I recommend you try this no mayo potato salad for a change of pace. The contrast of tender potatoes, bright acidity, and herb-streaked dressing creates a texture parade, silky yet firm cubes, crisp aromatics, and a dressing that clings without heaviness.
This easy potato recipe is a must-make when you want a side that reads fresh, rustic, and reliably crowd-pleasing.
You should expect layered flavors: gentle tang from vinegar, savory depth from mustard and olive oil, and a finishing hit of fresh herbs.
No Mayo Potato Salad
Equipment
- Large pot for boiling potatoes
- Chef's knife and cutting board
- Mixing bowl and whisk
- Colander and slotted spoon
Ingredients
- 900 g 2 lb Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 60 ml 1/4 cup extra-virgin olive oil
- 45 ml 3 tbsp apple cider vinegar
- 30 g 2 tbsp Dijon mustard
- 60 g 1/3 cup thinly sliced red onion
- 10 g 2 tbsp chopped fresh parsley
- 10 g 2 tbsp chopped fresh chives
- 5 g 1 tsp sea salt
- 2 g 1/2 tsp freshly ground black pepper
Instructions
- Place potatoes in a large pot and cover with cold salted water by 2 cm. Bring to a gentle boil, then simmer until a paring knife slides easily into a cube, 12 to 15 minutes. The texture should be tender but not falling apart.
- While potatoes cook, whisk olive oil, apple cider vinegar, Dijon, salt, and pepper in a bowl until slightly emulsified. The dressing should smell bright and tangy with an oily silkiness.
- Drain potatoes and return to the warm pot off the heat for 1 minute to let residual steam dry them. This helps the dressing cling rather than dilute.
- Toss warm potatoes with half the dressing, folding gently with a spatula so edges remain intact and cubes stay defined. You should hear a soft clink as cubes brush against one another.
- Add sliced red onion, parsley, and chives. Drizzle remaining dressing and fold once more. Taste and adjust salt and vinegar for balance – you want a lively finish, not flatness.
- Let the salad rest at room temperature for 20 to 30 minutes so flavors marry. Serve slightly warm or at room temperature; textures will feel more cohesive as the dressing permeates the potatoes.
Notes
- Potato Type: Use waxy potatoes like Yukon Gold for creaminess and intact cubes.
- Make-Ahead: Keeps 2 days refrigerated; bring to room temperature before serving for best texture.
- Variations: Add capers or diced cornichons for briny contrast.
Kitchen Tools You’ll Need
- Large pot: for even cooking and gentle simmering of potatoes.
- Colander: for rapid draining and stopping the cooking process.
- Chef’s knife: to cut uniform potato cubes for consistent texture.
- Mixing bowl and whisk: to emulsify dressing and toss ingredients evenly.
The Unseen Ingredients That Make This Potato Salad Sing
- 900 g (2 lb) Yukon Gold potatoes: waxy starch structure yields creamy interior and intact cubes.
- 60 ml (1/4 cup) extra-virgin olive oil: monounsaturated fats create a silky mouthfeel and carry aroma compounds.
- 45 ml (3 tbsp) apple cider vinegar: acetic acid brightens flavors and cuts starch sweetness
- 30 g (2 tbsp) Dijon mustard: lecithin in mustard helps emulsify oil and acid into a stable dressing.
- 60 g (1/3 cup) thinly sliced red onion: sulfur compounds add sharpness and crunchy contrast.
- 10 g (2 tbsp) parsley: volatile terpenes add fresh green notes.
- 10 g (2 tbsp) chives: delicate allium aroma for lift.
- 5 g (1 tsp) sea salt: ionic sodium enhances savory perception.
- 2 g (1/2 tsp) black pepper: piperine adds gentle heat and aroma.
Hands-On Alchemy: How to Build Vibrant No-Mayo Potato Salad?
- Start with cold water under the potatoes, then bring to a gentle boil. You’ll smell a faint earthy aroma as starches warm. Cold-to-hot heating prevents the outer flesh from overcooking while the center reaches tenderness.
- When a knife slips into a cube with little resistance, drain promptly. The cooked potato should be firm enough to hold its shape but soft when pressed between thumb and forefinger.
- Off the heat, return potatoes to the pot for one minute, so surface moisture evaporates. When they dry slightly, the dressing adheres rather than sliding off.
- Whisk oil, vinegar, Dijon, salt, and pepper. The dressing should smell bright, slightly mustardy, and have a glossy sheen. You should feel a slight resistance as the oil begins to emulsify.
- Toss warm potatoes with half the dressing. Use a folding motion to avoid breaking cubes. Listen for a soft rolling sound; if you hear squelching, you may be overmixing.
- Add red onion and herbs, then gently incorporate the remaining dressing. The herb aroma will lift the mixture, and the onion will provide a crisp counterpoint to the tender potatoes.
- Allow the salad to sit at room temperature for 20 to 30 minutes so flavors integrate. The texture will evolve to a cohesive, slightly creamy finish without any mayonnaise.
Avoiding No Mayo Potato Salad Pitfalls
Overcooking the Potatoes
If you cook potatoes until they fall apart, the salad becomes gluey and mushy. Fix it by testing early with a paring knife and pulling the pot off the heat when tender but still intact. Use waxy potatoes to reduce disintegration.
Watery Dressing
If you add dressing to boiling-hot potatoes, it will thin and taste diluted. Let potatoes cool slightly and whisk Dijon into vinegar first to create an emulsion, then stream in oil. This gives a cohesive, clingy dressing.
Flat Flavor
Under-seasoned salads taste muted. Always season in stages – salt the cooking water, taste after dressing, and adjust with a pinch more vinegar or salt to brighten and lift flavors.
Chef’s Quiet Tricks for Fluffy, Flavor-Packed Potato Salad
Season in Layers
Salt the boiling water and season again after dressing. Layered seasoning ensures the salt permeates the potato, and the final bite is balanced.
Warm Potatoes, Better Absorption
Toss warm potatoes with dressing so they absorb flavors more readily. The warmth opens starches slightly, improving adhesion and mouthfeel.
How to Store No Mayo Potato Salad?
Store at room temperature for up to 2 hours only; bacteria grow quickly in moist salads. Refrigerate in an airtight container up to 3 days.
Do not freeze, as thawing breaks the potato texture and causes watery separation.
What’s in Your No Mayo Potato Salad?
This salad provides complex carbs from potatoes, healthy fats from olive oil, and micronutrients like vitamin C and potassium.
It is naturally gluten-free and dairy-free, and fits well into vegetarian and many low-saturated-fat plans.
Final Thoughts on No Mayo Potato Salad
This homemade no-mayo potato salad is a reliable, refreshing side that highlights texture and clean flavors.
You should make it when you need an easy, no-mayo potato salad that’s adaptable and crowd-pleasing. I recommend trying small swaps in herbs or add-ins to make it your signature side.
Frequently Asked Questions
Yes, you should prepare it up to 24 hours ahead and refrigerate it. Bring to room temperature before serving for the best texture and flavor.
Use waxy varieties like Yukon Gold or red potatoes. I prefer Yukon Gold for creamy interiors and firm cubes.
Yes, the basic recipe is naturally gluten-free. Avoid added ingredients like certain mustards that may contain gluten if you need strict compliance.
