Make Egg-free Potato Salad – creamy and easy, it’s perfect any time – pair it with a simple sandwich, or include it in a lavish and festive spread… Holidays, picnics, backyard BBQ fun with friends and family… who doesn’t love a good potato salad?
I fell in love with potato salad the first time I had it…. years ago, when I came to the US as a grad student. I had never had anything like it before! Indian folks make lots and lots of things with potatoes, but a mayonnaise-based potato salad …? Nope! That is definitely not part of the Indian culinary scene!
When my parents-in-law first visited us, I decided to figure out how to make an egg-free version of the classic potato salad I had fallen in love with. Being vegetarians, they didn’t eat eggs, but were willing to try “new” food items during their visit…. So I played with some ideas, tasting many times along the way, until I felt it was pretty close. I served it along with a simple tomato basil soup and Indian-style spicy Coconut Chutney Sandwiches and…. Oh My…. they just loved it!
Since then, I’ve made this egg-free potato salad so many times over the years…. especially for my vegetarian friends. They loved being able to have this popular American “thing” that they could never eat when it was served at most picnics and parties.
Creamy base for Potato Salad
Mayonnaise provides the creamy base for traditional potato salad. When I was trying to develop an egg-free version many years ago, grocery stores didn’t carry egg-free mayonnaise. How things have changed since then! Nowadays, you can easily make an egg-free potato salad from a classic recipe – just replace the traditional egg-based mayo with vegan mayonnaise and skip the hard-boiled eggs.
But I’m kind of picky…. and I find that I still prefer my own version…. So, what’s the creamy base in my version? Cream cheese and yogurt… Creamy without being super-loaded with fat, it also provides protein and probiotic benefits. A little bit of red chilli paste adds a subtle kick, while the mustard and dill relish make it hit the spot, giving it classic potato salad flavor.
Obviously, with dairy ingredients, my recipe is not vegan, but I have tried it with vegan substitutes and it tastes just as great… so, I have also provided directions for veganizing this dish, if that’s what you would prefer.
Nuts/Seeds and Herbs in Potato salad
I also like to throw in some nuts/seeds and fresh herbs into my egg-free potato salad. They really boost its texture, flavor and nutritional profile. My favorite add-ins? Green onions and sunflower seeds… but of course, I do change it up, based on whatever I have on hand…. fresh dill, parsley, garlic, chopped nuts….. it’s all good!
Potato – the beloved starchy vegetable, comfort-food extraordinaire!
Potatoes… Oh, the widely beloved starchy vegetable that also proudly wears the title “Comfort Food Extraordinaire”…! To those folks who dismissively proclaim that potatoes are not really vegetables, my standard response is “Then you don’t truly understand what a vegetable is, do you, my friend?!” Of course, potatoes are classified as vegetables – they belong to the plant kingdom, don’t they?! They are more starchy than other veggies, sure…. So what?
Most folks know about the high starch content of potatoes… but that’s not the whole story! Perhaps not everyone is aware that a significant portion of the starch in cooked potatoes is of a special kind – described as “resistant starch“. This has a rather unique molecular structure, and thus has rather unique properties as well. Unlike “regular” starch, it actually resists being digested by our digestive enzymes, hence the moniker – Resistant Starch. So it enters the area of our gut microbiome as a prebiotic, feeding the healthy bacteria in the gut and contributing to our general well-being.
Potatoes also have significant amounts of insoluble fiber, as well as an array of vitamins and antioxidants. They are very potassium-rich.…. and yes… they happen to be very tasty, too!
So, people, stop turning up your nose in disdain… just quietly join the world-wide Potato-Lovers Club! We won’t ask why you decided to join …!
Do not boil potatoes like Pasta!
By the way, do NOT boil potatoes like pasta! Yes, I know this is a common way to cook potatoes, but that doesn’t necessarily mean it is the best way, or the smart thing to do!
Many of the valuable nutrients in potatoes are water-soluble. So, when you cook potatoes in boiling water, a large percentage of these prized nutrients simply leach into the cooking water. Then, if you place a colander in the sink and pour the cooked potatoes and the cooking water into it, guess what happens…. You throw away all the good stuff, literally down the drain! Your potatoes have been stripped clean – and not in a good way!!
So…. If you must boil potatoes for some reason, at least don’t throw the water away! Place the colander over a pot and collect this liquid…. then use it in something else you’re making. What can you do with it? So many things come to mind – add it like broth to soups, curries and stews, or mix it into your favorite flatbread dough, or maybe sprinkle some on to a stir-fry, to keep the veggies from drying out. Use your imagination….
Can we increase the resistant starch in potatoes?
Interestingly, by choosing the right cooking method, you can actually increase the resistant starch content of potatoes. How? Super-easy, actually… Cook the potatoes, then let them cool for a while before you eat them. Miraculously, during this cooling period, the molecular structure of the starch changes… and some of the “regular” starch turns into “resistant” starch! Go figure!
With respect to this recipe, that’s just great… because, for making this egg-free potato salad, that’s exactly what we do! We cook the potatoes first, then cool them for a bit, and only then mix in the remaining ingredients.
And yes, of course, you can consume this delicious salad right away…. But you know, lots of folks might tell you that it will taste even better after it sits for a few hours, perhaps even overnight. So, plan to make this salad in advance, perhaps even the previous day. It will not only help it taste better, it will also increase the amount of resistant starch in it.
Isn’t it nice when making something ahead of time actually enhances its flavor as well as nutrition profile?! Rather counter-intuitive, right? After all, we are generally obsessed with a “fresh food” philosophy, knowing that in most cases, nutrition and flavor both deteriorate rather quickly!
Note: The nutrition data displayed for this recipe does not really indicate how much of the carbs actually consists of resistant starch. These are estimated values, calculated automatically based on the listed ingredients for the recipe – there isn’t yet standard data on the resistant starch content of cooked and cooled potatoes.
More potato recipes…
Are you a potato-lover (like me!) …. always looking for more potato recipes? I’ve already posted some of my favorites…. and several more are on the way!
Maybe you’d like to try some of these…. Pair some of these with your favorite flatbreads, enjoy as a hearty soup, dip into some as a yummy with crunchy chips, or drizzle over steamed veggies… The versatility of culinary delights made with potatoes is simply astounding!
- Sookhe Aloo – for a great Roti-Sabji (vegetable with flatbread) meal
- Potato Masala for Dosa – the classic filling for traditional Masala Dosa
- Kanda Batatyachaa Rassa – popular Maharashtrian-style stew with chunky potatoes and onions
- Vegan Queso – oh, so gooey… perfect for dipping those crunchy tortilla chips, or drizzling on top of grilled/steamed veggies
- Kale Chowder – creamy chowder with potatoes, corn and fresh Kale – so comforting!
- Aloo Baingan Curry – tasty curry with eggplant and potatoes
Who knows, perhaps some of these, and others will become your favorites too!
Oh yeah… here’s the link to the simple tomato-basil soup I had mentioned earlier… this egg-free potato salad is the perfect accompaniment for a delicious “Soup and Sandwich” meal:
Do please leave reviews and star ratings as well for these dishes… Thanks!
Leftover-Makeover Ideas for Potato salad
Too much leftover potato salad? yeah, that happens sometimes… Maybe some folks canceled on you at the last minute…. or perhaps you simply overestimated how much you would need…
No worries… Just create something new and tasty with your leftover salad! Check my Recipe Notes for some ideas to try…. golden patties, cheesy potato balls, quesadillas, sandwiches….. I have tried each of these ideas on multiple occasions…. feel free to give your imagination free reign and modify to suit your own palate! Have fun!
Special Diets
This egg-free potato salad is vegetarian, soy-free, nut-free and gluten-free. To make it vegan, use your favorite vegan substitutes for cream cheese and sour cream. In case you prefer to avoid onion and/or garlic, just omit them as per your preference – garlic is an optional ingredient anyway, and the green onions can easily be replaced with any other green herb – cilantro, and/or parsley would be great alternatives.
So… Next time you get a craving for a creamy, feel-good potato salad, I hope you give this one a try… and maybe you’ll soon end up offering to take a big batch somewhere… Maybe to that large outdoor get-together you’ve been planning with your friends.
Do leave a review and a star rating…. much appreciated!
Enjoy!
Make Egg-free Potato Salad – Creamy and Easy
Equipment
- Microwave oven preferred for cooking potatoes quickly; if not available, see Recipe Notes for stove-top directions – note that this will take a bit longer to cook the potatoes
Ingredients
- 1 1/2 cups Potatoes – soft-cooked potatoes, peeled and diced microwaved/pressure-cooked is best; if you boil the potatoes, don't throw away the cooking liquid – it has lots of nutrients- use it for making soup, mixing dough, etc.
- 2 tbsp Celery – diced small Use the thicker stalks near the base, not the thin ones near the leaves – those have a rather strong, overpowering flavor
- 2 tbsp Dill Relish – or dill-pickled cucumbers, chopped finely if you want a somewhat sweeter potato salad, use sweet relish instead
- 2 tbsp Sunflower seeds OK to use any other seeds/nuts you like – pumpkin seeds, melon seeds, chopped cashews / walnuts / almonds, etc.
- 1 tbsp Cream Cheese – at room temperature set it out on the counter for 8-10 min to bring it to room temperature; for making it vegan – use your favorite vegan cream cheese
- 1 tbsp Thick yogurt / Greek Yogurt – at room temperature if the yogurt looks a but runny, place it in a fine mesh strainer over a cup for 10-15 min to drain excess liquid – save the drained liquid and add to another dish (soups, dough, etc.); for making it vegan, use your favorite vegan yogurt
- 1 tsp Fresh red chilli paste – optional I like to use Sambal Oelek – if not available, use another red chilli sauce – like Sriracha – adjust amount based on your preferred spice-level
- 1 tsp Dijon Mustard this salad does not have the classic yellow color of traditional potato salad – if you want to make it yellow, use a 1:1 mixture of Dijon and Yellow mustard; if not available, see Recipe Notes for a quick-fix solution
- 1 tsp Olive Oil – or other mild oil I highly recommend using Extra Virgin Olive oil, if available; also OK omit, if you wish
- 1/2 tsp Fresh Garlic – minced/finely chopped – optional Omit if you prefer to make a no-onion-no garlic salad
- 1/4 tsp Black pepper – freshly crushed preferred OK to omit if you wish
- 1/2 tsp Sugar – optional OK to omit- however, a little bit of sugar balances the sharpness of the other flavors in the salad; also, feel free to add more, if you like – up to about 1 tsp total
- 1 pinch Salt – as needed add at the end, only if needed – several ingredients already have plenty of salt- you may not even need to add any at all
- 2 tbsp water – as needed use as needed to adjust consistency – add only if the salad looks a bit too dry
Toppings: stir in just before serving
- 2 tbsp sliced Green Onions (green tops) Substitute with chopped cilantro or parsley if you prefer – for a no-onion-no garlic salad
Instructions
Cook the potatoes
- Wash the potatoes – scrub a little to remove surface dirt, soil; I like to use 2 small- medium Russet potatoes, but other potato varieties work perfectly well too. Make a shallow "X" cut on each potato; flip and repeat on the other side too. Making shallow cuts like this allows steam to escape as the potatoes cook. This keeps the potato from bursting due to the pressure from built-up steam. Making an X-cut also makes it easier to peel later. Place the potatoes in a microwave safe bowl, splash a little water on top, cover and cook in the microwave: 1-2 min on Hi, then 3-4 min on 50-60% power. NOTE: For stove-top cooking directions, please check Recipe Notes – please also plan for longer cooking times if using these methods
- When done, the the X-cut on the potato will have opened upCheck for done-ness; press slightly with your thumb it should feel soft; also, pierce deeply with a fork or knife – if properly cooked, the fork/knife will go through very easily. If need be continue to cook for about another min and check again. Do not overcook – the potatoes will start to shrivel and dry out. If they do look dried out and a bit leathery, simply soak them in a bowl of warm water for 15-20 min – they will re-hydrate and swell up.
- When cool, peel off the skins – if using new potatoes or red potatoes with a very thin skin, you may leave the skin on, if you like. Russet potatoes have a thick skin – I prefer to remove it.
- Dice the cooled potatoes – medium dice – about 1/4 inch (1/2 cm) pieces
Make Creamy Dressing
- Measure all the remaining ingredients except water and green onions into a medium (1 1/2 quart/L) bowl, and mix gently with the back of a spoon till everything is well distributed.
- Add about 1-2 tsp water, if the texture looks to thick to coat the potatoes
Make the potato salad
- Add the cooked diced potatoes to the bowl with the dressing and mix gently – try not to smash the potatoes. If you want to serve it immediately, also add the green onions at this time. If serving later, though, wait until it's time and stir in the green onions just before serving: their bright green color becomes rather dull after a while.
- Serve immediately ( add toppings before serving) or set aside for a little while to allow flavors to meld.Note: Can make up to 24 hours in advance!
Add toppings just before serving
- Add toppings just before serving alongside your favorite meal.
- Enjoy!
Notes
Cooking potatoes without the Microwave
If a microwave is not available, follow these directions for alternate ways to cook the potatoes.- Pressure-cooker: stove-top or electric (like Instant Pot)
- Wash the potatoes and make shallow “X” cuts on each potato
- Transfer potatoes to a small container that can be placed inside the pressure cooker pot: “pot in a pot” cooking method
- Place a stainless steel rack/trivet inside the pressure cooker pot
- Add 1-2 cups water
- Place the bowl with the potatoes on the rack/trivet
- Cover and cook- 5 min at full pressure
- Allow natural pressure release – about 10 min
- Peel and dice when cooled
- Continue as directed in the main recipe
- Saucepan on the stove-top:
- Bring 2 cups water to boil in a small saucepan
- Meanwhile, wash the potatoes thoroughly and place in the boiling water
- Bring the water back to a boil and simmer, covered, 10-12 min
- Check for done-ness – poke with a knife/fork – the flesh should feel soft and offer no resistance to the fork or knife: cook longer if needed – may need up to 20 min
- Remove from the hot water – allow to cool on a plate (about 5-7 min)
- Peel and dice when cooled
- Note: Start prepping the dressing mixture while the potatoes are cooking
- Continue as directed in the main recipe
Leftover makeover ideas
If you have more leftovers than you had expected, simply convert your leftover potato salad into something else entirely… and just as delicious… Here are some fun ideas for you to try:- Bring the salad to room temperature and mash lightly with a fork (leave a bit of texture)
- Mix in some breadcrumbs – as needed- to absorb some of the moisture and make a soft dough (use gluten-free breadcrumbs if you like)
- Taste-test – and adjust seasonings as per your preference: e.g, salt, black pepper, ground cayenne (red chilli powder), cumin powder, etc. – only add a little bit, since the potato salad is already well-seasoned. Then follow one of the methods described below.
- Divide dough into 1/4 cup portions
- Shape each portion into small patties
- Roll patties in breadcrumbs and
- Pan-fry in a little oil
- Serve hot as a snack or make mini slider-burges
- Shape each portion into small patties
- Divide dough into 1/4 cup portions
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- Divide dough into 2 tbsp portions
- Shape each portion into small balls – for baked appetizers
- Brush lightly or spray with oil and roll in a 1:1 mixture of grated Parmesan cheese and breadcrumbs
- Bake in preheated oven at 350F /180C for 15-20 min until crispy and lightly golden-brown
- Sprinkle with paprika and fresh or dried parsley
- Serve hot as an appetizer with your favorite dipping sauce
- Shape each portion into small balls – for baked appetizers
- Divide dough into 2 tbsp portions
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- Use each portion as stuffing for stuffed buns
- stuff into small balls of prepared bread dough (once-risen yeast dough – frozen bread dough / pizza dough)
- Coat the stuffed buns balls with a bit of oil and place on a parchment lined baking sheet about 1 inch apart – press lightly to flatten a bit
- Cover with a damp cloth and set aside to rise a little – about 20 min or so
- After about 10 min, start preheating the oven to 375F /190C
- Brush a little milk ( or water) over the proofed buns
- Place the baking sheet on the center rack and bake 15-18 min until buns are golden brown on top.
- Remove baking sheet from the oven and transfer buns to a cooling rack – cool for about 15 min.
- Serve warm with a dipping sauce, alongside a green salad and your favorite soup for a delicious meal.
- Use each portion as stuffing for stuffed buns
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- Use the leftover salad as a filing for making
- Potato Quesadillas
- Calzones
- Pita pocket sandwiches
- Lettuce wraps
- etc.
Storing Leftovers
Refrigerate leftovers in a lidded glass/ceramic container- Consume within 2-3 days
- bring to room temp before serving – (unless you like it chilled! )
- set on the counter for about 20-30 min to warm naturally
- microwave on 20% power 1 min at a time, stirring and checking if it is sufficiently warmed
- bring to room temp before serving – (unless you like it chilled! )
Love the recipe, and I’m going to have to try that potato cooking method, it looks so easy!
Thanks! Hope you enjoy it… and yes, its so easy to cook potatoes this way!
yummy patato salad…loved it amazing combination taste.thanks
Thanks Vaishali! So glad you loved it!