*This post may contain affiliate links. Thank you for your support.
This No Mayo Potato Salad Recipe is fresh, light, delicious, and a real crowd-pleaser! Easy to make, full of fresh flavors, and a healthier alternative to the classic!
Craving a delicious potato salad that isn’t drenched in mayo? You’re in the right place! I’ve got a recipe that’s wonderfully light yet full of flavor. Perfect for summer, barbecues, or just as a tasty side dish. This no-mayo potato salad is easy to make and will surely delight everyone!
Why You’ll Love This Potato Salad
The best part about this potato salad recipe is that it’s completely mayo-free, making it wonderfully light and fresh. Instead, the hot, cooked potatoes are doused with vegetable broth, allowing them to soak up all the delicious flavors. Then, they’re mixed with a light vinaigrette. It’s very similar to my Vegan German Potato Salad, yet still different in taste.
This recipe can be prepared up to a day in advance and is a real crowd-pleaser, making it ideal for summer feasts, birthday parties, or potlucks. It’s also a healthy choice since potatoes are packed with nutrients and provide valuable carbohydrates. Furthermore, this mayo-free potato salad is dairy-free, gluten-free, and vegan-friendly.
Ingredients
See recipe card for quantities.
- Potatoes: Be sure to use waxy potatoes such as Yukon gold potatoes or fingerling potatoes, so they hold their shape and don’t become mushy.
- Onion: For a great bite and flavor. I like to use a yellow onion, but a red onion or shallot works too.
- Vegetable Broth: A classic trick for an extra juicy potato salad.
- Whole Grain Mustard: For a slightly sweet mustard flavor.
- Potato Salad Dressing: A mild mix of sunflower oil, red wine vinegar, mustard, and maple syrup. A neutral sunflower or canola oil works better for this salad than olive oil. The fruity-bitter taste of extra virgin olive oil can be a bit overpowering. However, you can use 50% olive oil and 50% sunflower oil if you prefer.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Boil Potatoes: Wash the potatoes thoroughly, place them with 1 tsp salt in a pot, cover with water, and bring to a boil. Reduce heat and simmer, covered, for 20 minutes until the potatoes are fork-tender. → They’re done when a sharp knife can pierce them with little resistance.
- Peel & Slice: Drain the potatoes over a sieve and rinse for one minute with cold water. → This makes them easier to peel. Peel the warm potatoes and cut them into thin slices.
- Pour Over Broth: Place with the chopped onion and coarse mustard in a large bowl, pour the hot vegetable broth over, toss well, and let sit for a moment.
- Prepare Dressing: Mix all the dressing ingredients in a small bowl.
- Assemble & Serve: Pour the dressing over the potato salad and toss well. Season to taste with salt and black pepper.
The key to this recipe is peeling, slicing, and immediately pouring hot vegetable broth over the potatoes while still warm! This is a tried-and-true trick from grandma. The hot potatoes absorb the broth wonderfully and develop an irresistible flavor. In my recipe, the onions are also mixed into the hot potatoes and vegetable broth, which will mellow the sharpness.
Variations
- Pre-Cooked Potatoes? I recommend cooking fresh potatoes for this salad. However, if you have pre-cooked potatoes in the fridge, you can use them. Warm them briefly in the microwave, cut them, and pour over hot vegetable broth. Then prepare the salad as directed.
- Mediterranean Style: Mix in Kalamata olives and finely chopped sun-dried tomatoes or cherry tomatoes, and feta.
- Crunchy Add-Ins: Add thinly sliced cucumber, radishes, or celery.
- Herbs: Garnish with fresh herbs like dill, parsley, chives, or finely sliced green onions.
Make Ahead & Storage Instructions
Potato salad can be made up to a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully. I like to take it out of the fridge 30-60 minutes before serving.
Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 2 days.
More Popular BBQ Salads
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
No Mayo Potato Salad
Click on the stars to leave a vote!
Ingredients
- 2.2 lb waxy potatoes
- 1 tsp salt
- ⅔ cup hot vegetable broth
- 1 yellow onion finely chopped
- 2 tbsp whole grain mustard
Dressing
- ¼ cup sunflower oil see notes
- ¼ cup red wine vinegar or apple cider vinegar
- 1 tbsp yellow mustard
- ½ tbsp maple syrup or honey
- salt & pepper to taste
Instructions
- Wash the potatoes thoroughly, place them with 1 tsp salt in a pot, cover with water, and bring to a boil. Reduce heat and simmer, covered, for 20 minutes until the potatoes are fork-tender. → They’re done when a sharp knife can pierce them with little resistance.
- Drain the potatoes over a sieve and rinse for one minute with cold water. → This makes them easier to peel.
- Peel the warm potatoes and cut them into thin slices. Place with the chopped onion and coarse mustard in a large bowl, pour the hot vegetable broth over, toss well, and let sit for a moment.
- Meanwhile, mix all the dressing ingredients in a small bowl.
- Pour the dressing over the potato salad and toss well. Season to taste with salt and pepper.
Notes
- Potatoes: Use waxy potatoes such as Yukon gold, fingerling, or red potatoes.
- Oil: A neutral sunflower or canola oil works better for this salad than olive oil. The fruity-bitter taste of extra virgin olive oil can be a bit overpowering. However, you can use 50% olive oil and 50% sunflower oil if you prefer.
- Vegetable Broth: This is an age-old trick that Swiss & Germans use to make the potato salad moist and light. The hot potatoes soak up the broth beautifully, giving them an irresistible flavor. I recommend this powder from Knorr. 😉
- Make-Ahead: This salad can be made up to a day in advance and stored in the fridge until needed.
- Store leftovers in an airtight container in the fridge. It stays fresh for up to 2 days.
Best salad ❤️