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!
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.