No Mayo Potato Salad
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Published Jun 18, 2024, Updated Sep 23, 2024
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This healthy no mayo potato salad with sun-dried tomatoes, shallots, spinach and a red wine vinegar dressing is egg-free, vegan and super easy to make. It’s the perfect side dish for all your summer parties!
If you love potato salad, but are looking for something lighter that’s vegan I’ve got you covered with this delicious no-mayo potato salad!
I grew up in a potato loving family. Lots of fried potatoes, mashed potatoes, baked potatoes, potato salads, etc. My mom always had a bag of russet potatoes on hand but rarely sweet potatoes, unless you count canned yams for sweet potato casserole. Nowadays I love sweet potatoes and baked sweet potato fries reign supreme (it’s the sweet and salty combo!!) but I try to skip the fried varieties and make healthier baked sweet potatoes or grilled sweet potatoes to satisfy my cravings.
All that said, I still enjoy regular potatoes as well!
Table of Contents
Why You’ll Love This Recipe
- Healthy – This mayo-free potato salad is a refreshing and lighter alternative to classic potato salad.
- Easy – Simple ingredients and straightforward steps make this salad super easy to prepare, perfect for picnics, barbecues, or a quick side dish.
- Dietary-friendly – This recipe is egg-free, dairy-free vegan and gluten-free, so is perfect for those will dietary restrictions.
Ingredients Needed
- potatoes – I used small red potatoes, but you can use any variety of small potatoes like yukon gold potatoes or fingerling potatoes. A medley of colorful potatoes would be fun!
- baby spinach – adds freshness and a pop of green color, contributing to the nutritional value and overall taste.
- shallots – provide a mild onion flavor, adding a slight crunch and depth to the salad.
- sun-dried tomatoes – offers a burst of tangy sweetness.
- fresh chives – I love adding fresh herbs to my recipes and fresh chives is the perfect herb for this salad!
- dressing – a simple homemade dressing made with red wine vinegar, shallots, dijon mustard, maple syrup, olive oil, salt and pepper.
Find the printable recipe with measurements below.
Recipe Substitutions
- Spinach: Arugula or kale can be used as a substitute for baby spinach.
- Shallots: Red onion or yellow onions can be used instead of shallots for a similar flavor.
- Sun-Dried tomatoes: Cherry tomatoes or roasted red peppers can be used if sun-dried tomatoes are not available.
- Red wine vinegar: If you don’t have red wine vinegar on hand you can use white wine vinegar, apple cider vinegar or lemon juice instead.
How to Make Healthy Potato Salad
Step 1: Place washed potatoes in a large pot. Add enough water to cover potatoes by 3″. Stir in 1 Tablespoon of salt and bring to a boil. Reduce heat to medium and simmer until potatoes are fork tender, about 20 minutes.
Step 2: Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces.
Step 3: Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
Step 4: In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.
Step 5: Pour the dressing over the potatoes.
Step 6: Toss to coat, serve and enjoy!
Recipe Tips!
- Use the right variety of potato: Use waxy potatoes, like yellow, red, yukon gold and fingerling potatoes. These potatoes are creamy on the inside and lower in starch, which helps them keep their shape as they boil. Avoid starchy potatoes like russet potatoes because they won’t hold their shape while boiling.
- Cook potatoes until just tender: Keep an eye on the potatoes as they cook. You want to drain them as soon as they are fork tender, so they don’t get too mushy.
- Save extra dressing: If you have extra dressing, keep it in a separate container in the fridge. This way, you can add more to the salad before serving if needed to refresh the flavors.
Serving Suggestions
This no mayo potato salad recipe makes for a wonderful side dish for dinner or a light lunch option, but it’s also a great side for summer potlucks and cookouts. Here are some ideas on what to serve alongside this salad:
How to Store Leftovers
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop over time.
Frequently Asked Questions
As I mentioned above, you want to use waxy potatoes, like yellow, red, yukon gold or fingerling potatoes. These potatoes are creamy on the inside and lower in starch, which helps them keep their shape as they boil. You want to avoid starchy potatoes like russet potatoes because they won’t hold their shape while boiling.
Make sure to keep an eye on the potatoes as they cook. You want them to be fork tender, not mushy, otherwise your salad will be more like mashed potatoes!
Yes! I always leave the skin on my potatoes when making potato salad. It adds a nice texture to the salad. Just be sure to wash them well before cooking!
More Healthy Summer Side Salads
- Creamy Cucumber Salad
- Healthy Pasta Salad
- Orzo Salad
- Cucumber Tomato Salad
- Mexican Street Corn Salad
- Watermelon Salad
Be sure to check out the full collection of salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
No Mayo Potato Salad
Ingredients
- 1 ½ pounds small red or gold potatoes
- 1 Tablespoon salt
- 2 cups baby spinach, chopped
- ¼ cup shallots, peeled and chopped into small pieces
- 4 sun-dried tomatoes, chopped into small pieces
- 1 teaspoon fresh chives
- 1 teaspoon dried parsley
Dressing
- ¼ cup red wine vinegar
- 1 Tablespoon minced shallots
- 2 teaspoons whole-grain dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Wash potatoes well and place in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces.
- Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
- In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.
- Pour dressing over the potatoes, toss to coat and serve. Store any leftovers in the fridge.
Notes
- Inspired by Rancho La Puerta’s Potato Salad with Chervil and Shallots.
- Potatoes: Any variety of small potatoes will work for this recipe… red, gold or fingerling!
- Spinach: Arugula or kale can be used as a substitute for baby spinach.
- Shallots: Red or yellow onions can be used instead of shallots for a similar flavor
- Sun-Dried tomatoes: Cherry tomatoes or roasted red peppers can be used if sun-dried tomatoes are not available.
- Red wine vinegar: If you don’t have red wine vinegar on hand you can use white wine vinegar, apple cider vinegar or lemon juice instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe on the fly for a Labor Day party. It was an absolute hit! It was the only dish served that received multiple compliments. I was looking for something light and without mayo (I know some people do not like it), and this was perfect. I recommend!!
WOO! This makes me so happy to hear, Nikki. I am so glad this salad was a hit for everyone. Thank you for taking the time to share your review & star rating, I really appreciate it!
This potato salad is so delicious—the ingredients make a great flavor combo. I lightly roasted the potatoes but kept everything else as written-the potatoes probably didn’t absorb as much dressing prepped this way but I liked the crunchy edges. Love the sun dried tomatoes! It was great at room temp and even good cold straight from the fridge the next day, too. Going into the “keeper” folder!! Thank you!!
WOO! This is amazing, Vanessa. I am happy to hear that you are loving this potato salad and it turned out amazing for you. Thanks for taking the time to share your review & star rating, it means so much to me!
This potato salad is so flavorful and delicious and colorful! I liked it even more than the delicious German potato salad I made the same day. I find it best to pour the dressing over the potatoes while they are hot so it can really sink in! I used finally ribboned and chopped kale AND spinach. Finely chopped red onion too! Brittany I love your recipes, we are so on the same page!
Amazing! This sounds delicious, Lauren. I am so glad you gave this recipe a try and it turned out great for you. Thank you for sharing your review + star rating, I really appreciate it!
I looooove this potato salad! Second time I’ve made this. I did make a few changes. I sauteed the shallots with some pre packaged bacon bits with a tsp of olive oil. I don’t like raw onion taste. I tried it with spinach 1st time delicious! This time i didn’t have any this time. Instead i used mixed micro greens. Still amazing! Will make this recipe for years to come! Thanks!
Ahh that makes me so happy to hear, Stacey. 🙂 I’m so glad you’ve been loving this potato salad. Thanks for taking the time to come back to leave a comment + star rating. I so appreciate it.
I LOVE this salad!! Made this many times over the summer. I took it to a family reunion and everyone raved about how flavorful it was!
Woo! So glad you love this one too, Lynn.
Really love this! What kind of sundried tomato do you recommend – the ones you find in a jar with oil?
Wonderful recipe. Due to having open heart surgery I omitted the salt. Salt only raises boiling temperature of the water so no harm omitting it there and I made this without the sea salt and it tasted great.