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Love potato salad? But mayonnaise not for you? No problem! It could not be easier to whip up a flavorful potato salad with no mayo that will be a lock at any cookout, barbecue, picnic, or potluck. And the potatoes themselves provide the creaminess, so you still get that satisfying texture without any oiliness. Plus, this holds better at room temperature for longer. This comes together in 20 minutes and can happily sit for a few hours without refrigeration with no ill effects.
For another side to go along with this potato salad at an outdoor gathering, try Mayo-Free Vegan Pasta Salad. Or, if you want a mayo-free slaw, try the more unusual Carrot, Cabbage, and Kohlrabi Slaw with Miso Dressing. If you want to explore the mayo-free potato salad world further, try this Vegan Potato Salad that will please those non-mayo people in your life.
I happen to love mayo-based potato salad, but not everyone does. In fact, those who don’t like them can actually…well, hate is a strong word, but it’s worth using here. People hate mayo-based potato salads, and we simply can’t have that at a summer party. No hating at a barbecue!
Table of Contents
Mayonnaise-Free Potato Salad: Sometimes you just want a great potato salad without the mayo — this one has classic flavors, and comes together in 20 minutes.
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Ingredients
- Potatoes – You can use either Yukon potatoes or baby potatoes for this recipe.
- Extra-virgin olive oil
- Mustard – A nice Dijon works well here.
- White wine – You want to use a drier white wine for this recipe, like a Pinot Grigio or European Sauvignon Blanc.
- Onion – The onion is here to give your potato salad some crunchy textural pizzazz. It also adds a nice spicy bite to the mix.
- Scallion – For color and flavor.
- Parsley – Roughly chopped, this leafy herb gives the potato salad some nice color and freshness.
How to Make Mayonnaise-Free Potato Salad
- Prep the potatoes: Peel or scrub the potatoes and cut them into 1-inch chunks, or halve or quarter baby potatoes so that the pieces are about 1-inch.
- Cook the potatoes: Simmer the potatoes gently in salted water until they are tender, for about 15 minutes. Drain and let cool slightly.
- Make the vinaigrette: Combine the olive oil, white wine (if using), Dijon mustard, onions, and salt and pepper.
- Mix it all up: Add the warm potatoes and gently toss until the potatoes are well coated with the dressing. Mix in the scallions and parsley. Serve at room temperature.
Variations and Substitutions
- You can add other minced fresh herbs to the salad (instead of or in addition to the parsley), such as thyme, oregano, chervil, marjoram, or sage.
- Use some minced red onion in addition to — or instead of — the copious amounts of scallions for an additional pop of color.
- Thinly sliced celery also makes a nice addition, adding a bit of crunch.
FAQs
Tossing the potatoes with the vinaigrette-ish dressing while they are still warm helps them absorb the flavors of the dressing, which really boosts the depth of the salad. Then you should allow the salad come to room temperature before adding the scallions and thyme so they don’t wilt.
This all comes down to the type of potato that you use. If you’re using starchy potatoes, like all-purpose potatoes or russets, they’re more likely to fall apart. Stick to waxy varieties, like red or Yukon Golds.
The other reason potatoes might fall apart is because you cooked them too long or let them sit in the water after being cooked for a length of time. Drain them just when they are tender.
Lots of people get panicky about leaving mayo out for a long time since the eggs within might go off. To make matters worse, potatoes themselves are also prone to bacterial growth if left at room temp.
Potato salad will last longer without mayo, but I still say that it’s best to consume it ASAP. You don’t want to keep any leftover potato salad (that has been put out) in the fridge for more than a couple of days.
Tips
- You test to see if the potatoes are cooked by sliding a sharp knife into the center. If it goes in easily, they are tender.
- Let the salad come to room temperature before adding the scallions and thyme so they don’t wilt.
Storage and Make-Ahead
- Store your leftovers in an airtight container. They will last up to 3 days in the fridge.
- Don’t freeze this salad — the texture of cooked potatoes isn’t great when thawed, and the vinaigrette will separate.
- Potato salad is also a perfect make-ahead side dish. Just prep your potatoes, mix in the vinaigrette while the potatoes are still warm, and store the dish in your fridge overnight. Garnish it with your herbs before serving.
- Let it sit at room temperature for at least 15 minutes to take the chill off before serving.
What to Serve With Mayonnaise-Free Potato Salad
Barbecued Chicken
Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
Pasta Salad with Chicken and Chipotle Dressing
More Potato Salad Recipes
- Creamy Corn and Potato Salad with Bacon and Lemon Buttermilk Dressing
- Egg and Potato Salad with Bacon
- Classic Potato Salad with Celery and Fresh Thyme (also mayo-free!)
- French Potato Salad (also mayo-free!)
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Mayonnaise-Free Potato Salad
Ingredients
- 2 pounds Yukon potatoes (or baby potatoes)
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- ¼ cup dry white wine (optional)
- ½ cup minced onion
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ½ cup sliced scallions (white and green parts)
- ¼ cup chopped fresh parsley
Instructions
- Peel or scrub the potatoes and cut them into 1-inch chunks, or halve or quarter baby potatoes so that the pieces are about 1-inch. Place them in a saucepan with salted water to cover by 2 inches. Bring the water to a boil over high heat, reduce the heat to about medium, and simmer the potatoes gently until they are tender and can be pierced with a sharp knife, about 15 minutes. Drain and let cool slightly.
- Meanwhile in a large bowl, combine the olive oil, white wine (if using), Dijon mustard, onions, and salt and pepper.
- Add the warm potatoes and gently toss until the potatoes are well coated with the dressing. Let cool slightly, then gently mix in the scallions and parsley. Serve at room temperature.
Notes
- You test to see if the potatoes are cooked by sliding a sharp knife into the center. If it goes in easily, they are tender.
- Let the salad come to room temperature before adding the scallions and thyme so they don’t wilt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I made as per instructions. Served at bbq picnic, no need to worry about mayo going bad. There was too much oil sitting in the bottom of the bowl for me, but it was easy to drain the extra out. Very tasty, looked great, will definitely make again.
Whenever I make potato salad, I always pre-marinate my cooked potatoes with a vinegarette before finishing and give onion, celery and bell pepper a quick saute in garlic oil. It helps meld the flavours and takes away some of the bite.
Can you make this day before and refrigerate?wondering how it will taste
it should be fine, just bring it to room temperature before serving. Having said that, I find all potato salads to be at their best if you make them they day you serve them, and they never get refrigerated; that’s optimal but not always practical!
Does this work if served cold?
I prefer to bring it to room temp before serving, but that’s a personal choice!
This is very similar to a simple Turkish potato salad that I love. Warm cooked potatoes with fresh dill and scallions, drizzled with lemon juice and olive oil, seasoned with salt, then mixed. The fresh dill absolutely shines with the lemon. You are so right about the potatoes being warm – they soak up so much of the flavor that way. I’m excited to try it this way with the parsley and wine/mustard dressing!
It looks like you used baby red potatoes, not Yukon? Just curious which you would recommend. Can’t wait to try this!!!
absolutely you can! Just cut them into the size chunks you like!
It was very good and healthy!
Love that did not needed Mayo.
Thank you.
Love this and so does my family
I also cut back on oil, added red wine vinegar, dill weed, and tarragon.
I did a tweak on this also cutback on the olive oil 1/4 cup, 2 tbsp of dijon mustard and champagne vinegar.
tweak away! everything is really to taste.
would hard boiled eggs work in this salad?
in addition to the potatoes? absolutely.
It was good! I want it more tangy however. I think I will cut olive oil back to 1/4 cup. I will use 2 T Dijon mustard and maybe some vinegar instead of white wine.
sound like good tweaks!!
I made this mayonnaise free potato salad tonight, and it was marvelous, easy, I recommend it!!
awesome!!