Vegetarian Eggless Walnut Yoghurt Potato Salad

In 30 minutes, make this delicious gluten-free vegetarian eggless walnut yoghurt potato salad recipe. The potatoes are dressed with a simple homemade salad dressing, giving this dish a creamy, light taste.

Another great side dish for kids to enjoy! Do your kids love potatoes too? Let me know in the comment below how you serve them potatoes. Do they like potato salad?

When I am making food for breakfast or dinner, the first thing to consider is making the food kid-friendly and, of course, mom-approved by adding or hiding as many vegetables inside the dish as possible. How happy will you be when they eat it and compliment you on how delicious it is?

You make this potato salad without eggs by boiling/cooking the potatoes in as little water as possible to keep them dry. Please read more in the post on preparing perfect potatoes for the potato salad.

You make this easy creamy potato salad without eggs mixed with fresh veggies and a light salad dressing made with yoghurt. The additions of salty feta cheese and salty olive and crunchy walnuts, which all go so well with potatoes, make the dish incredibly delicious.

Find more delicious nutritious salad recipes XYZ:

• Vegan veggies farfalle pasta in olive oil
• Best watermelon avocado feta salad
• Easy chickpeas yogurt recipe
• Best keto broccoli cauliflower salad

Ingredients

This is just an overview of the ingredients I used to make this recipe with possible alternatives and why they may have used them. See the recipe card below for a complete list of ingredients and quantities, or click the ‘Jump to Recipe’ button at the top.

• Yellow potato. Or any other type of potatoes. Please read more in the post on how to prepare them.
• Walnut. Adds lots of crunch and taste to the salad. Note: If you are a fan of walnuts. Check out these lovely walnut recipes:
  • Creamy walnut chicken recipe
  • Best keto walnut crusted salmon XYZ
• Plain whole-milk yogurt. Add a tangy and light creamy flavour and texture.
• Cucumber. It goes so well with yoghurt, adds crunch, and makes salads aromatic.
• Tomatoes. Optional. They add lots of colour to the salad.
• Feta cheese. You may use any hard or soft cheese of your choice.
• Whole green olives. Add a few salty surprises to the salad.
• Avocado or olive oil. To help create a sauce with lemon right in the bowl.
• Mint. Dry or fresh. Goes well with yoghurt and cucumber. You may use dill as an alternative.
• Lemon juice. Or lime juice is fine.
• Salt and pepper to taste or your favourite seasoning.

How to Make Eggless Potato Salad (step by step)

Step 3: Next, add the yoghurt and the rest of the dressings. Season with salt and pepper to taste. Serve while fresh.

Tips

• Use fresh herbs where possible. This is an easy way to boost the flavour of the dish. Dry or fresh mint or dill goes well.
• Add a dash of your favourite spices, such as cumin, ginger, and cayenne pepper.
• Use waxy potatoes that hold shape after cooking.
• Peel the potatoes or let the skin remain for extra fibre.
• Use plain yoghurt, not flavoured or sweetened ones. Plain whole-milk yoghurt makes potato salad creamy yet light.
• Add in your favourite chopped vegetables or fruits.
• Toss in some toasted chopped nuts or seeds.
• Use less salt than usual since olives and feta cheese have lots of salt.
• To make it a complete dish, add protein such as cooked chicken breast, tuna, eggs, chickpeas, or beans.
• Boiled potatoes or roasted potatoes all work fine. You can roast them in the oven or pan-fry them.
• While the potatoes are cooking, prepare the other ingredients and chop the vegetables.
• Feel free to adjust the amount of each ingredient.

Substitutes

• Substitute yellow potatoes with other waxy, less starchy potatoes that hold their shape after cooking. Use couscous pasta, quinoa pasta, or orzo. Or make it low carb/calorie and use cauliflower or broccoli rice, spaghetti squash, cabbage noddle, zucchini noddle, lentil pasta, or chickpea pasta. Substitute with starchy vegetables such as corn, peas, winter squash, carrots, beets, or sweet potatoes.
• Substitute walnuts with other nuts or seeds you like.
• Use sour cream, heavy cream, cream cheese, cottage cheese, or kefir instead of plain whole-milk yoghurt. Or use dairy-free yoghurt and cheese to make vegan potato salad.
• You can also substitute yoghurt with nut butter like peanut butter, cashew butter, almond butter, etc. Tahini (sesame seed butter) and other seed butter are great options for making a vegan version of this potato salad.
• Substitute cucumber with bell pepper, radish, celery, and fennel, or leave it out.
• Use fresh fruits like strawberries, mangos, peaches, cherries, etc., instead of tomatoes. Or skip it.
• Substitute feta cheese with any other cheese you like.
• Use capers, pickled cucumber, onion, pepper, or any other pickled vegetables instead of olives.
• Herbs such as oregano, thyme, basil, dill, and rosemary are great options
• Substitute lemon juice with lime or orange juice. White vinegar or apple cider is fine, too.

Variations

• Toss the roasted potatoes in your favourite leafy green (kale spinach) salad.
• Use the potatoes in cauliflower broccoli salad.
• Add potatoes to egg, avocado, pasta, or tuna salad.
• Toss potatoes into fruit salads.

Storage

Fridge – Keep in an air-tight container in the fridge for up to 3 days.

Freeze – Not suitable for freezing.

Serving Suggestions.

What goes with potato salad without eggs? Here are a few serving suggestions.

• Serve with oven-roasted or grilled salmon fillet, steak, or chicken.
• They go well with casserole, stews, or other skillet main dishes.
• Serve them with hard-boiled eggs or scrambled eggs for breakfast.
• Add them to other side dishes such as rice, salads, soups, roasted vegetables, or pasta.
• Check out these dinner recipes for more ideas.

Make it taste even better with a delicious, nutritious salad dressing. A light, creamy, tangy sauce would make it taste amazing. Simply use plain whole-milk yoghurt and mix it with lemon juice. Add fresh mint, which goes best with both potatoes and yoghurt. Add as little olive oil and some crunchy nuts. Season with salt and pepper to suite your taste before serving.

How to Pan-Roast Potatoes

1. Slice the potatoes into cubes.
   • Instead of roasting the potatoes in the oven, pan-roast them on the stovetop.
2. Turn the stovetop to medium-high heat and let the skillet or similar pan heat up nicely.
3. Add to it an oil of choice. Preferably a high smoke point oil.
4. Then, pan-sear them until you see the searing mark on them.
5. Add seasons of choice. Salt, pepper, some garlic and onion powder, and seeds for a smoky and nutty flavour.
6. Next, lower the heat and cover the pan loosely with a lid so that steam can escape.
7. Let them cook through, but still crispy outside.

How to Oven-roast Potatoes

1. The secret to the best-tasting oven-roasted crispy potatoes is:
   • A well-heated cast-iron skillet on medium-high heat to pan-sear them fast. So they will be crispy outside and soft inside.
2. Cut the potatoes into cubes and season them with butter or avocado oil, salt, pepper, garlic, onion powder, and seeds ( for a smoky and nutty flavor).
3. When you see the initial sear mark, transfer the skillet uncovered into a preheated oven at 400 °F/200C to finish cooking. Roasting them uncovered at high heat will preserve the crispiness.
4. Roast them until potatoes are cooked inside and crispy on the outside.

How to Boil Potatoes

1. Dice potatoes into cubes if you use large-size potatoes – 1.5 lb of yellow baby potatoes were used in this recipe and diced after cooking!
2. Place them into a large pot so that all the potatoes are layered nicely in the pot. This will speed up the cooking process.
3. Add water about halfway. Do not cover potatoes with water.
4. Season the potatoes with salt to taste.
5. Bring the water to a boil.
6. Lower the heat, cover the pot, and let them cook for about 15-20 minutes or until potatoes are easily breakable with a fork.
7. By the end of cooking time, if any water was left in the pot, higher the flame and let the excess water evaporate. And potatoes become smoky on the bottom.
8. Let the potatoes cool, and add them to the potato salad.

Potato Usages

• Roast potatoes with other vegetables such as mushroom, cauliflower, zucchini, onion, peppers, brussels sprouts, green beans, broccoli, or butternut squash.
• Mix them in your favourite rice or pasta side dishes.
• Toss potatoes into a salad, pasta, or skillet dish.
• Add them to the omelette for breakfast.
• Add them to your favourite soup recipes.
• Mix or serve them with main dishes with beef, chicken, shrimp, or fish—for example, casseroles, meatloaf, salmon, steak, or stews.
• Mash and add them to patty recipes. Or make potato patties.
• Melt some cheese over them and serve them as a side.
• Use them as a substitute or add-on in my breakfast, dinner, or soup recipes:

• Quick baked beans recipe
• Easy ground beef and broccoli casserole
• Creamy walnut chicken recipe
• Vegetarian broccoli cheddar soup
• Best gluten free potato soup XYZ

What did you substitute? How did your family and kids like it? Let me know in the comment below your favourite combination. I would love to hear from you!