Potato Salad Recipe (No Mayo)
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Gorgeous heirloom potatoes make a symphony of color in this Potato Salad (No Mayo). Fresh herbs, green peas and cherry tomatoes add their array of magic to this easy recipe. Bursting with flavor and great for shindigs, or your own enjoyment.
Potato Salad (No Mayo)
Let’s ditch that unhealthy, fatty mayo and ride this vegan train with me all the way to a scrumptious plate of this drool-worthy and vibrant potato salad.
- Baby Potatoes – go for the colorful heirlooms if you find them, otherwise Yukon gold or fingerlings are perfect.
- Fresh Green Peas – they add nice texture, flavor, a flair of spring and good quality protein. Throw them in there.
- Scallions + Fresh Herbs – like the bow on a gift box, it needs it.
- Cherry Tomatoes & Radishes – optional, but they are a nice addition to help make a meal of things.
Potato Salad Dressing
- Lemon Olive Oil – my favorite flavor profile mixed together with lots of fresh dill, parsley and chives.
- WFPB Mustard Dressing – an oil free option that is equally delicious but without any of the calories and the extra fat. Apple cider vinegar, whole grain mustard and a touch of smoked salt take this one over the top.
How to Make Potato Salad Without Mayo
- Prep – Slice and boil potatoes. Steam the peas.
- Make the dressing – Choose your dressing and whisk the ingredients thoroughly.
- Soak – Add the peas, potatoes and dressing to a bowl. Mix and let everything soak together a few minutes for the potatoes to absorb that wonderful dressing.
- Serve – Add the rest of the ingredients, mix, and enjoy!
Vegan Potato Salad FAQs:
- What potatoes can I use in potato salad? – Technically, you can use any baby potato your heart desires. I like using colorful heirloom potatoes because just look at how gorgeous they make that salad. Plus, they’re free of GMOs.
- How can I make potato salad better? – You can add more seasonings, spice things up with a fiery chili pepper or load it up with some crispy smoky tempeh bits.
- What herbs should I use in potato salad? – Just about any herbs will do when it comes to this salad. Some of my top choices are parsley, lots of dill and onion chives. Fresh oregano, lemon thyme and a touch of rosemary is also nice.
- Is potato salad bad for you? – Potatoes are nice, especially if you kick that mayo to the curb and opt for the WFPB salad dressing option which is totally oil free. It’s packed with nutrients and low in calories, sodium, etc. The potatoes add a carb punch, but a good one.
- How long does potato salad last? – If stored properly (covered and in the fridge), it should last for up to 4-5 days. I do not suggest freezing potato salad to try and make it last longer. The outcome is not good + it’s just so easy to make it fresh.
You can serve this delicious potato salad with countless dishes. However, here are a few of my personal favorites, but don’t stop there!
P.S. As always if you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Simple Potato Salad (No Mayo)
- 2.5 lb new baby potatoes heirlooms
- 1.5 cups fresh green peas steamed
- 3/4 cup mixed fresh herbs parsley, dill, chives, oregano, rosemary, thyme, micro greens.
- 1 scallion thinly sliced
- 1 radish or Persian cucumber, thinly sliced
- 1 cup grape or cherry tomatoes halved
- 6 tbsp extra virgin olive oil
- 1/2 lemon juiced + more as needed
- 1/4 tsp sea salt or to taste
WFPB Oil-Free Mustard Dressing
- 4 Tbsp apple cider vinegar
- 1.5 tbsp whole grain mustard
- 1/4 cup water
- 1 pinch smoked sea salt to taste
- 1 tbsp capers optional
- 2 tbsp fresh dill minced
- Rinse and cut the potatoes into rustic thick slices, wedges or halves if they are tiny. Cover them with cold water and bring to a boil. Season with a good pinch of sea salt and simmer away until tender but still al dente, about 10 minutes. (Reserve 1/4 cup of the water to use in the oil-free dressing). Drain and set aside to dry in their own steam for a few minutes.
- While the potatoes are cooking, steam the green peas for 3 to 4 minutes until al dente.
- In a large bowl whisk together the olive oil, lemon juice, most of the herbs (reserve some for garnish) and season to taste with sea salt. Adjust seasonings until your taste buds are happy.
- Add the cooked potatoes and green peas to the bowl with the dressing. Gently toss to coat. Allow the potatoes to sit in the dressing for about 10 minutes to absorb all the flavors.
- Adjust seasonings again, add the tomatoes and radishes and serve sprinkled with the reserved herbs and scallions.
WFPB Mustard Dressing:
- In the salad bowl whisk together the apple cider vinegar, mustard, dill, smoked sea salt, black pepper and capers. Taste and add some of reserved water from the potatoes to stretch it out a bit if desired. Toss with the salad and serve warm garnished with fresh herbs and scallions.
I made it with the lemon dressing, golden and red potatoes (because I couldn’t find any purple ones) and it was amazing. Will try the mustard dressing next time and maybe add some baby’s rugula in ten mix. Thanks for another wonderful recipe.