Hey there, friend! Avery here, from my little kitchen in rainy Portland. Today, I’m sharing a recipe that’s near and dear to my heart: a vibrant, utterly delicious No Mayo Potato Salad. Now, I know what you might be thinking: potato salad…without mayo? Trust me on this one. This isn’t your grandma’s heavy, gloppy potato salad. This is a lighter, brighter, and altogether more joyful take on a classic.
My journey with food started out of necessity. I needed to feel better. And somewhere along the way, cooking transformed from a chore to a creative ritual. I’m all about simple, delicious, and nourishing recipes. This potato salad ticks all those boxes, and I can’t wait for you to try it!
Why You’ll Love This No Mayo Potato Salad
This isn’t just another potato salad recipe; it’s a celebration of fresh flavors and textures. It’s a dish that feels good to eat, nourishing both body and soul. Here’s why I think you’ll fall in love with it:
- Light and Refreshing: Ditching the mayo makes this potato salad incredibly light and refreshing. It’s perfect for warm weather gatherings when you want something satisfying but not heavy.
- Bursting with Flavor: The combination of tangy vinegar, zesty mustard, and fresh herbs creates a symphony of flavors that will dance on your palate.
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights or last-minute potlucks.
- Healthy and Wholesome: Made with whole, unprocessed ingredients, this potato salad is a guilt-free indulgence that you can feel good about eating.
- Versatile: This recipe is easily customizable to suit your taste preferences. Feel free to swap out the herbs, add different vegetables, or adjust the dressing to your liking.
Ingredients for the Best No Mayo Potato Salad
Let’s talk about the stars of the show – the ingredients! Here’s what you’ll need to create this masterpiece:
- 1 kg baby potatoes, washed (not peeled) (2.2lb): I prefer baby potatoes for their creamy texture and delicate flavor.
- 3 rashers turkey bacon, chopped very finely: Adds a smoky, savory element to the salad. You can substitute with regular bacon or leave it out for a vegetarian option.
- ⅓ cup light flavoured extra virgin olive oil: Forms the base of the dressing, adding richness and depth of flavor.
- 2 tablespoons white grape juice vinegar: Provides a tangy counterpoint to the potatoes and olive oil.
- 3 teaspoons wholegrain mustard: Adds a zesty kick and a touch of texture to the dressing.
- ½ teaspoon freshly cracked black pepper: Enhances the flavors of the other ingredients and adds a subtle warmth.
- 3 spring onions, thinly sliced: Adds a fresh, oniony flavor and a pop of color.
- ⅓ cup mixed chopped fresh herbs (I use fresh parsley and dill): Provides a vibrant, herbaceous aroma and flavor. I love the combination of parsley and dill, but feel free to experiment with other herbs like chives, tarragon, or mint.
How To Make Potato Salad Without Mayonnaise: Step-by-Step
Alright, let’s get cooking! Here’s how to bring this No Mayo Potato Salad to life:
- COOK THE POTATOES: Wash the potatoes then place them into a large saucepan. Cover with cool water. Bring the pot to a boil over high heat, then add a couple of pinches of salt. Let it boil for 7 minutes then check to see if the potatoes are fork tender (a fork should be able to penetrate without too much force but not break the potato apart). If they aren’t fork tender yet, keep cooking and checking until they are.
- Drain the potatoes, then leave them to cool before cutting into slices or chunks. If you want to peel the potatoes, it’s easy to do by hand after they’ve been cooked and cooled.
- COOK THE turkey bacon: While the potatoes are cooking or cooling, you can cook the turkey bacon. Cook in a frypan over medium heat for 5-6 minutes until golden brown and crispy all over.
- MAKE THE DRESSING: In an old jam jar or mason jar, combine the olive oil, vinegar, whole grain mustard and pepper. Screw the lid on tight and give it a good shake. Set aside until required.
- ASSEMBLE: In a large bowl, combine the potatoes, cooked turkey bacon, sliced spring onions and herbs.
- Give the dressing another good shake shake and pour all over the top. Gently toss to combine.
- Let the salad sit at least 20 minutes before serving or up to 2 days. It can be served warm or cold.
- Please take a moment to leave a comment & rating. It’s appreciated and so helpful.
Pro Tips for the Perfect Potato Salad
Want to take your potato salad to the next level? Here are a few of my favorite pro tips:
- Don’t overcook the potatoes: The potatoes should be fork-tender but not mushy. Overcooked potatoes will fall apart and make the salad soggy.
- Dress the potatoes while they’re still warm: Warm potatoes absorb the dressing more readily, resulting in a more flavorful salad.
- Use high-quality ingredients: The flavor of this potato salad is heavily reliant on the quality of the ingredients. Opt for fresh herbs, good-quality olive oil, and flavorful mustard.
- Taste and adjust the seasoning: Before serving, taste the potato salad and adjust the seasoning as needed. You may want to add more salt, pepper, vinegar, or mustard to suit your taste.
- Let the salad sit before serving: Allowing the salad to sit for at least 20 minutes before serving allows the flavors to meld together and intensifies the overall taste.
Common Mistakes to Avoid
Even the simplest recipes can go wrong if you’re not careful. Here are a few common mistakes to avoid when making No Mayo Potato Salad:
- Using the wrong type of potatoes: Starchy potatoes like russets will fall apart when boiled. Opt for waxy potatoes like Yukon Golds or red potatoes for the best results. The potatoes are key.
- Overcooking the potatoes: As mentioned earlier, overcooked potatoes will make the salad soggy. Keep a close eye on the potatoes and remove them from the heat as soon as they’re fork-tender.
- Using too much dressing: Overdressing the salad will make it heavy and greasy. Start with a small amount of dressing and add more as needed.
- Not allowing the salad to sit: Skipping the resting period will result in a less flavorful salad. Be patient and let the flavors meld together before serving.
Variations to Make It Your Own
One of the best things about this recipe is how easily it can be customized to suit your taste preferences. Here are a few variations to get you started:
- Add vegetables: Add diced celery, bell peppers, cucumbers, or radishes for extra crunch and flavor.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Make it vegetarian: Omit the turkey bacon for a vegetarian-friendly version.
- Add a creamy element: For a hint of creaminess, stir in a spoonful of Greek yogurt or avocado.
- Experiment with herbs: Try different combinations of fresh herbs like chives, tarragon, or mint.
Storage Tips
This No Mayo Potato Salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will actually intensify over time, making it a great make-ahead dish. If you want a salad without the heaviness of mayo, this one is great. Just give it a good toss before serving.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time? Yes, this potato salad is perfect for making ahead. In fact, the flavors meld together even more as it sits.
- Can I freeze potato salad? I don’t recommend freezing potato salad, as the texture of the potatoes can change and become mushy.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
- Can I use different types of potatoes? Absolutely! Yukon Gold or red potatoes work wonderfully in this recipe.
- What if I don’t have white grape juice vinegar? You can substitute with apple cider vinegar or white wine vinegar.
Serving Suggestions
This No Mayo Potato Salad is incredibly versatile and pairs well with a variety of dishes. Here are a few of my favorite serving suggestions:
- As a side dish: Serve it alongside grilled chicken, fish, or burgers for a complete and satisfying meal.
- At picnics and potlucks: This potato salad is a crowd-pleaser and is perfect for taking to picnics, potlucks, and BBQs.
- In a sandwich or wrap: Add a scoop of potato salad to a sandwich or wrap for a flavorful and filling lunch.
- As a topping for salads: Use it as a topping for green salads to add a boost of flavor and nutrition.
Ready to ditch the mayo and embrace a lighter, brighter potato salad? I hope you give this recipe a try! And if you do, be sure to let me know what you think in the comments below. I love hearing from you! If you want a hint of new recipes straight to your inbox, sign up for my newsletter. Detailed quantities and instructions in the recipe card below. Enjoy the simple things, friends.
Craving more salad inspiration? Check out these other delicious recipes:
No Mayo Potato Salad
Ingredients
Ingredients
- 1 kg baby potatoes (washed (not peeled))
- 3 rashers turkey bacon (chopped very finely)
- ⅓ cup light flavoured extra virgin olive oil
- 2 tablespoons white grape juice vinegar
- 3 teaspoons wholegrain mustard
- ½ teaspoon freshly cracked black pepper
- 3 spring onions spring onions (thinly sliced)
- ⅓ cup mixed chopped fresh herbs ((I use fresh parsley and dill))
Instructions
- Wash potatoes, place in a saucepan, and cover with cool water.
- Boil potatoes with salt for 7 minutes, then check for fork tenderness. Continue cooking until tender.
- Drain and cool the potatoes before slicing or chunking.
- Peel potatoes by hand after cooking and cooling, if desired.
- Cook turkey bacon in a frypan over medium heat for 5-6 minutes until golden brown and crispy.
- Combine olive oil, vinegar, mustard, and pepper in a jar. Shake well and set aside.
- Combine potatoes, cooked turkey bacon, spring onions, and herbs in a large bowl.
- Shake the dressing and pour over the salad. Gently toss to combine.
- Let the salad sit for at least 20 minutes before serving, or up to 2 days. Serve warm or cold.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Nutrition
