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No Egg Potato Salad

July 3, 2022 | Author: Ashley McCrary

Summer is right around the corner and this no egg potato salad is the perfect side dish for every gathering! Tossed with a tangy herb cream dressing that is simply divine!

a tan bowl filled with potato salad

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!

a tan ceramic bowl filled with potato salad and topped with chives, bacon, and green onions.

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

nesting bowls filled with ingredients to make no egg potato salad with tangy herb cream sauce.

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. If you want an easy homemade recipe, 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.
a glass bowl filled with tangy herb cream sauce.

Step by Step

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
a closeup of potato salad with fresh chives, chopped bacon, and diced green onions.

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.

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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!

a tan bowl filled with potato salad

FAQs

No Egg Potato Salad: FAQs

Can I make this recipe dairy-free?

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.

How do you keep potatoes from falling apart in potato salad?

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.

How long does potato salad last without eggs?

If stored in an airtight container in the refrigerator, this potato salad will keep fresh for up to 5 days.

Why does my homemade potato salad get watery?

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!

Print
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a tan bowl filled with potato salad

No Egg Potato Salad

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!

  • Yield: 8 servings 1x

Ingredients

Scale
  • 2.53 pounds Yukon Gold potatoes
  • 1/2 cup mayo
  • 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
  • 23 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and refrigerate for at least 4 hours!

Notes

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!

Keywords: no egg potato salad, tangy herb cream sauce


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Every year I let the girls pick out a theme for their birthday cakes and I try to make it magical. This year Eloise wanted a chocolate cake with watercolor buttercream along with pink and teal macarons. It turned out better than I imagined and Eloise absolutely love it!!!

🧁For the buttercream, I used my recipe that is located on my site. You can also find it in my profile

🍰As for the cake, I  used my box cake mix hack. This is seriously my favorite way to make a cake because it tastes straight from the bakery. See the hack below

✨Follow the box cake mix instructions but with these changes 
Tip 1 Add one more egg (or add 2 if you want it to be very rich)
Tip 2 Use melted butter instead of oil and double the amount
Tip 3 Use milk instead of water
Tip 4 if using for cupcakes fill 3/4 of cupcake liners with the mix.
✨Bake according to the box and remove it two minutes early and let them sit for a couple of minutes in the tin. ✨Remove and allow them to cool

🍓I used Bonne Maman Strawberry Jam for the middle 

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8 years ago you made me a mother and everyday since has been so much brighter. 

It’s such a joy watching you grow up. I hope you know how much you are loved and cherished. Can’t wait to see what you do in this world, kid! 

We love you, Sweet Eloise. Happy 8th Birthday!!

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Follow @healthylittlepeach for more recipes, tips and tricks. 

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See my profile for my full recipe or you can find it at https://healthylittlepeach.com/chicken-zoodle-soup/

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🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
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✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
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2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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