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.
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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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
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
I really like using red potatoes or yukon gold potatoes for this potato salad. Why? They’re considered waxy potatoes, and they hold their shape well when cooked.
Yes. I like to slice mine into rounds for this potato salad, but you can also chop them into 1-2u0022 cubes if that’s easier for you.
If you didn’t properly drain your potatoes after they cook, this could cause it to be watery. Also, if you’re drizzling the vinaigrette over the warm potatoes, they could become watery. Potatoes will soak up the dressing and flavors when warm.
Yes! I’ve been known to do just this. Cook the potatoes until they’re fork tender, then drain them in a colander and let them cool. Once cool, place in a food storage container and store in the fridge until it’s potato salad time.
Up to 5 days, though I generally don’t let mine sit for longer than 3-4.
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…
No Mayo 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
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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
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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!
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!
Thanks for sharing, I love this recipe!
I’m always trying potato salad recipes but John doesn’t love mayo so couldn’t wait to give this one a try. It’s so flavorful and our whole family loved it.