Potato Salad without Eggs

This potato salad is made without eggs and is a great side dish for picnics and cookouts.

Whether you don’t eat eggs, ran out of them, or just don’t like eggs in your potato salad, this potato salad is a good choice.

I actually grew up with potato salad without eggs and when I was living in New York I never saw eggs in potato salad at all.

New York potato salads are made with vinegar, but this is the recipe my Mom always makes.

TYPES OF POTATOES

There are generally three types of potatoes: waxy, starchy, and those in between.  

WAXY

Waxy potatoes, such as Red Bliss and fingerlings, have a smooth skin and creamy, almost shiny flesh.

Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.  

These potatoes have a nice potato flavor and hold up when boiled or baked, even if sliced or cubed. 

STARCHY AKA FLOURY

The most common example of starchy potatoes are russets, A.K.A. Idaho potatoes. 

As you may have guessed by their name, they’re higher in starch and lower in moisture than waxy potatoes. They are matte-skinned and fall apart when boiled.

Starchy potatoes are ideal for adding creaminess to puréed soups or providing the airy, whipped texture to a mash. They are also good for roasting and frying.

IN-BETWEEN

These fall somewhere between the waxy and floury, making them the “all-purpose” potatoes.  The most commonly known of them are Yukon Golds.

Because they hold their shape when boiled, grated, or fried, and yield to mashing, they’re very versatile.

Best For Potato Salad

Waxy and the in-between types of potatoes are best for potato salad.

The starchy potatoes can be used if that is all you have on hand, but they have more trouble keeping their shape.

Water Temperature

Believe it or not, it’s best to begin cooking potatoes in cold water. It doesn’t have to be chilled, just the cold side from the tap.

While this may sound counterintuitive, cold water helps the potatoes cook more evenly.