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Katie's Cucina » Recipes » Potato

Potato Salad without Mayo

Published: Jun 30, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Two photos of sliced potato salad in glass bowls with text on image.
Glass bowl with sliced potatoes for salad divided by text with sliced raw potatoes in a pot.
Slicing red potatoes on a mandolin divided by text and potato salad on the bottom.
Top view of thinly sliced potato salad in glass bowl with text on imgage.
Sliced red potatoes in a glass bowl with ingredients for potato salad in another bowl.
Two photos; bowl of potato salad and a potatoes slicing on mandolin with text.
Glass bowl with fresh sliced potatoes in dressing with text on image.
Top view faded of potato salad in a glass bowl with text.

This delicious vinegar based Potato Salad without Mayo was my grandmother’s recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!

Sliced potatoes with dressing in a glass bowl with brisket in the background.

There is no denying it. I love potatoes, and when I made the bbq beef brisket I knew I wanted to serve a potato salad with it. I called my mother to find out how to make her mom’s Potato Salad without Mayo. My mother graciously told me what ingredients I needed; however, it’s one of those unwritten recipes and because of this she had no measurements to give me. I had to figure it out on my own.

Can I just tell you how excited I was when I nailed it on the first try! Because I was making the potato salad to accompany dinner I was able to lure my mother over for a late dinner once she was off from work. When she got to my home and saw the potato salad she then realized she forgot to tell me one extra ingredient! Mayonnaise.

Thinly sliced cooked red potatoes with dressing in a glass bowl sitting on a dishcloth.

At first, I was angry that she failed to tell me that key ingredient; however, I had already taste tested some of the potato salad and knew it was spot on. I could have sworn that I never remembered this potato salad having mayonnaise in it. But then again, it had been many years since my mom had last made it.

After my mom took her first bite she was beyond pleased, and actually liked my version better than her own mothers. This recipe is perfect for the non-mayo lover in your life!

In this post you will learn the following information. If one section interest you, you can simply click the link to jump right to that section!

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • BBQ Recipes

Ingredients

Ingredients; Sugar, pepper, onions, parsley, salt, oil, red potatoes, and vinegar.
  • Red potatoes – I like to use these best for this potato salad. No need to peel them, just slice and cook!
  • Apple Cider Vinegar – I prefer apple cider as it isn’t as tart as some of the other vinegars.
  • Granulated Sugar – This cuts the acid from the vinegar lending to a slightly sweet flavor.
  • Minced Dried Onions – I always have these on hand. They are such a time saver and lend a mild onion flavor. Perfect for people who don’t like the overwhelming taste of onion.
  • Celery – I love the crunch that finely diced celery lends in the potato salad.

Directions

Pink painted nails slicing a red potato on a mandolin slicer over a green pot.

Slice the red potatoes quarter-inch thick.

Top view of sliced red potatoes soaking in water in a green pot.

Add the sliced potatoes to a large pot filled with enough water to cover the potatoes. Then add one tablespoon salt to the pot of water with potatoes.

Boil on medium-high heat until soft but not falling apart. Depending on your stove top this should take around 20 minutes. *Keep a close eye to make sure the potatoes don’t get too soft and begin to fall apart.

Top view of a glass bowl with parsley, sugar, oil, pepper and onion.

While the potatoes are cooking, make the dressing. In a bowl add the minced dried onions, parsley, sugar, canola oil, apple cider vinegar, and salt and pepper.

Hand with pink nails whisking parsley dressing in a glass bowl.

Mix well, then add the diced celery.

Drain the potatoes in a strainer and set aside.

Top view of a glass bowl with sliced cooked potatoes, celery, and dressing.

In a larger serving bowl add a quarter of the dressing to the serving bowl, followed by ⅓ of the potatoes.

Top view of a glass bowl with sliced potatoes mixed in dressing with a pink spoon.

Pour another quarters worth of the dressing over the potatoes, followed by more potatoes, and repeat until dressing and potatoes are all in the bowl.

Glass bowl with potato salad in it wrapped with plastic wrap on counter.

Gently mix, wrap with plastic wrap and chill for as little as one hour. Serve and enjoy.

FAQs

How long does potato salad last in the refrigerator?

Potato salad last 3-4 days when stored in a sealed container in the refrigerator.

What kind of potatoes should I use for potato salad?

I like to use red potatoes or yukon gold potatoes. These are a waxy type of potato and they seem to hold their shape best when boiled and mxied in a potato salad.

Should you salt water when boiling potatoes?

Yes! Whenever I cook a starch like potatoes or pasta I always generously salt the water. This will season the potatoes as they cook.

Top view of mixed potato salad in a glass bowl with brisket and sauce in the background.

Tips & Tricks

Since I’ve been making this recipe for over a decade now, I have quite a few tips and tricks to share on making potato salad.

  • Even cuts – whether you are slicing thin or cutting into chunks the name of the game is even cuts! This will help all potatoes cook evenly and at the same amount of time!
  • Mayonnaise – Okay, so no mayo potato salad and you still might be interested in wanting mayo in your salad. If you really want your potato salad to have mayonnaise in it then add in about ¼ cup mayonnaise when you are mixing the dressing together.
  • Make ahead – Make this potato salad at least a few hours prior so that the dressing can fully soak into the potato salad. Trust me on this one!
Glass bowl sitting on a dishtowel with sliced potatoes and dressing in it.

BBQ Recipes

Here are a few of my favorite recipes that pair perfectly with my grandma’s potato salad recipe.

  • Grilled Barbecue Turkey Breast
  • Grilled Balsamic London Broil
  • Grilled Chicken Cali Club Sandwiches
  • Tuscan Lemon Chicken
  • Grilled Brown Sugar Chili Pork Tenderloin
  • Pacific Rim Glazed London Broil

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Potato Salad without Mayo

This delicious vinegar based Potato Salad without Mayo was my grandmother's recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 374kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 12 Large Red Potatoes
  • 1 tablespoon Salt
  • ½ cup Canola Oil
  • ⅓ cup Apple Cider Vinegar
  • 2 tablespoon Granulated Sugar
  • 2 tablespoon Minced Dried Onions
  • 2 tablespoon Dried Parsley
  • Salt and Pepper to taste
  • 2 Celery Stalk diced

Instructions

  • Slice the red potatoes quarter-inch thick. Add the sliced potatoes to a large pot filled with enough water to cover the potatoes. Then add one tablespoon salt to the pot of water with potatoes.
  • Boil on medium-high heat until soft but not falling apart. Depending on your stove top this should take around 20 minutes. *Keep a close eye to make sure the potatoes don't get too soft and begin to fall apart.
  • While the potatoes are cooking, make the dressing. In a bowl add the minced dried onions, parsley, sugar, canola oil, apple cider vinegar, and salt and pepper. Mix well, then add the diced celery.
  • Drain the potatoes in a strainer and set aside.
  • In a larger serving bowl add a quarter of the dressing to the serving bowl, followed by ⅓ of the potatoes. Pour another quarters worth of the dressing over the potatoes, followed by more potatoes, and repeat until dressing and potatoes are all in the bowl.
  • Gently mix, chill for as little as an hour. Serve and enjoy.

Video

Notes

  • Want to add Mayonnaise? My mom recalls a little bit of mayonnaise used in this recipe. I’ve yet to try this recipe with mayonnaise. If you want to add a layer of creaminess to this potato salad add ¼ cup of mayonnaise to the dressing.
  • Don’t have a mandolin slicer? You can cube the potatoes instead as shown in the video.

Nutrition

Serving: 0.5c | Calories: 374kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 933mg | Potassium: 1492mg | Fiber: 6g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 2mg
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Lenore

    July 03, 2011 at 5:23 am

    This looks delicious. I'm always looking for more mayo-less potato salad ideas, so this is definitely going on the list! 🙂

    Reply
  2. Lisa

    July 01, 2011 at 8:29 pm

    Looks like delicious comfort food to me.

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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