This no-mayo potato salad is an easy, simple dish made with lemon juice, red onion, and fresh herbs, adding brightness, flavor, and texture. It’s the perfect side dish that is cheap, versatile, and goes well with so many other dishes. Pair it with roasted chicken, steak, sausage, ribs, bbq meat, or enjoy it as is for a light but filling meal.
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I love quick and easy recipes, and who doesn’t? And I love them even more when they are versatile and can go with many other dishes. We often make this no-mayo potato salad as a side dish or as one of the appetisers for the table to share. You can make it just for yourself, or you can make it for a larger crowd. And it happened to be vegetarian and vegan friendly.
Recipe Ingredients
Potatoes: You can use yacon potatoes, red potatoes, baby potatoes, or any type that will not become too mushy and can keep its shape when boiled.
Red onion: Don’t skip this ingredient as it adds so much flavor and texture. I prefer red onion over white or yellow because it’s sweeter and adds beautiful color to the dish.
Parsley and green onion: these herbs pair very well with potatoes, but you can also add fresh dill or chives. Use what you have available and seasonal. I don’t recommend using dry herbs instead.
Lemon Juice: The acidity is key here. Use either lemon juice, apple cider vinegar, or white wine vinegar, or even better, combine some of them for more complexity in flavor.
How to make no-mayo potato salad?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Peel, chop, and boil the potatoes until fork tender.
Step 2: Combine the rest of the ingredients with the potatoes. Serve and enjoy!
Simple, isn’t it?
Recipe Tips
Use the right type of potatoes. It’s important here to use potatoes that will keep their shape when cooked and won’t fall apart or get mushy. The best veryties are Yacon, red, or baby potatoes.
Pre-cut the potatoes. Peel and cut the potatoes into bite-size pieces before you cook them. This creates more precise pieces, and they cook way faster than whole potatoes.
Don’t overcook the potatoes. They should be tender but still keep their shape. You don’t want them to be mushy. You are not making mashed potatoes unless you want to.
Season more that you think it needs. The potatoes absorb a lot, so make sure to add plenty of lemon juice or acid of your choice, salt, and black pepper.
Additions and substitutions
This no-mayo potato salad is very versatile when it comes to substitutions. You can make it to your personal taste. If you don’t have some of the fresh herbs, you can make it with fresh dill or chives, or why not mix them with the parsley and green onion for a green herbal flavor bomb? Instead of lemon juice, you can use apple cider vinegar, white wine vinegar, or a combination of two.
You could use olive oil, depending on the quality and flavor, but it can be a bit too overpowering, and I don’t recommend using it in this recipe. Avocado or any other unflavored oil works best. The variety of potatoes you can use are yacon, red, baby potatoes, or any type that is firm and won’t fall apart when cooked.
If you want to add something else, shaved parmesan cheese, fresh baby mozzarella, or cubed sharp cheddar cheese is a nice addition. Hard-boiled eggs pair great with potatoes, green peas, shaved fennel, asparagus, or parsnip are all great options as well.
Storage and reheating
You can store this no-mayo potato salad covered in the fridge for up to 3 days. I don’t recommend freezing it.
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No-mayo potato salad
Ingredients
- 2.2 pounds potatoes (Yacon, red, or baby potatoes), 1 kg
- 100 grams red onion, chopped, 1 cup
- 9 grams parsley, chopped, 1/4 cup
- 1/3 cup green onions, chopped
- 30 ml lemon juice, white wine vinegar or apple cider vinegar, 2 tablespoons
- 28 ml unflavored vegetable oil, such as avocado oil, 2 tablespoons
- 2 teaspoons salt, or to taste
- 1/2 teaspoon fresh, crushed black pepper, or to taste
Instructions
- Peel and chop the potatoes into bite-size pieces and place them in a pot with water about an inch above the potatoes. Sprinkle 1 teaspoon salt on top. Boil on medium-high heat, covered with a lid that is slightly off set, until fork tender, about 15 minutes.
- Drain the potatoes and transfer them to a large bowl. Add the rest of the ingredients and mix them through. Taste and add more salt or lemon juice to your liking. Enjoy!
Notes
- Don’t overcook the potatoes. They should be fork tender but not fall apart.
- Make sure to cut the potatoes to about the same size, so they can cook evenly.
- You can add or switch fresh herbs, such as dill or chives.
- You may combine lemon just with some other acid for a more complex flavor.