This Potato Salad (No-Mayo) is made with cooked potatoes, eggs, red onion, celery, fresh herbs, and a tangy creamy dressing. It makes the perfect side dish for potlucks and summer BBQs.
Potatoes
Potatoes contain vitamins and minerals, including vitamin C and potassium. They may provide health benefits, depending on how they are prepared. Read more about health benefits of the potatoes: “Potatoes 101: Nutrition Facts and Health Effects”.
What kind of potatoes are best for potato salad?
The best type of potatoes to make potato salad are the ones that hold their shape well when cooked, like new baby potatoes, Yukon gold, or red potatoes. I used a baby potatoes for this recipe because they hold their shape and don’t disintegrate when tossed around in the dressing.
How Long to Boil Potatoes for Potato Salad?
Large potato cubes for 10 to 20 minutes, until fork tender.
Baby potatoes or diced potatoes for about 15 minutes, until fork tender.
Whole large potatoes for about 30 minutes, until fork tender.
Should you peel potatoes for potato salad?
It is up to your personal preference whether or not you peel potatoes for potato salad. If you choose to leave the skin on, make sure your potatoes are washed well before cooking. I like to leave the skin on because the potato skin has more nutrients than the interior of the potato.
Can you make potato salad the day before?
You can certainly prepare this potato salad recipe the day before. In my opinion, potato salad is better the next day and the day after when all the flavors have had time to blend.
More Potato Recipes you will Enjoy!
Easy Skillet Fried Potatoes
Air Fryer Baked Potatoes
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Potato Salad (No-Mayo)
Ingredients
- 3 pounds baby potatoes (cooked, cooled, and cut into about 1/2-inch chunks)
- 7 hard boiled eggs (peeled and chopped)
- ⅓ cup red onion (chopped)
- 1 cup celery (chopped)
- ¼ cup fresh dill (chopped)
- ½ cup fresh green onion (chopped)
Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
Instructions
- Add olive oil, white wine vinegar, Dijon mustard, salt, and pepper to a small bowl and whisk well to combine.
- Add the potatoes to a large bowl with the red onion, celery, eggs, dill and green onions. Pour on the dressing and lightly toss it all together. Add more salt and pepper if desired.