This potato salad checklist comes up clean — there's no egg or egg-based ingredient anywhere in the list, so this one's an easy yes for an egg free table. Tender baby Yukon Golds get tossed hot with red wine vinegar so they soak up all that tang before the dressing even hits, then a smoky, mustardy vinaigrette with garlic and onion powder coats every piece. A big handful of fresh parsley, chives, and dill turns it green and bright, while crisp celery and a squeeze of lemon juice keep things lively bite after bite. It's the kind of potato salad that actually tastes better after a day in the fridge, making it a great make-ahead side for picnics, potlucks, or weeknight dinners. Simple, punchy, and completely at home on an egg free menu.
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Place the halved 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 tender when pierced with a fork with no resistance, about 12–15 minutes.
Drain the potatoes through a colander, then transfer them to a large mixing bowl while still hot. Drizzle with 2 tbsp of the red wine vinegar and toss gently to coat — the hot potatoes will absorb the vinegar as they cool. Spread them out slightly and let rest for 10 minutes.
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