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This No Mayo Potato Salad is full of flavor and is a light side dish that is perfect this summer. Simple to make using fresh ingredients this no mayo potato salad is filled with fresh herbs and a delicious dressing that brings the whole dish to life without the heavy mayo. Serve with grilled vegetables, meat, or fish.
When you need a potato salad for a backyard barbecues look no further than this No Mayo Potato Salad. If you like a classic potato salad you will love this light take on it using fresh herbs and a light dressing. It reminds me of this German Potato Salad but it uses capers and doesn’t use any bacon. This is the perfect side dish to accompany your fresh off the grill summer burgers. Many potato salads are loaded with mayo which can be heavy for the hot weather and not a healthy option. For those that are dairy free this is the perfect potato salad. If you still like the creamy texture you can sub Greek yogurt for the mayo.
We love potatoes and often rotate between Lemon Cilantro Potatoes, these Air Fryer Twice Baked Potatoes, Paprika Roasted Potatoes and these Garlic Smashed Potatoes. I love pairing this potato salad with the Greek Marinated Chicken Kabobs With Lemon,Grilled Flank Steak with Dry Rub, Black Sea Bass, Pork Souvlaki or these Mediterranean Beef Kabobs.
Why We Love This No-Mayo Potato Salad
If you like potato salads but want a lighter version this one is for you! Here is why we love it:
• Easy to Make: Made within minutes, this easy mayo-free potato salad can be prepped ahead or made quickly to go with any dish.
• Lighter Version: This potato salad doesn’t use mayonnaise like some other recipes you have come across making it a light salad option for those warm summer days. If you want more of that creamy texture in the dressing you could use Greek yogurt in place of the mayo.
• Versatile: This is a recipe that will work as a side dish for so many recipes. It is perfect for summer when you want something light yet tasty.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- Potatoes: This recipe uses red potatoes. I like the texture of them in the salad. You can peel them but I suggest not peeling them because they hold up better. Make sure to cut the potatoes into the same sizes. This helps they cook evenly.
- Vegetables: The mixture of vegetables in this potato salad add a nice crunch. It mixes red onion, capers, green onion and celery.
- Herbs: Fresh herbs are one of the best parts of this side dish. It mixes together fresh basil, fresh parsley and fresh dill.
- Dressing: The dressing is light but so good. It is a red wine vinegar dressing instead of mayo. It uses extra virgin olive oil, lemon, white wine vinegar and garlic.
Recipe Variations
- Protein: You could add cooked meat to this salad to make it more wholesome and a light meal for lunch or in the evening. I like cooked salmon, bacon or grilled chicken.
- Vegetables: Add veggies like green beans, fresh corn, bell peppers, spring onions, cucumber, and tomatoes to add to the salad.
- Creamier: If you want to make this creamier but still want to avoid mayonnaise you could add a couple of tablespoons of greek yogurt or sour cream for a creamy dressing.
- Eggs: lf you want more protein you can add chopped or diced hard boiled eggs.
- Other Ingredients: Try adding other ingredients like olives, roasted red peppers, sun-dried tomatoes, artichokes or bell pepper.
- Variety of Potatoes: You can use other potatoes for this recipe like fingerling potatoes, russet potatoes, new potatoes, baby potatoes or yukon gold potatoes. Just make sure to cut them into similar sized chunks when cooking.
How to Make a No Mayo Potato Salad
Step 1: Prepare Potatoes: Bring a pot of cold water to a boil and then add sliced potatoes along with salt. Once boiling reduce to a medium-low heat and cook for about 6-7 minutes or until the potatoes are fork tender. Avoid overcooking but make sure you have tender potatoes. Then drain the potatoes and allow them to cool.
Step 2: Mix Salad Ingredients: Bring the potatoes to room temperature after cooking. Add the cooled cooked potatoes to a large bowl. Add the red onion, capers, green onions, and celery to the bowl and gently toss.
Step 3: Mix in Herbs: Mix in the parsley, basil, and dill and gently combine.
Step 4. Make the dressing: In a mason jar or salad dressing container combine the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, salt, and pepper and whisk to combine all of the ingredients.
Step 5: Serve: Pour the dressing over the potato salad and make sure all of the potatoes are coated. Serve immediately or refrigerate until ready to serve.
Recipe Tip: Always make sure you slice the potatoes before boiling them. Doing this stops the potatoes from breaking down or turning into mashed potatoes rather than holding their shape.
Storage Tips
- The salad can be stored ahead of time or if you have leftovers. Just add them to an airtight container and store in the refrigerator for up to three days.
- You can make this ahead of time by just preparing the dressing and then leaving it in the refrigerator in the mason jar or salad dressing container. The dressing will work with so many different ingredients and salads.
Recipe FAQ
Waxy potatoes like Yukon Gold, red potatoes, or fingerlings are ideal. They hold their shape well after boiling and they have a nice creamy texture.
Peeling after boiling can be easier (the skin slips right off), but if you prefer uniform pieces or skinless salad, peel before boiling. I actually just leave the skin on- I find it holds up nicely this way.
You can avoid a watery potato salad by making sure you have drained the potatoes thoroughly and also let them steam dry for a few minutes.
More Salads to Try
Mediterranean
Spiralized Greek Style Salad
Salads
Summer Orzo Pasta Salad
Vegetarian
Greek Orzo Pasta Salad
Mediterranean
Lemon Arugula Salad Recipe with Parmesan Cheese
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No Mayo Potato Salad
Ingredients
- 2 pounds small red potatoes, scrubbed and sliced into 1/4 inch thick rounds
- 1 tablespoon sea salt
- 1 small red onion, thinly sliced
- 1/4 cup capers
- 4-5 green onions, green and white parts chopped
- 1 stalk of celery, diced
- 1/4 cup fresh parsley, minced
- 1/4 cup of fresh basil, minced
- 3 tablespoons fresh dill, minced
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/2 of a lemon, juiced
- 3 tablespoons White Wine Vinegar
- 2 teaspoons Dijon Mustard
- 3 garlic cloves, minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- In a large pot add the sliced potatoes and 1 tbsp. salt. Cover the potatoes with water.
- Bring the potatoes a boil over medium- high heat. Reduce to medium-low heat and cook for about 6-7 minutes or until the potatoes can be pierced easily with a knife. Don't overcook. Cool the potatoes.
- Add the cooked potatoes to a large mixing bowl. Add in the red onion, capers, green onions and celery and gently toss.
- Mix in the parsley, basil and dill and gently combine.
- In a mason jar or salad dressing container combine the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, salt and pepper and whisk to combine.
- Pour the dressing over the potato salad and gently toss. Serve immediately or refrigerate until ready to serve.
Notes
- Storage: This salad will last up to 3 days in the fridge. I usually will add more dressing when I serve the leftovers.
- You can add a variety of other ingredients including roasted red peppers, sun-dried tomatoes, olives, feta cheese or artichokes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
