Name: No-Mayo Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Ingredients: For the Salad; 1½ pounds small red, fingerling, or Yukon potatoes; ½ pound fresh green beans ends trimmed; 1 cup cherry or tear-drop tomatoes, halved; ¾ cup pitted Kalamata olives, halved; ¾ cup thinly sliced red onion; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; ¾ teaspoon salt (divided); ⅛ teaspoon white pepper; ¼ cup extra-virgin olive oil; 2 tablespoons capers, drained and rinsed; ¼ cup chopped fresh basil; ¼ cup chopped Italian parsley leaves

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No-Mayo Potato Salad

Author: Mary DiSomma

Who doesn’t love a good potato salad? This one is a twist on a classic potato salad recipe—and one of my favorite ways to cook. Most potato salads use mayonnaise as a dressing, but this is a no-mayo potato salad recipe is equally as delicious and a little lighter than its mayo-based cousin!

Don’t get me wrong, I like mayonnaise, too. But this new version is packed full of flavor, and you don’t have to worry about leaving it out on the table at your outdoor buffet, even on a warm summer day. This colorful and delicious potato salad recipe is perfect for grill-outs, picnics, and all your other outdoor gatherings.

Although any type of creamy potato can be used, I gravitate towards small red, Yukon, or fingerling potatoes. For vegetables I go to my local farmers market and load up on just-picked green beans and cherry or tear drop tomatoes. To add a bit of a French flair, I make a dressing using white wine vinegar, Dijon mustard, and extra-virgin olive oil.

Preparation + Preservation Tips

Don’t wait for the water to boil before throwing in the potatoes! Starting them in cold water allows the water to heat up slowly and gently, cooking the potatoes to the perfect texture. Just bring the cold water to a simmer and let the potatoes cook until a paring knife inserted into the potatoes comes out easily. Make sure not to overcook them, or they’ll be too mushy.