No Mayo Potato Salad

No Mayo Potato Salad

Potato salad is a quintessential dish, beloved at picnics, barbecues, and potlucks alike. However, traditional potato salad recipes often rely heavily on mayonnaise for creaminess, which can be a concern for those with dietary restrictions or preferences, and it’s not always the healthiest option. But fear not! There’s a delightful alternative – the no-mayo potato salad. This refreshing twist on the classic dish not only offers a lighter, fresher taste but also opens up a world of creative flavor possibilities. Let’s dive into the art of crafting a delicious no-mayo potato salad.

Embracing Fresh Ingredients: The beauty of a no-mayo potato salad lies in its celebration of fresh ingredients. Instead of drowning the potatoes in a heavy mayo-based dressing, this version allows the natural flavors of the ingredients to shine through. Start with high-quality potatoes – whether it’s Yukon Golds for a creamy texture or red potatoes for a firmer bite, choose ones that hold their shape well after boiling.

Creative Dressing Alternatives: Instead of mayo, experiment with a variety of dressings to add flavor and moisture to your potato salad. A simple vinaigrette made with olive oil, vinegar, and mustard adds a tangy kick while keeping the salad light and refreshing. Alternatively, Greek yogurt mixed with lemon juice and herbs offers a creamy yet healthy alternative that’s packed with protein. For those looking for a vegan option, avocado can be mashed and blended with lime juice to create a creamy, nutrient-rich dressing.

Enhancing Flavor with Herbs and Spices: No-mayo potato salad provides the perfect canvas for infusing bold flavors with fresh herbs and spices. Experiment with combinations like dill and chives for a classic taste, or try cilantro and lime for a zesty twist. Don’t be afraid to get creative – adding ingredients like roasted garlic, smoked paprika, or even a hint of curry powder can take your potato salad to the next level.

Incorporating Crunch and Texture: To add contrast to the creamy potatoes, incorporate crunchy elements into your salad. Chopped celery, red onion, or radishes provide a satisfying crunch that complements the soft texture of the potatoes. Toasted nuts or seeds, such as almonds or sunflower seeds, can also add a delightful nuttiness and additional texture to the dish.

Experimenting with Mix-Ins: One of the joys of making potato salad is the opportunity to personalize it with your favorite mix-ins. Additions like crispy bacon, hard-boiled eggs, or tangy pickles can elevate the flavor profile and add depth to the dish. For a Mediterranean twist, toss in some olives, sundried tomatoes, and feta cheese. Or for a Tex-Mex flair, mix in black beans, corn, and jalapeños for a spicy kick.

No-Mayo Potato Salad


  • 2 lbs (about 900g) potatoes (Yukon Gold or red potatoes work well)
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 2 green onions, finely chopped
  • 2 tablespoons chopped fresh parsley
  • Optional: 1/4 cup chopped celery, 1/4 cup chopped red onion, 1/4 cup chopped radishes
  • Optional: 2 hard-boiled eggs, chopped
  • Optional: 4 slices cooked bacon, crumbled
  • Optional: 1/4 cup crumbled feta cheese
  • Optional: 1/4 cup sliced olives
  • Optional: 1/4 cup chopped pickles


  1. Prepare Potatoes: Wash the potatoes thoroughly and cut them into bite-sized chunks. Leave the skin on for added texture and nutrients. Place the potato chunks in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 10-15 minutes. Be careful not to overcook them, as you want them to hold their shape in the salad. Once cooked, drain the potatoes and let them cool slightly.
  2. Make Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Adjust the seasoning to taste, adding more vinegar or mustard if desired for extra tanginess.
  3. Assemble Salad: In a large mixing bowl, combine the cooked potatoes with the chopped green onions, parsley, and any optional ingredients you’re using, such as celery, red onion, radishes, eggs, bacon, feta cheese, olives, or pickles.
  4. Add Dressing: Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes as you mix.
  5. Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, give it a final taste and adjust the seasoning if needed. Garnish with extra chopped parsley or green onions if desired.
  6. Enjoy: Serve the no-mayo potato salad as a side dish at picnics, barbecues, potlucks, or alongside your favorite main course. It’s best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

This no-mayo potato salad is a versatile and flavorful dish that’s sure to be a hit with friends and family. Feel free to customize it with your favorite ingredients and enjoy the fresh, vibrant flavors!

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