If there’s one recipe you make in the summer, let it be my Mom’s Famous Potato Salad (Mayo-Free!).

Perfect to bring to any BBQ, family or friend gathering, it’s so flavorful, mayo-free (you won’t even notice it’s missing, mayo-lovers), and bound to be a hit.

It’s funny because whenever I think of my childhood, I think of this exact recipe. It’s one we had all the time, and it truly never got old. Still doesn’t!

I’m so obsessed, I had to steal the recipe from my mom, obviously, and give her all the credit she deserves. Earning a rightful spot in my first cookbook, Rachael’s Good Eats, it only made sense to also give it space on the blog.

A SUMMER BBQ MUST-HAVE: MOM’S FAMOUS POTATO SALAD (MAYO-FREE!)

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.

DELICIOUSLY-BOLD AND FILLED WITH FLAVOR

This one in particular really comes alive with simple, protein-packed, nutrient and fiber-rich ingredients like sliced hard-boiled eggs, red potatoes, and chopped dill pickles and scallions.

I also love the cilantro because it gives an already deliciously-bold, flavor-filled potato salad a really fresh touch.

And if you’re wondering how my Mom’s Famous Potato Salad (Mayo-Free!) maintains that creamy kick, it’s from nothing other than extra-virgin olive oil (aka liquid gold) and spicy brown mustard.

Add in some seasonings and a little bit of apple cider vinegar, and you’ll never look back.

A (MAYO-FREE!) POTATO SALAD WE CAN ALL AGREE ON

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 MY MOM’S FAMOUS POTATO SALAD (MAYO-FREE!)

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!

RECIPE SUBSTITUTIONS & QUESTIONS

This is a pretty-straight forward recipe but feel free to customize based on taste. Omit the cilantro if you’re not a fan. Instead of the apple cider vinegar, you could use red wine vinegar or white vinegar, though they may taste a bit tangier than ACV, so start small!

Extra-virgin olive oil or avocado oil work well here. And although this is intended to be a mayo-free version, you could use mayo instead of the mixture used in this recipe. If so, feel free to spice it up a bit with a chipotle mayo or add a dash or two of hot sauce, if preferred.

WHAT NOT TO PUT IN POTATO SALAD?

The main thing you want to avoid when making any potato salad, is using starchy potatoes, like a Russet for example. Starchy potatoes are high in starch, low in moisture and best used for baking, mashing, frying or roasting. Your best bet for potato salad are waxy potatoes like Red Bliss, Fingerling, or New potatoes. You could also try making with Yukon Gold potatoes as well.

HOW DO YOU KEEP POTATO SALAD FROM GETTING WATERY?

The best tip I have for keeping your potato salad from getting watery is to drain your potatoes very well in a colander/strainer, or pot. Make sure you really allow the steam to escape the boiled potatoes and that they are cool enough before you mix them with the rest of the ingredients and the dressing.

LOVE THIS MAYO-FREE POTATO SALAD? HERE ARE MORE SIDE DISHES YOU HAVE TO TRY:

Greek Feta Fries

Dairy-Free Potato Gratin

Herby Pasta Salad With Protein     

Gameday Garlic Fries

Creamy Buttery Mashed Potatoes

The Viral Watermelon Summer Salad You Need To Make

Click here to watch the reel I made of this recipe 🙂