Recipe/ Vegetables & Sides

Creamy Mayo-Free Potato Salad

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I love mayo as much as the next gal, but every now and then you’ve got to mix things up. That’s when this Mayo-Free Potato Salad comes into play. I have a secret to give it a creamy consistency without the mayonnaise. Read on, spud lovers.

Growing up, my Grandma made the BEST potato salad. I’d call it a traditional Midwest potato salad – you know, the kind loaded with mayonnaise, celery, onion, and topped with hard boiled eggs and paprika. Always, paprika! It was (and still is) to die for!

I’m soooo glad I ate this as a bowlful as a kid because these days, I’m trying to eat a little healthier and if I ate that much mayo I might as well just glue it onto my hips. As you can tell, I have serious guilt issues anytime a recipe calls for a jar of mayo. Yep, some good old-fashioned Catholic guilt gets me every time.

Instead, I came up with an alternative. I usually make this recipe with Yukon gold potatoes but fingerling or new potatoes work just as well. Just don’t use a Russet or baking potato – you’re not going to get the same creamy results.

Let’s make some mayo-free potato salad

Ok, you all know I love a shortcut so here’s my tip about prepping the potatoes. You can boil them, you can pressure cook them or you can even microwave them. If you ever need to prep a side dish and you are channeling a zero in the ambition department, listen up! YOU CAN STILL MAKE THIS SALAD.

Buy a bag (or two) of prewashed, microwaveable potatoes. There is practically no effort on your part and you’ll come out looking like a superhero. You’re welcome.


While the potatoes cool, make your mix of vinegar, garlic, sugar, salt, pepper and olive oil in a large bowl.

No matter how you make your potatoes, here’s the trick to making a creamy-ish potato salad. Let the potatoes cool, but not completely. As soon as they’re warm but not too hot to handle, chop them into bite-size pieces and toss in the vinegar mixture, stirring to combine. When you do this, the potatoes will absorb the liquid and will start to combine making a creamy combination.  Don’t be afraid to briskly stir. Show ’em some love!!


Add some green onion and let it chill for a few hours or overnight. This salad is best served at room temperature, so pull it out of the fridge about an hour before serving (it will give the olive oil time to loosen up). Top with cooked, crumbled bacon and there you go – Mayo-Free Potato Salad!

Try it out and tell me what you think!

Made with love,


Mayo Free Potato Salad

Course Side Dish
Servings 8
Author Deanne - This Farm Girl Cooks


  • 4 pounds gold potatoes
  • ¼ cup white vinegar
  • 1 tsp minced garlic
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¾ cup olive oil
  • 3 green onions , green parts only, chopped
  • 6 slices bacon , cooked & crumbled


  1. Cook potatoes until tender; drain and cool slightly until you’re able to handle them. While still warm, cut potatoes into bit size pieces.
  2. Mix vinegar, garlic, sugar, salt, pepper, and olive oil in a large bowl. Add potatoes and toss, mixing to combine and stirring until the mixture starts to become creamy.
  3. Add green onions. Chill 4 hours or overnight. Bring to room temperature before serving and top with cooked and crumbled bacon.

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  • Reply
    Sharon Kenney
    May 20, 2017 at 4:15 am

    This looks yummy!! I am going to make this. Thanks for sharing

    • Reply
      May 20, 2017 at 1:43 pm

      Awesome, let me know what you think! Have a great weekend, Sharon 🙂

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