This mustard potato salad skips the eggs but keeps all the bold, creamy flavor you love. It’s a lighter twist on the classic—made with tender potatoes, zesty mustard, and crunchy veggies in a tangy, mayo-based dressing. Ideal for picnics, BBQs, and potlucks, it’s a crowd-pleasing side you’ll turn to all summer long.
This egg-free mustard potato salad is simple, fresh, and full of flavor. With a creamy, tangy dressing and crisp veggies, it’s a perfect side dish for warm weather gatherings.
How to Make Mustard Potato Salad Without Eggs
This no-egg version of classic mustard potato salad offers the same creamy texture and vibrant flavor—perfect for those with dietary restrictions or personal preferences.
Ingredients
Main Ingredients:
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2 pounds Yukon Gold or red potatoes, peeled and cubed
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½ cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon Dijon mustard (optional, for depth)
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1 tablespoon apple cider vinegar
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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1 stalk celery, finely chopped
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½ red bell pepper, finely diced
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¼ small red onion, finely chopped
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1 tablespoon chopped fresh dill or parsley (optional)
Optional Add-Ins:
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1 tablespoon sweet pickle relish
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A pinch of sugar for balance
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Chopped green onions
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Preparing Instructions
Step 1: Boil Potatoes
Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10–15 minutes until fork-tender. Drain and let cool.
Step 2: Make the Dressing
In a bowl, mix mayonnaise, yellow mustard, Dijon mustard (if using), apple cider vinegar, salt, and pepper until smooth and creamy.
Step 3: Combine Ingredients
In a large mixing bowl, add cooled potatoes, chopped celery, bell pepper, red onion, and herbs. Gently toss with the mustard dressing until evenly coated.
Step 4: Chill and Serve
Cover and refrigerate for at least 1 hour before serving to let the flavors blend. Serve cold or slightly chilled.
Servings
Serves 6–8 as a side dish.
Presentation & Decoration
Garnish Ideas:
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Sprinkle with paprika or chopped fresh herbs
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Add a swirl of extra mustard on top for a pop of color
Serving Suggestions:
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Pair with grilled burgers, BBQ chicken, or veggie skewers
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Add to a sandwich platter or deli-style lunch spread
Best Time to Eat
Summer BBQs: A classic side that holds up well in the heat
Picnics & Potlucks: Travels easily and pleases every crowd
Everyday Dinners: A simple, fresh side dish for sandwiches or roasts
Portion Guide
Individual: About ¾ cup per serving
Group: Double the recipe for larger events or meal prep
Storage & Shelf Life
Refrigeration: Store in an airtight container for up to 4 days
Freezing: Not recommended—mayonnaise-based dressings separate
Reheating: Not required; serve chilled
Allergy Guide
Egg-Free Option: Use egg-free mayonnaise (e.g., vegan mayo)
Dairy-Free: This recipe is naturally dairy-free
Nut-Free: Completely nut-free
Tag your mustard potato salad creations and share how you serve it up at your summer gatherings. Your version might be featured in our next seasonal roundup!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.