This potato salad is free from the top 8 most common allergens: milk, wheat, soy, egg, fish, shellfish, peanuts, and tree nuts.

This is my mom’s potato salad that I grew up eating, and I love it. In preparation for Memorial Day, I want to share it with everyone. First, it’s not sweet! That stuff you find at the store that’s full of sugar makes me gag. That’s why my mom’s potato salad is the best, and why I used it as the basis for removing the eggs.

I first made this without the eggs specifically for my husband. I would make the recipe like normal, then pull out a bowlful for him right before adding in the mayo and the boiled eggs. Then I’d put his egg-free mayo in and top it with paprika, his favorite. After doing this a few times, I decided that everyone was going to eat the egg-free potato salad. It’s more inclusive and less work for me.

The only person in the family who misses the eggs is my oldest. She is just old enough to remember there ever being eggs in it. But she still eats it because it’s still good. Not having to boil the eggs is a huge time-saver. I think that every frazzled, busy mom would enjoy being able to quickly make potato salad and not worry about the detailed step of boiling, peeling, and chopping eggs.

Mustard Allergy

Did you know that there are a lot of people who are allergic to mustard? Canada recognizes it on their list of top allergens. I don’t know why the United States doesn’t. If this is you or someone you love, try leaving the mustard out. If that changes the flavor so much that you don’t like it, try vinegar. Vinegar is the first ingredient in the mustard condiment that is so popular. You would only need a very small amount to get the tart flavor that mustard provides. But if that’s not enough, try some of the spices added to mustard: turmeric, paprika, and garlic powder.

Enjoy! I hope this helps your Memorial Day to be even more memorable. Comment below if you try this out.

Top 8 Free (Vegan) Potato Salad

Creamy, non-sweet potato salad
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 8 people


  • 10 potatoes
  • 1 cucumber
  • 1/2 sweet onion
  • 3 tbsp mayo your allergen free
  • 1 tsp mustard
  • 3 tbsp dill pickle relish
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika (optional)


  • Peel Russet potatoes, keep the skin for red or gold potatoes. Cut raw potatoes into 1/2 inch cubes. Place potatoes in a large pot, cover with water, and bring to a boil. Turn heat down to medium and cook for 20 minutes. A fork should go through the potatoes easily. Stir occasionally to prevent burning and sticking to the bottom.
  • While potatoes are cooking, chop cucumber into quarters about 1/4 inch thick. Dice the onion finely. Place cucumbers, onions, mayo, mustard, and relish in a large bowl. Drain and rinse potatoes using cold water. Add salt and pepper, using more to taste. Mix until mayo covers everything evenly. Top with paprika if desired.

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