The Best Potato Salad Recipe without Eggs

This easy & delicious Potato Salad Recipe without Eggs is the Best Potato Salad Recipe ever. Now this recipe is so easy to put together that it is my “go to summer salad recipe“. Make it once and I promise that it will be a repeat every single time “on demand”

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The Best Potato Salad Recipe without Eggs – Vegan & Gluten free

Listen, this is not your traditional Classic Potato Salad. But this is much more than the creamy potato salad.

This Salad has a bounty of summer produce – Potatoes, Green Beans, Green Peas, Bell Peppers, Red Onions, Dill, & Parsley. And the addition of delicious Mustard Salad Dressing makes this salad taste so good. Potato acts like a sponge and absorbs the flavors of herbs & dressings. It is just amazing.

This potato salad recipe is the best and I can vouch for it every single time. I take this salad to all my summer picnics and get togethers. Folks just love it.

This is definitely one of my personal favorites.

Potato and Dill makes a great combination. Although you can use any kind of fresh herbs in this recipe, but would definitely recommend dill in it. 

Have you checked our other VEGETARIAN POTATO RECIPES?

Check out – Air fryer Baby Potatoes, Instant Pot Baby Potatoes, Skillet Potatoes, Instant Pot Aloo Matar, Instant Pot Aloo Baingan, Instant Pot Mashed Potatoes, IP Saag Aloo and more.

How to cook Potatoes in Instant Pot?

Cooking Potatoes in Instant Pot is super easy. You can do it 2 ways –

1. Cook the potatoes by directly placing these in the inner pot and add water. Place the lid and set the valve on sealing. Pressure cook on High. Follow NPR.
2. Or You can place a trivet inside the inner pot and place a steamer basket on top of the trivet. Place the potatoes inside the steamer basket. Add water to the inner pot and close the lid. Set the valve to sealing. Pressure cook on High and follow NPR.

The timings for cooking different sizes of potatoes vary. Also the timing will vary depending upon what are you making. 

Baby potatoes are done in 4 minutes at High Pressure followed by NPR. 

Medium potatoes (used in this recipe) are done in 7-8 minutes followed by NPR. 

Large potatoes take about 10-12 minutes followed by NPR.

Extra Large Baking Potatoes and Sweet Potatoes take about 15-17 minutes followed by NPR.

If you are planning to make Mashed Potatoes, then follow the RECIPE HERE.

Potato Salad Ingredients

Red Potatoes – Although I have used medium sized RED POTATOES for the salad with a few golden Yukon potatoes, you can use either one type or a mix of both. 

Red Onions – Do not skip it. Thinly sliced red onions add texture & zing to the salad.

Green Beans or String Beans – These are used slightly blanched or check this recipe on how to cook Green Beans in IP.

Green Peas – Thaw the frozen ones & microwave for a minute before adding to the salad.

Red Bell Peppers – These add not only the texture but a good color splash to the potato salad.

Herbs – I have used a mix of Dill & Parsley. Dill and potato is a match made in heaven. You can use oregano, rosemary or basil and even mint too.

Potato Salad Dressing Ingredients

White Wine Vinegar – You may use Regular Distilled Vinegar too.

Extra Virgin Olive Oil

Dijon Mustard – For best result, use the grainy mustard

Salt

Black Pepper – freshly ground or milled adds so much more flavor.

Lemon Juice – this is optional but adds to the tang. Since potatoes are sweet in nature, more tang always compliment the flavors.

Recipe Tools

Recipe Kitchen Tools

Instant Pot 

Inner Pot

Kitchen Colander

Mixing Bowl

Chopping board and Knife

Measuring Cups & Spoon

Salad Tongs

Strainer

Lemon Juicer

Mason Jar for Salad Dressing

How to make Potato Salad Recipe without Eggs?

It is a super simple recipe.

Prep the Potatoes 

Wash the potatoes thoroughly under running water in a Kitchen Colander. Make sure to remove all the dirt from the surface. Also remove any other impurities from the surface if any. Potatoes are ready to be boiled.

Boil the Potatoes

Place the clean & washed potatoes in the Inner Pot of the Instant Pot. Add 1 cup of water. Place the lid and set the valve to sealing. Pressure cook it on HIGH for 7 minutes and follow NPR (natural pressure release). Once the safety valve drops down, open the lid. Carefully transfer the potatoes in a Strainer and drain all the liquid. Let the potatoes come to room temperature before handling these for the salad. Once the potatoes are cooled, chop these into 6 to 8 bit size pieces. Do not chop them too small. Set aside.

Prep the Green Beans 

After you cook the potatoes in the instant pot, cook the green beans in Instant pot. Place a trivet inside the IP and then place a steamer basket on top. Put the washed and trimmed green beans on it. Close the lid and set the valve to sealing. Pressure Cook on HIGH for 0 minute. Follow QPR (quick pressure release). Take the beans out and give them a cool water bath to retain the crispiness of the beans. Cut these beans into 3 pieces each.

Or you can just microwave the green beans for 1&1/2 minutes in 2 tbsp water. Drain the water later and run them through cold water.

Prep the Green Peas

Use frozen green peas. Thaw them in the microwave for 1 minute or till thawed.

Prep other Vegetables & Herbs

Finely chop the Red Onions into very thin slices. Now prep the Red Bell peppers by removing the cap and de-seeding the peppers. Now finely chop the bell peppers. Set aside.

Wash dill & Parsley. Remove the thick stems but keep the tender ones. Now chop the herbs fine.

Make Salad Dressing

Take a Mason Jar and add White Wine Vinegar , Extra Virgin Olive Oil, Dijon Mustard, Salt & Black Pepper + Lemon Juice to it. Close the lid and give it a good shake till all the ingredients are mixed well.

Put the Salad together

Take a large salad bowl. Add cooled & Chopped Potatoes, chopped Green Beans, room temperature Green Peas, thinly sliced Red Onions, finely chopped Red Bell Peppers, finely chopped Dill & Parsley. Drench the Vegetables with Mustard Vinegar Dressing. Take the Salad Tongs and mix all the ingredients gently. Make sure that all the ingredients are well coated with the dressing. Salad is ready to be served. Make it ahead of time for best taste.

Adjust Salt & Black Pepper as needed. Potato needs extra salt. 

 

What are the best potatoes for Potato Salad?

Red Potatoes or Yukon Gold potatoes are the best potatoes to use for this salad. Avoid using Russett potatoes. 

Do you cut the potatoes before boiling them for potato salad recipe without eggs?

I normally boil the potatoes whole to avoid any mess. Sometimes potatoes are over buttery or too soft and cut up potatoes can result in a big mush and stick together. So my advise is to boil them whole. But before boiling wash them nice and scrub off any mid or impurities from the top. If you choose to cut up the potatoes before boiling, then the time will reduce considerably to may be just 2 minutes and NPR.

Do you use the potatoes with the peel or without the peel in the salad?

Personally I like to keep the peel on the potatoes. It adds to the texture of the salad and less work of peeling too. Hey a little more fiber doesn’t hurt, right? Also it keeps the potato flesh intact without letting it go mush. But you can totally peel the potatoes. I would advise to peel the potatoes after boiling.

What other ingredients can I use in this Potato Salad Recipe?

You can use the herbs of your choice like basil, cilantro, mint, rosemary etc. Also you may choose to add chopped up pickles or gherkins along with pickled bell peppers to the salad.

Should I make this Potato Salad Recipe without Eggs ahead of time?

YES YES YES. This salad has to be made ahead of time to absorb all the flavors. Potato acts like a slow sponge and takes time to absorb the flavors. Let it sit on your counter for an hour or so at least before serving. Overnight works. Just bring it to the room temp before serving so that the oil based dressing can move around nicely. 

How do you make potato salad not watery?

A watery potato salad can be caused by mixing the potatoes while they are too hot. If you mix them while hot, the potatoes will continue to sweat adding moisture to the salad and then resulting in a watery potato salad. So cool down the potatoes completely before adding to the salad. May be boil thee ahead of time.

How to store the leftovers?

REGRIGERATE IT. It should last good for a few days.

What are other VEGETARIAN SUMMER PICNIC RECIPES?

Check out our Cold Soba Noodles Salad, Make Air Fryer Frittata and take to the picnic, our Black Bean Salad is a hit and please make our LEMONADE for the picnic. This Blueberry Lemon Cakeis perfect to finish the meal.

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Lemonade Concentrate, Basil Simple Syrup, Mango Panna, Jamun Panna, Vietnamese Iced Coffee, Pineapple Agua Fresca, Lassi, Rose Lassi, Lychee Mint Soda, Tropical Margarita and many more.

Simplyvegetarian777 Vegan Instant Pot Curry Recipes

Chana Masala, Saag Aloo, Rajma Masala (red kidney beans curry), Palak Paneer, Aloo Baingan ( potato eggplant curry), Lobiya (Black eye Peas curry) and more.

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Red Thai Curry, Green Thai Curry, Kung Pao Noodles, Thai Curry Noodles, Tom Yum

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Simplyvegetarian777  Instant Pot Vegetarian Soups

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Wonton Soup, Wild Rice & Mushroom Soup and more.

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Easy Potato Salad Recipe without Eggs & Mayonnaise

I am sure you are going to make this recipe soon. Please leave your feedback in the comments section.

Thanks,

Sonal