3 No Mayo Potato Salad

Potato salad is a classic picnic and potluck staple, but if you’re not a fan of mayonnaise—or simply want a lighter, fresher alternative—you’re in luck. These no mayo potato salad recipes swap out the creamy mayo for vibrant, flavorful dressings that still deliver the satisfying, hearty feel you want from potato salad.

Whether you prefer a tangy vinaigrette, a Mediterranean-inspired dressing, or a zesty herb-packed version, there’s something here for everyone. These salads are perfect for warm-weather gatherings, weeknight dinners, or any time you want a side that’s both comforting and refreshing.

Let’s jump in and explore three tasty ways to make no mayo potato salad that will quickly become your new go-to!

Cooking Tools You’ll Need:

Before we start, here are some basic kitchen tools you’ll want on hand:

• Large pot for boiling potatoes

• Large mixing bowls

• Medium bowl for dressings

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Slotted spoon or colander

• Wooden spoon or spatula

• Optional: potato masher (if you like a slightly mashed texture)

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Ingredients for Each No Mayo Potato Salad Recipe

1. Classic Dijon Vinaigrette Potato Salad

• 2 pounds Yukon Gold potatoes, cubed

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 2 celery stalks, finely chopped

• 1/4 cup red onion, diced

• 2 tbsp fresh parsley, chopped

• Salt and black pepper to taste

2. Mediterranean No Mayo Potato Salad

• 2 pounds red potatoes, quartered

• 1/3 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1/4 cup kalamata olives, pitted and sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 1/2 cup cucumber, diced

• 1/4 cup crumbled feta cheese (optional)

• 1 tbsp fresh oregano or basil, chopped

• Salt and pepper, to taste

3. Herb & Lemon No Mayo Potato Salad

• 2 pounds baby potatoes, halved or quartered

• 1/4 cup olive oil

• Juice of 1 lemon (about 3 tbsp)

• 1 tbsp honey or maple syrup

• 2 cloves garlic, minced

• 1/4 cup fresh dill, chopped

• 2 tbsp chives, chopped

• Salt and pepper, to taste

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Ingredient Preparation for Each Recipe

• Potatoes:
  Wash well and cut potatoes into even-sized pieces to ensure even cooking. Boil in salted water until just tender but not mushy (about 10–15 minutes depending on size). Drain well and let cool slightly before mixing with dressings.

• Veggies and herbs:
  Finely chop onions, celery, herbs, and other add-ins for balanced flavors. Slice olives and tomatoes where required.

• Dressing:
  Whisk together all dressing ingredients separately before tossing with the warm potatoes for maximum absorption.

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Step-By-Step Recipe Instructions

1. Classic Dijon Vinaigrette No Mayo Potato Salad

1. Boil cubed Yukon Gold potatoes in salted water until fork-tender, about 12 minutes. Drain and let cool slightly.

2. In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.

3. In a large bowl, combine potatoes, celery, red onion, and parsley.

4. Pour the vinaigrette over the warm potatoes and toss gently to coat. Adjust seasoning as needed. Serve warm or at room temperature.

2. Mediterranean No Mayo Potato Salad

1. Boil quartered red potatoes until tender, about 15 minutes. Drain and let cool.

2. In a bowl, whisk olive oil and red wine vinegar with salt and pepper.

3. In a large bowl, mix potatoes, olives, cherry tomatoes, red onion, cucumber, and fresh herbs.

4. Pour dressing over the salad and toss to combine.

5. Sprinkle with crumbled feta cheese if using. Serve chilled or at room temperature.

3. Herb & Lemon No Mayo Potato Salad

1. Boil baby potatoes until just tender, 12–15 minutes. Drain and let cool slightly.

2. Whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper.

3. In a large bowl, toss potatoes with the dressing, then add dill and chives.

4. Mix gently and taste to adjust seasoning. Serve chilled or at room temperature.

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️ Serving Ideas for No Mayo Potato Salad

These no mayo potato salad recipes are wonderfully versatile:

• Serve as a refreshing side at barbecues, picnics, and family dinners.

• Pair with grilled chicken, steak, or fish for a hearty meal.

• Use as a filling for sandwiches or wraps for an easy lunch.

• Add extra fresh herbs or roasted veggies for a more substantial salad bowl.

For a beautiful presentation, try serving your potato salad on a bed of greens or garnished with additional herbs and lemon wedges.

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How to Store No Mayo Potato Salad

Since these salads don’t contain mayonnaise, they last a bit longer in the fridge but still need proper storage:

• Place in airtight containers and refrigerate for up to 3–4 days.

• The flavors often develop more after sitting for a few hours or overnight—especially the vinaigrette versions.

• If the potatoes absorb too much dressing and seem dry after storage, simply stir in a splash of olive oil or vinegar before serving.

• Avoid freezing potato salad, as the texture will degrade significantly.

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Nutrition Stats (per 1 cup serving, approximate)

Note: Nutrition varies depending on exact ingredients and portion sizes.

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Frequently Asked Questions:

Q1: Can I make no mayo potato salad ahead of time?
Yes! These salads often taste even better the next day as flavors meld. Store in the fridge in airtight containers.

Q2: What potatoes work best?
Yukon Gold and red potatoes hold their shape well after boiling. Baby potatoes are also great, especially for the herb lemon salad.

Q3: Can I add protein to make it a meal?
Absolutely! Grilled chicken, hard-boiled eggs, or chickpeas make excellent additions.

Q4: How do I keep potatoes from getting mushy?
Don’t overboil—check for tenderness with a fork, then drain immediately. Let potatoes cool slightly before mixing with dressing.

Q5: Are no mayo potato salads healthier?
Generally yes! They tend to be lighter and lower in fat while still being rich in flavor and satisfying.