This Old Fashioned Potato Salad is mayo-free and flavor-packed—tender potatoes tossed in a tangy vinegar dressing you’ll want on repeat.
No Mayo Potato Salad
If you're looking for a no mayo potato salad that delivers big on flavor, this one’s for you. Inspired by my grandmother’s recipe, this vinegar-based version skips the creaminess in favor of bold, tangy simplicity. It’s a refreshing twist that feels modern, yet totally classic.
This dish is a staple at summer cookouts and family dinners. Pair it with Grilled Chicken, Ribeye Steak, Shrimp Skewers, or any of your go-to grilling favorites.
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Ingredients
- POTATOES: Russet potatoes or Yukon Gold potatoes work best
- BELL PEPPER: medium green pepper
- SCALLION: fresh scallions (green onions)
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- RED WINE VINEGAR: this bold vinegar adds flavor to the potato salad
- GARLIC POWDER: dried garlic powder
- SALT: Kosher salt or sea salt
- BLACK PEPPER: fresh ground black pepper
*see recipe card for quantities.
🔪Top Tip
For best results, refrigerate potato salad overnight (up to one day) before serving. All the dressing gets absorbed into the potatoes, giving it more flavor.
Instructions
- Boil potatoes: Place Potatoes in a large stock pot. 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).
- Check tenderness: The potatoes may not cook evenly depending on size, so check the smaller ones and remove as they are tender. Place them on a tray until all the potatoes are cooked.
- Cool the cooked potatoes: Place tray in refrigerator to cool for about an hour.
- Remove skin: Remove from refrigerator and use a butter knife to remove the skin.
- Dice potatoes: Dice the potatoes into bite-sized pieces. Place in mixing bowl.
- Add green pepper + green onion: 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.
- Refrigerate: 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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🥔 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
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.
FAQ
Old fashioned potato salad is typically made with boiled potatoes, vinegar, oil, onions, and basic seasonings. It’s simple, tangy, and doesn’t use mayo.
This version skips mayo in favor of a vinegar-based dressing, which keeps it light, tangy, and ideal for warm-weather meals without refrigeration worries.
Waxy potatoes like red potatoes or Yukon golds hold their shape well and soak up the vinegar dressing without turning mushy.
es! It’s even better after a few hours—or overnight—in the fridge. The vinegar dressing soaks into the potatoes and boosts flavor.
It will keep for up to 4–5 days in an airtight container. In fact, the flavor improves over time.
You can do either. It’s traditionally served chilled, but it's also delicious slightly warm or at room temperature.
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Old Fashioned Potato Salad recipe
This old fashioned potato salad is mayo-free and packed with flavor—tangy vinegar and tender potatoes you’ll want on repeat.
- 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.
Notes
- For best results, refrigerate potato salad overnight (up to one day) before serving. All the dressing gets absorbed into the potatoes, giving it more flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: side dish
- 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.
Jackie says
This is one of our favorite summer BBQ staples. Its deliciously creamy and flavorful-without the mayo!