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Egg-free potato salad recipe

Egg-free potato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

Not only is this salad super-light and quick and easy to make, it's also vegan-friendly! Potatoes are tossed with cucumber, celery, red onion and olives in a tangy vinaigrette. Perfect for barbecues or summer picnics.

9 people made this

IngredientsServes: 6

  • 5 large maris piper potatoes
  • 1 large cucumber, chopped
  • 5 sticks celery, chopped
  • 1 large red onion, chopped
  • 100g green olives with pimento, chopped
  • 4 tablespoons olive oil
  • 125ml red wine vinegar
  • 1/4 teaspoon garlic granules
  • salt and ground black pepper to taste

MethodPrep:15min ›Cook:25min ›Extra time:40min › Ready in:1hr20min

  1. Place potatoes in a large saucepan, cover with water and bring to the boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 2.5cm cubes.
  2. Combine the potatoes, cucumber, celery, onion and olives in a large bowl.
  3. Whisk together the olive oil, red wine vinegar and garlic granules in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (12)

by lmccloughry

This is a delicious potato salad! The olives give it an extra kick! I prepared this for a picnic at Wolftrap Park (a US Park for the performing arts). Everyone enjoyed it. My congratulations to the person who submitted it!-31 Aug 2008

by Yokie

I don't know what seems strange about raw celery and onions. I've never made a patato salad that didn't have a variety of raw veg in it - onions, celery, peppers, etc. I've made a similar recipe to this one and my family really likes the variety of a potato salad w/olives and oil; versus traditional version mayo, mustard, etc. As far as "onion-y", that can easily be adjusted to taste.-23 May 2009


Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)

If you are looking for a low carb way to enjoy your potato salad, look no further than this Cauliflower Potato Salad (or “fauxtato” salad). Not only is this paleo, Whole30, and keto-friendly, it’s egg free and vegan, made with creamy cashew sauce!

As the weather warms up, I’m thinking of all the summer friendly recipes for BBQs, picnics, and get-togethers. Grilled food is always a favorite among crowds, but I also love make-ahead salads and side dishes that really pull the party together. One of my favorite dishes is a yummy potato salad, which is why I created this Egg Free Cauliflower Potato Salad, or also called “fauxtato” salad.


  1. Scrub and cut the potatoes into bite sized pieces (peel if necessary). Prepare the green beans by cutting into small pieces. Place the potatoes in a large saucepan and cover with water. Place the lid on the saucepan and bring the water to a rolling boil over medium high heat. Then turn down the heat to medium low and allow to boil for 15 to 20 minutes until the potatoes are tender. Add the green beans to the saucepan, about 3 minutes before you drain the potatoes. Allow the green beans to cook for 2 to 3 minutes, until tender and brightly coloured. Drain and place to one side to cool.
  2. While the potatoes cook, hard-boil the eggs. Place the eggs in a small saucepan of water and cover with cold water. Place the saucepan over medium high heat and bring the water to a rolling boil. Allow to boil for two minutes before turning the heat down to the lowest heat setting. Cook for 10 to 12 minutes. Drain and run the eggs under cold water before peeling. Cut the eggs into quarters.
  3. While the eggs cook, prepare the cucumber and red bell peppers. Peel the cucumber and cut into short sticks. Deseed and dice the red bell peppers. Finely chop the green onions/scallions (green tips only) and chives.
  4. Make the salad dressing by mixing together the wholegrain mustard, mayonnaise, lemon juice and a couple of grinds of black pepper.
  5. In a large bowl gently mix together the potatoes, green beans, hard-boiled eggs, cucumber, red bell peppers, green onions/scallions (green tips only), chives and salad dressing. Season with a couple of grinds of black pepper.
  6. Enjoy.

Buying Tips

Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.

Make your lemon juice and lemon zest from fresh lemon.

Check your mustard does not contain onion or garlic powder.

Choose a mayonnaise that does not include onion or garlic powder. We like using Best Foods Mayonnaise (Lite or regular). If you are a meal plan member you can also grab the recipe for our egg free mayonnaise here.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

There are no dairy free tips for this recipe.

Love this recipe? Get your weekly meal plans.

Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp. Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh. Read More


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Resistant Starch Potato Salad Recipe

I wanted to share this recipe I made recently that was very well received by my family. I brought home some of the new Primal Kitchen Mayo from Paleo FX. The eggs are organic and it is made from Avocado oil. Many people don’t like making their own mayo so they end up buying the inflammatory soybean oil mayo at the store out of laziness. What they don’t realize is that mayonnaise is laden with untested GMO’s and rancid polyunsaturated fats. I was thrilled when this mayo came out from Mark Sisson because it has the store bought taste without the unhealthy ingredients. I plan to keep this stocked in my Paleo pantry! It is great for making tuna, egg, and potato salad on the fly. You will never know it is not the mayo you grew to love as a child and your body will thank you for avoiding the crap often found at the grocery store.

The other thing you may be wondering about is why I call this resistant starch potato salad? Well when potatoes are cooked and cooled their makeup is changed so they become better for feeding beneficial gut bacteria and have a lower glycemic impact. At first I didn’t believe it and was afraid to eat them becasue of the carbs. But I found that they didn’t have a the effect that normal potatoes do on my blood sugar. I found the biggest improvement in my digestion from taking two tablespoons of unmodified potato starch or green banana flour daily to my smoothies. If you tend to be constipated then resistant starch is really something to look into! Start slow and see how it affects you.

Resistant Starch Potato Salad Recipe

Prep time: 20 minutes plus 8 hours inactive

2 tablespoons mustard (gluten free)

1/2 teaspoon paprika (optional)

Peel the potatoes if desired. Cut into bite sized pieces. Boil them with a few pinches of salt until barely cooked and then drain. Set potatoes aside until cool. Place them in a bowl, cover, and chill overnight (must do this step for resistant starch). In the morning add the salt and pepper liberally with mayo and mustard. Slice the green onions and chop the eggs and add them (only use green tips for low fodmap). Add a the paprika, if desired and mix everything together, adjusting seasonings to taste. Serve and enjoy!

Looking for more squeaky clean Paleo Recipes that can help you lose weight and lower inflammation??


Gluten-Free

If you or a loved one is on a gluten-free diet, you need to read ingredient labels carefully as there are many foods out there that we would not expect to contain gluten but actually do. Mayonnaise, for example, contains distilled vinegar, thickeners, stabilizing ingredients, and emulsifiers, all of which can include wheat. Luckily, there are gluten-free mayonnaises available on the grocery store shelves simply look for the distinction on the label.

So first and foremost, always read product labels because of the popularity of gluten-free foods, many manufacturers are making these versions and labeling them clearly. In addition to buying gluten-free foods, there are a few things to keep in mind when cooking gluten-free meals. First, familiarize yourself with naturally gluten-free foods and good substitutes to use when cooking gluten-free meals. Also, make sure your work surfaces, utensils, pans, and tools are free of gluten if you are cooking several dishes at once—some not gluten-free—do not use the same kitchen equipment when preparing a gluten-free dish to avoid cross-contamination. ​


Classic Gluten-Free Potato Salad

Potato salad is one of those traditional summer dishes I’ve always enjoyed, but as my tastes changed over the years I noticed I didn’t care for the mayonnaise-laden recipe I enjoyed as a child. But I still enjoyed the base flavor, and I prefer the creamy recipes to the vinegar-based recipes, so I decided to adapt a gluten-free recipe to better fit my adult tastes. Not only do I like this gluten-free potato salad recipe better, but it is also healthier than the versions I ate as a kid and healthier than most potato salads I see at deli counters.

I prefer to make this with new potatoes or thin-skinned potatoes like Yukon Gold so I can leave the skins on and retain more nutrients. This recipe can easily be made egg-free by using a vegan mayonnaise like Vegenaise (which is both vegan and gluten-free).

Ingredients:

  • 5 cups cubed potatoes (about 6 medium potatoes)
  • 1/2 cup mayonnaise or Vegenaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon lemon juice
  • 1/4 cup fresh chives, chopped
  • 1/4 cup celery, finely chopped
  • salt and pepper to taste
  • 1 tablespoon fresh or dried dill (optional)
  • A dash or two or three of sweet paprika or smoked paprika

Instructions:

Add potatoes to salted water. Bring to a boil and cook on medium-high heat until potatoes are tender. Drain and cool.

Mix mayonnaise or Vegenaise, mustard and lemon juice together. Add potatoes, chives and celery. Stir well. Salt and pepper to taste.

Garnish with dill and sprinkle sweet or smoked paprika on top.

Chill for at least an hour or overnight so the flavors can combine. I like it best when it sits overnight.

Tips For Making Your Potato Salad Better

Keep in mind not all potatoes are the same. A waxy potato like Yukon Gold, red potatoes or fingerlings will hold up better when mixing them with the dressing they also have a better texture when they are served cold. Russets tend to break apart more easily, which makes a messier potato salad that lacks the texture you want for this recipe.

To maintain those nutrients just below the skin of the potato, and to add color, scrub the potatoes well and leave the skins on the potatoes.

It’s important to salt the water enough as you are cooking the potatoes because they absorb the salty flavor as they are cooking. This provides a better flavor than simply salting them once they are mixed with the other ingredients.

While gluten-free potato salad is pretty easy to make all of these little things can make a difference.

This is one of those gluten-free recipes that doesn’t require you to have a fully stocked gluten-free pantry as it is naturally free of gluten as long as you use gluten-free mayo and mustard, which are pretty easy to find.


Green Bean Potato Salad with Creamy Lemon-Herb Dressing

Potatoes may be thought of winter food, but early potato season is actually right now, and beautiful thin-skinned potatoes will continue to emerge all summer long. So it seems only fitting to pair them with a seasonal partner (that we also tend to equate with winter!), green beans. This green bean potato salad recipe is complimented by fresh herbs and a creamy dressing.

Enjoy it for barbecues, picnics, or as an everyday kind of side dish. If you are seeking a vegan or egg-free option, be sure to use vegan mayonnaise.

This green bean potato recipe is also a great one to make with kids, and was in fact shared with us (recipe and image) by the Fresh from Florida Kids program. See the instructions for tips on preparing with helpers.


Lighten Up with Greek Yogurt in Your Potato Salad

Because I’m always looking for ways to lighten up recipes without sacrificing on flavor, I used a mixture of yogurt cheese and light mayonnaise for the dressing.

Yogurt cheese is simply yogurt that’s been placed in a yogurt strainer or a cheesecloth lining a regular strainer and allowed to drain for at least a couple of hours. It’s one of my favorite ingredients and a healthier stand-in for sour cream or mayonnaise. But if making yogurt cheese seems like too much work you could just use plain, non-fat Greek yogurt. And if you just can’t bear the idea of light mayonnaise, you can just use the regular kind.

But I advise you to stay away from Miracle Whip. It’s got a lot of sugar, which is why so many potato salad recipes taste so sweet and, in my opinion, too sweet!


  • 3 Pounds pingpong-ball-size red potatoes, skins on
  • 1 Cup frozen peas
  • 3/4 Cups finely chopped red onion
  • 1/2 Cup mayonnaise
  • 1/2 Cup sour cream
  • 1/4 Cup snipped dill fronds
  • 2 Tablespoons Dijon mustard
  • 1/2 Teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Step 1: In a large pot, settle 3 pounds of potatoes. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil, and cook until potatoes are easily pierced with a skewer, about 10 minutes. Drain.

Step 2: When potatoes are cool enough to handle (but still warm), halve them. Pile into a large bowl. Sprinkle in 1 cup peas (no need to defrost) and 3/4 cup red onion.

Step 3: Whisk together 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup dill, 2 tablespoons mustard, 1/2 teaspoon lemon zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula.