Potato Salad Without Eggs Recipe

This simple Potato Salad made without eggs is perfect for a quick summer side dish that is tangy, creamy, and slightly sweet. Make this recipe easily in an Instant Pot or on the stovetop.

👥 10 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
cutting board
spatula

📝 Preparation Steps

Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).

Then, place the trivet inside a 6-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.

water (for cooking)1 cup

Cook at high pressure for ⏱️ 15 minutes. Once the cooking time is complete, let the pressure come down naturally for about ⏱️ 10 minutes. Then, use the quick release and carefully remove the lid.

Use tongs to transfer the potatoes to a cutting board. Cut them into bite-sized pieces, about 1-inch in size. Put the cooked potato cubes into a large mixing bowl.

Add the celery, onion, mustard, mayonnaise, pickle juice, and pickle relish, and use a spatula to mix together.

pickle juice (from a container of dill or bread and butter pickles)2 tablespoonspickle relish2 tablespoons

Stir in the salt and pepper and serve immediately. Or, you can cover the bowl and refrigerate the salad until you’re ready to serve.

Nutrition Facts

calories

181 calories

fat Content

8.4 g

serving Size

1/10 of recipe

fiber Content

1.8 g

sugar Content

1.8 g

sodium Content

116.6 mg

protein Content

2.9 g

trans Fat Content

0 g

cholesterol Content

4.6 mg

carbohydrate Content

24.4 g

saturated Fat Content

1.3 g

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