A tangy, flavorful, mayo-free, vinaigrette potato salad that’s perfect for a barbecue! This simple salad is always a huge hit!
First of all…just look at this hydrangea!
Isn’t it amazing? Look at that pretty pinky purple, and look how huge it is! (Sorry, I’m probably sounding overly excited here, but we planted these hydrangea bushes about 3 years ago now, and they are really producing some spectacular flowers this year). Darryl put coffee grounds around one bush, and left the other alone, so we have blue flowers, and pink flowers, and some lilac flowers were they met in the middle. I love how pretty they are.
How was your holiday weekend? Did you grill? See fireworks?
It was a busy weekend for us, with an arts and craft sale in the park on the 4th. Darryl volunteered to man the booth for me, since the two buddies would get a little bit antsy sitting there all day. We went shopping, and I prepared our 4th of July dinner so that we were ready to eat when he got home. I made this simple mayo-free vinaigrette potato salad, and it’s my new favorite thing. It’s tangy, light, and delicious, and can be made with simple ingredients that you probably already have on hand.
I like to use Yukon Gold potatoes in this vegan and mayo free potato salad, but redskin potatoes would work as well.
It’s easy to make this vinaigrette potato salad, and even people who don’t like traditional potato salad may like this version! It’s not heavy at all, and it has a great flavor.
Dijon Vinaigrette Potato Salad (Mayo Free).
Ingredients
- 6 large Yukon Gold potatoes
- 1/2 cup red onion finely chopped
- 1/2 cup dill pickle relish
- 1 Tablespoon grainy mustard or any mustard you prefer
- 1/4 cup vinegar
- 1 Tablespoon olive oil
- 1 teaspoon sugar
- 2/3 teaspoon salt
- 1/3 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.
This vegan, vinaigrette potato salad is:
- easy to prepare
- the perfect side for a picnic or barbecue
- a wonderfully light summer salad
- gluten free and allergy friendly
I hope you enjoy this simple recipe!
What was on your July 4th menu this year?
Someone mentioned Dijon Mustard, but, I only see seeded mustard mentioned??
Thanks
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…
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 :)
This potato salad looks so good! I wish I could have a bowl of this for lunch today ;-)
That flower is just gorgeous! Ahhh..Love summer flowers. :) And this potato salad looks perfect! Love that it’s mayo-less!
What a beautiful plant – the color is loooovely! And this potato salad looks absolutely delicious. Perfect for summer picnics! :)
Both completely lovely! That is the most gorgeous shade of lavender!
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 : )
I had hydrangeas in my wedding bouquet, too! So pretty!
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!
Thank you, Julia!
This looks delicious! I love that it’s mayo-free, and that you’ve used Dijon, pickles, and green onions!
Thanks, Kristine!