This no mayo potato salad is loaded with flavour without the heaviness of a more traditional potato salad. The dressing is full of fresh, zingy flavours and it comes together quickly.

  • Fresh, zingy and flavourful.
  • So quick and easy to make.
  • Can be eaten warm or cold.
  • Dairy-free, egg free and gluten free.
  • Can be made ahead.
  • Perfect for a party, picnics or a potluck.

Sometimes, you just want a hearty salad without the heaviness of creamy, mayonnaise based dressings and this potato salad without mayo is exactly what you need. This one has a zing and freshness that can’t be beat without feeling heavy to eat.

This is the perfect addition to your next barbecue or your contribution to a potluck. This healthier potato salad has more than a hint of France, with fresh herbs, a tangy olive-oil based dressing and a hint of mustard.

If you want a creamier potato salad, try my simple potato salad or this one served alongside my Apple Coleslaw is fantastic.

A white bowl filled with potato salad.

Ingredients for no-mayo potato salad

Ingredients for mayo free potato salad.

Detailed quantities and instructions in the recipe card below.

  • Potatoes: I use baby potatoes but you can use just about any you like.
  • Extra virgin olive oil: The olive oil is the base of the dressing but don’t worry, it doesn’t make this salad greasy at all.
  • Bacon: I add a little crispy bacon to mine but it’s totally optional. Leave it out for a vegetarian / vegan alternative.
  • White wine vinegar: White wine vinegar is where all the tang comes from. See the substitutions section for other options.
  • Mustard: I use wholegrain mustard as it adds just a light mustard flavour and looks gorgeous too.
  • Spring onion: Also known as scallions or green onions, spring onions look like super skinny leeks. They have a nice but mild onion flavour and are perfect for eating raw. You can also use French shallots.
  • Fresh herbs: Fresh herbs add a bright, fresh flavour. I use parsley and dill. You could also try basil or organo.

How to make mayo free potato salad (step-by-step)

A collage showing how to make no mayo potato salad.

Detailed quantities and instructions in the recipe card below.

  1. Cook the potatoes: Place the potatoes into a large saucepan, whole, covered with cold water. Bring them to a boil and cook for 7-12 minutes (the smaller the potatoes, the quicker they’ll cook) until a fork can easily penetrate but not so long that they start falling apart.
  2. Cook the bacon: Chop the bacon up into very fine pieces and cook over medium heat for 5-6 minutes, turning often until golden brown all over.
  3. Prepare the dressing: The vinaigrette is a simple case of mixing olive oil, vinegar, mustard and black pepper. Place them all into a small jar, screw on the lid and give it a good shake. It will taste quite sharp on it’s own like this but once it’s added to the other ingredients it mellows to the perfect dressing.
  4. Assemble the potato salad: Once the potatoes and bacon have cooled, pile all the ingredients into a bowl and give it a good mix up. I find it best after about 20 minutes but it will last quite well for a few days too.

This mayo free potato salad can be eaten hot or cold. Warm it up in the microwave for a few minutes or chill in the fridge and eat it cold.

Tips and tricks

  • Leave the skins on: Leave the skins on while cooking the potatoes. This will prevent them from absorbing too much water. You can put them into the salad with the skins or peel off the skins by hand as they cool. It’s very simple.
  • Boil the potatoes whole: No matter what size potatoes you decide to use, boil them whole. Once they’re cut, they’re more prone to becoming waterlogged or crumbly.
  • Assemble cold / room temperature: Don’t assemble the salad until all the ingredients are at least at room temperature. This allows the dressing to get over everything before being absorbed into the potatoes.
  • Make it ahead: This no mayo potato salad is very happy made the day before serving (even a couple of days) and being kept chilled in the fridge.
Closeup of potato salad.


  • Mustard: Feel free to use 1-2 teaspoons of dijon mustard in place of the wholegrain variety.
  • Onion: You can swap the spring onions for some French shallots or finely sliced red onion.
  • Vinegar: You can swap the white wine vinegar for red wine vinegar, apple cider vinegar, rice wine vinegar or even lemon juice.
  • Add crunch: If you want to add a little crunch to your salad, you could add some crumbled walnuts or even celery, sliced thinly, adds a great crunchy texture.
  • Eggs: Want a touch of the classic, add some sliced hard-boiled eggs


The best potato for potato salad

I find most potatoes work fine. Starchier potatoes will work out softer, while waxy potatoes will keep their shape better. I like baby potatoes since they cook quicker. Don’t buy anything too large as they’ll just take longer to cook.

How long do you boil a potato for potato salad?

The time required to boil a potato will depend on the type and size. A baby potato may only take 7-8 minutes while a regular or medium sized potato may take 10-12.

How to cut potato for potato salad

There is no specific way to cut a potato for potato salad. The important part is not to cut them until they’re cooked. With these baby potatoes, I sliced them into rounds but you can cut them into a few chunks or wedges. Do whatever you fancy.

Yield and storage

This recipe makes 6-8 side serves of delicious herbed potato salad.

Keep it stored in an airtight container or covered well with plastic wrap, in the fridge for 2-3 days.

Potato salad on a serving spoon, being take from a bowl.

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Extreme closeup of potato salad.
4.8 from 20 ratings
This no mayo potato salad with it’s lighter, herby vinaigrette is an easy to make, crowd-pleasing side dish. Loaded with fresh, vibrant flavour and a cheeky hint of bacon, it’s seriously yum.


  • 1 kg baby potatoes, washed (not peeled) (2.2lb)
  • 3 rashers bacon, chopped very finely
  • cup light flavoured extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 3 teaspoons wholegrain mustard
  • ½ teaspoon freshly cracked black pepper
  • 3 spring onions, thinly sliced
  • cup mixed chopped fresh herbs (I use fresh parsley and dill)

For best results, always weigh ingredients where a weight is provided


  • Saucepan
  • Large bowl
  • Mason jar or jam jar


  • COOK THE POTATOES: Wash the potatoes then place them into a large saucepan. Cover with cool water.
  • Bring the pot to a boil over high heat, then add a couple of pinches of salt. Let it boil for 7 minutes then check to see if the potatoes are fork tender (a fork should be able to penetrate without too much force but not break the potato apart). If they aren’t fork tender yet, keep cooking and checking until they are.
  • Drain the potatoes, then leave them to cool before cutting into slices or chunks.
  • If you want to peel the potatoes, it's easy to do by hand after they've been cooked and cooled.
  • COOK THE BACON: While the potatoes are cooking or cooling, you can cook the bacon. Cook in a frypan over medium heat for 5-6 minutes until golden brown and crispy all over.
  • MAKE THE DRESSING: In an old jam jar or mason jar, combine the olive oil, vinegar, whole grain mustard and pepper. Screw the lid on tight and give it a good shake. Set aside until required.
  • ASSEMBLE: In a large bowl, combine the potatoes, cooked bacon, sliced spring onions and herbs.
  • Give the dressing another good shake shake and pour all over the top. Gently toss to combine.
  • Let the salad sit at least 20 minutes before serving or up to 2 days. It can be served warm or cold.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many countries use a 15ml tablespoon.
  2. Potatoes: You can use just about any potato. Waxy types tend to hold their shape better and not crumble. You can use large or baby size but cook them before cutting.
  3. Vinegar: You can substitute red wine vinegar, apple cider vinegar, rice wine vinegar or even lemon juice.
  4. Mustard: You can substitute 1-2 teaspoons of dijon mustard.
  5. Vegetarian / vegan option: Leave the bacon out.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.