Potato Salad Without Eggs (Instant Pot or Stovetop)

This simple Potato Salad made without eggs is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. Make this recipe easily in an Instant Pot or on the stovetop.

• 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. Starchy potatoes are fine too, but they might break down more in the salad.
• Onion and celery add flavor and a nice crunch to the creamy potatoes. You can use red onion or shallots. I also like to top the salad with some green onion as well.
• Mayonnaise is essential to the creamy dressing for potato salad. Use a vegan version to continue with the “egg-free” theme.
• Yellow mustard brightens up the sauce with a punch of flavor. You can use Dijon mustard if you prefer.
• Pickle juice & relish add sweetness and acidity to the dressing.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Recipe Tips

• 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 airtight container in the refrigerator for up to 4 days.
• You can use Russet potatoes, white potatoes, baby 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. You can also add fresh herbs like chopped chives or fresh dill to the salad, if you wish.

Recipe FAQs

More Easy Salad Recipes You Might Like

• Beet and Sweet Potato Salad
• Carrot Cucumber Salad
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• Clean Eating Chicken Salad 
• Copycat Costco Quinoa Salad
• Gluten-Free Pasta Salad
• Whole Foods Copycat Curry Chicken Salad

Potato Salad Without Eggs Recipe

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This simple Potato Salad made without eggs is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. Make this recipe easily in an Instant Pot or on the stovetop.

• Total Time: 45 minutes
• Yield: 10

Ingredients

Units USM Scale 1x2x3x

• 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 or 1 shallot, 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
• 2 green onions, sliced (optional, for topping)

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Instructions

1. Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).
2. 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.
3. 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.
4. 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.
5. Add the celery, onion, mustard, mayonnaise, pickle juice, and pickle relish, and use a spatula to mix together.
6. 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.

Notes

1. STOVETOP directions: If you don’t have a pressure cooker, you can easily cook your potatoes on the stovetop. Just boil the whole potatoes in water for about 20 minutes, or until they are fork-tender.
2. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
3. You can use Russet potatoes, white potatoes, gold potatoes, or red potatoes for potato salad.
4. You can substitute vinegar for the pickle juice. Distilled vinegar, apple cider vinegar, white wine vinegar, or red wine vinegar will all work well.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side dish
• Method: Pressure cooker or stovetop
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 181
• Sugar: 1.8 g
• Sodium: 116.6 mg
• Fat: 8.4 g
• Saturated Fat: 1.3 g
• Carbohydrates: 24.4 g
• Fiber: 1.8 g
• Protein: 2.9 g
• Cholesterol: 4.6 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.