If you're looking for a lighter alternative to traditional potato salad, this no-mayo potato salad is about to become a summer favorite. Tender potatoes and fresh herbs get tossed in a tangy balsamic vinaigrette that delivers plenty of flavor without the heavy mayonnaise dressing. It's naturally vegan, gluten-free, and perfect for everything from backyard barbecues and picnics to easy weeknight dinners.
I started making vinegar-based potato salads years ago because I love potato salad, but during the summer, I usually want something that tastes fresh and light instead of rich and heavy. If you enjoy this style of potato salad, you'll also love my roasted Italian potato salad, which uses a similar vinegar-based dressing with crispy roasted potatoes. After testing different dressings, I found that a combination of balsamic vinegar, olive oil, and Dijon mustard creates the perfect balance of tangy, savory flavor without overpowering the potatoes. One trick that makes a big difference is tossing the potatoes with the dressing while they're still slightly warm, which helps them soak up all that flavor as they cool. The result is a potato salad that's bright, fresh, and packed with flavor while still delivering the classic potato salad comfort everyone expects at a cookout.
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Key Ingredients
- Potatoes. I recommend baby red potatoes for this salad because you can leave the skin on. You can also use fingerling potatoes or small yellow potatoes.
- Balsamic vinegar. This salad is tossed in a balsamic vinaigrette, but you could use red wine vinegar if that's all you have on hand or my white balsamic vinaigrette.
- Dijon mustard. Helps emulsify the dressing and adds a bit of sharpness.
- Chives. They add a nice fresh punch to the dish. Swap with parsley, green onion, or dill.
See the recipe card below for the remaining ingredients and quantities.
How to Make Potato Salad Without Mayo
Step 1: Add the potatoes to a large saucepan or Dutch oven and cover with water by about 1 inch. Stir in the kosher salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender but still hold their shape, about 15-20 minutes. Drain the potatoes well and transfer them to a large mixing bowl while they're still warm.
Step 2: In a small bowl or jar, whisk or shake together the Dijon mustard and balsamic vinegar until smooth.
Step 3: Slowly drizzle in the olive oil while whisking continuously until the dressing thickens slightly and looks emulsified. Season with salt and pepper to taste.
Step 4: Pour about half of the dressing over the warm potatoes. Gently toss until the potatoes are evenly coated and have absorbed some of the vinaigrette. Reserve the remaining dressing for another use. Sprinkle with the chopped chives and flaky sea salt, if using. Serve immediately or refrigerate until chilled and ready to serve.
Sarah's Top Tips
- Salt the cooking water generously. Potatoes absorb seasoning as they cook, so well-salted water is the first step to a flavorful potato salad.
- Don't overcook the potatoes. Cook them just until fork-tender so they hold their shape when tossed with the dressing.
- Toss the potatoes with the dressing while they're still warm. Warm potatoes soak up the vinaigrette much better than cold potatoes, giving you more flavor in every bite.
- Let the salad chill before serving. Chilling gives the potatoes time to absorb the dressing and allows the flavors to meld together.
- Taste and adjust before serving. Potatoes can dull seasoning as they sit, so add an extra pinch of salt, pepper, or a splash of vinegar if needed.
- Use fresh herbs whenever possible. Fresh chives add brightness and flavor that dried herbs simply can't match.
Serving
This no-mayo potato salad is one of my favorite side dishes for summer cookouts, backyard BBQs, and potlucks because it pairs well with just about anything coming off the grill. I love serving it alongside juicy honey mustard grilled chicken since the tangy vinaigrette balances the smoky flavors perfectly. It's also a great match for burgers and my teriyaki chicken kabobs when I want a lighter side dish that won't compete with the main course. For larger gatherings, I'll often pair it with slow-cooked pulled pork sliders and a bowl of grilled corn salad for an easy crowd-pleasing spread. If I'm keeping things simple for a weeknight dinner or packing a picnic, I'll serve it with a Greek cucumber salad and grilled protein for a fresh, satisfying meal.
Storage
Fridge: Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving and add a splash of the reserved dressing if it seems dry. don't recommend freezing this potato salad. Potatoes tend to become grainy and mealy after thawing, and the fresh herbs lose their texture and flavor.
Make ahead: This potato salad is a great make-ahead side dish. Prepare it up to 1 day in advance and refrigerate until ready to serve. The extra time allows the potatoes to absorb more of the dressing, making the flavors even better.
More Side Dishes
- Easy Air Fryer Sweet Potato Cubes in 20 Minutes25 Minutes
- Grilled Peach Salad25 Minutes
- Maple Brussels Sprouts35 Minutes
- Lemon Orzo Salad with Feta30 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Potato Salad without Mayo (No Eggs!)
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See the full post for extra tips and photos
Ingredients
- 1 ½ pounds small baby potatoes, cut into quarters
- ½ tablespoon Kosher salt
- 1 tablespoon dijon mustard
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh chives, chopped for garnish
Instructions
- Place potatoes in a large saucepan or Dutch oven and cover with water by 1 inch. Add in a ½ tablespoon of kosher salt. Turn the heat to high and bring the water to a boil. Reduce heat to medium and cook until potatoes are tender, about 15-20 minutes.1 ½ pounds small baby potatoes, ½ tablespoon Kosher salt
- Strain the potatoes and add them to a large mixing bowl.
- Make the dressing by adding dijon mustard and balsamic vinegar to a bowl or jar. Mix or shake until combined. Pour in the olive oil and season with salt and pepper. Mix until all ingredients are combined.1 tablespoon dijon mustard, ¼ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Pour the dressing over the potatoes and mix gently with a large spoon to combine. You will use about ½ of the dressing, the remainder can be stored in the fridge for a few weeks.
- Sprinkle the potatoes with the chopped chives and flakey sea salt, if desired. Serve immediately or store in the fridge for up to 3 days.2 tablespoons fresh chives
Sarah's Tips
- Use waxy potatoes like red, yellow, or fingerlings.
- Salt the cooking water generously.
- Don't overcook the potatoes.
- Toss the potatoes with dressing while they're still warm.
- Let the salad chill before serving.
- Taste and adjust seasoning before serving.
- Use fresh herbs for the best flavor.
- Store leftovers in an airtight container for up to 4 days.
Kathy Murphy says
Great and easy to follow — I’ll make it again!