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Light Potato Salad Recipe, No Mayo

  • EspaƱol
Portions: 4 servings

Calories: 253kcal

You are going to love this light potato salad recipe with no mayo. And especially for those looking for a lighter alternative to some of our favorite dishes, this lighter potato salad is an excellent option.

Why I ā¤ļø it • Recipe • Ingredients • Video • Preparation

Potato salad recipe no mayo.

Lighter creamy potato salad with no mayo.

Why I ā¤ļø it

A great alternative to potato salad with mayonnaise, and as tasty as the classic potato salad, this creamy potato salad with apple is a lighter and much healthier gluten and dairy-free dish. 

Mayonnaise is one of the most common dressings in potato salad, but not having mayonnaise on hand doesn't mean you can't enjoy potato salad. Try this simple but healthy mayo-free potato salad recipe, and you'll see for yourself that it will not lack in flavor.

Light potato salad recipe no mayo

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

A great substitute for our traditional stodgier one, this no-mayo potato salad is lighter and much healthier all around.

Course: Dinner, Lunch
Inspiration: Fusion
Category: creamy potato salad, healthy potato salad, potato salad, simple potato salad
Author: Clara Gonzalez

Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Utensils and tools

  • Large pot or large saucepan to boil the vegetables
  • Mixing bowl
Potato salad with no mayonnaise.
Potato salad with no mayonnaise.

Ingredients

  • 1½ pounds of Russet or Yukon gold potatoes, [0.68 kg], peeled
  • 1 large carrot, boiled, peeled
  • 1¾ teaspoon of salt, (or more, to taste)
  • 3 egg (medium), hard-boiled, diced
  • 2 tablespoons of apple cider vinegar (or white wine vinegar)
  • 1 small red onion, minced
  • ¾ cup of sliced green beans, blanched, or the same amount of blanched peas
  • ā…“ cup of olive oil
  • 1 tablespoon of Dijon mustard, (optional)
  • 1 small apple, peeled and diced (see notes)
  • ¼ teaspoon of pepper (freshly-cracked, or ground), (or more, to taste)

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Boiling ingredients

Boiling potato, egg, and carrot.
Boiling potato, egg, and carrot.

In a large pot or saucepan, combine potatoes, carrots, eggs, and a teaspoon of salt. Boil the egg for 7 minutes, and the potato and carrot until they are fork tender.

Drain the water, let them cool down to room temperature, and peel and dice the carrot, eggs, and potatoes.

Step 2: Steeping onion

Separating vinegar and onion.
Separating vinegar and onion.

Add vinegar to the bowl with the onion and let it rest for 10 minutes.

Separate vinegar from onions and set both aside.

Step 3: Mixing the salad

Mixing salad ingredients.
Mixing salad ingredients.

In a large mixing bowl, combine potato, eggs, carrot, green beans, and onion, and stir to mix thoroughly. Pour in the vinegar, oil, and mustard. Add the apple and combine. Season with salt and pepper to taste.

If you won't serve it right away, cover it and keep chilled for later.

Step 4: Serving

Serving potato and egg salad.
Serving potato and egg salad.

This salad keeps refrigerated for about a day. Once chilled, serve right out of the fridge, so the eggs don't get spoiled.

Top tips

  • You can substitute all the vegetables for frozen mixed veggies (thawed before starting) for a quick version.
  • Peel and dice the apple right before adding it to the salad, otherwise, it will turn black.
  • Served as a light meal, this serves 4. As a salad, it serves 6.

Serving suggestions

This salad is great for everyday meals, BBQs, cookouts, and potlucks. Since it doesn't contain mayo, it's even safer for those large celebratory meals.

My. no-mayo potato salad also makes a great side dish.

You can decorate the salad with chopped green onions, parsley, dill, or any fresh herbs of your choosing.

Light potato salad.
Light potato salad.

Variations

Instead of the vinegar and mustard dressing, you can make a simpler vinaigrette with olive oil, lemon juice, and salt and pepper to taste.

Nutritional information

Calories: 253kcal - Carbohydrates: 42g - Protein: 9gFat: 6g - Saturated Fat: 1g - Polyunsaturated Fat: 1g - Monounsaturated Fat: 2g - Cholesterol: 140mg - Sodium: 549mg - Potassium: 962mg - Fiber: 6g - Sugar: 9g - Vitamin A: 2917IU - Vitamin C: 41mg - Calcium: 65mg - Iron: 2mg

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See more: salad recipes potato recipes lunch recipes

FAQs

Why do you add vinegar to potato salad?

I add vinegar to potato salad as part of a simple vinaigrette instead of mayonnaise.Ā 

What is the base of potato salad?

Potato salad is typically made with potato, carrot, egg, and many other vegetables, depending on the type of salad or the cook's preference.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

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Lighter Creamy Potato Salad with no Mayo

Ingredients

  • 1½ pound of Russet or Yukon gold potatoes [0.68 kg]
  • 1 large carrot boiled, peeled, and diced
  • 1¾ teaspoon of salt (or more, to taste)
  • 3 egg medium, hard-boiled, diced
  • 2 tablespoons of apple cider vinegar or white wine vinegar
  • 1 small red onion minced
  • ¾ cup of sliced green beans blanched, or the same amount of blanched peas
  • ā…“ cup olive oil
  • 1 tablespoon of Dijon mustard (optional)
  • 1 small apple peeled and diced (see notes)
  • ¼ teaspoon of pepper freshly-cracked, or ground, (or more, to taste)

Instructions

Step 1: Boiling ingredients

  • In a large pot or saucepan, combineĀ potatoes,Ā carrots,Ā eggs, and a teaspoon ofĀ salt. Boil theĀ eggĀ for 7 minutes, and theĀ potatoĀ andĀ carrotĀ until they are fork tender.
    Drain the water, let them cool down to room temperature, and peel and dice the carrot, eggs, and potatoes.

Step 2: Steeping onion

  • AddĀ vinegarĀ to the bowl with theĀ onionĀ and let it rest for 10 minutes.
    Separate vinegar from onions and set both aside.

Step 3: Mixing the salad

  • In a large mixing bowl, combine potato, eggs, carrot,Ā green beans, and onion, and stir to mix thoroughly. Pour in the vinegar,Ā oil, andĀ mustard. Add theĀ appleĀ and combine. Season with salt andĀ pepperĀ to taste.
    If you won't serve it right away, cover it and keep chilled for later.

Step 4: Serving

  • This salad keeps refrigerated for about a day. Once chilled, serve right out of the fridge so the eggs don't get spoiled.

Notes

The potatoes and carrots should be boiled beforehand with a teaspoon of salt added to the water, or you can use frozen mixed veggies (thawed before starting) for a quick version.
Peel and dice the apple right before adding it to the salad, otherwise, it will turn black.
Served as a light meal, this serves 4, as a salad, serves 6.

Nutrition

Calories: 253kcal

Published by Tia Clara - Dec 16, 2012

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  1. Laura

    July 20, 2021 at 10:25 pm

    5 stars
    Excelente. I made it and it was a hit.

    Reply
  2. Julie Peterson

    January 19, 2017 at 11:28 am

    how much olive oil? thank you for responding

    Reply
    • Tia Clara

      March 11, 2017 at 8:44 pm

      It's 1/3 cup, but add more or less if you prefer.

      Reply
  3. Mayra Rodriguez

    May 15, 2012 at 8:53 pm

    Than you for the beautiful presentation of our distinctive and wonderful cusine. GOD bless you. .may you continue sharing with the world a very imp. rtant part of our rich culture. Love the colors coordination used. The linens are just fine. I'm really going to try the Russian potatoe salad.. You just gained a new fan.

    Reply
    • Tia Clara

      May 15, 2012 at 9:01 pm

      Thanks!

      Reply
  4. Tia Clara

    January 03, 2012 at 2:27 pm

    Aqui es más común en navidad.

    Reply
  5. Yadsia @ShopCookMake

    December 16, 2011 at 3:07 pm

    A mi me encanta la ensalada de papa con manzana. Cuando era pequeña todo el mundo las preparaba así, pero ya eso se ha perdido. Que buena que esta receta las incluye.

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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