Eggless Picnic Potato Salad
Classic potato salad is one of those dishes that can be surprisingly tricky to navigate when you're avoiding eggs, since traditional recipes lean hard on egg-laden mayo as the backbone of the dressing. This version swaps in vegan mayonnaise and builds a tangy, creamy dressing with yellow mustard, apple cider vinegar, a touch of sugar, and warm spices — and honestly, you'd never know anything was missing. The Yukon Golds are the real star here: their naturally buttery texture holds up beautifully after boiling, and a quick drizzle of vinegar over the hot potatoes before they cool gives every bite an extra layer of brightness. Crunchy celery, sharp red onion, briny dill pickles, and fresh dill round out the mix for that perfect picnic-style balance of creamy and crisp. The whole thing gets better as it sits in the fridge, making it an ideal make-ahead dish for cookouts, potlucks, or lazy weekend lunches. Serves 6, so there's plenty to go around — though don't be surprised if it disappears faster than expected.
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tbsp kosher salt, for the cooking water
- 1 tbsp apple cider vinegar
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped
- 2 tbsp fresh dill, chopped
For the dressing
- ⅔ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 12–15 minutes. Do not overcook — they should offer slight resistance at the center.
- 2
Drain the potatoes in a colander, then transfer them to a large mixing bowl. Drizzle 1 tbsp apple cider vinegar over the hot potatoes and toss gently to coat. Spread them out slightly and let cool for 15 minutes, until no longer steaming.
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