Best 4 Eggless Potato Salad Recipes

Indulge in the delectable world of potato salad, a classic dish that brings joy to every gathering. Discover a symphony of flavors in this collection of eggless potato salad recipes, meticulously crafted for those with egg allergies or vegan preferences. Embark on a culinary journey as we present a variety of options, each offering a unique twist on this beloved dish. From the creamy and tangy dressing to the tender and flavorful potatoes, these recipes guarantee a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic mayonnaise-based dressing or a healthier yogurt-based alternative, we've got you covered. Dive into the vibrant world of eggless potato salad and let your palate experience the extraordinary.

Here are our top 4 tried and tested recipes!

EGGLESS POTATO SALAD

Eggless Potato Salad image

Yum! Loved the sour cream in this delicious recipe. Not only did it add lightness, but added flavor.

Provided by misty mosley

Categories Other Snacks

Time 50m

Number Of Ingredients 11

Ingredients

4 c potatoes, boiled and chopped
1/4 c dill pickles
1 Tbsp chopped fresh basil
1 can(s) sliced olives
1/2 c chopped celery
1/2 c chopped onion
1/4 c chopped radishes
2 c sour cream
1 Tbsp Dijon mustard
1 tsp horseradish
1 Tbsp chopped anchovies (optional)

Steps:

1. Peel and slice potatoes into quarters. Boil for about 15 mins.
2. Put all the vegetables into a dish; mix together.
3. Add the mustard, sour cream, and horseradish; mix together again.
4. Break up the anchovies put into the salad. Then mix again. Chill for at least an hour.

EGGLESS SALAD

Eggless Salad image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds soft tofu
1/2 cup soy-based mayonnaise
3 tablespoons Dijon mustard
1 teaspoon cayenne
1/2 teaspoon turmeric
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 cup diced green onions
Salt and pepper

Steps:

Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

CREAMY NO-EGG POTATO SALAD

Creamy No-Egg Potato Salad image

I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!

Provided by SaraFish

Categories Potato

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs potatoes
2 stalks chopped celery
1 chopped green pepper
1/2 cup chopped onion
1/2 cup chopped pickle
1 1/4 cups mayonnaise
2 tablespoons pickle juice
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Boil potatoes in water for 25 minutes, drain and set aside to cool.
Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
When potatoes are cool enough to handle, peel and cube them.
Add to vegetable mayonnaise mixture and toss.
Cover and chill at least 6 hours or overnight.
Delicious!

MOM'S MASHED POTATO SALAD

Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

Ingredients

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

Tips:

For the best potato salad, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when cooked.
Cook the potatoes until they are tender but still slightly firm to prevent them from becoming mushy.
Let the potatoes cool completely before adding the dressing. This will help the potatoes absorb the flavor of the dressing.
Use a light hand when mixing the potato salad. Over-mixing can result in a mushy salad.
Season the potato salad to taste with salt and pepper. You can also add other herbs and spices, such as celery seed, dill, or mustard powder.
Cover the potato salad and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld together.
Serve the potato salad chilled or at room temperature with your favorite toppings, such as hard-boiled eggs, bacon, or chopped vegetables.

Conclusion:

Eggless potato salad is a delicious and versatile side dish that can be enjoyed by people of all ages. It is easy to make and can be customized to your liking. Whether you are looking for a classic potato salad recipe or something new and exciting, there is sure to be an eggless potato salad recipe in this article that you will love.