Eggless Potato Salad

A lighter potato salad with a delightful fresh flavor, which won third prize in the 2015 Potato Recipe Contest from our 2016 Garden Guide. Congratulations to L. Jones-Hodge of Morrisville, North Carolina!

Check out the other winners of the Garden Guide Recipe Contests!


6 unpeeled red or 6 peeled boiling potatoes, cut into cubes
2 stalks celery, diced
1/2 red onion, diced
1/2 sweet onion, diced
1/2 yellow onion, diced
3/4 to 1 cup sweet pickle relish, to taste
1/2 cup diced red or orange bell pepper
1/2 cup mayonnaise or salad dressing
1/2 teaspoon prepared mustard
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


In a pot of salted water, boil potatoes until soft. Drain potatoes and transfer to a bowl. Add celery, onions, relish, bell peppers, mayonnaise, mustard, paprika, salt, and pepper and mix well.

Serve warm or cover with a folded paper towel or fabric napkin and refrigerate until ready to serve. (The towel prevents the potato salad from becoming watery because of condensation that forms while cooling.)

Cooking & Recipes


Makes 6 to 8 servings.

Preparation Method


L. Jones-Hodge, Morrisville, North Carolina

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