This no mayo potato salad recipe is a wonderful twist on classic potato salad for side dish to any meal. Instead of mayonnaise, this recipe is tossed with oil and vinegar dressing, chopped bacon, green onions, and fresh herbs. It’s a perfect potato salad for any occasion.
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Healthy Potato Salad Without Mayo
Although I love my old fashioned southern potato salad, I do love german potato salad like this as well when I want a healthy potato salad alternative to mayo-based potato salads.
This simple potato salad recipe makes for a perfect side dish for backyard barbecues, weeknight dinners, or bring to your next potluck event.
- Potatoes – Baby potatoes are my favorite in this recipe. They are less starchy than russet potatoes and creamier. Yukon gold potatoes or red potatoes are also a wonderful option. Just wash and quarter them.
- Bacon – Any bacon works, just cook it until crispy. You can chop into small pieces before or after cooking.
- Onions – Spring onions or green onions are used to add a nice kick to the cooked potatoes and dressing.
- Fresh Herbs – Parsley and dill are both used to pair with the salad. It really heightens the flavor.
- Oil – Extra-virgin olive oil or avocado oil both work great for the dressing.
- Vinegar – White wine vinegar adds a nice tangy kick that really enhances all the flavors. Use red wine vinegar if you’d like.
- Mustard – A whole grain mustard is going to really bring a sharp and spicy flavor to the salad. You can also use Dijon mustard.
- Salt and Pepper – Add salt and black pepper to your liking.
1. Any type of small red potatoes, fingerling potatoes, etc. will work for this recipe. You can leave the skin on or peel. Smaller potatoes have thin skins so they are okay to eat with skin.
2. Swap green onions with red onion or white onions that is thinly sliced.
3. You can add a few diced-up hard-boiled eggs if you would like.
4. Add plain Greek yogurt or a little sour cream to make a more creamy dressing.
5. You could use red potatoes or Yukon gold potatoes. Just make sure to dice them up small and remove the skin if you’d like.
6. Leave out the bacon if you want a meatless side dish.
7. Add some lemon zest or even a splash of lemon juice to the dressing.
8. Add in thinly sliced celery, cucumbers or red bell peppers for added crunch.
9. Add more fresh herbs like rosemary or swap for mint or cilantro.
10.Add a dash of cayenne pepper or red pepper flakes to the dressing.
How to Make this Mayo-free Potato Salad Recipe
Step 1 – Wash potatoes and then place them in a large pot of salted water on the stove. Bring to a boil over medium-high heat and boil the potatoes until softened.
Step 2 – While the potatoes are cooking, cook the bacon in a skillet, in the oven or in the microwave. Cook until crispy and lace on a paper towel-lined plate.
Step 3 – Dice all the fresh herbs.
Step 4 – Drain the potatoes into a colander in the sink and run water over them to cool them slightly. Drain completely, slice the potatoes into cubes or quarters and then add them to a large bowl. Place in the refrigerator or 20 minutes to chill the potatoes more if you’d like.
Step 5 – Add the bacon, fresh herbs, green onions, to the bowl of potatoes.
Step 6 – In a small bowl, add the oil, mustard, vinegar, and salt and pepper, mix well, and then pour the dress over top.
Step 7 – Toss to coat the potatoes and then refrigerate for another 20 minutes to help the flavors blend if you have time.
Serve warm or cold.
- Do not overcook the potatoes as it can make the potatoes extra soft and they can break down and become mushy.
- If you want a creamy texture once the potatoes are in the bowl, mash a few of the potatoes.
- Running the potatoes under cool water will help stop the cooking process.
- You can eat this potato salad warm, or refrigerate and serve it as a cold side dish.
- Cut the potatoes into bite-size pieces.
- Use a fork to poke into the potatoes to see if they are tender potatoes. If the fork goes in easily, the potatoes are ready. If it is hard, cook for additional 3-4 minutes and test again.
If you happen to have leftover potato salad, place it in an airtight container and store in the refrigerator for 3-4 days. This is a perfect salad to make ahead of time and eat later.
No Mayo Potato Salad
- 2 pounds baby potatoes washed and cut into quarters
- 3 pieces bacon diced
- 3 green onions thinly sliced
- ⅓ cup fresh dill chopped
- ⅓ cup fresh parsley chopped
For the Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 3 teaspoons whole grain mustard
- ½ teaspoon pepper
- Wash the potatoes and then place in a large saucepan. Cover them with water and bring to a boil over medium high heat.2 pounds baby potatoes
- Cook for 10-12 minutes until they are fork tender.
- Drain the potatoes in to a colander in the sink and immediately un cold water over them and drain completely. I like to then place the let them in a bowl and put them in the refrigerator to cool for about 20 minutes before cutting them into cubes.
- While the potatoes are cooling, cook the bacon in a skillet over medium heat for 5-6 minutes or until golden brown and crispy then scoop it out with a slotted spoon and place it on a paper towel lined plate to absorb the grease. You can also bake bacon in the oven or microwave.3 pieces bacon
- In a small bowl, add the olive oil, vinegar, mustard, and pepper and whisk until combined.⅓ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 3 teaspoons whole grain mustard, ½ teaspoon pepper
- Slice the potatoes into cubes or quarters and then add them to a large bowl.
- Drizzle the dressing over the potatoes and gently stir to coat well.
- Then add the bacon, green onions, dill and parsley and stir gently to mix in.3 green onions, ⅓ cup fresh dill, ⅓ cup fresh parsley
- Let the salad sit for at least 20 minutes for the flavors to meld together.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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