Potato Egg Salad (no mayo)
Potato Egg Salad (no mayo) is a light and flavorful take on a classic favorite. Combining creamy Yukon Gold potatoes with hard-boiled eggs, fresh herbs, and a tangy dressing, this salad is perfect for picnics, potlucks, or any gathering. With no mayonnaise to weigh it down, enjoy a refreshing dish that’s both satisfying and visually appealing. This easy recipe will impress your guests while keeping meal prep simple and quick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 6 large eggs
- 1 small red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender (15-20 minutes). Drain and let cool before chopping into bite-sized pieces.
- While the potatoes cool, hard-boil the eggs in cold water. Bring to a boil, cover, and let sit for 12 minutes before transferring to ice water.
- Chop cooled potatoes into cubes and finely chop red onion, dill, and parsley.
- Whisk together olive oil, apple cider vinegar, salt, and pepper in a bowl.
- In a large bowl, combine potatoes, chopped eggs (peeled), onions, and herbs. Pour over dressing and gently toss until well-coated.
- Serve chilled or allow to rest in the fridge for at least an hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg