Chicken Dum Biryani Old-Fashioned Chicken And Noodles Creamy, tangy, and full of comforting flavors, this No-Onion Potato Salad proves you don’t need onions for a bold taste. It’s a foolproof dish that balances richness with just enough acidity.
This salad isn’t just a side—it’s a perfect match for hearty mains like Chicken Dum Biryani and Old-Fashioned Chicken and Noodles. The soft, tender potatoes soak up a creamy dressing infused with mustard, fresh herbs, and a touch of spice, making every bite satisfying.
Best of all, it’s endlessly adaptable—swap in Greek yogurt for a lighter version, add pickles for extra tang, or mix in fresh dill for a herbaceous kick. Whether you’re after a backyard barbecue staple or a comforting lunch, this potato salad is proof that sometimes, less is more.
Flavor Bomb Alert!
- Smooth, creamy, and tangy – The dressing coats each bite beautifully, delivering a perfect balance of richness and acidity.
- No onions, no problem – This recipe highlights potatoes and seasonings, proving you don’t need onions for bold flavor.
- A breeze to customize – Add herbs, swap in Greek yogurt, or throw in some crispy bacon for a smoky twist.
- A perfect make-ahead dish – The flavors meld and deepen over time, making it even better the next day.
No-Onion Potato Salad Recipe
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Mixing bowl
- Colander
Ingredients
- 1 cup chopped celery
- ¼ cup mayonnaise
- ground black pepper to taste
- ½ cup sweet pickle relish
- 5 medium potatoes
- ¼ tsp celery salt
- ¼ tsp garlic salt
- ½ cup chopped onion
- 3 large eggs
- 1 tbsp prepared mustard
Instructions
- Fill a large pot with water, add salt, and bring it to a boil.
- Add the potatoes and cook for about 15 minutes until they are tender yet firm.
- Drain them, allow them to cool, then peel and cut into small pieces.
- Meanwhile, place the eggs in a saucepan, cover them with cold water, and bring to a boil.
- Once boiling, cover the pan, turn off the heat, and let them sit in the hot water for 10 to 12 minutes.
- Remove the eggs, cool them down, then peel and chop them.
- In a large bowl, mix the potatoes, eggs, celery, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper until well combined.
- Chill in the refrigerator before serving.
Notes
- To enhance flavor, mix the salad and let it sit in the fridge for at least an hour before serving.
- Yukon Gold or red potatoes hold their shape better and provide a creamier texture.
- For extra crunch, add diced pickles or radishes instead of onions.
- A dash of smoked paprika or chopped fresh dill can add depth to the overall flavor.
| Nutrition | Value |
| Calories | 206kcal |
| Carbohydrates | 31g |
| Fibre | 4g |
| Fat | 8g |
| Protein | 6g |
| Cholesterol | 72g |
