This Potato Salad Recipe (No Mayo) is a great side dish for any BBQ! I am not a big fan of the recipes with mayonnaise or eggs, so I really like this recipe that uses fresh herbs with a vinegar & olive oil dressing. It is a healthier potato salad that I could eat year-round!
The fresh herbs in this recipe add a great flavor to this salad. They are common herbs that you should be able to find in the produce section of your grocery store. If you have trouble finding dill, you could substitute the dried version. However, I think it is important to use the fresh chives and parsley. To make it easier to chop the parsley I put it in my ninja. And feel free to add more herbs if you like a stronger taste!
For the potatoes, I like to leave the skin on the red potatoes. I do this because it gives some color to the potato salad, and it helps keep the potatoes together. If you really don’t like to keep the skin on you could peel them. Or if you want you could use a different kind of potato, such as gold potatoes. The best part of making homemade potato salad is that you get to customize it to how you like it!
I like making this potato salad the day before to allow the flavors to soak in and makes things easier the day of an event. It is a great side dish for a BBQ, and goes well with my Pasta Salad Recipe! You could make both the day before, and then you have more time to focus on grilling and entertaining the day of!
The Potato Salad Recipe (No Mayo) is below. There is just one recipe since there is no need to adjust for altitude. The only difference you would see would be the time it would take to boil the potatoes. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!
Potato Salad Recipe (No Mayo)
- Large Pot
- Small Saucepan
- 3 lbs red potatoes cubed (3/4" to 1")
- 1 tbsp avocado oil
- 3/4 cup sweet onion chopped
- 2 tbsp white vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp stone ground mustard
- 2 tsp salt
- 3/4 tsp pepper
- 1/4 cup olive oil
- 3 tbsp fresh chives chopped
- 3 tbsp fresh parsley chopped
- 1 1/2 tbsp fresh dill chopped
- Cube the potatoes and place them in a large pot. I leave the peel on, but you could peel them if you would like to. Cover them with water so there is at least 1 inch above the potatoes. Salt the water and bring to a boil. Reduce the heat to medium and simmer until they are cooked. They should break easily with a fork. Drain the water and let them cool a bit.
- While the potatoes are cooking, add the avocado oil to your small saucepan and turn to medium heat. Chop the sweet onion and add to the saucepan. Cook until the onions are tender and start to turn translucent. Should be about 6-8 minutes. Be sure to stir occasionally while they cook. Set aside to cool for a few minutes.
- In a small bowl add the white vinegar, apple cider vinegar, stone ground mustard, salt, pepper, and olive oil. Whisk them together.
- Chop the chives, parsley, and dill. Add to the small bowl and whisk together.
- Once the potatoes have cooled a little, add the onions and herb dressing mixture to the potatoes. Gently toss to coat. Adjust seasonings as needed.
- Place the potato salad into an airtight container and put it in the refrigerator to cool before serving. I like to make this the day before so it can cool overnight.
- Store any leftovers in an airtight container in the refrigerator. It should last for 4-5 days.