This potato salad without mayo is an excellent option when you want the familiar potato-salad flavors without a heavy, creamy dressing. Warm potatoes are tossed in a bright, tangy vinaigrette so the dish feels light, fresh, and full of flavor. It’s naturally gluten-free, vegan, and dairy-free.
Because it uses a vinaigrette instead of mayonnaise, this potato salad stands up well at picnics, potlucks, and barbecues where dishes may sit out for a while. The simple dressing lets the potatoes shine, and the salad pairs beautifully with grilled or smoked mains.
What’s To Love
- No mayonnaise — lighter and fresher than traditional potato salad
- Holds up well at BBQs, picnics, and cookouts
- Great make-ahead side dish
- Pairs well with grilled and smoked meats
- Simple ingredients with big flavor
Ingredients
Scroll down for the full recipe. Below is a quick overview of what you’ll need.
- Potatoes – Baby red potatoes were used here, but Yukon Golds are another excellent choice because they hold their shape and have a naturally creamy texture. Choose a waxy variety; avoid Russets, which can become mushy.
- Olive oil – Adds fruity depth and a slightly emulsified coating when combined with vinegar or mustard. Neutral oils like canola will work but may produce a milder flavor.
- Vinegar – Apple cider vinegar or white wine vinegar are both good options.
- Mustard – Dijon is ideal for its bright flavor; yellow mustard can substitute if needed.
- Granulated garlic – I prefer granulated garlic here. Fresh garlic can be overpowering unless used sparingly.
- Onion – Thinly sliced red onion or sliced green onions both work well.
How to Make No Mayo Potato Salad
Begin by boiling the potatoes in generously salted water until they are fork-tender. Drain them and let them cool just enough so they’re still warm but easy to handle.
While the potatoes are still warm, toss them with olive oil, vinegar, mustard, and the seasonings so they absorb the dressing and develop flavor.
Fold in the sliced onions and fresh herbs, then gently toss everything together. Taste and adjust salt and pepper as needed. The dressing may seem salty on its own, but it balances once mixed with the potatoes.
This salad can be served warm or chilled. It soaks up more dressing and develops deeper flavor the longer it rests, so make-ahead preparation is ideal.
Tips for Success
- Salt the cooking water well — this seasons the potatoes from the inside.
- Dress the potatoes while they’re still warm so they absorb more flavor.
- Cut potatoes to even sizes so they cook uniformly.
- If making ahead, add fresh herbs just before serving to keep them bright.
What To Serve With No Mayo Potato Salad
This potato salad complements a wide range of grilled or smoked mains and provides a fresh counterpoint to richer dishes.
- Smoked baked beans — add a smoky, hearty element to your plate.
- Smoked mac and cheese — creamy and rich, balanced nicely by the vinaigrette potatoes.
- Chicken leg quarters — crisp, savory chicken pairs well with the fresh salad.
- Smoked corned beef brisket — a flavorful, meaty pairing that works well with potatoes.
Make Ahead and Storage
This potato salad is ideal for making ahead. Prepare it a few hours before serving and refrigerate so the flavors meld together.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir the salad before serving and adjust seasoning if needed. Do not freeze—freezing changes the potatoes’ texture.
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No Mayo Potato Salad
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
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Place the sliced potatoes into a large pot and cover with water. For best flavor, prepare this several hours before serving so it can chill and the flavors can develop.
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Add a generous amount of salt to the water (about 2 tablespoons). Bring to a rolling boil, then turn off the heat and leave the pot on the burner with a lid for 15 minutes. The potatoes should be fork-tender but hold their shape. Drain and set aside.
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Whisk together the olive oil, red wine vinegar, Dijon mustard, sea salt, granulated garlic, and black pepper in a small bowl.
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Add the warm potatoes to the dressing and stir gently so each piece is coated.
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Fold in the parsley, dill, and sliced red onion. Toss gently to combine and serve warm or chilled.
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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 need this to be gluten-free, dairy-free, or vegan, check that your mustard is suitable for your diet.
- Nutrition information is an estimate and provided as a courtesy. For precise data, consult a nutrition professional or use your preferred calculator.