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 and enjoy at your next BBQ or potluck.
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NO MAYO POTATO SALAD
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.
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.
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.
- Full of flavor – Combining fresh herbs with a delicious dressing you have a potato salad that is packed full of flavor. Fresh herbs is the best way to add fresh flavor to salads.
- 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.
INGREDIENTS YOU NEED FOR THIS MAYO-FREE POTATO SALAD:
FOR THE DRESSING
EXTRA VIRGIN OLIVE OIL
WHITE WINE VINEGAR
HOW TO MAKE THE NO MAYO POTATO SALAD
Now that you have all your ingredients to hand it is time to make the simple and tasty potato salad.
Prepare the potatoes: Bring a pot of cold water to the boil and then add the 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.
Bring the salad to life: 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.
Mix in the parsley, basil, and dill and gently combine.
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.
Time to 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
While I try and provide step-by-step instructions with the method, often there are recipe notes and tips that help you make the most out of the recipe.
Here are some of the essential tips and tricks to help you make this delicious no-mayo potato salad.
- 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.
WAYS TO MODIFY THE POTATO SALAD
Many recipes have substitutions and variations that help you customize your salad:
Things you can add or little changes to make it more suitable. So here are some of the best variations you might want to consider:
- 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 SHOULD I SERVE THIS SALAD?
This salad is perfect served as an easy side dish on a hot day. Ideal for your BBQs or grilled meats and vegetables. You can also enjoy this as a great option to take to friends or as part of a potluck. Refreshing and delicious.
Make it a meal by adding cooked veggies and meats to the potato salad. An ideal light meal to enjoy when you don’t want too much fuss.
HOW DO I STORE THE SALAD?
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.
HOW LONG DO I BOIL THE POTATOES FOR?
It all depend son how thick you slice your potatoes. Thicker slices will take up to 10 minutes, but on average you are looking around 6-7 minutes. Just keep an eye on them and test to see if they have softened.
OTHER SUMMER SALAD RECIPES YOU MIGHT LIKE:
- 2 pounds small red potatoes, scrubbed and sliced into 1/4 inch thick rounds
- 1 tbsp. 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 tbsps. fresh dill, minced
FOR THE DRESSING
- 1/4 cup extra virgin olive oil
- 1/2 of a lemon, juiced
- 3 tbsps. White Wine Vinegar
- 2 tsps. Dijon Mustard
- 3 garlic cloves, minced
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 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.
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.