If you’re looking for a lighter twist on the classic, this Healthy No Mayo Potato Salad is about to become your new favorite summer side dish. Instead of a heavy mayonnaise dressing, tender baby potatoes are tossed in a bright lemon herb vinaigrette with fresh herbs, crunchy vegetables, and simple ingredients that let every bite shine.
It’s naturally gluten-free, dairy-free, and packed with fresh flavor, making it the perfect side dish for backyard BBQs, picnics, potlucks, meal prep, or easy weeknight dinners.
Whether you’re serving it alongside grilled chicken, burgers, steak, salmon, or veggie skewers, this healthy potato salad is one recipe you’ll make on repeat all summer long. Earning a rightful spot in my first cookbook, Rachael’s Good Eats, it only made sense to also give it space on the blog.
The Best Summer BBQ Side Dish: Mom’s Famous No Mayo Potato Salad
One thing I know we can all agree on is that potato salad is a summer BBQ must-have.
Where we might not be on the same page though is the whole mayo thing. I’ve just never been a fan. And, honestly, I’ve never really been able to find too many potato salads at the store without it, or without all the additives and high-inflammatory vegetable oils.
So, let’s just say I’ve become the world’s biggest potato salad critic over the years.
After being spoiled with my Mom’s Famous Potato Salad that just so happens to be mayo-free, I don’t think I can fathom having it any other way. It’s unbeatable!
You’ll understand why as soon as you make it, even if you’re a mayo stan.
Why You’ll Love This Potato Salad
- No mayonnaise needed
- Fresh, bright lemon herb dressing
- Naturally gluten-free and dairy-free
- Perfect for BBQs, cookouts, and potlucks
- Great for meal prep
- Even better the next day
- Easy to customize with fresh herbs and vegetables
- Ready in under 30 minutes
Healthy & No Mayo
Going the store-bought route may be the easier option, but when you can whip up this homemade, better-for-you, flavor-packed version, it’s worth the effort.
And I know I’m biased, but I’m confident that this one might just be the one potato salad we can all agree on.
Make this for your next at-home BBQ or fam and friend gathering, and tell me everyone didn’t come back for seconds! It also keeps well in the fridge for a couple days so will be great to add to any of your favorite summer lunches and dinners. Enjoy!
Ingredients You’ll Need:
- Small red potatoes
- Pasture-raised eggs, hard boiled
- Dill pickles (medium-sized)
- Extra virgin olive oil or avocado oil
- Cilantro
- Scallions (white and light green parts)
- Spicy brown mustard
- Apple cider vinegar
- Sea salt
- Freshly ground black pepper
- Paprika
- Red chili flakes
How To Make No Mayo Potato Salad
- Make sure all your ingredients are prepped as mentioned – hard-boil your eggs + wash and cut/slice/chop your potatoes, pickles, cilantro and scallions.
- Place the potatoes in a large pot, adding enough water to cover. Bring to a boil over medium-high heat, and cook until tender, 15-20 minutes. Drain the potatoes and set aside to cool.
- Peel the boiled eggs, and chop them into bite-sized pieces. Set aside.
- In a large bowl, combine the pickles, olive oil, cilantro, scallions, mustard, vinegar, salt, pepper, and paprika. Add the cooked potatoes and chopped eggs, and stir to coat the potatoes and eggs thoroughly.
- Cover and chill for at least 2 hours.
- Garnish with additional cilantro, scallions, and red chili flakes. Serve right away or store in an airtight container in the fridge for up to 3-4 days. Enjoy!
Frequently Asked Questions
Can you make potato salad without mayonnaise?
Absolutely! A lemon herb vinaigrette creates a lighter potato salad that still delivers plenty of flavor and freshness.
Can I make this ahead of time?
Yes! It’s actually even better after chilling for a few hours or overnight.
Should potatoes be dressed warm or cold?
Warm potatoes absorb the dressing much better, creating a more flavorful potato salad.
What’s the best potato for potato salad?
Baby Yukon Golds, red potatoes, and fingerlings all work beautifully because they stay firm after cooking.
Is this potato salad gluten-free?
Yes! As long as all packaged ingredients (such as mustard) are certified gluten-free if needed.
Tips for the Best Potato Salad
- Don’t overcook the potatoes—they should be fork-tender but not falling apart.
- Salt the cooking water generously.
- Dress the potatoes while they’re still warm.
- Let the salad chill for at least 30 minutes before serving.
- Use fresh herbs instead of dried.
- Taste and adjust the salt and lemon juice before serving.
Other Healthy Side Dishes To Try:
Herby Pasta Salad With Protein
Creamy Buttery Mashed Potatoes
The Viral Watermelon Summer Salad You Need To Make
Click here to watch the reel I made of this recipe 🙂
Healthy No Mayo Potato Salad
Ingredients
- 12 small red potatoes, unpeeled, cut into bite-sized cubes
- 12 large pasture-raised eggs, hard boiled
- 3 medium dill pickles, finely chopped
- 1/3 cup extra virgin olive oil or avocado oil
- 1/2 cup packed cilantro leaves, roughly chopped, plus more for garnish
- 1/2 cup sliced scallions (white and light green parts), plus more for garnish
- 3 tablespoons spicy brown mustard, plus more to taste
- 2 tablespoons apple cider vinegar
- 3 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- Red chili flakes, for garnish
Instructions
- Make sure all your ingredients are prepped as mentioned – hard-boil your eggs + wash and cut/slice/chop your potatoes, pickles, cilantro and scallions.
- Place the potatoes in a large pot, adding enough water to cover. Bring to a boil over medium-high heat, and cook until tender, 15-20 minutes. Drain the potatoes and set aside to cool.
- Peel the boiled eggs, and chop them into bite-sized pieces. Set aside.
- In a large bowl, combine the pickles, olive oil, cilantro, scallions, mustard, vinegar, salt, pepper, and paprika. Add the cooked potatoes and chopped eggs, and stir to coat the potatoes and eggs thoroughly.
- Cover and chill for at least 2 hours.
- Garnish with additional cilantro, scallions, and red chili flakes. Serve right away or store in an airtight container in the fridge for up to 3-4 days. Enjoy!
It says to set the potatoes aside to cook. I think you meant to “cool”. I kept thinking why would I want to cook them again. Lol. But then it clicked.
So easy to make. I love that it’s mayo free, and you don’t even miss it. Was a hit at our bbq. I used slightly less eggs (cuz they ain’t cheap!) and it was still perfect!