This No Mayo Potato Salad is bright, flavorful, and a lighter alternative to traditional mayonnaise-based potato salads. It’s ideal for warm-weather meals and summer gatherings. Made with simple, fresh ingredients, the salad features tender red potatoes, crisp vegetables, and plenty of fresh herbs, all dressed in a tangy red wine and lemon vinaigrette. Serve it alongside grilled vegetables, fish, or meats for a refreshing side dish that won’t weigh you down.
For backyard barbecues and summer potlucks, this No Mayo Potato Salad is a fantastic choice. It captures the satisfying texture of classic potato salad but replaces heavy mayonnaise with a bright, herb-forward dressing. This version includes capers for a salty, briny note and omits bacon for a fresher flavor profile. If you prefer a touch of creaminess while avoiding traditional mayo, substitute a little Greek yogurt for part of the dressing. The salad pairs beautifully with grilled burgers, chicken, seafood, or vegetable mains.
We love rotating potato preparations in our weekly menus—from roasted lemon-cilantro potatoes to smashed garlic-parmesan potatoes. This salad works as an accompaniment to many grilled dishes, such as marinated chicken kabobs, grilled flank steak, seared fish, pork souvlaki, or beef kebabs.
Why We Love This No-Mayo Potato Salad
If you enjoy potato salad but want something lighter, this recipe delivers. Here are the main reasons it stands out:
• Quick and Simple: This salad comes together fast and can be prepared ahead of time for easy entertaining.
• Lighter Option: The vinaigrette-based dressing replaces mayonnaise, making it more refreshing on hot days. For a creamier version without mayo, try adding a couple of tablespoons of Greek yogurt.
• Versatile: It pairs with numerous main dishes and can be customized with proteins, vegetables, or cheeses to suit your meal.
Recipe Ingredients
See the recipe card below for exact ingredient amounts and a complete ingredient list. Below are the key components and what they contribute to the salad:
- Potatoes: Red potatoes are used here for their firm texture and mild flavor. Leave the skins on for added texture and nutrients, and cut the potatoes into uniform pieces so they cook evenly.
- Vegetables: A mix of red onion, capers, green onions, and celery provides crunch and brightness.
- Fresh Herbs: Parsley, basil, and dill add fragrant freshness and lift the overall flavor.
- Dressing: The vinaigrette combines extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, and garlic for a tangy, savory dressing that complements the potatoes without the heaviness of mayo.
Recipe Variations
- Protein: Add cooked salmon, grilled chicken, or crisp bacon to turn the salad into a heartier main or lunch option.
- Extra Vegetables: Fold in green beans, corn, bell peppers, cucumbers, or cherry tomatoes to increase color and crunch.
- Creamier Option: For creaminess without traditional mayo, stir in a few tablespoons of Greek yogurt or sour cream.
- Eggs: Add chopped hard-boiled eggs for extra protein and richness.
- Additional Mix-Ins: Olives, roasted red peppers, sun-dried tomatoes, artichoke hearts, or crumbled feta all work well.
- Different Potatoes: Fingerlings, Yukon Gold, new potatoes, or baby potatoes can be used—just cut to similar sizes for even cooking.
How to Make a No Mayo Potato Salad
Step 1: Prepare Potatoes: Place sliced potatoes in a large pot and cover with cold water. Add salt, bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 6–7 minutes, or until potatoes are just fork-tender. Avoid overcooking so the pieces hold their shape. Drain and allow to cool.
Step 2: Mix Salad Ingredients: Once the potatoes have cooled to room temperature, transfer them to a large bowl. Add thinly sliced red onion, capers, chopped green onions, and diced celery. Gently toss to combine so the vegetables distribute evenly.
Step 3: Add Fresh Herbs: Fold in minced parsley, basil, and dill. Toss gently so the herbs distribute through the salad without bruising.
Step 4: Make the Dressing: In a jar or bowl, whisk together extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the dressing is well combined and emulsified.
Step 5: Combine and Serve: Pour the dressing over the potato mixture and toss gently to coat each piece. Serve immediately at room temperature, or chill in the refrigerator and serve cold. If stored, toss again before serving and adjust seasoning if necessary.
Recipe Tip: Slice the potatoes before boiling. Pre-slicing prevents overcooking and helps every piece retain its shape so the salad remains chunky rather than mushy.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to three days. Flavors often meld after a day, but you may want to add a splash of extra dressing when serving leftovers.
- Prepare the dressing in advance and keep it chilled in a sealed jar. This dressing works well with other salads and can be added just before serving to keep ingredients crisp.
Recipe FAQ
Waxy varieties such as red potatoes, Yukon Gold, or fingerlings are ideal. They hold their shape after cooking and have a pleasant, slightly creamy texture.
You can peel them before or after boiling. Leaving the skins on adds texture and nutrients, and many cooks prefer to keep them on for this salad.
Drain the potatoes well and let them steam dry for a few minutes after draining. Cooling them slightly before dressing also prevents the vinaigrette from becoming diluted.
More Salads to Try
Mediterranean
Spiralized Greek Style Salad
Salads
Summer Orzo Pasta Salad
Vegetarian
Greek Orzo Pasta Salad
Mediterranean
Lemon Arugula Salad with Parmesan
No Mayo Potato Salad
Ingredients
- 2 pounds small red potatoes, scrubbed and sliced into 1/4 inch thick rounds
- 1 tablespoon sea salt (for the cooking water)
- 1 small red onion, thinly sliced
- 1/4 cup capers
- 4–5 green onions, chopped
- 1 stalk celery, diced
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil, minced
- 3 tablespoons fresh dill, minced
For the dressing:
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 3 garlic cloves, minced
- 1/2 teaspoon sea salt (adjust to taste)
- 1/8 teaspoon black pepper
Instructions
- 1. In a large pot, place the sliced potatoes and 1 tablespoon of salt. Cover with cold water.
- 2. Bring to a boil over medium-high heat. Reduce to medium-low and simmer for 6–7 minutes, until the potatoes are easily pierced with a fork. Drain and cool.
- 3. Transfer the cooled potatoes to a large mixing bowl. Add red onion, capers, green onions, and celery; toss gently.
- 4. Stir in parsley, basil, and dill until evenly distributed.
- 5. Whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Pour the dressing over the potato mixture and toss to coat.
- 6. Serve immediately or refrigerate until ready to serve. Taste and adjust seasoning before serving.
Notes
- Storage: Keeps up to 3 days in the fridge in an airtight container. Leftovers may benefit from a little extra dressing when served.
- You can add roasted red peppers, sun-dried tomatoes, olives, feta cheese, or artichokes to vary the flavor and texture.
Nutrition
Nutrition information is an approximation and should be used as a guideline.