This No-Mayo Potato Salad Recipe delivers the flavor of the classic BBQ side dish, without all the mayonnaise.
Summer is the season of sunshine, beaches, and baseball. It’s also the season of picnics, potlucks, and barbecues. I don’t know about your summer food-based events, but at mine, mystery mayonnaise “salad” dishes proliferate. Macaroni salad, tuna salad, egg salad, Waldorf salad, potato salad. The seasonal river of mayonnaise overflows, and I frown.
Let me be clear: I’m not a hater of mayonnaise, not by a long shot. I like mayo on my burger buns, and I slather it on many types of sandwiches. I even enjoy a mayo-based tuna salad on occasion and dip my sweet potato fries in garlic aioli (I call it garlic mayo-li). But when a whole table at a potluck is full of mayo-based salads, a line is crossed. Somebody has to do something to stop the mayonnaise flood.
This no-mayo potato salad recipe is here to save us all! Well, it can’t flip the table full of mayonnaise-based salads, but it can at least create space for other condiments. This recipe uses a base of melted butter and sour cream instead of mayo, both of which go way better on potatoes anyway, in my opinion. Everything else in this potato salad is largely the same as the traditional variety. The crunchy celery, hint of mustard, and touch of red onion are all present and accounted for. Bring this dish to your next potluck picnic, and watch everyone marvel at the novelty!
Is This No-Mayo Potato Salad Healthy?
There’s a wide range of ingredients here, so there’s a wide range of nutrients and health benefits. The potatoes provide carbs, minerals, and a small amount of fiber, while the eggs give protein and healthy fats. These nutrients will give you energy and keep you feeling full. The sour cream has satiating fat, plus probiotics if it’s made from cultured dairy.
Overall, this potato salad is lower in calories than most mayo-based varieties, and it’s suitable for vegetarian and gluten-free diets (just be sure the mustard doesn’t contain gluten!). I recommend using natural sour cream, which avoids extra ingredients like thickeners and preservatives.
The Best Types Of Potatoes For Potato Salad
I use red potatoes in this recipe because they have thin skins and a waxy texture. They keep their shape well, which I prefer when making a potato salad. But they’re not the only option.
- Yukon Golds are creamy and buttery. If those are the characteristics you want in your potato salad, then you’re welcome to use those!
- Russets are an option, too, though bear in mind they break apart easily. If you use russets, consider peeling them before you boil them. I find the skin to be thicker than other potato varieties.
- New potatoes are small, have thin skins, and hold their shape well, making them a solid choice for potato salads.
How Do I Store Leftovers?
Put leftover potato salad in an airtight container and store in the fridge for up to 3 days. I would not recommend freezing it, as that could do a number on the texture!
Serving Suggestions
This potato salad goes great with other picnic and barbecue favorites, such as grilled chicken, burgers, and bratwurst. For a fun spin, you can try it with Hawaiian BBQ Chicken, Charro Beans, this Easy Mediterranean Low-Carb Broccoli Salad, or this beautiful Shrimp Orzo Salad.
If the vegetarian aspect of this recipe isn’t important to you, try adding some chopped green onions and crumbled-up Baked Maple Bacon. Both turn this potato salad into a loaded baked potato!
Ingredients
- 2 pounds red potatoes
- 2 large eggs
- 2 stalks celery
- ¼ cup red onion
- 5 tablespoons sour cream
- 1 tablespoon mustard
- 1 tablespoon unsalted butter melted
- ½ teaspoon salt
- ¼ teaspoon paprika
- Pepper to taste
Instructions
- Cut the red potatoes into 1½- to 2-inch chunks, leaving the skin on for added nutrients. Boil the potatoes and eggs in a medium pot of water. Take the eggs out after 12 minutes of boiling, place them in a small bowl, and run cold water over them for 5 minutes. Boil the potatoes for 15 minutes, or until they're fork-tender, then drain and cool under running water.
- While the potatoes and eggs are cooking, dice the celery and red onion, and transfer them to a large mixing bowl. In a separate bowl, combine the sour cream, mustard, melted butter, salt, paprika, and pepper to create the dressing.
- Cut the cooled potatoes into smaller ½-inch pieces and add to the bowl with the chopped celery and onion. Peel and dice the eggs, then add them to the vegetable-filled bowl. Pour the sour cream dressing over the salad and toss to coat evenly. Serve immediately or store in the refrigerator.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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