This Mayo-free Potato Salad is easy to make, vegan and gluten-free. It's the perfect side dish to serve in the warmer months.
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Why You'll Love this Recipe
- Easy to make. This no mayo potato salad recipe uses minimal ingredients and comes together with just a few minutes of prep time! If you’re looking for another mayo-free twist, try my Potato and Green Bean Salad with a tangy Dijon vinaigrette and creamy feta.
- Vegan and gluten-free. This potato salad is made without mayo and eggs making it a perfect side dish for everyone.
- Perfect for backyard barbecues. This is the best potato salad to serve at your outdoor events as it goes great with sandwiches, burgers and all your favorite party foods. Try my warm potato salad with vinaigrette next!
Ingredients and Substitutions
- Potatoes. I recommend small red potatoes for this salad because you can leave the skin on. Yukon gold potatoes should also work but I have not tested this recipe with them.
- 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 white balsamic vinaigrette.
- Chives. They add a nice fresh punch to the dish. Green onions would be a great substitute as would other fresh herbs such as parsley or dill.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Place potatoes in a large pot and cover with cold water. Add in some kosher salt. Bring the water to a boil. Reduce the heat and cook until potatoes are tender. Transfer them to a large bowl.
Step 2: Make the dressing by adding mustard and balsamic vinegar to a bowl or jar. Mix or shake until combined.
Step 3: Pour in the olive oil and season with salt and pepper. Mix until all ingredients are well combined.
Step 4: Pour the dressing over the potatoes and mix gently. Garnish with the chives and flakey salt, if desired.
Sarah's Top Tips
- Pick the right type of potatoes. For potato salad, you want to use small potatoes with thin skin. I used red potatoes here but you can use yellow, white or fingerling potatoes.
- Cut the potatoes before cooking. Make sure to cut the potatoes into quarters before boiling as this will help them hold their shape better when mixing the salad together.
- Cook the potatoes just until they are fork-tender so they don't fall apart in the salad.
- As with most perishable foods, potato salad should sit outside the fridge for no more than 2 hours to avoid any foodborne illnesses. If it's a super hot day, I recommend letting it sit out for closer to one hour.
Serving
This recipe is great as is but you can add in additional herbs, fresh garlic, pickles or even bacon if desired. Be sure to adjust the seasoning before serving, you may need some additional salt.
This potato salad pairs well with Grilled Mediterranean Chicken Thighs and Air Fryer Turkey Burgers. This potato salad also goes great with Slow Cooker Pulled Pork Sliders and Stovetop Burgers.
Storage
This potato salad will keep in the fridge for up to 3 days in an airtight container.
Store leftover dressing in the fridge for a few weeks. I like to store mine in a mason jar or another jar or bottle that can be closed tightly. The olive oil will harden in the refrigerator, just allow it to come to room temperature for a few minutes before using.
Technically, you can freeze potato salad but I don't recommend it. The ingredients' texture will change after thawing, resulting in a watery salad and mushy potatoes.
More Side Dishes
- Air Fryer Roasted Sweet Potatoes25 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!
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Potato Salad without Mayo
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.
- 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.
- 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.
Save this Recipe!
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Sarah's Tips
- Pick the right type of potatoes. For potato salad, you want to use small potatoes with thin skin. I used red potatoes here but you can use yellow, white or fingerling potatoes.
- Cut the potatoes before cooking. Make sure to cut the potatoes into quarters before boiling as this will help them hold their shape better when mixing the salad together.
- Cook the potatoes just until they are fork-tender so they don't fall apart in the salad.
- As with most perishable foods, potato salad should sit outside the fridge for no more than 2 hours to avoid any foodborne illnesses. If it's a super hot day, I recommend letting it sit out for closer to one hour.
- This potato salad will keep in the fridge for up to 3 days in an airtight container.
- Store leftover dressing in the fridge for a few weeks. I like to store mine in a mason jar or another jar or bottle that can be closed tightly. The olive oil will harden in the refrigerator, just allow it to come to room temperature for a few minutes before using.
- Technically, you can freeze potato salad but I don't recommend it. The ingredients' texture will change after thawing, resulting in a watery salad and mushy potatoes.
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