No Mayo Potato Salad

This potato salad without mayo is the perfect solution if you love potato salad but don’t want the heavy, creamy dressing. Instead of mayonnaise, the warm potatoes are tossed with a simple vinaigrette that adds bright, tangy flavor while keeping the salad light and fresh. It’s also naturally gluten-free, vegan and dairy-free.

Because it’s made without mayonnaise, this potato salad holds up well at picnics, potlucks and BBQs where dishes may sit out longer. The light, flavorful dressing lets the potatoes really shine, making it a versatile side that pairs beautifully with all kinds of grilled or smoked meats, like smoked ribeye or juicy smoked spatchcock chicken.

Ingredients

Please scroll down for the full recipe. This is just a quick overview of what you’ll need.

• Potatoes – I used baby red potatoes, but Yukon Gold potatoes work especially well because they hold their shape and have a naturally creamy texture. If you have some left, you can make these Yukon Gold Mashed Potatoes! If you don’t have either, look for another waxy variety. I wouldn’t recommend Russet potatoes for this recipe, as they become quite mushy during cooking.
• Olive oil – olive oil has a distinctive, fruity flavor that adds depth to potato salad. Canola or vegetable oil is much more neutral, so the salad might taste milder. You could add a bit more vinegar, mustard, herbs, or seasoning to compensate. Also, olive oil emulsifies slightly with other ingredients like vinegar or mustard, giving a creamier coating. Neutral oils will coat the potatoes too, but the texture may feel a bit lighter or less rich.
• Vinegar – apple cider vinegar or white wine vinegar both work well.
• Mustard – Dijon works best, but yellow mustard can be used in a pinch.
• Granulated garlic – I tested the dressing mixture with both a fresh clove of garlic and the granulated garlic. I preferred the granulated garlic. The small clove of garlic that I grated into the initial batch in testing seemed too overwhelming. 
• Onion – red onion or green onions both work.

How to Make No Mayo Potato Salad

Start by boiling the potatoes in salted water until fork tender. Drain well and let them cool slightly.

While the potatoes are still warm, toss them with olive oil, vinegar, mustard, and seasonings so they absorb the dressing.

Add the onions and herbs, then gently toss everything together. Taste and adjust the seasoning as needed. The dressing may seem a little salty if tasted alone, but once combined with the potatoes, it balances out.

This can be served warm or cold! It’s great either way, but the potatoes soak up more flavor from the dressing the longer it sits.

What To Serve With No Mayo Potato Salad

This potato salad pairs well with all kinds of grilled or smoked mains. It’s especially good when you want something fresh to balance richer dishes.

• Smoked Baked Beans – hearty and smoky, making a great addition to any BBQ plate.
• Smoked Mac and Cheese – creamy and rich, which balances nicely with the fresh vinaigrette dressing.
• Chicken Leg Quarters – crispy, flavorful chicken that makes this potato salad part of a complete meal.
• Smoked Corned Beef Brisket – what’s corned beef without some potatoes? This may not be a classic pairing, but a tasty one.

Make Ahead and Storage

This potato salad is great for making ahead. Prepare it several hours before serving and store it in the refrigerator so the flavors have time to develop.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and adjust seasoning if needed.

Do not freeze, as freezing negatively affects the texture of the potatoes.

5 from 1 vote

No Mayo Potato Salad

Author Erin Dooner

Course Side Dish

Cuisine American

Servings 8

Print Recipe

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

A fresh and flavorful no mayo potato salad made with a simple vinaigrette dressing. This lighter potato salad is perfect for BBQs, cookouts, and summer meals.

Ingredients

• ▢ 2 pounds baby red potatoes sliced in half
• ▢ 2 tablespoons salt
• ▢ 6 tablespoons olive oil
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 tablespoon Dijon Mustard
• ▢ 3/4 teaspoon sea salt
• ▢ 1/2 teaspoon granulated garlic
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 cup thinly sliced red onion about half a medium onion
• ▢ 1/4 cup fresh parsley chopped
• ▢ 1/4 cup fresh dill chopped

Instructions

• I recommend preparing this several hours before serving and store it in the refrigerator so the flavors have time to develop.Place the sliced potatoes into a large pot and cover with water.
  2 pounds baby red potatoes
• Add a generous amount of salt (I used 2 tablespoons). Bring to a rolling boil and then turn the heat off, without moving the pot from the eye. Add a lid to the pot and let sit for 15 minutes. The potatoes should be fork tender- easily pierced with a fork, but not fall apart. Once the potatoes are done, drain and set aside.
  2 tablespoons salt
• In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, granulated sugar, and pepper.
  6 tablespoons olive oil

  1 tablespoon red wine vinegar

  1 tablespoon Dijon Mustard

  3/4 teaspoon sea salt

  1/2 teaspoon granulated garlic

  1/4 teaspoon black pepper
• Add the warm potatoes to the bowl with the dressing mixture.
• Give the potatoes a stir to evenly coat with the dressing and then add in the parsley, dill, and sliced red onions. Toss again to distribute and serve.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and adjust seasoning if needed.

Notes

• If you're gluten-free, dairy-free or vegan, make sure your mustard fits your diet.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 180kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 2006mgPotassium: 559mgFiber: 2gSugar: 2gVitamin A: 281IUVitamin C: 14mgCalcium: 22mgIron: 1mg

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