This easy lemon potato salad without eggs is the fresh update to a classic recipe that everyone will love! Egg free, vegan, gluten free.
A big potato salad is such a classic side dish recipe for summer time. This one is filled with lemony dill dressing that is super easy to mix up. The entire recipe has only a few ingredients and needs just one bowl to mix up!
This no-egg potato salad is a fresh update to the classic mayo potato salad. It’s still creamy, hearty, zesty, and a totally delicious recipe. This homemade potato salad is perfect for summer cookouts, bbq season, and is a real crowd pleaser when made in a double batch. Plus, it tastes even better the second day!
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, lupin, sulfites, tomatoes, and more
Options for making it mustard free below!
In the mood for more summertime classic recipes? Make sure to check out my brown sugar baked beans, tomato free BBQ sauce, or vegan macaroni salad! Don’t forget dessert with gluten free angel food cake or dairy free coffee popsicles.
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Why You’ll Love this Potato Salad
- Perfect side dish that comes together quickly
- Easy to make in advance
- Travels really well
- Total comfort food in a bowl
- Egg free, Dairy free, Vegan, Gluten free, and more!
Ingredients
You only need a few simple ingredients to make this easy potato salad recipe.
- Potatoes: I love the tiny potatoes because they cook up quickly!
- Dressing: Made with lemon juice, dijon mustard, and honey, this dressing comes together fast and is super bright and refreshing. If you don't have dijon, you can swap for yellow mustard.
- Dill: Lemon and fresh dill are a perfect match.
- Salt and Pepper
Allergy Substitutions
If you are allergic to mustard, you can make this dressing. Swap in either an equal amount of olive oil or a spoonful of vegan mayo. See this post for more ideas on how to substitute mustard.
Variations
- Switch up the herbs that you use. Try fresh parsley, fresh basil, or a combination of all of them!
- Add some thinly sliced green onion.
- If you eat meat, some crumbled bacon in this would be yummy.
The Best Potatoes to Use
- Russet Potatoes: Have the most starch out of any potatoes and when mixed with the dressing, will make for a thick and creamy dressing, without any milk or eggs.
- Gold Potatoes: Also known as Yukon gold potatoes or waxy potatoes, these are some of the best for boiling. They are soft and creamy after cooking, plus they hold their shape well after cooking.
- Red Potatoes: Also known as new potatoes or baby potatoes because of their thinner skin, these are great for this salad for a mild flavor.
- Tiny Potatoes: My personal favorite potato for this salad! I love the small potatoes and just like to slice them in half. No peeling required, which I love!
Instructions
For the full instructions, complete with recipe measurements, please see the recipe card below.
This salad is super quick to mix up and just takes a few steps to make. Let’s break it down.
First, you need to prepare the potatoes. If you are using small potatoes like me, simply wash them and slice them in half. Some of the large ones I do quarter. If you are using starchy potatoes (like russet) peel and chop the potatoes into bite size pieces. Red potatoes you can wash and chop into large chunks. Basically, you want the cooked potatoes to be a similar size when finished and so that they cook evenly.
Add the potatoes to a large pot of cold water. Add in some salt and bring to a boil.
Tip! You can boil the potatoes a few days in advance and leave them in an airtight container in the fridge. Then you just need to mix up the dressing, stir it together, and in 5 minutes you have a yummy side dish!
While the potatoes are cooking, in a large bowl, combine the lemon juice, mustard, and honey. If you are vegan or don’t want to use honey, you can use maple syrup or agave. Add in the dill, either fresh or dried. Whisk this together and set aside.
After the potatoes are fork tender, remove them from the water and add to the dressing. Give this a gentle mix (I use a spatula) and you are done!
Serve this potato salad warm or cold. Enjoy!
FAQs
Potatoes for potato salad work best when you add them to cold water and bring both the water and the potatoes to a boil on the stove together. This will give you the best results for a soft potato.
If you add potatoes to already boiling water, the starch reacts with the hot water and can make for grainy potatoes.
Well, that depends! Most store bought salads are loaded with a lot of ingredients like sugars, oils, and things you might be allergic to. That’s what is so great about this recipe. It’s low sugar, almost fat free, and is top 9 allergy friendly. Plus, you can customize it to suit your needs.
How to Store
- Fridge: Store any leftover potato salad in an airtight container in the fridge for up to 4 to 5 days. This is one of those recipes that gets better after it sits in the fridge and really chills down. If making this for a pool party, summer BBQ, or picnic, make it a day in advance.
- Freezer: I don’t recommend freezing this potato salad because the texture and flavor will be altered after freezing.
More Potato Recipes to Love
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Recipe
Equipment
- Large pot
- Large mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 1 lbs gold potatoes or other potatoes of your choice
- 4 tablespoons fresh dill use 1-2 tablespoons dried
- 4 tablespoons lemon juice about 2 lemons
- 2 tablespoons Dijon mustard
- 2 tablespoons honey swap for maple syrup if vegan
- Salt and pepper to taste
Instructions
- Cook the potatoes. Wash and cut the potatoes into bite sized pieces. In a large salted pot of cold water, add the potatoes and bring to a boil over high heat. When they reach a boil, turn the heat to medium and cook until fork tender. This will depend on the size and type of potatoes you use, but generally around 20 minutes. Drain the potatoes when finished cooking.
- Mix the dressing. Into a large mixing bowl, combine the lemon juice, dijon mustard, honey, dill, salt, and pepper. Whisk together until a dressing is formed.
- Combine and serve. Add the cooked potatoes to the dressing and gently stir together. Serve warmed or chilled. Enjoy!
Notes
- Fridge: Store any leftover potato salad in an airtight container in the fridge for up to 4 to 5 days. This is one of those recipes that gets better after it sits in the fridge and really chills down. If making this for a pool party, summer BBQ, or picnic, make it a day in advance.
- Freezer: I don’t recommend freezing this potato salad because the texture and flavor will be altered after freezing.
- Switch up the herbs that you use. Try fresh parsley, fresh basil, or a combination of all of them!
- Add some thinly sliced green onion.
- If you eat meat, some crumbled bacon in this would be yummy.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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