This potato salad recipe is super simple, yet full of flavor. The secret to this delicious salad is vinaigrette dressing made with pickle relish, mustard, and vinegar.
Summertime is salad season, isn’t it? Whether it’s potato salad, pasta salad, green bean salad…I love to make all the salads in the summer!
If you’re planning to have a barbecue or a summer potluck, cold salads are a great addition to your menu. You can make a variety of colorful and flavorful salads to suit many different dietary needs.
We love potato salad – both the classic, creamy recipe, as well as recipes that are a bit different, like this one that’s fresh and bright and doesn’t include any mayonnaise. This light salad is just right for serving alongside grilled chicken or vegan sloppy joes.
Taste
Some people don’t like mayonnaise based salads. Whether it’s the taste or the texture, they just don’t want a creamy salad dressing like that. This is the perfect potato salad recipe for those people.
The flavor of this salad is light and delicious. Even people who don’t like traditional potato salad may like this version! It’s not heavy at all, and goes well with chicken, beef, or pork.
Ingredient Notes
- Potatoes – I like to use Yukon Gold potatoes in this vegan and mayo free potato salad, but redskin potatoes would work as well. Yukon Golds have a wonderful buttery flavor and a creamy texture.
- Onions – I like red onion in this recipe, but you could easily use a sweet onion or even sliced green onions.
- Mustard – Dijon mustard or grainy mustard is a great choice, but if you only have yellow mustard, that will do in a pinch!
- Vinegar – White vinegar works fine, or you can use apple cider vinegar or even red wine vinegar. You could also use lemon juice if you prefer.
Make Ahead
If you want to make this potato salad ahead of time, you can do that! I recommend assembling the salad in the bowl, and making the dressing in a jar. Keep them separate in the refrigerator until you are ready to serve. Then just shake the jar and pour the dressing over the salad. Stir well and you are ready to eat!
Storage
Store leftover potato salad in the refrigerator. It should stay fresh for 3-4 days. You may need to add more dressing to the leftovers, as the potatoes really absorb the dressing.
More Salad Recipes
- Potato Salad with Bacon and Shallots
- Michigan Salad with Maple Mustard Vinaigrette
- Spiced Lentil Quinoa Salad
Disclosure: This post contains affiliate links.
Recipe
Easy No Mayo Potato Salad.
Ingredients
- 6 large Yukon Gold potatoes
- ½ cup red onion finely chopped
- ½ cup dill pickle relish
- 1 Tablespoon grainy mustard or any mustard you prefer
- ¼ cup white vinegar
- 2 Tablespoons olive oil
- 1 teaspoon sugar
- â…” teaspoon salt
- â…“ teaspoon pepper
Instructions
- Peel the potatoes, and slice them into chunks. Place them in a pan with enough water to cover them, and bring to a boil. Reduce heat, and cook until tender (but not mushy), about 15-20 minutes. Drain and rinse with cold water to cool them down.
- In a large bowl, whisk together the mustard, vinegar, olive oil, salt, pepper, and sugar.
- Add the cooled potatoes, red onion, and dill pickle relish.
- Stir to combine. Refrigerate until time to serve. Garnish with parsley if desired.
Bek
Hello this looks great. I need to cook this in bulk for a party coming up however would you think it would be fine to make the day before?
Cheers
Kelly Roenicke
Yes, that should be just fine!
Nuffy
Someone mentioned Dijon Mustard, but, I only see seeded mustard mentioned??
Thanks
Darryl
This potato salad is just delicious!
Nuffy
Hi there. Love your site. Can you please tell me what Vinegar do you use to make this Potato Vinaigrette Salad.
Many thanks, and thanks for sharing your Vegan Recipes…
Nuffy…
Caitlin
I’ve been craving potato salad lately, but have been finding all the good looking recipes with mayo, and I just found out I’m allergic to eggs. This is perfect! And I love hydrangeas! There are a ton out in front of where I work and I pick a few and bring them home with me :)
Olivia
This potato salad looks so good! I wish I could have a bowl of this for lunch today ;-)
Sarah@WholeandHeavenlyOven
That flower is just gorgeous! Ahhh..Love summer flowers. :) And this potato salad looks perfect! Love that it’s mayo-less!
consuelohoneyandfigs
What a beautiful plant – the color is loooovely! And this potato salad looks absolutely delicious. Perfect for summer picnics! :)
Katie @ Produce on Parade
Both completely lovely! That is the most gorgeous shade of lavender!
Natalie @ Tastes Lovely
Hydrangeas are my FAVORITE flower! They’re so big and full and happy. I had lots of hydrangeas in my wedding flowers. And that is so neat that coffee grounds change the color, good to know. I want to plant some hydrangeas now that we’re all moved in to our new place : )
Yukon gold potatoes are the BEST in potato salads! Love that yours is mayo free : )
theprettybee
I had hydrangeas in my wedding bouquet, too! So pretty!
Julia
Beauuuuutiful flowers!! I hope you had a wonderful weekend, lady! This potato salad would have been an excellent addition to my bbq – I’m all about mayo-free tater salad! Bravo!
theprettybee
Thank you, Julia!
Kristine @ Kristine's Kitchen
This looks delicious! I love that it’s mayo-free, and that you’ve used Dijon, pickles, and green onions!
theprettybee
Thanks, Kristine!