No Mayo Potato Salad

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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.

Today’s No May Potato Salad is the perfect combination of tender, creamy red potatoes, crispy red onion, green onions, chopped celery, salty capers paired with fresh basil, parsley and dill and then topped with a zesty dressing. 

This salad can be prepped the day before if you want to prep your meal before your guests arrive. I like to leave off the dressing until I am ready to serve or do half of the dressing the day before and add the other half of the dressing the day of. You can serve this potato salad cold or bring it to room-temperature. The nice thing about not have mayo in this salad is you don’t have to worry about it spoiling in the heat. 

We love potatoes and often rotate between Lemon Cilantro Potatoes, these Air Fryer Twice Baked Potatoes, Paprika Roasted Potatoes and these Gouda Smashed Potatoes. 

If you love potato salads this salad is going to be your go-to side salad this summer. 

You can also add other ingredients like artichokes, olives, roasted red peppers, sun-dried tomatoes or chopped carrots.Cooked flaked salmon, chicken, or some cooled roasted veggies will all elevate this no-mayo potato salad and add protein.

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 You Will Love This Recipe

• Easy to make – Made within minutes, this easy mayo-free potato salad can be prepped ahead or made quickly to go with any dish.
• Light – 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. 
• A versatile potato side dish – 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 You’ll Need

• 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.
• 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.

Please see the recipe card below for exact ingredient amounts and instructions. 

Ways to Modify This Potato Salad

• 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.
• Chop up some lettuce or other salad ingredients like green beans, fresh corn, bell peppers, spring onions, cucumber, and tomatoes to add to the salad.
• 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 are also an addition some people like to add. You can use hard-boiled eggs that are diced.
• Try adding other ingredients like olives, roasted red peppers, sun-dried tomatoes, artichokes or bell pepper. 
• 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. 
• Lemon zest would be a nice addition to your finished potato salad. 

How to Make a No Mayo Potato Salad

Now that you have all your ingredients to hand it is time to make the simple and tasty 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 Notes and Tips

• 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. 
• Make sure to cut the potatoes into the same sizes. This helps they cook evenly.
• 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. 
• 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.