Simple 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.

Instant Pot potato salad is a breeze to make. You don’t even have to boil water for the potatoes (or continually check on them). The Instant Pot does all the work for you.

Why You Need This Recipe

• This Instant Pot Potato Salad is the perfect summertime dish. It has so much flavor from the mayo, mustard, pickle juice, and pickle relish.
• 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, 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 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. 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.

As always, please do 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.

FAQs

Recommended Items

• 6-quart Instant Pot pressure cooker
• Avocado oil mayo (for vegan, look for a vegan mayonnaise)

Other Easy Instant Pot Side Dishes You Might Like

• Instant Pot Artichokes
• Instant Pot Carrots
• Instant Pot Coconut Rice 
• Instant Pot Spanish Rice 
• Instant Pot Whole Sweet Potatoes
• Instant Pot Whole Red Potatoes

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!

Simple Potato Salad Without Eggs

---

★★★★★

5 from 1 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 10 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

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.

---

Ingredients

Scale 1x2x3x

• 1 1/2 pounds yellow potatoes, red potatoes, or Russet potatoes (about 6–8 medium potatoes)
• 1 cup water (for cooking)
• ½ 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

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. *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.
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.

• Category: Side dish
• Method: Instant Pot pressure cooker
• Cuisine: American

Keywords: how to make potato salad using an instant pot, egg-free potato salad, dairy-free potato salad

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.