This Light Potato Salad Without Mayo Is Perfect for Spring

Potato salad recipe (no eggs) - is an easy BBQ side dish loaded with potatoes, bacon, mustard olive oil-based vinaigrette without any eggs or mayo. This potato salad is light, very quick to make, and will be a perfect side dish for almost any main course. Perfect for parties.

This salad is made with olive oil and two types of mustard, a little bit of thyme, green onion, and vinegar which is perfect in combination with baby potatoes.

If you like potato recipes be sure to check out Creamy Au Gratin Potatoes, Mashed Potatoes With Cream Cheese And Garlic, Sweet Potato Fries with Truffle Oil or simply type the word ''potato'' into the search bar.

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Ingredients

Potatoes - baby potatoes or red potatoes (see below paragraph for the explanation)
Mustard - Dijon and grainy mustard combined give the best flavor to this potato salad.
Seasonings - salt, pepper. Ground pepper - for something different, try flavored ground peppers such as Lemon Pepper Seasoning, yum! Or simply squeeze a bit of lime or lemon juice on top of the salad.
Herbs - None of my meals lack herbs, would that be fresh or dried will depend on the dish I'm preparing. For this recipe, I've used thyme, garlic, and green onions. Thyme is another needed ingredient - will enhance any simple potato salad! But you can sub with basil, oregano, rosemary, tarragon however will give the salad a completely different taste.
Onions - red onions or sweet white onions are both great choices.
The dressing - simple and light olive and mustard-based dressing that can be used in many vegetable salads. If you want to try something different, use my homemade Cashew Pesto instead.

Best Potatoes For a Potato Salad

''New'' Baby potatoes - best for potato salad, other salads, soups.
Red potatoes - great for salads, steamed potatoes, baked potatoes.
Safe, in-the-middle option - Yukon gold potatoes (medium-starch) that are multipurpose.
Purple potatoes

Instructions

Heat up a medium pot with water, take it to a boil.

Cooking potatoes for potato salad. Add potatoes and cook until tender. Remove from heat and run them under cold water to stop the cooking process. Cut in half or into thick slices. Set aside while you prep the dressing.

The dressing for potato salad. In a glass jar mix all the rest ingredients (except pancetta, red onion, green onions), close the lid and give it a good shake.

(For best results, make ahead and keep in the fridge for all the flavors to combine well).

In a large mixing bowl or serving bowl, add the potatoes, red onion, drizzle with dressing (add little by little until all the potatoes are covered, you may need less dressing, personal preference!)

Garnish with bacon slices, more onion, cracked black pepper, and serve with your BBQ meats. Enjoy!

Tips and Variations

Potatoes - cook the potatoes until tender and test with a knife for doneness, you should be able to easily poke a knife in them. They shouldn't be mushy at any point.
Ensure the potatoes are completely cooled - To prevent a mushy potato salad, thoroughly chill the cooked potatoes before slicing them for the salad. Warmer potatoes, particularly russets, tend to be more fragile and can easily turn mushy.
Save time by preparing the potatoes ahead - Cook them up to a week in advance and store them in the refrigerator until it's time for the egg-less potato salad. When you're ready to make the salad, simply chop celery and sweet onions, and whisk together the salad dressing.

Few of my favorite add ons:

Capers.
Dill pickles or even sweet pickles.
Mix things up by adding other herbs or even two herbs combined such as parsley, tarragon, rosemary, basil, oregano, chervil, marjoram and even sage.
Add some heat - for spicy lovers: mix in the dressing 1 teaspoon of red pepper flakes.

Serving Suggestions

FAQs

Is potato salad gluten free?

If you make it homemade, then yes. Potatoes don't contain gluten but depending on other ingredients added to the salad (especially in store bought potato salads), it can contain some hidden gluten ingredients.

What are the best potatoes for a salad?

Ideally, you'll want to avoid starchy potatoes such as Russet potato (best for mashed potatoes), which will become mushy and fall apart during the cooking, stirring process.

Easy Side Dish Recipes

Lime Cilantro Rice
Healthy Bean Sprout Salad
Broccoli Cranberry Salad
Easy Pico De Gallo
Homemade Easy Guacamole (3 ingredients)

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Potato Salad Recipe (No Eggs)

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 5 side portions

Course: Salad, Salad Dressing

Cuisine: American

Calories: 366

Ingredients Method Nutrition Video

Ingredients

2 pound baby potatoes skin on
¼ cup olive oil
2 teaspoon fresh thyme leaves
2 teaspoon salt or more/less to taste
1 teaspoon pepper I actually like to use about 2 teaspoon for mine
1 teaspoon grainy mustard
1 teaspoon dijon smooth mustard
1 teaspoon apple cider vinegar
1 clove garlic minced
¼ teaspoon granulated sugar or light muscovado sugar
5-6 ounce bacon or Pancetta, cooked and until lightly crisp and crumbled
2 tablespoon green onion or scallions, shallots (or sub with celery)
1 medium red onion sliced

Method

Heat up a medium pot with water, take it to a boil.
Add potatoes and cook until tender.
Remove from the heat and run them quickly under cold water to stop the cooking process. Cut into half or thick slices. Set aside until you prep the dressing.
The dressing for potato salad. In a glass jar mix all the rest ingredients (except bacon and green onion, red onion), close the lid and give it a good shake. (For best results, make ahead and keep in the fridge for all the flavors to combine well).
In a large mixing bowl or serving bowl, add the potatoes, drizzle with dressing (add little by little until all the potatoes are covered, you may need less dressing, personal preference!)
Garnish with bacon slices, more onion, cracked black pepper and serve with your BBQ meats. Enjoy!

Nutrition

Calories: 366kcalCarbohydrates: 38gProtein: 8gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 19mgSodium: 229mgPotassium: 875mgFiber: 5gSugar: 3gVitamin A: 80IUVitamin C: 39mgCalcium: 37mgIron: 2mg