This No Mayo Potato Salad is filled with green onions, capers, parsley and finished with a light, tangy olive oil dressing. It doesn't need to be refrigerated until serving which makes it perfect for a picnic or any time when fridge space is at a premium. Ready in 30 minutes, this will be your go-to summer side dish.
Summer is here and that means it's barbecue season. Family, friends, lots of good times, and lots of opportunities to bring a salad to share.
And this, my friends, is the perfect recipe that pairs with pretty much any entree at a barbecue: No Mayo Potato Salad.
I'm not talking about a heavy mayo-based potato salad. This No Mayo Potato Salad is light, tangy and definitely a crowd pleaser.
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Why this Recipe Works
- There's no mayonnaise in this recipe so no need to stress about the salad going bad in warm weather.
- Olive oil and vinegar make this salad light and tangy vs. heavy like a mayo-based dressing.
- It tastes best after it sits for a few hours to soak up the dressing. Perfect make-ahead salad recipe!
- Capers, parsley and dijon mustard give this side dish a different flavor profile then your traditional potato salad.
- It can be served room temperature or chilled.
Ingredients
Ingredient notes:
- Use Yukon Gold potatoes for this recipe. Not only do they have great flavor and texture, they give the salad a pretty yellow color.
- Reserve some of the caper liquid from the jar of capers as you'll use it in the salad dressing.
Instructions
Place all of the ingredients for the dressing in a small jar and shake to combine. Cook the potatoes in a large pot of water until just done. Cool the potatoes until they are cool enough to handle them and peel and dice them.
Place potatoes, green onion, parsley and capers in large bowl. Pour dressing over top and stir to combine. Let sit for a few hours to let the flavors develop and the potatoes can soak up the dressing.
FAQs
Yukon gold potatoes are a must for this salad. They have the perfect texture and don't get mushy.
Yes! It's best after it sits for a couple of hours to let the flavors develop. Alternatively you can make it the day before and either serve it chilled or let it come to room temperature before eating.
Fill a large pot with cold water and submerge the potatoes in them. Bring it to a boil and then reduce heat to a simmer and cook until just for tender, about 15 minutes.
Expert Tips for the Best Potato Salad
- Make the dressing ahead of time and refrigerate until you are ready to cook the potatoes.
- Use potatoes that are roughly the same size so they cook evenly.
- Cook the potatoes until they are just fork tender. Overcooking them leads to mushy potato salad.
- Drain the potatoes well, extra water left in the pan will be absorbed into the potatoes.
- Go easy on the salt when you first dress the salad. Let the dressing absorb into the potatoes, the caper liquid and capers add salt. When you are ready to serve, stir and add more salt if needed.
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More Easy BBQ Side Dishes
Recipe
No Mayo Potato Salad
Equipment
Ingredients
- 3 pounds Yukon gold potatoes
- ½ cup chopped green onions
- ½ cup chopped fresh parsley
- 4 tablespoons capers drained
- 4 tablespoons white wine vinegar
- 2 tablespoons caper liquid
- 1 ½ tablespoons Dijon mustard
- ½ cup + 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Place potatoes in a large pot of cold water. Bring to a boil and reduce heat to a simmer. Cook potatoes until just done about 15 minutes.
- Drain potatoes well and let sit until cool enough to handle. Peel and dice potatoes.
- Place potatoes in a large bowl and add onions, parsley and capers.
- Combine vinegar, caper liquid and mustard in small bowl. Whisk in oil. Season to taste with salt and pepper. Pour over potatoes and toss gently. Let stand at room temperature.
- Can be made 2 hours ahead of time.
Notes
- Make the dressing ahead of time and refrigerate until you are ready to cook the potatoes.
- Use potatoes that are roughly the same size so they cook evenly.
- Cook the potatoes until they are just fork tender. Overcooking them leads to mushy potato salad.
- Drain the potatoes well as any extra water left in the pan will be absorbed into the potatoes.
- Go easy on the salt when you first dress the salad. Since both the caper liquid and capers add salt, you don't want to add too much salt at the beginning. Let the dressing absorb into the potatoes and taste again. When you are ready to serve, stir and add more salt if needed.
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Nutrition
Nutrition info not guaranteed to be accurate.
Lisa says
What kind of mustard and how much of it?
Lisa says
1 1/2 T Dijon mustard - enjoy!
Diane says
The recipe says 2 1/2 Tblsp dijon mustard, not 1 Tblsp. Which is correct, pls?
Hi Diane,
The recipe has 1 1/2 tablespoons of Dijon Mustard in the recipe. Hope this helps!
Stine says
looks so good, I think I'm gonna try this soon.
But I must say I have never heard of anything like it here en Denmark lol
Lisa says
It's a keeper of a summer salad! 🙂
Marnely Rodriguez-Murray says
Oh I love potato salad, will give this a try soon!
Lisa says
Thanks! This is my favorite one and I love that my kids like it too! Let me know what you think!
Lisa says
It is definitely a sign! Enjoy your long weekend! 🙂
Stephanie @ Girl Versus Dough says
Whaddya know, I have all the ingredients needed to make this recipe -- it's a sign! 😉 Love that it's mayo-free, too. Totally whipping this up for the weekend!