Best Warm Potato Salad Without Mayo (Easy & Herby)

This recipe for Best Warm Potato Salad Without Mayo is a fresh and flavorful twist on the classic side dish.

Made with tender red potatoes that are tossed with crisp radishes, crunchy celery, tangy dill pickles, and a warm onion vinaigrette, this salad is perfectly balanced, vibrant, and satisfying.

Why this recipe works

This is a simple recipe that takes about half an hour to put together.

Here is what else you will like about this recipe.

• The ingredients are basic ingredients that you may already have on hand.
• There is no mayo required making this recipe especially perfect for anyone who prefers a lighter potato salad or needs a picnic-friendly side dish.
• This salad has a perfectly balanced texture, Creamy potatoes combined with crunchy celery, radishes, and pickles make every bite delicious.
• Not only is this the perfect alternative to the usual mayonnaise laden potato salad, it is a crowd-pleasing side dish for cookouts, potlucks, holidays, and summer meals.

Have you tried my recipe for 7 Layer Southwestern Dip?

Made with refried beans, guacamole, and shredded cheese, that tasty appetizer is savory, creamy, and slightly spicy. Both this recipe for mayo-less potato salad and that recipe for layered southwestern dip could be perfect recipes for your next gathering.

Coarse ground mustard adds a perfect tangy bite to this potato salad. You can find coarse ground mustard here.

Ingredients needed.

• Small Red Potatoes Stick to potatoes that are similar in size if possible.
• Dill Pickles Sliced thin. If you pickles are larger you can cut the slices into smaller pieces.
• Radishes Tops and ends removed and sliced thin. I like to wash the radishes first as they can be dirty.
• Celery. Rinsed, base and top removed, and then chopped into ¼"pieces.

Vinaigrette

• Red Onion. Diced into small pieces.
• Olive Oil I prefer a good-quality extra virgin olive oil since the vinaigrette is simple, the flavor of the olive oil really comes through.
• Apple Cider Vinegar White wine vinegar, distilled white vinegar, fresh lemon juice,o r even pickle juice – are alternative options
• Coarse Ground Mustard This adds depth, tanginess, and texture to the warm onion vinaigrette. It also helps tie all the flavors together while giving the potato salad a classic savory bite.
• Sugar Sugar is used to help balance the tangy flavors. Honey or maple syrup can be used instead.
• Seasonings. Salt and Pepper.
• Parsley. Fresh leaves that have been chopped small.

How to make warm potato salad.

• Prep Time 10 minutes .
• Cook Time 20 minutes .
• Servings 8 .
• How to serve : Serve as a side with your favorite meal.
• Notes: You will need a pot, bowl, whisk, skillet, and wooden spoon or similar item.

1. Potatoes. Place the potatoes into a large pot and cover the potatoes with cold water (about an inch or two above the potatoes). You can add a pinch of salt if desired. Bring the water to a boil on high heat. When the water begins to boil you can bump the heat down to medium. It should take about 15 minutes for the potatoes to become fork tender. Drain the potatoes and allow them to cool slightly before slicing them into ½” thick rounds or semi-circles (depending on the size of your potatoes).
2. Other ingredients. If you have not done so, you can thinly slice the pickles, radishes, and celery while your potatoes cool. Then place the ingredients and the cooled potato pieces into a large bowl.
3. Dressing. In a small bowl, use a whisk to combine together the olive oil (4tbs), vinegar, mustard, sugar, salt, pepper, and parsley.
4. Sauté To sauté onion, heat the remaining olive oil to a large skillet on medium-high heat for one minute. Then sauté the onion in the olive oil until it begins to turn golden brown. Remove the skillet from the heat and whisk in the dressing ingredients from the small bowl.
5. Combine Pour half of the warm ingredients over the ingredients that you placed into the large bowl. Toss the ingredients and the repeat the process with the remaining warm ingredients.

Tips for making the best potato salad without mayo

Red potatoes are perfect in this recipe as they work well in warm salads. Baby red, Yukon Gold, or Fingerling potatoes could works however, the texture will differ due to the starch content.

More helpful tips for you.

1. When cooking the potatoes we are starting with cold water to help the potatoes cook more evenly. Salting the water is optional but, can give the potatoes better flavor. Lastly, take care to not overcook the potatoes. They are done cooking when they are fork-tender yet, able to still hold their shape.
2. It is best to toss the potatoes in the vinaigrette while they are still warm as this will allow the potatoes to absorb the dressing. This means that you may need to work quickly rather than preparing the potatoes ahead of time.
3. While you could serve this salad immediately after tossing the ingredients, for optimal flavor, I like to allow it to sit for a few minutes for the flavors to meld together. Allow the salad to sit for as little as 10–15 minutes before serving so the flavors can blend together.

FAQ

• Can I make this potato salad ahead of time?
  Yes. You can prepare it a few hours ahead and serve it slightly warm or at room temperature. The flavors become even better as the salad sits.
• Do I have to peel the potatoes?
  No. Red potatoes have thin, tender skins that add texture and color to the salad. Just wash them well before cooking.
• Can I serve this potato salad cold?
  Yes. Even though this potato salad is designed to be served warm, it also tastes delicious chilled or at room temperature.
• Why should the potatoes be dressed while warm?
  Warm potatoes absorb the vinaigrette better, giving the salad more flavor throughout instead of just on the surface.
• Can I use a different vinegar?
  Yes. White wine vinegar, champagne vinegar, red wine vinegar, or fresh lemon juice all work well in the vinaigrette.

Variations.

• You can make this potato salad more creamy like a traditional potato salad.
  Simple add a spoonful of Greek yogurt, sour cream, or a small amount of mayo for a partially creamy version.
• Take this potato salad up a notch by adding some red pepper flakes, chopped peppers, or a drip or two of hot sauce.
• Make this recipe into a meal by adding a bit of protein. Grilled chicken, smoked sausage, salmon, or chopped hot dogs can turn this recipe into something even more special!

How to Store Warm Potato Salad

Once this potato salad has fully cooled, it can be stored in an airtight container. When properly stored and refrigerated, it should keep for up to four days. It can be reheated in a microwave or on a stovetop.

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