also use Dijon mustard if preferred.
- Celery stalks: Diced.
- Red Onion: Diced.
- Fresh Herbs: Fresh dill, chives, green onions, and parsley if desired.
- Celery Salt: You can also use celery seed.
- Salt and black pepper to taste.
Step-by-Step Instructions
- Peel and Cut the Potatoes. Cut potatoes into quarters and place them in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes.
- Cook the Potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. Drain, then place into a large bowl.
- Combine. Place the potatoes in a large bowl. Gently mix in the tangy herb cream sauce until it coats the potatoes well. Taste, then salt and pepper as needed. Garnish with bacon crumbles, fresh chives, and dill, and finish with paprika.
- Chill the Potato Salad. Cover and refrigerate for at least 4 hours! Give the herb cream and potatoes a good stir, and serve.
Tangy Herb Cream Sauce
- In a large mixing bowl, mix the mayonnaise, pickle relish, mustard, apple cider vinegar, celery, red onion, and seasoning/fresh herbs (except paprika, which goes over the top of the salad once done). Stir until combined.
Mac’s Pro Tips
Expert Tips
- Storage: Keep refrigerated in an airtight container for up to one week.
- Double Batch: If your backyard BBQ consists of a lot of people, double or even triple this recipe. Simply double or triple all ingredients. One batch of this recipe will feed 8 people!
Serving Tips
This perfect backyard BBQ side dish goes with so many other sides and main dishes! If you’re looking for some fun backyard BBQ options, take a look at this list and serve this recipe on the side! If you’re feeding a crowd, be sure to make a double batch.
Recipe FAQs
Yes! Simply replace the dairy ingredients (Sour Cream) with non-dairy alternatives in the same quantities. Be sure to buy a vegan mayo or make my 60-second mayo! Keep in mind that this recipe is not vegan due to the added bacon. Feel free to leave out the bacon if you need to make it vegan.
The key to preventing your potatoes from falling apart is to remove them from cooking as soon as they are tender. This way, they are tender, but still hold their shape. If you overcook, there is a chance your potatoes will be too soft and will fall apart.
If stored in an airtight container in the refrigerator, this potato salad will keep fresh for up to 5 days.
Potatoes hold a lot of water when they cook, so it’s wise to let them cool for a bit after draining them so they express any water they are holding in. Otherwise, if your salad gets a bit watery, give it a quick stir before serving. It’ll still taste great!
More Side Dish Recipes
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Easy No Egg Potato Salad Recipe with Creamy Herb Dressing
Ingredients
- 2.5-3 pounds Yukon Gold potatoes
- 1/2 cup mayo Use your favorite vegan version for a completely eggless potato salad.
- 1/3 cup sour cream
- 1/3 cup dill pickle relish
- 1 tablespoon apple cider vinegar
- 2 tablespoons yellow mustard
- 1 teaspoon celery salt or celery seed will work too
- 1/2 teaspoon paprika
- 2-3 celery stalks diced
- 1/2 cup red onion diced
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chives
- 1/4 cup chopped green onions
- 4 slices bacon cooked and chopped
- Salt and pepper to taste I use 3/4 tsp salt and 1/2 tsp pepper
Instructions
- Peel and cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes.
- Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork-tender.
- Meanwhile, in a medium bowl mix the mayonnaise, pickle relish, mustard, apple cider vinegar, celery, red onion, and seasoning/fresh herbs (except paprika, this goes over the top of the salad once done). Stir until combined.
- Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Taste, then salt and pepper as needed. Garnish with bacon crumbles, fresh chives, and dill, and finish with paprika.
- Cover and refrigerate for at least 4 hours!
Notes
Expert Tips
- Storage: Keep refrigerated in an airtight container for up to one week.
- Double Batch: If your backyard BBQ consists of a lot of people, double or even triple this recipe. Simply double or triple all ingredients. One batch of this recipe will feed 8 people!
Serving Tips
This perfect backyard BBQ side dish goes with so many other sides and main dishes! If you’re looking for some fun backyard BBQ options, take a look at this list and serve this recipe on the side! If you’re feeding a crowd, be sure to make a double batch.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there,
I thought I’d best mention that mayonnaise has eggs in it. Most folks with allergies will know because many people they eat with don’t. There are some alternatives out there though.
Cheers!