No-Mayo Potato Salad Recipe

This No-Mayo Potato Salad Recipe is sure to please those who are just not into mayonnaise. This is an easy recipe with an elegant presentation. Perfect for a casual BBQ but elegant enough for a dinner party too.

My Traditional Potato Salad Recipe is made with mayo and bacon. But if you aren’t the biggest fan of mayo, this recipe is for you! It has a bit of French flair and is a little more gourmet than its creamier cousin with mayo and bacon. 

Recipe Pairing Ideas:

• For a starter try my Rose Pamplemousse Cocktails and Beet Hummus
• This salad pairs beautifully with my Mixed Grill,  Sticky Ribs Recipe or my Ultimate Burger! 
• For dessert try my classic Blackberry Crumble, Nutella Ice Cream, or my Cherry Bakewell Tart

Watch My No-Mayo Potato Salad Video Demo

Subscribe to My YouTube Channel and Never Miss a Recipe! 

Step 1: Prepare the potatoes

I like to use Yukon Gold or fingerling potatoes for this recipe, but if you can’t find those, any small waxy potato variety will work just as well. 

If you are using Yukon Golds cut them in half, then in quarters to give a slender, delicate look. Then you’ll toss the potatoes in a bowl with olive oil. 

Add salt and pepper and a good pinch of Herbs de Provence.

Roasting vs Boiling the Potatoes

For this recipe, I prefer to roast the potatoes. They will keep their shape that when and look prettier in the salad too. I also find the flavor and texture are better when the potatoes are roasted as well. Place the potatoes cut-side down on a baking sheet lined with parchment paper.

The parchment paper will prevent the potatoes from sticking to the pan, and becoming too overly browned. 

Roast at 400F (204C) degrees for about 25 minutes until they are golden brown and fork-tender.

Make-ahead Tips:

• You can roast the potatoes up to an hour ahead of serving. Or allow to cool and refrigerate for up to 2-4 hours.
• But I find the texture is better if you roast and serve them the same day. As opposed to prepping them a day ahead and letting them sit in the fridge.
• The green beans and dressing can both be prepared up to a day ahead, kept separated, covered and refrigerated until ready to serve.

Step 2: Prepare the Green Beans

Haricot Vert and fresh green beans are very similar and can be used interchangeably for this recipe. For a thinner green bean look for the Haricot Vert variety. 

Blanching the Green Beans

Place the green beans in a pot of boiling water for about a minute or two, then quickly transfer to an ice bath. This “shocks” the vegetables and stops them from cooking.

What is an ice bath for vegetables?

An ice bath is used to quickly stop the cooking process and preserve the colors of the food – just like in this recipe. There aren’t really any specific measurements for an ice bath. But equal amounts of ice and cool water is a good place to start.

Don’t let your vegetables soak in the ice bath. Just dunk them to “shock them with the cold” and then quickly remove them to drain on a dry paper towel.

It also helps the beans preserve their bright green color! Pat them dry and set them aside to cool.

Step 3: Make the Vinaigrette 

In a small bowl, add Dijon mustard, whole grain mustard, white wine vinegar, and then whisk to combine. Slowly add the grapeseed oil and whisk.

I like to use the two different mustards for texture, and the whole grain mustard looks beautiful on the potatoes as well.

Add chives and tarragon and whisk until well-combined. This vinaigrette is a similar vinaigrette that’s used in my Charred Asparagus Salad. Another great No-Mayo side salad for summer entertaining!

Step 4: Assemble the Potatoes and Green Beans

Place potatoes and green beans in a large bowl. Then, pour the vinaigrette over the top and toss to combine. If you like shallots, you could add a minced shallot for a nice punch of flavor!

After the potatoes and green beans are coated with the dressing, transfer to a large serving bowl or platter.

For another elegant touch, use the blossoms from the chives if you are growing your own. They are perfectly edible and add a beautiful color and elegant presentation to this dish.

Place the chive blossom on just moments before serving so they don’t wilt. Have more chive blossoms on hand? Try them on my Egg Biscuit Sandwich Recipe! Another great recipe to try!

If you don’t have chive blossoms, flat-leaf parsley is also great too!

If You Enjoyed This Recipe

Please Leave a Rating and a Review Below!