Last Updated on
Potato Salad is a favorite summertime side… but oftentimes, it’s weighed down by too much mayonnaise. This No Mayo Potato Salad is a lighter rendition of the classic, and is just as scrumptious. Red potatoes serve as the base, and they, along with hardboiled eggs, celery and green onions, are tossed in a light, flavorful dill vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad.
This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.
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 31 years.
Need an entree to serve with this potato salad? Try BBQ Chicken Burger Bites!
However, some folks have strong feelings about mayonnaise. My husband is one of those people. And this, unfortunately, means I’ve had to change up my potato salad game… because leaving me with a bowl of mayonnaise-based potato salad is a recipe for disaster. Only because I’d eat the entire thing and probably shouldn’t eat that much potato salad in one/two/three sittings, no matter how much I adore it.
Obviously, this potato salad is less traditional. However, it’s no less tasty.
In fact, there’s a certain je ne sais quoi about this No Mayo Potato Salad. The recipe is something I whipped up for our annual New Year’s Day Gumbo Party because I wanted to serve it alongside gumbo.
Fun fact: Some people like to eat potato salad with/in their gumbo.
Another fun fact: I am one of those people.
Another fun fact: This is a NO judgment space, folks.
I realize the combination sounds odd, at best, but trust me: there’s something comforting about dolloping a scoop of potato salad into a bowl of gumbo. (I’ve also seen people take a spoonful of potato salad and dunk it into the gumbo, then enjoy. It’s a personal preference thing.) It adds a creaminess to the gumbo that just works, and the potato is a nice addition, too.
Serve potato salad alongside Mediterranean Cucumber Salad!
And this potato salad? It calls for hardboiled egg, too.
We’re getting crazy with this… but again, trust me when I say the end result is well-worth this potential weirdness. In addition to being perfect alongside gumbo, this recipe is a great side dish for a summertime picnic. And it’s delish when paired with fried chicken. And I recommend everyone trying it at least once because it’s that good, even if the ingredient list and thinking about it in gumbo sounds weird.
No Mayo Potato Salad Essentials
Sounds pretty dreamy, right?
Here’s how you can make it at home.
No Mayo Potato Salad
Potato Salad is a favorite summertime side... but oftentimes, it's weighed down by too much mayonnaise. This No Mayo Potato Salad is a lighter rendition of the classic, and is just as scrumptious. Red potatoes serve as the base, and they, along with hardboiled eggs, celery and green onions, are tossed in a light, flavorful dill vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad.
Ingredients
Potato Salad
- 1 ¼ lb. red potatoes, cut into ½" rounds
- 2 eggs, hardboiled, shelled and diced
- 3 stalks celery, finely chopped
- 4 green onions, chopped
Dressing
- 4 tablespoons extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- 2 cloves roasted garlic, minced
- 2 tablespoons fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
Prepare the potatoes
- Slice the red potatoes into ½" rounds, as if you were making potato chips, with a knife or a mandoline.
- Place the red potatoes in a large saucepan full of cool water.
- Bring the potatoes to a boil, cooking until fork tender.
- Remove from the heat, drain, and set aside to cool.
Prepare the dressing
- Combine the olive oil, vinegar, garlic, dill, mustard and honey in a mason jar.
- Shake until combined.
- Taste, then season with salt and pepper. Set aside.
Make the potato salad
- In a large bowl, combine the potatoes, eggs, celery and green onions. Toss lightly.
- Pour half of the dressing over the potato salad, stirring gently.
- Add more dressing if desired. (We usually add the whole mason jar, but taste it first before pouring the whole thing into the potato salad.)
- Serve immediately.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 210 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 62mg Sodium: 173mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 5g
I LOVE vinegar-dressed potato salad! So fresh and addicting with that dill! I didn’t realize people eat po’ salad with their gumbo, but it does make complete sense. I’d try it out for “research” purposes 😉 Majorly digging this salad..need it at all the BBQs
You and me both, Julia! And the dill just makes this salad sing! Thank you!
Isn’t that a funny/random fact? I never knew about it, either, until my sister-in-law suggested we get some to pair with our gumbo one year WELL after we met. I definitely think you need to try it out for research purposes.
Love the dill!! This looks delicious. Can’t wait to make this for the next cookout!
Dill is SO GOOD this time of year, and it adds such a nice pop to this potato salad! Enjoy!
I love that you added dill here! My hubby loves mayo salads, but my daughter doesn’t, so I need to try this next time. 🙂
Thank you! I hope your daughter likes this as much as we do. My husband is a mayo hater, so he’s super into this!
I love the roasted garlic and fresh dill!
You and me both! They’re a hard combo to beat!
I LOVE this potato salad!! It looks and sounds fantastic!! YUM!
Thank you so much! Not gonna lie: It is PRETTY FANTASTIC. 🙂 Enjoy!
Yum! I love that the sound of that sauce !
Thanks so much! It’s such a delicious alternative for those who aren’t mayo fans.
This sounds amazing! I want to eat some for snack right now!
I wish there was a way for me to share some of this with you right now. 🙂
I pretty much like potato salad in all forms- mayo based & non-mayo- and this one looks delicious! Plus, I never knew that people put potato salad in their gumbo! Totally going to have to try that. 😉
Thank you, Carrie! Potato salad is always good for me, too! And isn’t that funny about the gumbo? I didn’t learn it until more than 10 years in Louisiana, so I don’t think it’s a very common practice… but it’s a delicious one.
I’m not used to the sweetness in a potato salad, so will probably reduce the honey next time. The pluses – It was lighter than the usual mayo based dressing I usually make; the garlic was a great addition. I’ll definitely make this again! It will replace my present standard potato salad. Thank you for a great recipe!
Thanks for your feedback, Jodi! Personally, I don’t mind a little sweetness in a potato salad, but I totally get not being used to it and reducing the honey next time around. 🙂 I’m going to make a note for folks who aren’t used to sweetness in the recipe card because that’s not something I considered before. And I’m happy to hear there will be a next time around!
Also, thank you so much for taking the time to list out the things you really enjoyed about this potato salad. I love this stuff, and it warms my heart to know others are enjoying it, as well! I hope you and yours are having a lovely holiday weekend!