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how to make the best potato salad?
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3.5 from 2 votes

Potato Salad Recipe without Eggs

This Potato Salad is the best summer salad ever. Super easy to make & so so delicious. Just handful of summer ingredients & is packed with flavors. So Good & Yum.
Prep Time20 mins
Cook Time10 mins
Resting Time1 hr
Course: Salad, Side Dish
Cuisine: American
Keyword: Best Potato Salad Recipe, Potato Salad Recipe without Eggs, Summer Salad Recipe
Servings: 8 Servings
Calories: 178kcal
Author: simplyvegetarian777

Equipment

  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Instant Pot 6 quart or Mealthy Multipot
  • Kitchen Colander
  • Inner Pot
  • mixing bowl
  • Salad Tongs
  • Strainer

Ingredients

  • 2 pounds Red Potatoes See notes
  • 1 small Red onion thinly sliced
  • 10 Green Beans top & bottom trimmed
  • 1/4 cup Green Peas thawed & at room temperature
  • 2 small Red Bell Peppers seeds removed and finely chopped
  • 3 tbsp Dill finely chopped
  • 2 tbsp Parsley finely chopped

Salad Dressing

  • 4 tbsp White Wine Vinegar see notes for substitute
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tbsp Dijon mustard sauce use grainy mustard sauce
  • 1 tbsp Salt or to taste
  • 1/2 tbsp Black Pepper powder or to taste

Instructions

Read the complete recipe before starting to cook.

    ALWAYS READ THE NOTES AT THE BOTTOM FOR TIPS, SUBSTITUTES & OTHER INFORMATION.

      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

      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. 

      Other VEGETARIAN SUMMER PICNIC RECIPES

      Notes

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      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.

      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.

      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

      Nutrition

      Serving: 8people | Calories: 178kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 896mg | Potassium: 610mg | Fiber: 3g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 39mg | Calcium: 22mg | Iron: 1mg