This healthy potato salad with no eggs is a total dream. It’s packed with healthy carbs, fiber, and complex flavors from the rich and creamy dressing. Serve it with a satisfying entrée or enjoy it on its own!
When I’m craving something quick and healthy, having this healthy potato salad in the fridge is ideal.
And don’t worry, vegans and plant-based eaters. Unlike other potato salad recipes that use hard-boiled eggs, this one is made entirely without eggs!
A mouthwatering mix of potatoes, green onions, oil, mustard, and flavorful garlic and capers, this is a twist on traditional potato salad that you can munch on completely guilt-free!
Ingredients you’ll Need
For the salad
- Baby potatoes: Baby potatoes work well for this recipe as they have a creamy texture, are packed with vitamin C, and won’t turn mushy.
The best potatoes for potato salad
You can use any potatoes you have on hand to make this healthy potato salad with no eggs.
But I tend to find that waxy potatoes usually work best as they don’t crumble as easily.
Red potatoes, new potatoes, Yukon gold, and fingerling potatoes are fantastic as they hold their shape well once cooked and mixed with dressing.
Avoid starchy potatoes like russet potatoes, as they’ll turn mushy very quickly.
Whichever potatoes you choose, be very careful not to overcook them.
- Green onions: These mild onions add a vibrant pop of color and a slightly tart taste to this healthy potato salad without eggs. For a slightly more intense flavor, red onion is a great addition!
For the dressing
- Extra virgin olive oil: I love using extra virgin olive oil for its fruity flavor and smooth texture. It’s also loaded with antioxidants, monounsaturated fats, and tons of vitamins (like E and K!).
- Fresh Lemon juice and lemon zest: For a bright and tangy flavor that will keep your potatoes fresh for days. It also complements the capers and Dijon mustard beautifully.
- Garlic: The raw garlic cloves are strong, but they pack a flavorful punch and are instantly mellowed out by the olive oil.
- Capers in brine: This Mediterranean ingredient gives the salad a slight acidity and savory taste.
- Dijon mustard: Makes the dressing super creamy and adds a mild sharpness. If you don’t have Dijon, spicy brown mustard works just as well.
- Sea salt and black pepper
How to Make This Healthy Potato Salad Without Eggs!
- Prepare the potatoes: The first thing you’ll need to do is cut your baby potatoes in half! You can also cut the bigger ones in quarters. Make sure they are even in size, so they’ll cook roughly at the same time.
- Cook the potatoes: Bring a large saucepan of salted water to a boil. Once the water is boiling, add the potatoes and then reduce your stove from high heat to medium-low heat. Cook your potatoes until they’re easily pierced with a fork (usually about 8 to 10 minutes!).
- Drain the potatoes: Once your potatoes are cooked to perfection, drain them and set them aside. Just remember to reserve ¼ cup of the cooking water for later!
- Prepare the dressing: Finely chop the parsley and capers. Then, add all the dressing ingredients in a jar or small bowl, add the reserved cooking water, and give it all a good mix! You can do this by hand or mix everything in a small food processor or blender if you’re in a rush (or if you prefer a smoother dressing).
- Put the salad together: Place the potatoes in a large bowl, add the chopped onions, and drizzle everything with the dressing. Let the salad rest for at least 15-20 minutes before serving. I love it when it’s still warm, but you can let it rest overnight in the fridge if you’re not in a rush. This lets it soak up the rich flavors from the dressing and truly takes it to the next level.
- Enjoy: If your creamy potato salad has been in the fridge, let it warm to room temperature before serving and enjoying the fruits of your labor!
How long does it take to cook potatoes for potato salad?
It depends on the size of your potato chunks, but potato cubes or halves usually cook in about 8-12 minutes.
This goes for any waxy skin-on potatoes that you might be using.
If you’re not sure whether your potatoes are done, pierce them lightly with a fork before removing them from the heat.
Just don’t overcook them!
How to Store
This healthy potato salad tastes best when it’s eaten within 24 hours.
You might notice that the herbs will brown slightly and lose their vibrant green color due to oxidation. But they’ll still be delicious to eat.
I usually sprinkle it with some fresh chopped parsley to give it a touch of freshness.
Variations and Substitutions
- Red wine vinegar, white wine vinegar, or apple cider vinegar are top-notch additions to this potato salad. These ingredients give the salad a sharp tanginess and stop the dish from drying out! Just throw a tablespoon or so into the dressing if you use it.
- Feel free to top this classic potato salad with a dollop of sour cream and fresh herbs like chives or parsley for even more flavor. If you want the same creaminess without the extra fat, Greek yogurt works similarly.
- It kind of turns this into a different dish, but you can substitute the potatoes for cauliflower if you’re going low-carb!
- Add a small amount of crunchy celery to the mix for even more texture!
- If you don’t enjoy capers, feel free to leave them out.
Why I Love This Healthy Potato Salad
- Requires just a handful of simple ingredients.
- Simple and healthy without sacrificing flavor!
- You can easily switch out ingredients to suit you.
- Homemade potato salads are way healthier and cheaper than store-bought versions.
- Full of fresh flavors.
- The combination of potatoes, capers, and Dijon mustard makes this salad spicy and satisfying.
More Healthy Potato Recipes
More Salad Recipes
If you try this Healthy Potato Salad recipe, please leave a comment and a rating and let me know how much you liked it!
Healthy Potato Salad (No Eggs)
- 3 pounds baby potatoes - (note 1)
- 1/3 cup green onions - thinly sliced
- Cut the baby potatoes in half.
- Bring a large pot of salted water to a boil. Add the potatoes, bring back to a boil, reduce the heat to medium-low and cook until potatoes are easily pierced by a fork, about 6 to 8 minutes.
- Reserve 1/4 cup of the cooking water, then drain.
- Finely chop the parsley and capers. Add all the dressing ingredients in a jar, add the cooking water, and give it a good mix (note 2).
- Place the potatoes in a large mixing bowl, add the chopped onions, drizzle them with the dressing and let them rest for at least 15-20 minutes before serving (note 3).
- Sprinkle with some extra chopped parsley and spring onion before serving.
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