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No Egg Potato Salad

A classic potato salad without eggs, perfect for picnics and barbecues. Creamy, tangy, and flavorful, it's a crowd-pleasing side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. Place potatoes in a pot, cover with cold water, add salt.
  2. Boil until tender, about 12-15 minutes. Drain and cool.
  3. Whisk mayonnaise, mustard, relish, vinegar, salt, pepper, and paprika (if using) in a bowl.
  4. Add potatoes, celery, and red onion to the bowl. Gently stir.
  5. Taste and adjust seasonings.
  6. Refrigerate for at least 2 hours.
  7. Garnish with parsley and serve chilled.

Notes

For a healthier version, use light mayonnaise or Greek yogurt.