Mayo-Free Potato Salad Recipe -
Mayo-Free Potato Salad   Recipe

Mayo-Free Potato Salad

Recipe by  

"I created this recipe as I do not use mayo in anything! It has great flavor. The coloring on this is not 'white' because of the no mayo. The Dijon and paprika give it a rustic look. Experiment with flavored oil, olives, and vinegars. I used Persian lime olive oil. This recipe can be modified easily, including adding crispy bacon to it. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 5 mins


  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
  2. Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.
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  • Cook's Note
  • If you'd like a 'saucier' potato salad, just make more dressing and add until you get the consistency you want.
  • You can substitute champagne vinegar for red wine vinegar.

Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2010

This is a great recipe as but I did need to make a couple of changes. To reduce the sodium, I only used one pickle and instead of the pickle juice, I used vinegar. My family does not like cilantro so I used a combo of fresh parskey, basil and thyme for the herbs. A great picnic friendly recipe since it needs no refrigeration.

Most Helpful Critical Review
Jul 30, 2010

3.5, used a combination of white nugget and baby red potatoes. Also added more celery and green onion. Miss my mayo potato salad but will try and get hooked on this healthier version!!!

Jul 21, 2010

Great stuff! I used parsley instead of cilantro, about 1/8 cup red onion instead of 2 green onions, added about 1/2 tsp of celery salt, and doubled the pickle & celery.. Yum!

Jun 07, 2010

I am testing this recipe this weekend - preparing for that July 4th bash. I am eager to try it as I LOVE Dill and would like to use less mayo dishes this year :) Will update next week. -UPDATE - A HUGE HIT. Excellent recipe - I did have to make one tiny change i used one dill pickle and two smaller sweet pickles because it was what I had on hand - this was truly marvelous thanks so much Laura N. your potato salad is on the official 4th of July Barbecue Party!

Apr 13, 2011

I am allergic to soy so this recipe fit the bill for me. No mayo makes it healthier also. I had 12 people for dinner and followed the recipe exactly. It was a big hit and I am enjoying the leftovers.

May 20, 2012

This has the perfect amount of crunch from the celery and pickles and the dressing is yummy. I've never been a huge fan of mayo dressed salads so this hit the spot for me. I did leave out the cilantro since that seemed odd with the other ingredients. It doesn't have a very appetizing appearance due to the dull green of the pickles combined with the pinkish dressing (from the paprika). I think if I brought it to a party people would look at it suspiciously and it would sit untouched! No problem if you're not taking it on the road though.

Mar 17, 2012

Wow, fantastic, a huge thank you, I have been looking for a dairy free potato salad for a long time, as I miss it.. This tastes great, the only thing I changed was the dressing, I added a non dairy french dressing..And I also tried it with your dressing also good..

Jul 07, 2012

Easy to make! Tastes good and great for pool parties and barbecues that are outside.


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  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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