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!
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.
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!
- 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.
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.
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, wrap with plastic wrap and chill for as little as one hour. Serve and enjoy.
Potato salad last 3-4 days when stored in a sealed container in the refrigerator.
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.
Yes! Whenever I cook a starch like potatoes or pasta I always generously salt the water. This will season the potatoes as they cook.
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!
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!
Potato Salad without Mayo
- Stove Top
- 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
- 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.
- 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.