No Egg Potato Salad

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This no-egg potato salad is creamy, tangy, and packed with bacon, crunchy celery, and green onions. A perfect summer side for any picnic or BBQ.

Course Main Dish

Cuisine American

Keyword potato salad

Prep Time 15

Cook Time 15

Cooling Time 1

Total Time 1 30

Servings people

Calories 662kcal

Author Jillian Wade

Cost $6.22

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

US Customary - Metric

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

Here are simple serving and storage tips.

SERVE: As stated above, you don’t want to serve this potato salad immediately. Wait an hour for it to chill in the fridge. Potato salad is always tastier cold; those flavors set in if you wait a bit.

STORE: Leftovers should go in the fridge. In an airtight container, they’ll stay fresh for 3 days.

FREEZE: I don't recommend freezing this potato salad. Even without eggs, potato salad doesn’t thaw well due to the mayonnaise.

Nutrition