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.

– 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 – ⅓ 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)


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 1:

Add vinegar to the bowl with the onion and let it rest for 10 minutes. Separate vinegar from onions and set both aside.

Step 2:

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 3:

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

Step 4:

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.


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