I like how this recipe balances creaminess, crunch, and freshness all in one bowl. The Yukon Gold potatoes stay tender and buttery, while the creamy dressing — with mayo, sour cream, mustard, and herbs — adds just the right tang. The addition of smoky crumbles, dill relish, and chopped celery gives it a wonderful mix of flavors and textures. Plus, since there are no eggs, it’s lighter and easier to make, making it my go-to choice for gatherings when I want something everyone will enjoy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) ▢2.5-3 pounds Yukon Gold potatoes ▢1/2 cup mayo (use your favorite vegan version for a completely eggless potato salad) ▢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 ▢2-3 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 tablespoons smoky crumbles ▢Salt and pepper to taste (I use 3/4 tsp salt and 1/2 tsp pepper)
Directions
Peel and cut the potatoes into quarters, then place them in a large stockpot. Fill the pot with cold water until the water level is about 1 inch above the potatoes.
Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook for 13–15 minutes, or until the potatoes are fork-tender.
While the potatoes cook, mix the dressing in a medium bowl. Combine the mayonnaise, sour cream, pickle relish, mustard, apple cider vinegar, celery, red onion, and all the fresh herbs (except paprika). Stir until well blended.
Drain the cooked potatoes and transfer them to a large bowl. Gently fold in the dressing, coating all the potatoes evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
Top with smoky crumbles, fresh dill, and chives. Sprinkle paprika over the top for garnish.
Cover and refrigerate for at least 4 hours before serving to let the flavors meld together.
I sometimes replace half the mayo with Greek yogurt for a lighter, tangier version.
For a vegetarian version, I skip the smoky crumbles or replace them with crispy chickpeas or roasted mushrooms.
I like adding a handful of chopped pickles for extra crunch.
If I want a sweeter touch, I stir in a teaspoon of honey or a little sweet relish.
For extra color and nutrition, I sometimes toss in diced bell peppers or peas.
When I want a smoky flavor, I swap yellow mustard for Dijon or whole grain mustard and add a pinch of smoked paprika.
Storage/Reheating
I store the potato salad in an airtight container in the refrigerator for up to one week. I never reheat it since it’s meant to be served cold or at room temperature. Before serving leftovers, I give it a quick stir and, if needed, add a spoonful of mayo or sour cream to freshen up the texture.
FAQs
Can I make this potato salad ahead of time?
Yes — I actually prefer making it a day in advance because the flavors deepen as it chills.
What kind of potatoes work best?
I use Yukon Gold potatoes since they’re creamy yet hold their shape well. Russet potatoes tend to break apart more easily.
How do I keep the potatoes from getting mushy?
I make sure not to overcook them. I test a piece after 13 minutes; it should be tender but still firm enough to hold together when mixed.
Can I use store-bought relish?
Yes — I use dill pickle relish for a nice tangy flavor, but sweet relish can work too if you prefer a sweeter salad.
Can this be made vegan?
Absolutely. I use vegan mayo and dairy-free sour cream, and skip the smoky crumbles to make it completely plant-based.
Why is chilling the salad important?
Chilling allows the flavors to blend and the dressing to slightly thicken, giving a creamier texture and better taste.
Can I leave out the celery or onion?
Yes — if I want a smoother texture, I omit or finely chop them, though I love the crunch they add.
How do I serve it at a BBQ?
I keep it chilled in a cooler or over ice until ready to serve. It pairs perfectly with grilled meats, burgers, and corn on the cob.
Can I freeze potato salad?
No, I don’t recommend freezing it because the texture of the potatoes and dressing changes once thawed.
What’s the best garnish?
I like finishing with a sprinkle of paprika, a few extra smoky crumbles, and a bit of chopped fresh dill or chives for color and freshness.
Conclusion
I love how this No Egg Potato Salad with Creamy Herb Dressing manages to be rich, tangy, and fresh all at once. It’s the perfect make-ahead side dish for cookouts, family dinners, or casual lunches. The balance of creamy dressing, crisp veggies, smoky flavor, and herbs makes it a dish I come back to all summer long — proof that potato salad doesn’t need eggs to be absolutely delicious.
This Easy No Egg Potato Salad with Creamy Herb Dressing is a rich, tangy, and flavorful twist on the classic. With tender Yukon Gold potatoes, a creamy herb-packed dressing, and smoky crumbles for texture, it’s the perfect side for BBQs, picnics, and family gatherings — all without any eggs.
Ingredients
2.5–3 pounds Yukon Gold potatoes
1/2 cup mayonnaise (use vegan mayo for egg-free version)
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)
1/2 teaspoon paprika
2–3 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 tablespoons smoky crumbles
Salt and pepper to taste (about 3/4 tsp salt, 1/2 tsp pepper)
Instructions
Peel and quarter the potatoes. Place them in a large pot and cover with cold water about 1 inch above the potatoes.
Bring to a boil over high heat. Once boiling, add 1 tablespoon salt and cook for 13–15 minutes, until fork-tender.
Meanwhile, prepare the dressing. In a medium bowl, mix together mayonnaise, sour cream, dill pickle relish, mustard, apple cider vinegar, celery, red onion, dill, chives, and green onions. Stir until well combined.
Drain the cooked potatoes and transfer them to a large bowl.
Gently fold in the dressing, coating all the potatoes evenly. Taste and adjust seasoning with salt and pepper.
Top with smoky crumbles, extra dill, and a sprinkle of paprika for garnish.
Cover and refrigerate for at least 4 hours before serving to allow the flavors to meld.
Notes
Yukon Gold potatoes work best for their creamy yet firm texture.
For a lighter version, replace half the mayo with Greek yogurt.
To make it vegan, use vegan mayo and dairy-free sour cream and omit smoky crumbles.
Chill for at least 4 hours to enhance the flavor and texture.
