No Egg Potato Salad
Published Jul 03, 2022 Updated Jul 11, 2023
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This tasty no egg potato salad is the perfect backyard bbq sidekick. Featuring a tangy herb cream sauce, this crowd-favorite side is a must-have this bbq season!
What Makes This Recipe Work
Backyard bbq season is right around the corner and I’ve got you covered with this delicious no egg potato salad recipe. This delicious recipe features 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 dish to feed the masses!
How to Make This Recipe
Ingredient Notes
Potato Salad
- Yukon Gold Potatoes: You can also use Russet or Red potatoes, but I prefer Yukon Gold!
- 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 if you prefer!
- Dill Pickle Relish: Use your favorite or whatever you have on hand.
- 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.
- Celery stalks: Diced.
- Red Onion: Diced.
- Fresh Herbs: Chopped Dill, Chives, Green Onions.
- Celery Salt: You can also use celery seed.
Step by Step
- Peel and Cut the Potatoes. Cut 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.
- 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.
- 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 + potatoes a good stir, and serve at your backyard bbq!
Tangy Herb Cream Sauce
- 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.
How to Serve This Recipe
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.
The Best Slow Smoked Beef Tri-Tip
Fall-Off-The-Bone Baby Back Ribs
Mango Pineapple Grilled Chicken
Mac’s Pro 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!
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 Delicious Backyard BBQ Recipes
Jerk Chicken with Grilled Pineapples
No Egg Potato Salad
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
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!