No mayo potato salad is the perfect answer for anyone who wants a lighter, tangier, and allergy-friendly alternative to the traditional creamy versions. Growing up, potato salad was a staple at every family barbecue and holiday feast. But I’ll be honest—when the mayo-laden bowls hit the table, I often skipped them. It wasn’t until I watched my grandmother whip up a bright, herbaceous, and utterly mayo-free potato salad one Fourth of July that I truly fell in love.
This no mayo potato salad is her legacy: simple, hearty, and packed with flavor that doesn’t drown in creaminess. Whether you’re serving it chilled at a summer picnic or slightly warm next to a winter roast, this recipe is a crowd-pleaser—and the best part? No mayonnaise means it travels well, holds up longer, and offers a fresher taste that lets the real stars—those tender potatoes and fresh herbs—shine.
Why You’ll Love This No Mayo Potato Salad
- Healthier alternative with no creamy dressing
- Vibrant, herby flavour
- Perfect for all seasons
- Great for people avoiding eggs or dairy
- Flavours develop over time, making it perfect to prepare ahead
Ingredients
For the Salad:
- 2 pounds baby potatoes (red or yellow), halved
- 1/2 small red onion, thinly sliced
- 2 celery stalks, finely chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 1 clove garlic, minced
- 1/2 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Cook the Potatoes: Place halved potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 10–12 minutes until just fork tender.
- Drain and Steam Dry: Drain well and return to the pot for 5 minutes to steam dry.
- Mix the Dressing: In a bowl or jar, combine all dressing ingredients and whisk or shake well.
- Combine While Warm: Toss warm potatoes with onion, celery, parsley, and dill. Pour dressing over and mix gently.
- Let it Rest: Let it sit for 20 minutes before serving or chill and serve later.
Optional Add-Ins
- Capers or olives
- Chopped pickles
- Blanched green beans
- Hard-boiled eggs
Serving Suggestions
Serve with grilled meats, roasted chicken, or as a light lunch with bread and salad. For a creamier alternative, check out our Southern Potato Salad.
Tips for Perfect No-Mayo Potato Salad
- Use waxy potatoes like red or Yukon gold
- Toss while warm to absorb dressing
- Always taste and adjust the seasoning
Storing & Making Ahead
- Store in fridge up to 3 days
- Best when made a few hours ahead
Variations
- Mediterranean: Add feta, olives, sun-dried tomatoes
- German-Inspired: Warm with bacon and white wine vinegar
- Vegan Protein Boost: Add chickpeas or tempeh
Frequently Asked Questions
Can I use sweet potatoes? Yes, roasted sweet potatoes are a great twist.
Is this recipe vegan? Yes—just use maple syrup instead of honey.
Can I use dried herbs? You can, but use only 1/3 of the amount of fresh.
Final Thoughts
This no mayo potato salad is more than just an alternative—it’s a standout dish. Light, herby, tangy, and incredibly versatile, it deserves a permanent spot at your table all year round.
Helpful Links
- How to Boil Potatoes – Serious Eats
- Guide to Fresh Herbs – The Spruce Eats
- Benefits of Apple Cider Vinegar – Healthline
- Ultimate Picnic Food Ideas – Bon Appétit