Potato Salad Without Eggs
This simple Potato Salad made without eggs is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. This recipe is gluten-free, dairy-free, and vegan-friendly.
This potato salad is a breeze to make. My method of preference is using the Instant Pot electric pressure cooker to do all the work. That say, you don’t even have to boil water for the potatoes (or continually check on them).
You can also make this delicious simple potato salad by cooking the potatoes on the stovetop. Either way, you’re sure to love this easy recipe.
Why You Need This Recipe
- This Potato Salad without eggs is the perfect summertime dish. It has so much flavor from the mayo, mustard, pickle juice, and pickle relish. You won’t miss the eggs which makes it perfect for people who have egg allergies or who don’t eat eggs for other reasons.
- This recipe is egg-free and can be made vegan depending on what type of mayonnaise you use.
- If you love potato salad, then I think you will really enjoy this recipe. It’s as simple as cooking the potatoes in the Instant Pot or on the stovetop, chopping them up, and then stirring in the rest of the ingredients.
Key Ingredients
Potatoes – You can use yellow, red, or russet potatoes for this recipe although the yellow and red potatoes will hold their shape better because they have a lower starch content.
Onion & celery add flavor and a nice crunch to the creamy potatoes.
Mayonnaise is essential to the creamy dressing for potato salad. You can use a vegan version in it’s place with delicious results.
Yellow mustard brightens up the sauce with a punch of flavor.
Pickle juice & relish add sweetness and acidity to the dressing.
Recipe Steps
Step One
The first step to making your salad is to cook the potatoes. As mentioned, I think the easiest way to do this is in an Instant Pot pressure cooker. I also like to peel my potatoes, but that is an optional step.
And, if you don’t have a pressure cooker, you can easily cook your potatoes on the stovetop. Just boil the whole potatoes for about 20 minutes, or until they are fork-tender.
You can use Russet potatoes, white potatoes, gold potatoes, or red potatoes for potato salad (see my full post on how to boil potatoes in the Instant Pot).
Step Two
After the potatoes are cooked, it’s time to chop them up and assemble the salad. Be sure to cut your potatoes into bite-sized pieces, about 1-inch in size.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Then, all you have to do is add your remaining ingredients and stir them up.
One of the most important ingredients is the mayonnaise you add to the salad. You can either make it from scratch, or choose a quality brand of mayo. If you are vegan or egg-free, then be sure to check the label to make sure there are no eggs in the brand you choose.
Step Four
You can either serve your Easy Instant Pot Potato Salad warm, or cover it and refrigerate it until chilled. It is excellent served warm or chilled.
Recipe Tips & Substitutions
- If you don’t have a pressure cooker, you can easily cook your potatoes on the stovetop. Just boil the whole potatoes for about 20 minutes, or until they are fork-tender.
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
- You can use Russet potatoes, white potatoes, gold potatoes, or red potatoes for potato salad.
- You can substitute vinegar for the pickle juice. Distilled vinegar, apple cider vinegar, white wine vinegar, or red wine vinegar will all work well.
- Want a delicious variation? Try this recipe for German Potato Salad.
Recipe FAQs
Yes, you absolutely can!
You can substitute vinegar for the pickle juice. Distilled vinegar, apple cider vinegar, white wine vinegar, or red wine vinegar will all work well.
Yes! Just cook the potatoes on the stovetop. You can boil or steam them for about 20 minutes, or until they are fork tender. Then, just drain them.
Other Easy Instant Pot Side Dishes You Might Like
- Instant Pot Artichokes
- Instant Pot Carrots
- Instant Pot Coconut Rice
- Instant Pot Mexican Rice
- Instant Pot Whole Sweet Potatoes
- Instant Pot Potatoes and Carrots
Or, check out my round-up of the best healthy Instant Pot Side Dishes.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
PrintPotato Salad Without Eggs
This simple Potato Salad made without eggs is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. This recipe is gluten-free, dairy-free, and vegan-friendly.
- Total Time: 45 minutes
- Yield: 10 1x
Ingredients
- 1 1/2 pounds yellow potatoes, red potatoes, or Russet potatoes (about 6-8 medium potatoes)
- 1 cup water (for cooking)
- 1/2 cup chopped celery
- 1/2 onion, chopped
- 2 teaspoons yellow mustard
- 1/2 cup prepared mayonnaise (VEGAN: be sure use an egg-free brand)
- 2 tablespoons pickle juice (from a container of dill or bread and butter pickles)
- 2 tablespoons pickle relish
Instructions
- Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).
- Then, place the trivet inside a 6-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.
- Cook at high pressure for 15 minutes. Once the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick release and carefully remove the lid.
- Use tongs to transfer the potatoes to a cutting board. Cut them into bite-sized pieces, about 1-inch in size. Put the cooked potato cubes into a large mixing bowl.
- Add the celery, onion, mustard, mayonnaise, pickle juice, and pickle relish, and use a spatula to mix together.
- Stir in the salt and pepper and serve immediately. Or, you can cover the bowl and refrigerate the salad until you’re ready to serve.
Equipment
Notes
- *If you don’t have a pressure cooker, you can easily cook your potatoes on the stovetop. Just boil the whole potatoes for about 20 minutes, or until they are fork-tender.
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
- You can use Russet potatoes, white potatoes, gold potatoes, or red potatoes for potato salad.
- You can substitute vinegar for the pickle juice. Distilled vinegar, apple cider vinegar, white wine vinegar, or red wine vinegar will all work well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Gluten Free
Keywords: how to make potato salad using an instant pot, egg-free potato salad, dairy-free potato salad
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I just noticed that the video recipe ingredients are not the same as the written recipe on this page. Are they two totally different potato salad recipes or was it just a mix up? One has yellow mustard, the other uses dijon and dill, etc. Thanks for the clarification! 🙂
The written recipe is the newest. although either one works. Thanks, Pam!
One of my favorite EASY summer recipes!
★★★★★
I have yet to jump on the Instant pot train because I’ve heard such mixed reviews but recipes like this one really make me want one! Looks yummy!
Tiffany, it took me awhile to get used to cooking with the InstantPot. But, once you get the hang of it, it’s indispensable!!!
I love my instant pot. I need to figure out where I put that trivet – I haven’t tried potatoes yet!
Thanks, Marcia! Oh yeah, you need to track down the trivet!