This vegan potato salad is an easy-to-make side dish that highlights gold potatoes tossed in an simple and delicious vinaigrette. This no mayo potato salad bursts with salty tang and is great to make-ahead for the week and perfect for sharing in type of gathering. – Recipe easily doubled!
Like many other Brazilians out there, when I hear potato salad I immediately think of the classic Brazilian Potato Salad full of mayo, and of course, carrots!
But to make things a bit healthier and when I know I need to please “no-mayo” people, I go for this vegan potato salad recipe.
This no mayo potato salad is packed with delicious salty tang from grainy mustard, capers, olive oil and vinegar which makes it a great accompaniment for any main dish. It pairs nicely with grilled veggies, but if you’re a meat eater, it would be delicious with chicken, fish or steak, too.
This recipe is a side dish that is perfect to serve at any type of gathering, from barbecues to holidays. And because it’s so easy, it’s a great side dish for just about any day of the week, too.
I hope you like it as much as I do!
No Mayo Potato Salad ingredients
This mustard potato salad recipe really doesn’t require a lot of ingredients. I would venture to say the majority of these ingredients are available in your pantry. If not, they’re easy to find at your local grocery store.
- Baby yellow potatoes
- Olive oil
- Fresh parsley
- Capers and some of their brine
- Grainy Dijon mustard
- White wine vinegar
- White onion
- Black pepper
Tools to make mustard potato salad:
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How to make Vegan Potato Salad
First, cut the potatoes into halves or quarters. You want the pieces to be roughly the same size, about 1″, and keep them in a bowl with cold water while you work through all the potatoes to avoid oxidation. When you’re done cutting, rinse them thoroughly under cold water.
Next, place the potatoes in a medium to large pot, then add enough cold water to cover them up. Season the water generously with salt, and place the pot over medium heat. Bring to a gentle boil and let the potatoes cook until tender all the way through when gently pierced with a fork.
While the potatoes are cooking, prep the rest of your ingredients.
Add the sliced onions to a large bowl and set aside, and to a separate smaller bowl add the olive oil, minced parsley, chopped capers, mustard, vinegar, and whisk to make a dressing.
When the potatoes are cooked through, remove the pan from the heat and drain the hot water.
Now, here’s the secret for the success of this recipe! Pour the hot potatoes into the bowl with the slice onions and let it sit for about a minute or two before you mix in the dressing. When we do this, we’re essentially steaming the onions with the residual heat from the potatoes, sweating out that harsh raw onion flavor.
After a minute or so, while the potatoes are still hot, add in the mustard dressing and toss gently to coat. This is the other secret to this potato salad! We want to make sure you’re dressing it while the potatoes are warm so that they can soak up all of the flavors from the dressing, just like we do with my Arugula Quinoa Salad. This simple little step makes all the difference!!
After that, just let the dressed potato salad cool to room temperature and stir again a few times before covering and refrigerating. You may serve this vegan potato salad at room temperature or cold from the fridge – up to you, it’s delicious either way!
Frequently Asked Questions
Yes. Since we’re using baby yellow potatoes, leave the skin on and save yourself the trouble of peeling them.
Waxy potatoes like Yukon Gold, Yellow Finn, red potatoes and these Dutch gold potatoes are great for potato salad because they hold their shape when boiled.
Cut up the potatoes before you boil them. This way, they’ll cook faster, and you won’t have to attempt to slice hot potatoes out of the water.
This No Mayo Potato Salad recipe pairs great with:
- Rotisserie-Style Brazilian Chicken
- Baked Chicken Legs Recipe
- Grilled Spatchcock Chicken
- Beer Marinated Grilled Drumsticks
- Picanha Recipe – Brazilian Coulotte Steaks
- Ribeye Steak Marinade
- Tri Tip Marinade Recipe
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Vegan Potato Salad
- 3 pounds baby Dutch yellow potatoes
- 1/2 cup olive oil
- 1/2 cup parsley, finely minced
- 2 tablespoons capers, roughly chopped plus a tablespoon of the brine (optional)
- 2 tablespoons whole grain/old style Dijon mustard
- 3 tablespoons of white wine vinegar
- 1 cup of thinly sliced white onion about 1/2 a medium onion
- Leave the skins on the potatoes and cut them in halves or quarters, depending on how big the potato is – you'll want pieces that are roughly the same size, about one inch. Rinse them thoroughly under cold water.
- Place the potatoes in a medium to large pan, then add enough cold water to cover them. Season generously with salt, and place over medium heat. Bring to a gentle boil.
- Cook until the potatoes are tender all the way through when gently pierced with a fork.
- While the potatoes are cooking, add the olive oil, minced parsley, chopped capers, mustard, and vinegar to a bowl and whisk to combine. Season with salt and pepper, and set aside.
- Add the sliced onions to a large bowl and set aside.
- When the potatoes are cooked, remove the pan from the heat and drain the hot water.
- Pour the drained hot potatoes directly into the bowl with the onions and let it sit for about a minute.
- Then, pour the dressing over the potatoes and stir gently to coat.
- Let the potato salad cool to room temperature and stir again a few times before covering and refrigerating.
- Serve at room temperature or cold!