Potato salad is one of those dishes that brings a sense of nostalgia to any meal—whether it’s a summer barbecue or a casual family get-together. But not everyone is a fan of onions, so I’ve created a No Onion Potato Salad that keeps all the creamy, tangy goodness without the bite of raw onions.
I first made this for a friend’s picnic who couldn’t eat onions, and it was such a hit that it’s become a regular in my rotation.
This recipe keeps things simple, highlighting the natural creaminess of boiled potatoes and the bright tang from a blend of mustard, vinegar, and mayo. The dressing perfectly coats every bite without being too heavy, while chopped celery and pickles bring in a delightful crunch and extra flavor. The key here is to let the salad chill for a bit, allowing all the flavors to mingle and create a truly refreshing side dish.
This potato salad pairs perfectly with Hibachi Shrimp or even Chicken Popcorn for a delicious spread. It’s a no-fuss, crowd-pleasing option for those who prefer a simpler approach.
No Onion Potato Salad
Equipment
- Fork (to test potato tenderness)
- Grater (for eggs)
- Large mixing bowl
- Baking sheet
Ingredients
- 5 hard-boiled eggs
- 1½ tsp salt
- 4 lbs red potatoes
- ¾ tsp ground black pepper
- 2 tbsp spicy brown mustard
- 1 cup mayonnaise
Instructions
- Preheat the oven to 450°F and boil your eggs.
- Scrub potatoes, poke holes in them, and bake for 45 minutes until fork-tender.
- Once cooled, dice them into 1-inch cubes, leaving some skin on for texture.
- Grate the boiled eggs instead of dicing for a smoother texture.
- Mix in mayo, spicy mustard, salt, and pepper, then gently combine.
- Serve at room temperature or chill before serving.
Notes
- Leaving some potato skin adds color and texture.
| Nutrition | Value |
|---|---|
| Calories | 211 kcal |
| Carbohydrates | 19.5 g |
| Protein | 4.5 g |
| Vitamin A | 29 IU |
| Vitamin C | 10.4 mg |
| Sugar | 1.7 g |
