No Mayo Potato Salad

This No Mayo Potato Salad recipe is a lighter rendition of the classic. Red potatoes, celery, hardboiled eggs and green onions create the simple potato salad, which is served with a mustardy vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad. Makes 4-6 servings.

Looking for something to serve this Potato Salad recipe with? It pairs beautifully with Memphis Style Ribs (Dry Rub Oven Baked Ribs Recipe) and Slow Cooker BBQ Pulled Pork.

2021 Update: This recipe was originally shared in July 2016. This post has been updated to include new photos, as well as more tips and tricks. I hope you love it!

As a Southern girl, I’ve eaten a lot of potato salad in my day. Like, a ridiculous amount of potato salad. Pounds, if not hundreds of pounds of potato salad.

Hey, I like my potato salad any way I can get it. Add in the fact that potato salad is a summertime staple and a delightful picnic side dish, and it makes sense why I’ve eaten so much in my lifetime.

However, some folks have strong feelings about mayonnaise. My husband is one of those people. And this means I’ve had to change up my potato salad game.

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If you’re looking for a mayo-based recipe, check out my Classic Potato Salad or this scrumptious Bacon Ranch Potato Salad.

Why I love this recipe:

Obviously, this potato salad without mayo is less traditional. However, it’s no less tasty.

We’re removing the mayonnaise from this potato salad and replacing it with some veggies (for crunch and texture), hardboiled egg (for texture and creaminess) and then tossing it all in a delicious mustardy vinaigrette.

Yep. It’s absolutely SCRUMPTIOUS, and you should trust me when I say the end result is well-worth it.

In addition to being perfect alongside gumbo, this recipe is a great side dish for a summertime picnic or an outdoor gathering. And it’s delish when paired with fried chicken and barbecue. And I recommend everyone trying it at least once because it’s that good.

Other awesome side dishes for sharing at a cookout: Instant Pot Vegetarian Baked Beans | No Mayo Honey Mustard Coleslaw | Instant Pot Macaroni and Cheese | Sriracha Baked Beans | Orzo Pasta Salad

Looking for more outdoor entertaining inspiration? Head on over to my Summer Recipe Index for some ideas.

What you need to make Potato Salad with Egg

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• Saucepan
• Liquid measuring cup
• 8 oz. mason jar
• Glass bowl
• Tongs

Here’s what you need:

• Red potatoes — these are waxy potatoes, and I like how they keep their texture and shape when cooked. You could substitute Yukon Gold potatoes here if you don’t have the red ones. I do not recommend using russet potatoes or fingerling potatoes in this recipe.
• Hardboiled eggs — YEP. This is Potato Salad with Egg, after all, and they add such beautiful creaminess. I’ve written How to Hard Boil Eggs, too, so if you need some assistance, pop on over there.
• Celery — for crunch, color and flavor. Chop ’em super fine if you’re not the biggest celery fan.
• Green onions — we’re adding these for color and flavor, too!
• Extra virgin olive oil — or another neutral oil
• White wine vinegar — this adds a little acidic punch to our potato salad.
• Garlic — my original recipe calls for roasted garlic… but who keeps roasted garlic on hand? If you do, USE IT HERE, but if not, regular ‘ol chopped garlic is perfect.
• Fresh dill — I love the brightness and color of fresh dill, so try to find this. You can use the dried kind if there’s no fresh available, but you’ll need to cut the measurement in half because dried herbs are a lot more potent than fresh. You could add other fresh herbs to the mix, like parsley, basil or chives, too.
• Dijon mustard — you can use grainy or smooth. Whatever floats your boat! You could also use yellow mustard if you don’t have or like Dijon.
• Honey — for just a little bit of sweetness. You can substitute maple syrup here.
• Salt and pepper — to add more flavor to the mix. I like to use medium-grain kosher salt and freshly cracked black pepper.

The beauty of this potato salad recipe is that it’s naturally gluten-free and dairy-free.

How to make No Mayo Potato Salad

Cook the potatoes. Slice them into ½” rounds, as if you were making potato chips. (Use a sharp knife or a mandoline.) Place them in a saucepan full of cool water, then bring to a boil. Cook until fork tender, then drain and set aside to cool.

Make the mustard vinaigrette. Combine the olive oil, vinegar, garlic, dill, mustard and honey in a mason jar. Shake to combine. Taste and season with salt and pepper, then set aside.

Make the potato salad. Combine the cooked potatoes, eggs, celery and green onions.

Toss lightly with tongs, and pour half of the dressing on top of them. Toss again, then add more dressing if desired, and serve immediately.

Erin’s Easy Entertaining Tips

Mayo Free Potato Salad is the ultimate entertaining side dish, if you ask me.

If you go most anywhere for an outdoor gathering, a potluck, a picnic, a backyard barbecue, you’re going to find yourself eating a serving of potato salad without a doubt.

If you find yourself wanting to entertain this summer and serve this delicious potato salad recipe, here are some tips and tricks I’ve learned along the way:

• Double the recipe. This one goes fast because it doesn’t make a huge serving, and if you’re feeding a crowd, you definitely need more than one batch of this goodness!
• Make it ahead of time in pieces. This mayo-free potato salad doesn’t keep super well in the fridge, so I like to make it incrementally and store all the pieces until I can throw them together right before guests arrive. Hardboil the eggs and potatoes, then drain, cool and store them. Chop the celery and green onions. Make the dressing, too, and store everything in the fridge. About 30 minutes before guests arrive, let the dressing come to room temperature and right before you’re serving food, throw the easy potato salad together.
• Don’t serve it too early. Because this potato salad has hardboiled egg in it, it can’t sit out for hours on end. I like to throw it all together right before it’s time to eat, allowing my guests plenty of time to have a serving or two of it.

Frequently Asked Questions

Quick Tips and Tricks to the Best Potato Salad with Egg

• Prep the ingredients ahead of time. This means, have your hardboiled eggs cooked and ready to go, and the celery and green onions chopped.
• Make ahead trick: Cook the potatoes ahead of time, and once cooled, store in an airtight food storage container in the fridge. Chop all the other ingredients, and store in another container in the fridge. Make the potato salad dressing in the mason jar, and store that in the refrigerator, as well. Before serving time, let the dressing come to room temp and then toss everything together right before eating.
• How to store potato salad: This potato salad with egg is a little more challenging to save because it’s got a vinaigrette. However, you can store it in an airtight food storage container in the fridge for 3-4 days. Before you eat it, let it warm up at room temperature, though, so that the solidified oil will become a liquid again.

Other awesome side dishes for a backyard barbecue:

Looking for some side dishes? Make a Beef Taco Pasta Salad. Roasted Vegetable Pasta Salad and Cucumber and Feta Salad are both delicious, too!

Want to try a different potato salad recipe? Check out Roasted Potato Salad with Pesto, Classic Potato Salad and Brazilian Pasta Salad with Mayo.=

Now, are you ready to make this No Mayo Potato Salad with Egg? Here’s how we do it…