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Mayo-Free Potato Salad


I have always loved mayonnaise – on sandwiches, tuna and chicken salads, burgers, potato salad, broccoli salad, any vegetable salad really.

So when we cut vegetable oils out of our diet, we stopped eating store-bought mayonnaise. It took a while for me to adjust, but getting GMO soy oil out of my family’s diet was well worth it.

I do still buy a jar once in a blue moon, but learning to live without it has made that less and less frequent.

One thing I had a hard time wrapping my head around was leaving mayo out of potato salad. My mom makes a mean potato salad, and I’ve always followed her recipe – hard-boiled eggs, pickles, onions, vinegar, and mayo.

But I found that by creating a tangy olive oil and vinegar dressing, I could still have a great potato salad with the punch of onion, the tang of vinegar, and the fresh bite of the pickle. Plus, I find that this lighter dressing lets the unbelievable taste of homegrown potatoes shine through.

Print Recipe

Mayo-Free Potato Salad

Serves: 4


  • 2-3 lb red potatoes
  • 6 eggs hard-boiled and peeled
  • 1 medium onion diced small
  • 1/4 cup chopped dill or sweet pickles
  • 1/4 – 1/3 cup olive oil to taste
  • 3-4 Tablespoons apple cider vinegar to taste
  • 2 tablespoons mustard
  • salt and pepper to taste


  1. Prepare hard boiled eggs, transfer to a bowl to cool, and boil potatoes in the same water as the eggs were boiled. Cook until tender.
  2. Peel and dice eggs finely and add to a medium-sized bowl. Cut potatoes into bite-sized chunks and add to bowl with egg. Dice onions and pickles and add to bowl.
  3. Pour about 1/4 cup of olive oil over the vegetables. Pour apple cider vinegar over the vegetables. Add the mustard and season generously with salt and pepper.
  4. Stir all gently until completely combined. Taste, add more oil, vinegar, salt, and pepper as needed. Let sit 20-30 minutes for flavors to meld.
  5. Enjoy.

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