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This image shows a bowl of No Onion Potato Salad, featuring tender potatoes, chopped eggs, crunchy celery, relish, and a creamy dressing made with mayonnaise, mustard, and seasonings.

No-Onion Potato Salad Recipe

This creamy and flavorful no-onion potato salad is a perfect side dish for picnics, barbecues, and family gatherings. Tender potatoes and hard-boiled eggs are combined with crisp celery, tangy relish, and a rich, seasoned dressing, creating a well-balanced bite in every spoonful. Serve chilled and enjoy!
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 8 people
Calories 206 kcal

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.
    This image shows diced potatoes boiling in a pot, becoming tender for the perfect texture in No Onion Potato Salad.
  • 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.
    This image shows boiled potatoes being drained in a colander, allowing them to cool slightly before peeling and chopping.
  • Meanwhile, place the eggs in a saucepan, cover them with cold water, and bring to a boil.
    This image shows peeled and diced potatoes on a cutting board, cut into bite-sized pieces for a well-balanced potato salad.
  • Once boiling, cover the pan, turn off the heat, and let them sit in the hot water for 10 to 12 minutes.
    This image shows eggs boiling in a pot, followed by a cooling process to make peeling easier for the salad.
  • Remove the eggs, cool them down, then peel and chop them.
    This image shows hard-boiled eggs being chopped into small pieces, ready to be mixed into the potato salad for extra creaminess and flavor.
  • In a large bowl, mix the potatoes, eggs, celery, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper until well combined.
    This image shows chopped potatoes, eggs, celery, relish, mayonnaise, mustard, and seasonings being combined in a large mixing bowl.
  • Chill in the refrigerator before serving.
    This image shows a bowl of No Onion Potato Salad resting in the fridge, allowing the flavors to meld 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.