Potato salad is one of those dishes that shows up at every picnic, potluck, and summer barbecue. Most versions lean on mayonnaise for their creamy texture, but I wanted something lighter that wouldn’t wilt in the sun or overpower the other flavors on the table. That’s how I landed on this no-mayo potato salad—a fresh take that’s just as satisfying but much brighter and more versatile.
The classic inspiration here is obvious: tender potatoes, a tangy dressing, and a handful of herbs. But instead of mayo, I use a simple vinaigrette with extra-virgin olive oil, white wine vinegar, and Dijon mustard. This swap keeps the salad vibrant and lets the natural flavors of the potatoes and herbs shine through. It also means you don’t have to worry about the salad sitting out for a while, which is a big plus for outdoor gatherings.
I started making this version after a trip where I noticed how many European potato salads skip the mayo entirely. The result is a dish that feels lighter and more adaptable. The red onion adds a gentle bite, while fresh dill, basil, and parsley bring a burst of color and flavor. It’s the kind of salad that works just as well alongside grilled meats as it does with simple sandwiches or even as a lunch on its own.
What I like most about this recipe is how easy it is to make ahead and how well it holds up in the fridge. The potatoes soak up the tangy dressing as they cool, so every bite is packed with flavor. If you’re looking for a potato salad that’s a little different but still crowd-pleasing, this no-mayo version is worth a try. It’s simple, reliable, and a great way to bring something new to the table without straying too far from what everyone loves.
A Fresh Take on a Classic: No-Mayo Potato Salad
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What Goes In
- 3 pounds red potatoes
- 1/2 small red onion, thinly sliced (about 1 cup)
- 5 tablespoons white wine vinegar, divided
- 1/2 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt, plus 1 tablespoon for boiling
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh basil
- 2 tablespoons minced Italian flat-leaf parsley
The Process
- Place the red potatoes in a medium saucepan and cover them with cold water by about 2 inches. Bring the water to a boil over high heat. Once boiling, add 1 tablespoon of kosher salt. Cook the potatoes until they’re easily pierced with a fork—this usually takes 15 to 20 minutes. Drain thoroughly and let them cool just enough to handle.
- While the potatoes are still warm, cut them in half and move them to a large bowl. Sprinkle 3 tablespoons of white wine vinegar over the warm potatoes. Let them sit for a few minutes so they can absorb the vinegar, which helps season them from the inside out.
- In a small bowl, whisk together the olive oil, the remaining 2 tablespoons of vinegar, Dijon mustard, 1 teaspoon kosher salt, and black pepper until the mixture is smooth and fully combined. The dressing should look slightly thick and glossy.
- Pour the dressing over the potatoes. Gently toss to coat all the pieces evenly—take care not to break up the potatoes too much. Add the sliced red onion, dill, basil, and parsley. Toss again so the herbs and onion are distributed throughout.
- Taste and adjust with extra salt or pepper if needed. Serve the salad warm, at room temperature, or chilled. It keeps well in the refrigerator for 3 to 4 days, making it ideal for prepping ahead or enjoying as leftovers.
Easy Ingredient Swaps to Please a Crowd
If you want to customize this no-mayo potato salad, there are plenty of options. Try using Yukon Gold potatoes for a creamier texture, or swap in shallots for a milder onion flavor. If you’re out of fresh dill, tarragon or chives work well. For a punchier taste, add a spoonful of capers or a handful of chopped pickles. If you need a vegan version, this recipe already fits the bill, but you can also use different mustards or flavored vinegars to change up the profile. Always taste as you go to make sure the flavors are balanced.
Plating for One or for a Party
This salad is flexible when it comes to serving. For individual portions, spoon the potato salad into small bowls or ramekins and garnish with extra herbs. For a larger group, arrange it on a wide platter so the colors and textures are visible—this makes it easy for guests to help themselves. If you want to dress it up, top with a few extra sprigs of dill or a light drizzle of olive oil just before serving. Serve at room temperature for the best flavor, especially if you’ve made it ahead.
How to Store and Reheat Leftovers
Store leftover potato salad in an airtight container in the refrigerator. It will keep for 3 to 4 days without losing its texture. If the salad seems a bit dry after chilling, just toss it with a splash of olive oil or vinegar before serving. This salad is best served cold or at room temperature, so there’s no need to reheat. If you do prefer it warm, gently microwave in short bursts, stirring in between, to avoid overcooking the potatoes.
Tips for Making This Dish Ahead of Time
This no-mayo potato salad is ideal for making ahead. Prepare the potatoes and dressing up to a day in advance, but wait to add the fresh herbs until just before serving to keep their flavor bright. Let the salad come to room temperature before serving for the best taste and texture. If you’re prepping for a party, you can assemble everything except the herbs and onion, then mix those in right before guests arrive.
How to Make It a Holiday or Birthday Tradition
To make this salad a staple at family gatherings or special occasions, consider adding a signature twist—like a favorite herb or a splash of a unique vinegar. You can double the recipe for larger groups or serve it alongside classic mains like roast chicken or grilled fish. Label it as “no-mayo” on your buffet so guests with dietary preferences know it’s a lighter option. Over time, it’ll become a requested dish for birthdays, holidays, or any event where you want something both familiar and a little unexpected.
Before You Try It: FAQs
Can I use another type of potato instead of red potatoes?
Yes, you can substitute Yukon Gold or fingerling potatoes if you prefer. These varieties hold their shape well and have a creamy texture that works nicely in this salad. Avoid russet potatoes, as they tend to fall apart after boiling. Cut potatoes into even pieces for uniform cooking, regardless of the type you choose.
Why do you add vinegar to the potatoes while they’re still warm?
Adding vinegar to warm potatoes helps them absorb the flavor more deeply. The heat opens up the potato’s surface, allowing the acid to penetrate and season from within. If you wait until the potatoes are cool, the vinegar will mostly coat the outside, resulting in less flavor throughout. This step is key for a tangy, well-seasoned salad.
What’s the best way to thinly slice red onion without making it too strong?
To keep the onion flavor from overpowering the salad, slice it as thinly as possible using a sharp knife or mandoline. If you want to mellow the taste further, soak the slices in cold water for 10 minutes, then drain and pat dry. This removes some of the sharpness while keeping the crunch and color.
Can I make this potato salad without any mustard?
Yes, you can omit the Dijon mustard if you prefer, though it does add a subtle tang and helps emulsify the dressing. If you skip it, consider adding a pinch more salt or a splash of lemon juice to balance the flavors. The dressing may be a bit thinner without mustard, but the salad will still taste great.
How do I prevent the potatoes from getting mushy?
To avoid mushy potatoes, check them for doneness by piercing with a fork—stop cooking as soon as they’re just tender. Drain them immediately and let them cool slightly before cutting. Overcooking or letting them sit in hot water can cause them to break down and lose their shape in the salad.
Is it safe to serve this salad outdoors in warm weather?
Yes, this no-mayo potato salad is a safer choice for outdoor events since it doesn’t contain eggs or dairy. However, it’s still best to keep it out of direct sunlight and serve within two hours for optimal freshness. Chill the salad until just before serving to maintain the best texture and flavor during your gathering.
No-Mayo Potato Salad
Ingredients
- 3 pounds red potatoes
- 1/2 small red onion thinly sliced (about 1 cup)
- 5 tablespoons white wine vinegar divided
- 1/2 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt plus 1 tablespoon for boiling
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh basil
- 2 tablespoons minced Italian flat-leaf parsley
Instructions
Cooking the Potatoes:
- Fill a medium saucepan with cold water and add the potatoes, ensuring they are submerged by about 2 inches. Bring the water to a boil over high heat, then incorporate 1 tablespoon of kosher salt and cook until the potatoes are tender when pierced, which should take about 15 to 20 minutes. Drain thoroughly.
- Once the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While they are still warm, drizzle 3 tablespoons of white wine vinegar over the potatoes and let them absorb the tangy flavor.
Preparing the Dressing and Salad:
- In a separate small bowl, whisk together the olive oil, the remaining 2 tablespoons of vinegar, Dijon mustard, the additional teaspoon of kosher salt, and black pepper until the mixture is well blended.
- Drizzle the dressing over the potatoes and gently stir to ensure everything is evenly coated. Add in the sliced red onion and fresh herbs, then mix again to combine all the flavors.
- Taste the salad and if necessary adjust the flavors by adding more salt or pepper. This potato salad is delightful served warm, at room temperature, or chilled, and it can be stored in the refrigerator for 3 to 4 days, making it perfect for leftovers.
