Skip to Content

Potato Salad without Eggs

This potato salad is made without eggs and is a great side dish for picnics and cookouts.

Whether you don’t eat eggs, ran out of them, or just don’t like eggs in your potato salad, this potato salad is a good choice.

I actually grew up with potato salad without eggs and when I was living in New York I never saw eggs in potato salad at all.

New York potato salads are made with vinegar, but this is the recipe my Mom always makes.

A simple potato salad topped with chives in a white bowl on a white marble counter


There are generally three types of potatoes: waxy, starchy, and those in between.  


Waxy potatoes, such as Red Bliss and fingerlings, have a smooth skin and creamy, almost shiny flesh.

Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.  

These potatoes have a nice potato flavor and hold up when boiled or baked, even if sliced or cubed. 


The most common example of starchy potatoes are russets, A.K.A. Idaho potatoes. 

As you may have guessed by their name, they’re higher in starch and lower in moisture than waxy potatoes. They are matte-skinned and fall apart when boiled.

Starchy potatoes are ideal for adding creaminess to puréed soups or providing the airy, whipped texture to a mash. They are also good for roasting and frying.


These fall somewhere between the waxy and floury, making them the “all-purpose” potatoes.  The most commonly known of them are Yukon Golds.

Because they hold their shape when boiled, grated, or fried, and yield to mashing, they’re very versatile.

Best For Potato Salad

Waxy and the in-between types of potatoes are best for potato salad.

The starchy potatoes can be used if that is all you have on hand, but they have more trouble keeping their shape.

Water Temperature

Believe it or not, it’s best to begin cooking potatoes in cold water. It doesn’t have to be chilled, just the cold side from the tap.

While this may sound counterintuitive, cold water helps the potatoes cook more evenly.

Yield: Serves 8

Eggless Potato Salad

A simple potato salad topped with chives in a white bowl on a white marble counter

Easily customizable potato salad. Any of the ingredients can be left out to taste except the potatoes and mayonnaise.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 pounds potatoes, peeled and cubed
  • 1 cup eggless mayonnaise
  • 1 teaspoon white sugar
  • 1 1/2 teaspoon salt
  • 1/2 cup thinly sliced celery


  1. Place potatoes in a pot of water.
  2. Boil potatoes for 15 minutes or until easily pierced with a fork. Then, drain potatoes and place in a mixing bowl.
  3. Add mayonnaise, sugar, salt, and celery.
  4. Mix until well combined.


If you like mustard in your potato salad, add 1 tablespoon yellow mustard, dijon mustard, or whole grain mustard.  If you add mustard, leave out the sugar.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 317Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 58mgSodium: 609mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Friday 21st of June 2024

I just made this exact recipe on Sunday because I don't like eggs in the potato salad. It came out perfect. I did add spicy brown mustard for flavor and no sugar.


Sunday 23rd of June 2024

I'm really glad to hear you liked it and adapted it to make it your own :)

Skip to Recipe