Recipes » Side Dishes » Easy Eggless Potato Salad
T. Colin Campbell Center for Nutrition Studies

When she went plant-based, it was a snap to fit this same potato salad into her diet just by substituting a plant-based mayonnaise for the egg mayonnaise she used to use. Now it’s even better than I remember!


  • 2 lbs of potatoes (Approx. 5 medium unpeeled potatoes)
  • ½ cup apple, diced (unpeeled)
  • ¼ cup onion, diced
  • ¼ cup of red pepper, diced
  • 1 garlic clove, crushed
  • 1 Tbsp sweet pickled relish
  • 1 Tbsp dijon mustard
  • 2 tsp apple cider vinegar
  • ½ cup of tofu mayonnaise
  • Salt and pepper to taste
  • Lemon juice
  • 2 Tbsp green onions, diced


  • 1. Cut the potatoes into small cubes, and boil them for 20 minutes or until tender.
  • 2. While the potatoes are cooking, dice the apples and set them aside in a small bowl with a splash of lemon juice to prevent them from turning brown.
  • 3. Drain the potatoes and let cool.
  • 4. In a bowl, combine the potatoes, apple, onion, pepper, and garlic.
  • 5. Add the pickled relish, mustard, apple cider vinegar, and tofu mayonnaise and mix well.
  • 6. Add salt and pepper to taste.
  • 7. Garnish with green onions and serve!

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