Mayo-Free Potato Salad

Mayo-Free Potato Salad

13 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
Recipe by  LauraN

“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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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (13)

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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.



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!

Chef Jenny

Chef Jenny

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!

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Amount Per Serving (8 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 68 g
  • 22%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet



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Roasted Red Potato Salad


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Caramelized Onion and Bacon Potato Salad