Potato Salad Without Mayo
Are you tired of heavy, gloppy potato salads? I know I am sometimes! That’s why I am SO excited to share my favorite recipe for a potato salad without mayo. It’s light, super fresh, and bursting with zesty flavor from herbs and a simple vinaigrette.
Trust me, once you try this potato salad, you might never go back to the old-fashioned kind. It’s perfect for picnics, potlucks, or any sunny day.
Why You’ll LOVE This Potato Salad
You are going to love how simple and delicious this recipe is! Because there’s no mayo, you don’t have to worry as much about it sitting out at a barbecue, which is a huge win.
It’s a total crowd-pleaser, even for people who think they don’t like potato salad. The flavor is bright and tangy, not heavy and rich.
The fresh herbs and zippy dressing make the potatoes the real star of the show. Plus, it’s naturally vegan and gluten-free, so pretty much everyone can dig in and ENJOY!
Ingredients You’ll Need
- Baby potatoes: These are perfect because they hold their shape and cook fast.
- Red onion: It adds a pop of color and a mild, sweet bite.
- Celery: You need this for that classic, satisfying, and necessary crunch.
- Fresh dill: This brings a bright, tangy, and oh-so-fresh flavor.
- Fresh parsley: It gives the salad a clean, green, and earthy taste.
- Olive oil: This is the rich, smooth base for our incredible dressing.
- Apple cider vinegar: It provides that zippy punch that makes this salad sing.
- Dijon mustard: This adds a little spice and helps the dressing come together.
- Salt and pepper: You’ll use these to make all the other flavors pop.
How to Make This Mayo-Free Potato Salad
Making this potato salad is a walk in the park! Just follow these easy steps to create a delicious side dish.
Step 1: Cook the Potatoes
Place 2 pounds of baby potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook for about 15-20 minutes, or until you can easily pierce them with a fork.
Step 2: Chop the Veggies and Herbs
While the potatoes are boiling, you can save time by chopping up your veggies. Finely dice 1/2 a red onion and 2 celery stalks, and chop up your 1/4 cup fresh dill and parsley.
Step 3: Shake Up the Dressing
In a small jar, combine 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, salt, and pepper. Screw the lid on tight and shake it like you mean it until it’s all mixed.
Step 4: Combine and Toss
Once the potatoes are cooked, drain them in a colander and let them cool just enough to handle. Cut them in half or quarters and add them to your large mixing bowl with the veggies. Pour the dressing over everything and gently toss to coat.
Tips for the Best Potato Salad
Want to knock your socks off? Here are my top secrets for the best potato salad ever.
- Use waxy potatoes. Red potatoes or Yukon Golds hold their shape much better than starchy Russets.
- Don’t overcook them. Mushy potatoes are a no-go! Check them with a fork so they stay firm.
- Dress while warm. Warm potatoes soak up that delicious dressing flavor like a tiny sponge. YUM!
- Fresh herbs are Key. They make a huge difference in the taste. Don’t be shy with them!
- Let it marinate. Let the salad sit for 30 minutes before serving so all the flavors can mingle.
- Taste and adjust. Always give it one last taste. It might need a little more salt or vinegar.
Variations and Substitutions
Feel free to get creative and make this recipe your own with these fun ideas!
- Add some crunch. Toss in some crispy bacon bits or toasted sunflower seeds. This adds a great savory texture and a little extra saltiness that plays well with the vinegar.
- Make it a bit creamy. Stir in a spoonful of Greek yogurt or sour cream. It’s a great way to add a little creaminess without using any mayo.
- Spice it up a little. A pinch of red pepper flakes or a finely chopped jalapeño will give your potato salad a nice, surprising kick of heat.
- Sweeten the deal. Add some chopped sweet pickles or a teaspoon of honey to the dressing for a sweet and tangy twist on the classic flavor.
- Bulk it up. Add a can of drained chickpeas or some chopped hard-boiled eggs to make it a more filling and protein-packed main course dish.
Make-Ahead and Storage Tips
I love that this no-mayo potato salad can be made ahead of time. In fact, it tastes even better the next day! The flavors get a chance to soak into the potatoes and become even more delicious. You can make it up to 24 hours in advance.
Just store it in an airtight container in the refrigerator. It will stay fresh and yummy in the fridge for up to 4 days, making it perfect for leftovers. Just give it a quick stir before you serve it again.
Recipe FAQs
Can I use different potatoes?
Yes! Waxy potatoes like red potatoes, Yukon Golds, or fingerlings work best because they hold their shape. I would avoid starchy potatoes like Russets, as they can fall apart easily.
How long will this potato salad last?
You can store this potato salad in an airtight container in the fridge for 3 to 4 days. The flavors get even better as it sits!
Is this recipe vegan?
It sure is! Since this recipe is made without mayonnaise and uses all plant-based ingredients, it is naturally vegan and perfect for everyone to enjoy.
Can I use dried herbs instead of fresh?
Fresh herbs are truly best for this recipe, but you can use dried herbs in a pinch. Use about one-third of the amount called for, as dried herbs are more potent.
Can I make this salad ahead of time?
Absolutely! This potato salad is perfect for making ahead. The flavors will have more time to meld together. Just store it in the fridge until you’re ready to serve.
Can I add other vegetables to this salad?
Of course! Feel free to add things like chopped bell peppers, cucumbers, or even some capers for an extra pop of salty, briny flavor. Make it your own!
What to serve with this potato salad?
Serve it with grilled chicken, juicy burgers, or a nice steak. It also pairs well with corn on the cob, baked beans, or even some fresh watermelon on the side!
Potato Salad Without Mayo
Ingredients
- 2 pounds baby potatoes
- 1/2 red onion (finely diced)
- 2 celery stalks (finely diced)
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
For the Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Boil the potatoes: Place baby potatoes in a large pot with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender, then drain well.
- Prepare the vegetables: While the potatoes are cooking, chop your red onion, 2 celery stalks, dill, and parsley and place them in a large mixing bowl.
- Mix the dressing: In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Seal and shake vigorously until well combined.
- Combine the salad: Once the potatoes are cool enough to handle, slice them into halves or quarters. Add the warm potatoes to the bowl with the vegetables.
- Dress and serve: Pour the dressing over the potato mixture and toss gently to coat everything evenly. Let it sit for 30 minutes before serving to allow the flavors to meld.
Notes
- Letting the salad marinate for at least 30 minutes is key to great flavor.
- Feel free to add more or fewer fresh herbs according to your personal taste.
- This salad is best served at room temperature or slightly chilled.
- Store any leftovers you have in an airtight container for up to 3 days.
- For the best texture, be sure to use waxy potatoes like red or Yukon Gold.
