Succulent potatoes, coated with vinegar and a blend of simple flavors: Old Fashioned Potato Salad has no mayo, just like Grandma's recipe.
Potato Salad No Mayo (Grandma's Potato Salad)
When I was a boy, my grandmother made this delicious, simple potato salad whenever we visited her. Unlike traditional potato salads, this one has no mayo in it at all. My mother continued to make it as I grew up, and now I make it for my family exactly the same way.
This Potato Salad recipe is a favorite at summer cookouts, because its simple, tangy flavor is the perfect compliment to Grilled Chicken, Ribeye Steak, or Shrimp Skewers. I recommend making it ahead of time and letting it marinate in the fridge for optimum flavor.
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Ingredients
- POTATOES: Russet Potatoes or Yukon Gold potatoes work well for this recipe
- BELL PEPPER: medium green pepper
- SCALLION: (green onion)
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- RED WINE VINEGAR
- GARLIC POWDER
- SALT: we like Kosher salt or sea salt
- BLACK PEPPER: fresh ground black pepper
*see recipe card for quantities.
Instructions
- In a large stock pot, place potatoes and cover with water to 2" over potatoes
- Cook until tender (my tip is when you insert a knife into the center and pick the potato up it will fall freely off the knife)
- The potatoes may not cook evenly depending on size so check the smaller ones and remove as they are tender and place them on a tray until all the potatoes are tender.
- Place tray in refrigerator to cool for about an hour.
- Remove from refrigerator and use a butter knife to remove the skin
- Dice the potatoes into bite-sized pieces. Place in mixing bowl
- Dice the green pepper into ¼" pieces and add to potatoes
- Slice the green onion in ⅛" slices and add.
- Add remaining ingredients and mix thoroughly until well mixed
- Transfer to an air tight container and place in the refrigerator for at least one hour (or up to 6 days).
- Serve and Enjoy.
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Storage
- Store in an airtight container in the refrigerator for up to 6 days.
- Make ahead and store in the refrigerator for even more developed flavor. Do not freeze.
Top Tip
Old Fashioned Potato Salad is even better after sitting in the refrigerator for a day or so. All the dressing gets absorbed into the potatoes, giving it more flavor. YUM!
FAQ
Boil potatoes until they are fork tender (about 20 minutes). My tip is when you insert a knife into the center and pick the potato up it will fall freely off the knife.
We prefer potato salad served room temperature or cold. It provides and nice contrast to warm grilled meats like burgers, steak or chicken.
The potatoes you have! We like creamer potatoes, russet potatoes, or Yukon Gold potatoes for this recipe.
More Potato Salad Recipes
- Mashed Potato Salad: this creamy, addictive potato salad is a cult favorite, and our most requested side dish at family barbecues.
- Red Potato Salad: this easy recipe uses small, colorful potatoes and a simple dressing to make it the perfect choice for summer cookouts
- Pickled Veggie Potato Salad: fresh pickled veggies and cornichons add subtle tangy flavor to this traditional dish
Old Fashioned Potato Salad recipe
Succulent potatoes, coated with vinegar and a blend of simple flavors: Old Fashioned Potato Salad has no mayo, just like Grandma's recipe.
- Total Time: 30 mins
- Yield: 8 1x
Ingredients
- 3 pound potatoes standard russets work well
- 1 medium bell pepper
- 1 scallion (green onion)
- 1 C olive oil
- ½ C red wine vinegar
- 2 tsp. garlic powder
- 2 tsp. kosher salt
- fresh ground black pepper
Instructions
- In a large stock pot, place potatoes and cover with water to 2" over potatoes
- Cook until tender (my tip is when you insert a knife into the center and pick the potato up it will fall freely off the knife)
- The potatoes may not cook evenly depending on size so check the smaller ones and remove as they are tender and place them on a tray until all the potatoes are tender.
- Place tray in refrigerator to cool for about an hour.
- Remove from refrigerator and use a butter knife to remove the skin
- Dice the potatoes in bite-sized pieces and place in mixing bowl
- Dice the green pepper into ¼" pieces and add to potatoes
- Slice the green onion in ⅛" slices and add.
- Add remaining ingredients and mix thoroughly until well mixed
- Transfer to an air tight container. Place in the refrigerator for at least an hour (up to 6 days).
- Serve and Enjoy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Vinaigrette succulent potato salad
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 434
- Sugar: 2.3 g
- Sodium: 427.9 mg
- Fat: 28.3 g
- Carbohydrates: 43.3 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Cindy P says
Made this for our 4th of July cookout this year. Delicious!
Jackie says
We are so happy you liked it Cindy! Thanks so much for sharing.