No-mayo potato salad is made with a dressing that is made of olive oil, red wine vinegar, Dijon mustard, and parsley. It has a totally different flavor than your everyday potato salad that is made with mayo.
What would summer be without homemade potato salad? I grew up with the creamy style potato salad made with mayonnaise. It is something that I really love, but this one made with olive oil and vinegar is equally as tasty.
Potato salad is one of my favorite sides to serve when making things on the grill. But it is not just for the summertime, it is perfect for any time of the year.
Helpful Tips
- Pick the correct potatoes. Choose potatoes that don’t fall apart after they are cooked. The waxy potatoes work well. I do like to use russets myself because that is one potato that I usually have on hand.
- Don’t overcook or undercook the potatoes. Cook them until they are fork-tender.
- I love eggs in potato salad, but if you are not a fan, the eggs can be omitted.
- I used fresh parsley for this recipe, but if you don’t have fresh, you can use dried.
- Change it up when it comes to the herbs. Dill or chives would work well in this recipe. Or you can use a combination of herbs. Use your favorite.
- Chill the potato salad for about an hour or so to meld the flavors.
- Store leftovers in an airtight container for 3 to 4 days.
Steps for making No-Mayo Potato Salad
Step one
Cook the potatoes and eggs.
Step two
Cut the potatoes into cubes. Chop the eggs and the vegetables and set them aside.
Step three
In a small food processor make the dressing, and process until well blended.
Step four
Toss the dressing with the potato, eggs, and vegetables. Chill.
More side dishes that will want to check out:
If you make this No-Mayo Potato Salad I would love to hear about it! Please leave me a comment and a rating.
No-Mayo Potato Salad
Ingredients
- 4 medium potatoes
- 1 tablespoon salt additional when assembling the potato salad
- 2 large hard-boiled eggs
- 1 stalk celery chopped
- 1 teaspoon or to taste finely chopped onion
- Salt and pepper to taste
- Dill for garnish
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoon fresh parsley
Instructions
- Peel the potatoes and cut them into quarters. Put them in a large pot and cover them with water. Bring them to a boil and then turn them down to simmer. Once they are fork-tender remove them from the heat and drain. Cool.
- Cut the cooked potatoes and the hard-boiled eggs into cubes. Add the celery and onion and toss together with the potatoes and eggs.
- In a food processor (I used a mini food processor) add the olive oil, red wine vinegar, Dijon mustard, and fresh parsley.
- Process until well blended.
- Add about half of the dressing over the potato mixture and toss. Add the remaining dressing and toss the potato mixture until it coats the salad.
Notes
- Pick the correct type of potatoes. Waxy potatoes work well for potato salad.
- Don’t overcook the potatoes. Cook just until fork-tender.
- Drain the potatoes as soon as they are done cooking.
- If you don’t have fresh herbs on hand you can use dried ones.
- Store leftovers in the refrigerator for up to 3 to 4 days.
Nutrition
This recipe was originally published on August 16, 2016. It has been updated with new content and pictures on June 23, 2022.
I prefer mayo free salads..this looks light yet flavourful and delicious, Dawn.
I totally agree…someone asking you for a recipe is the highest compliment ever! Sounds like your work lunch was a success…if for no other reason than you now have an awesome potato salad recipe in your back pocket! Sounds perfect for summer picnics!
I love the idea of no mayonnaise in potato salad…and I am loving the dressing…looks delicious and yes, I like hard boil eggs in mine too.
Thanks for the recipe Dawn…and have a wonderful week 🙂
I like mayo-based potato salads, but given my druthers I’ll almost always take a vinegar and oil one. This looks wonderful! Thanks so much.
I have made oil and vinegar based potato salads before but this versions looks particularly good. It is going on my to try list!
The Old Fat Guy
Very cool idea.
My son’s allergic to raw egg so this is the perfect recipe for him to try something new for the holidays I also found Greek yogurt deviled eggs on another site
I have no problem with mayonnaise, but I do prefer potato salad with a vinaigrette. Probably because I was raised with this “German” style of potato salad.
This looks terrific! I like any and all potato salads, but my favorites use olive oil and vinegar for the dressing. Mustard is a nice addition. 🙂
Great for the 4th, Dawn! No mayo to worry about, This will be on my summer list of recipes to make!