Potato Egg Salad (no mayo)
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This no-frills potato egg salad is simple, full of fresh flavor, and delicious. It’s the perfect vegetarian salad or side dish for gatherings, picnics, and potlucks.
Published in Feb 2019/Updated in June 2025
Initially published in 2019, I’ve been refining this mayo-free potato salad recipe over the years, making it very similar to my mom’s amazing potato salad, which was simple yet incredibly delicious.
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It’s essentially an Italian-style potato salad with eggs that requires a short list of ingredients, doesn’t use any mayonnaise, and is light, fresh, and flavorful.
Think of soft, fluffy potatoes tossed in a tangy, herby dressing and topped with crumbled soft-boiled eggs.
And the dressing, made with extra-virgin olive oil, lemon juice, mustard, parsley, and green onions, is everything!
Everyone loves this salad, trust me.
It’s also economical, versatile, and easy to customize with your favorite add-ins, including protein of your choice (see a few favorite ideas below!), absolutely perfect if you feel creative.
Bonus? It keeps very well in the fridge and makes an excellent meal prep option. Double or triple the recipe to make a large batch, take it to work, and enjoy it for days.
Whether you’re looking for a budget-friendly meal, side dish, or big salad for feeding a crowd for your next party or BBQ, this potato egg salad is just for you.
List of ingredients
- Potatoes
- Eggs
- Whole-grain mustard
- Lemon juice or vinegar
- Extra virgin olive oil
- Parsley + green onions
- Salt & Pepper
How to make potato egg salad
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Cook the potatoes until fork-tender. Drain, set aside.
- Cook and peel the eggs.
- Make the dressing by combining chopped parsley, green onions, olive oil, mustard, lemon juice, and seasoning.
- Toss the potatoes gently with the dressing until well combined, and top with the eggs. I love using soft-boiled eggs, roughly crumbled into chunks, for a more rustic salad. But adjust the cooking time to your preference and slice the eggs for a neater presentation.
- Serve warm, cold, or at room temperature. This no-mayo potato salad with eggs is always so good!
Recipe notes
Ingredients & Substitutions
Potatoes: I love using baby potatoes for this salad, but any new or waxy potatoes, such as Yukon Gold or red potatoes, work perfectly fine. These potatoes retain their shape and texture in the salad when chopped and tossed with dressing. You can use them with or without skin, totally up to you.
Herbs: Italian flat-leaf parsley and potatoes are a perfect match, making a popular combination for Italian salads. However, fresh dill or chives are also great substitutes; my only recommendation is to adjust the quantity to your liking, as their flavor can be quite intense.
Eggs: They are an excellent source of protein and make a potato salad more delicious and substantial. I love my eggs with a slightly soft, “jammy” yolk (soft-boiled), but you’re welcome to cook yours a bit longer if you wish.
Extra-virgin olive oil: Use high-quality extra-virgin olive oil for the best flavor.
Lemon juice: For this potato egg salad, you’re welcome to use white vinegar or apple cider vinegar as a substitution if you wish. They all work just fine.
Mustard: I prefer using whole-grain mustard with a more rustic texture for this recipe, but a smoother Dijon mustard would also work. However, this should not be confused with English mustard, which has a more pungent flavor (and not recommended here).
Seasoning: I recommend starting with about 1/4 teaspoon of salt for the dressing; that should be enough if you cook the potatoes in salted water. However, be sure to season to taste before serving and generously sprinkle with freshly ground black pepper.
Potato egg salad variations
There are so many ways to customize this potato salad with eggs. Here are a few examples:
- Veggies & more: Cherry tomatoes, shredded lettuce, diced avocado, finely sliced celery, grilled peppers, sautéed peas, olives, and capers. All good!
- Extra protein: Grilled chicken, salmon, and canned tuna are excellent additions to this salad.
- Make it vegan: Skip the eggs and add a can of drained cannellini beans for more plant-based protein.
Storage tips
This potato egg salad keeps well in the fridge for up to 3 days when stored in a container with a lid. Don’t leave it at room temperature for more than 3 hours, especially in summer. Leftovers may require an extra pinch of salt or a splash of olive oil if they’ve been stored in the fridge overnight. Don’t hesitate to season to taste again if needed.
More potato recipes?
If you make this potato egg salad or have any questions, please let me know by leaving a comment! I would love to hear from you. x
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Potato Egg Salad
Ingredients
- 1 lb (450-500 grams) baby potatoes, boiled and drained
- ½ tablespoon salt
- 4 soft-boiled eggs, peeled
Parsley mustard dressing
- ¼ cup lightly packed fresh flat-leaf parsley, chopped
- 4 green onions, chopped
- 2 Tablespoon extra virgin olive oil
- 1 ½ Tablespoon lemon juice or white vinegar
- 1 teaspoon whole-grain mustard
- ¼ teaspoon salt, or more to taste
- ⅛ freshly ground pepper, more to serve
Instructions
- Potatoes: Halve the baby potatoes, add them to a pot, cover with water, and add salt. Bring to a boil over high heat, then reduce the heat to medium-low and cook until the potatoes are easily pierced with a fork, about 5 minutes (depending on their size). Drain and add them to a mixing bowl.
- Eggs: Bring a small pot of water to a boil, then lower the heat. Using a slotted spoon, gently lower the cold eggs into the water. The eggs need to be covered in water. Cook for about 9 minutes for soft-boiled eggs (set a timer!). Rinse them under cold water and peel.
- Dressing: Using a small food processor or a chef's knife, finely chop parsley and green onions, and add them to a glass jar with a lid. Add the remaining dressing ingredients and shake until well emulsified.
- Combine the salad: Add the dressing to the potatoes and toss gently to combine. Taste and adjust the seasoning as needed.
- Serve: Transfer the salad to a serving plate, then break the eggs gently using your fingers and add them on top of the potato salad. For a neater presentation, you can slice the eggs if you wish. Sprinkle with more freshly ground black pepper, garnish with additional herbs, and serve warm, at room temperature, or chilled. It keeps for 3 days.
I only have can peas, will they work?
HI Leitha, potatoes add body to this salad, I’m afraid you will miss their fluffy texture if you use only peas and eggs.
Have a nice weekend. x