Why You’ll Love This Recipe

This potato salad is creamy without mayonnaise, thanks to a flavorful dressing that coats every bite. It’s lighter than traditional potato salad, easy to make ahead, and travels well for outdoor gatherings. Fresh herbs and crunchy vegetables add texture and brightness, making it a refreshing side dish for any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Baby potatoes or Yukon Gold potatoes
Red onion, finely diced
Celery, diced
Cucumber, diced (optional)
Green onions, sliced
Fresh parsley, chopped
Fresh dill, chopped
Capers (optional)

For the Dressing

Extra-virgin olive oil
Dijon mustard
Apple cider vinegar
Fresh lemon juice
Maple syrup
Garlic, minced
Salt
Freshly ground black pepper

Directions

Wash the potatoes and cut any larger ones into bite-sized pieces.
Place the potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool slightly until warm but not hot.
In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, garlic, salt, and black pepper.
In a large serving bowl, combine the cooked potatoes, red onion, celery, cucumber if using, green onions, parsley, dill, and capers if desired.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust the seasoning if needed.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Garnish with additional fresh herbs before serving if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Total time: 1 hour

Variations

Add diced radishes for extra crunch.
Mix in chopped pickles or cornichons for a tangy bite.
Include roasted red peppers for added sweetness.
Add cooked green beans or peas for extra vegetables.
Sprinkle toasted sunflower seeds or pumpkin seeds on top.
Stir in sliced olives for a Mediterranean-inspired version.
Add avocado just before serving for extra creaminess.
Season with smoked paprika or everything bagel seasoning for additional flavor.

Storage/Reheating

Store No Mayo Vegan Potato Salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving, as the dressing may settle during storage. This salad is best enjoyed chilled or at cool room temperature. Freezing is not recommended because the potatoes may become grainy after thawing.

FAQs

What potatoes work best for this recipe?

Baby potatoes, Yukon Gold potatoes, or red potatoes are ideal because they hold their shape well after cooking.

Can I make this potato salad ahead of time?

Yes. In fact, the flavors improve after a few hours in the refrigerator, making it an excellent make-ahead dish.

Is this potato salad completely vegan?

Yes. It contains no mayonnaise, dairy, eggs, or other animal products.

Can I use dried herbs instead of fresh?

Fresh herbs provide the best flavor, but dried herbs can be substituted if needed. Use about one-third the amount since dried herbs are more concentrated.

Why should I dress the potatoes while they’re still warm?

Warm potatoes absorb the dressing more effectively, resulting in better flavor throughout the salad.

Can I add more vegetables?

Absolutely. Bell peppers, cucumbers, peas, green beans, carrots, or roasted vegetables all work well.

What dishes pair well with this potato salad?

It pairs wonderfully with grilled vegetables, veggie burgers, barbecue dishes, sandwiches, tofu, grilled mushrooms, or bean-based entrées.

Can I make the dressing in advance?

Yes. The dressing can be prepared up to 5 days ahead and stored in the refrigerator. Whisk or shake well before using.

How do I keep the potatoes from falling apart?

Avoid overcooking them and handle them gently when tossing with the dressing.

Can I serve this salad warm?

Yes. It’s delicious served slightly warm, at room temperature, or chilled.

Conclusion

No Mayo Vegan Potato Salad is a fresh, flavorful, and wholesome twist on a classic favorite. With tender potatoes, crisp vegetables, fragrant herbs, and a zesty vinaigrette, it’s a versatile side dish that’s perfect for picnics, barbecues, meal prep, or everyday dinners. Light, satisfying, and easy to customize, this potato salad is sure to become a go-to recipe for any occasion.

No Mayo Vegan Potato Salad

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No Mayo Vegan Potato Salad is a light, fresh, and flavorful side dish made with tender potatoes, crisp vegetables, fragrant herbs, and a tangy vinaigrette instead of mayonnaise. It’s a wholesome, dairy-free favorite that’s perfect for picnics, barbecues, potlucks, and meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Side Dish
Method: Boil
Cuisine: American
Diet: Vegan

Instructions

Wash the potatoes and cut any larger ones into bite-sized pieces.
Place the potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool slightly until warm but not hot.
In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, garlic, salt, and black pepper.
In a large serving bowl, combine the cooked potatoes, red onion, celery, cucumber if using, green onions, parsley, dill, and capers if desired.
Pour the dressing over the potato mixture and gently toss until evenly coated.
Taste and adjust the seasoning if needed.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Garnish with additional fresh herbs before serving if desired.

Notes

Dress the potatoes while they are still warm so they absorb more flavor.
Add diced radishes, roasted red peppers, green beans, peas, or olives for variety.
Top with toasted sunflower seeds or pumpkin seeds for extra crunch.
Add diced avocado just before serving for extra creaminess.
Prepare the dressing up to 5 days in advance and refrigerate until needed.
Store the potato salad in an airtight container in the refrigerator for up to 4 days.
Serve chilled, at room temperature, or slightly warm.

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 4 g
Sodium: 430 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg