This no-egg potato salad is a delicious version of your typical potato salad, free from a common allergen. Even if you love eggs in your potato salads, you’ll still adore the flavors in this tasty summertime meal.
Table of Contents
No-Egg Potato Salad with Bacon and Dill Relish
I love this potato salad because it uses a ton of the summer’s best in-season produce and no mayonnaise! However, it’s great all year round for a few reasons. First, it’s done in half an hour or less. It also doesn’t require much preparation, either. If you can boil potatoes and mix some ingredients, you’re good to go! This may even be a great recipe to teach your older kids and young teenagers.
Finally, there’s the fact that this potato salad has no eggs. It’s essential to know a few versions of a classic recipe that are free of common allergens or fit dietary restrictions, especially if you have a diverse family, church, or group of coworkers. Of course, if you don’t want to go out to the store to grab eggs, this salad is equally as valuable.
Ingredients and Estimated Cost
Per Serving Cost: $1.03
Recipe Cost: $6.22
Below is everything you need to make this no egg potato salad as well as some simple substitutions.
- 2 pounds red new potatoes – The star of the dish. You can use Yukon gold potatoes as a substitute.
- 1 cup bacon – Adds a salty crunch. Use turkey bacon for a lower-fat option.
- ½ cup celery – Gives a fresh, crisp bite to the dish. Use cucumber as an alternative with a similar taste.
- ¼ cup green onions – The green onions provide a mild onion flavor without overtaking the dish. You can use red onions instead, but they will have a sharper taste.
For the Dressing:
- 1 ½ cups mayonnaise – Binds the ingredients together.
- 3 Tablespoons dill pickle relish – Adds a salty, tangy crunch. Use a sweet relish if you prefer a sweeter taste.
- 1 Tablespoon distilled white vinegar – Enhances the flavors of the dish. Use lemon juice or apple cider vinegar as a substitute.
- 2 teaspoons yellow or brown mustard – Adds a slight tang and depth in the flavor profile.
- 1 teaspoon salt – Enhances the overall flavor of the dish.
- ½ teaspoon ground black pepper – Brings a mild heat to the dish. You can use white pepper as a substitute for black pepper.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How to make No Egg Potato Salad
Cook the potatoes, then stir in the bacon and vegetables, followed by the dressing. Chill before serving. Let me show you how:
- Cut the potatoes into quarters. Place in a large saucepan and cover them with water by 2 inches. Bring the water to a boil over medium-high heat and cook until the potatoes are tender (about 15 minutes). Drain and rinse the potatoes with cold water.
- Cool the potatoes completely in a large bowl. Add bacon, celery, and green onions.
- Toss to combine.
- In a small bowl, make the no-egg potato salad dressing by whisking together the mayonnaise, dill pickle relish, white vinegar, yellow mustard, salt, and black pepper until smooth.
- Pour the dressing over the potato mixture and stir gently to coat.
- Cover the potato salad with plastic wrap and chill for at least 1 hour before serving it.
Essential Recipe Tips
Start the potatoes in cold water to ensure even cooking from the inside out.
Cool the potatoes completely before adding the dressing so the dressing doesn’t separate or become greasy.
Mix gently to keep the potatoes intact and the salad creamy, not mashed.
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No Egg Potato Salad
Equipment
- large saucepan
- colander
- mixing bowls
- mixing spoon
- whisk
Ingredients
For the Salad:
- 2 pounds red new potatoes
- 1 cup bacon cooked and crumbled
- ½ cup celery finely chopped
- ¼ cup green onions finely chopped
Potato Salad Dressing
- 1 ½ cups mayonnaise
- 3 Tablespoons dill pickle relish
- 1 Tablespoon distilled white vinegar
- 2 teaspoons yellow or brown mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Prep the potatoes:
- Quarter the red potatoes and place them in a large saucepan. Cover with cold water by about 2 inches.
Cook until tender:
- Bring to a boil over medium-high heat, then reduce heat slightly and cook for about 15 minutes or until the potatoes are fork-tender.
Cool them down:
- Drain the potatoes and rinse with cold water. Let them cool completely, about 1 hour, then transfer the potatoes to a large mixing bowl.
Add the mix-ins:
- Stir in the crumbled bacon, chopped celery, and green onions until everything is evenly combined.
Make the dressing:
- In a small bowl, whisk together the mayonnaise, pickle relish, vinegar, mustard, salt, and pepper until the dressing is smooth and combined.
Bring it all together:
- Pour the dressing over the potato mixture and stir gently to coat everything without breaking up the potatoes.
Chill before serving:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
Notes
Nutrition
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No Egg Potato Salad Recipe FAQs
This recipe requires only about 30 minutes of your time. You’ll need 15 minutes to prep the ingredients and 15 minutes to cook them. Easy!
This should make enough for about six people.
After boiling and draining your potatoes, be sure to let them cool. Don’t skip that step! They’ll release the water they’re holding in, rather than letting it flow into your salad later. If the salad is already made, though, stirring it well should help.
More Salad Recipes
- Deli Style Macaroni Salad
- Avocado Potato Salad with Bacon
- Tri-Color Pasta Salad
- Cold Italian Pasta Salad
- Black Bean and Corn Salad
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