Potato Salad

This potato salad is absolutely delicious with a creamy texture and even better yet, it uses no mayonnaise or cream. 

Potato salad in a bowl

As you know, I love how food can bring people together, put smiles on their faces and generally make you feel good. This salad brings back so many memories. This is actually my mother’s recipe. It was a staple in our house growing up and was one of the only bits of salad I would eat as a kid. My version of a salad back then was a little potato salad with a side of tinned pineapple and corn. My how things have changed. Anyway, stay on track Jase! My mother didn’t make it all the time but when she did it didn’t last long at all. This potato salad is perfect to take to a BBQ lunch, picnics or even serving alongside the baked ham at Christmas. This would have to be the one must have item that just can’t be left out.

Even though there is no mayonnaise in this potato salad it uses the base ingredients for it which allows it to have the beautiful creamy texture without being naughty. It has a European touch to it with the more vinegary German-style potato salad and with the eggs and spring onions added it all combines to make a  hearty, filling and super satisfying salad that is packed with flavour.

The best potatoes to use for this salad is definitely a waxy potato like a Yukon Gold or Yellow Finn as they will hold their shape better when you boil them. Now the million dollar question is to peel or not to peel. For me I like the texture and the taste with the skin on. Not only that, a lot of the potato’s nutrients are in the skin too. But in the end whether you peel your potatoes or not, I will leave that up to you to decide. Either way I know you will love this potato salad recipe and hope it becomes the perfect accompaniment to your next dinner or occasion. Enjoy!

Potato Salad

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Course: Dinner, LunchCuisine: German


Prep time


Cooking time



Delicious potato salad with a creamy texture and even better yet, it uses no mayonnaise or cream.


  • 8 8 large potatoes

  • 4 4 eggs hard boiled

  • 4 4 spring onions finely chopped

  • 1/4 cup 1/4 olive oil

  • 1 cup 1 white vinegar (or to taste)

  • Salt & pepper to taste


  • Boil water in a large pot.
  • Cut your potatoes into chunky pieces.
  • Add the potatoes to the boiling water & cover lid for 15-20 minutes or until the potato slides off the fork.
  • Drain the potatoes, place in a large bowl & stand for 10 minutes.
  • While the potatoes are still warm add the eggs, chopped spring onions & salt & pepper to taste.
  • Add the vinegar & gently toss until combined well.
  • Leave in the fridge to cool for at least 4 hours but overnight is preferred.
  • Serve & Enjoy.

Did you make this recipe?

Tag @dadshomekitchen on Instagram and hashtag it #dadshomekitchen

Like this recipe?

Follow us @dadshomekitchen on Pinterest

Did you make this recipe?

Follow us on Facebook

About Me:

Welcome to Dad's Home Kitchen, where food brings family and friends together. From free delicious recipes to try, to amazing foodie tours that will get you out and about exploring, as well as a little bit of retail therapy from our online store. Dad’s Home Kitchen has something for everyone. Read More »


  1. I’m going to rate this. As someone who suffers from IBS, my body has never been a fan of creamy foods. I tried this with a “why not!” attitude and not one single issue. Well done mate. Seriously good stuff!


Leave a Comment

Your email address will not be published. Required fields are marked *