Go Back Email Link
+ servings
A plate of potato salad topped with chives.
Print Recipe
5 from 1 vote

Potato Salad without Mayo

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 91.15kcal
Author: Sarah Hill

Equipment

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.

Notes

  • 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. I don't recommend russet 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.
  • This potato salad will keep in the fridge for up to 3 days in an airtight container.
  • Store the leftover dressing in the fridge for a few months. I like to store mine in a mason jar or another jar or bottle that can be closed tightly. Just shake the dressing to mix everything together before using it. The olive oil will harden in the refrigerator, just allow it to come to room temperature for a few minutes before using.

Nutrition

Serving: 1Serving | Calories: 91.15kcal | Carbohydrates: 2.09g | Protein: 0.21g | Fat: 9.1g | Saturated Fat: 1.25g | Polyunsaturated Fat: 0.97g | Monounsaturated Fat: 6.64g | Sodium: 805.35mg | Potassium: 21.07mg | Fiber: 0.17g | Sugar: 1.64g | Vitamin A: 46.22IU | Vitamin C: 0.59mg | Calcium: 6.67mg | Iron: 0.21mg