Here's my take on an excellent No Mayo Potato Salad, where you're not sacrificing on flavor & it will surely exceed your expectations!
This No Mayo Potato Salad is quite simple to make, and relies on a combination of quartered small potatoes, a blend of crispy veggies/herbs, a hard-boiled egg & some tasty oil-vinegar-lemon dressing!
Let's start with answering a very important question, you may have not put much thought into before:
How to boil the potatoes!
There is a technique that I believe is the best way to effectively, evenly cook the potatoes for a potato salad.
- Cut potatoes into cubes, whichever size you want the potatoes to be in your salad. Cutting your potatoes into these smaller cubes, whether it be 1 ½" x 1 ½", or ½" x ½", will allow you to cook the potatoes way faster. This way you can continue to make the salad and not slave away in the kitchen for hours.
- Next, Add the cubed potatoes to a large pot of COLD water. In potato salad, you bring the water to a boil WITH the potatoes already inside.
- Once the potatoes begin to boil, this is when you set a timer. Depending on the size of your potato cubes, this can range from 10-25 minutes. Keep an eye on the potatoes.
- To check if potatoes are finished cooking, carefully remove a potato from the boiling water, and check if you can slice into it with your fork, easily. Taste it. Does it feel cooked? We're not looking for super mushy potatoes, but they should also be fully cooked through.
- Once the potatoes are finished cooking, strain and run cold water over them. Alternatively, you can place them into a large bowl filled with ice and cold water. I prefer the second method, as not to destroy the potato skin by running water over them.
- Once potatoes are drained, I highly recommend spreading onto a pan. Then, allow to dry out for 10-15 minutes before making the salad!
How to Make Potato Salad
Once the potatoes are cooked, it's insanely simple to put together the salad!
To make the potato salad, proceed with the following steps:
Place cooked potato cubes into a large bowl.
Mix in chopped veggies & herbs & hard boiled egg.
In this specific No Mayo Potato Salad recipe, I added the chopped hard-boiled egg, parsley, chives, Israeli pickles in brine, and celery.
Pour dressing over all ingredients, mix & season with more salt and pepper to taste!
How long does potato salad last?
Potato salad can be stores in a closed container or Ziplock bag for 3-5 days. Keep in mind there is a hard boiled egg in this recipe, so if you're using a freshly made egg, it can last up to 5 days. If you're using a day or two old egg, your potato salad will last up to 3 days.
I'm not sure this was such a necessary question to answer, because I don't see this salad lasting past day 1!
No Mayo Potato Salad
- 3 pounds small red & yellow potatoes quartered
- 4 israeli pickles in brine cut into small cubes
- 3 hard-boiled eggs cut into small cubes
- 3 celery sticks cut into small cubes
- ¼ cup chives sliced thin
- ¼ cup fresh parsley
- 2 garlic cloves minced into a paste
- ¼ cup olive oil
- 2 teaspoons fine sea salt
- ½ teaspoon black pepper
- 2 teaspoons white vinegar
- Juice of ½ lemon
- Slice the small potatoes into quarters, which will create roughly 1 ½” x 1 ½” cubes.
- Place the potatoes into a large pot and fill with water to cover potatoes.
- Place the pot on the stove and bring to a boil over high heat.
- Once potatoes boil, continue to boil to 10-25 minutes depending on the size of your potato cubes. Use a fork to check if the potatoes are ready, at the 10 minute mark. Make sure you don’t end up with mushy potatoes.
- Once the potatoes are finished cooking, strain and run cold water over them or place into a large bowl filled with ice and cold water. I prefer the second method, as not to destroy the potato skin by running water over them.
- Once potatoes are drained, I highly recommend spreading onto a pan and allowing it to dry out for 10-15 minutes before making the salad.
- Next, add cooked & semi-cooled potatoes into a large bowl, along with the cubed celery, hard-boiled egg, chives and parsley. Mix together.
- In a small bowl or container, mix together the dressing ingredients: minced garlic, olive oil, sea salt, black pepper, white vinegar & lemon juice.
- Pour the dressing over the potato salad and toss until combined. Taste to see if you need any more of the salad dressing ingredients to enhance the flavors. Enjoy!
Doris Jaffe says
I always have to leach potatoes to get rid of most of the starch. How would I do that and not gat mushy soft potatoes for this no mayo potato salad recipe. Most of my family have diabetes so we limit our intake of potatoes. I use mostly purple potatoes or red skinned ones. Thank you..
Dalya Rubin says
Hi Doris! I think that using a less starch potato is key to making a less-starchy potato salad. Stay away from Russet & Idaho potatoes to reduce starch. In terms of keeping the potatoes from getting mushy, it's a matter of keeping an eye on them while they boil and removing a small piece of potato after around 10 minutes (& run it under cold water) to test if the potatoes are cooked through. If the potato is still a bit raw, keep on checking on them every 5 minutes. If you keep on testing the potatoes, chances are you'll catch them before they turn to mush. Hope this is helpful!!