No Mayo Potato Salad – Just because we’re making No Mayo Potato Salad, doesn’t mean it has to be boring, vinegar-based or lacking flavor.
Instead, because we’re much more creative than that, you are going to find that our No Mayo Potato Salad is going to out-shine classic potato salad.
How to Make Potato Salad with No Mayo and Still Taste Good!
The idea of a No Mayo Potato Salad might make you think this recipe is something like German Potato Salad. Well, don’t worry because it’s not even close. Instead, this is a very delicious remake of creamy Classic Potato Salad. The biggest difference – we’re not using mayo, miracle whip and definitely not yogurt. This recipe is not only dairy free but also vegan!
The No Mayo Potato Salad Secret: Cashew Cream
Well, since we’re not using mayo — but by the looks of it, our potato salad definitely looks creamy. So, what on earth makes this No Mayo Potato Salad creamy? The secret is the cashew cream…
Cashew cream does the trick! It’s clean, dairy free and takes about 5 minutes to whip together in a high speed blender. And it really does work WONDERS for giving potato salad an incredibly rich, creamy texture. Cashew cream has no funky “aftertaste” either.
But Why Not Just Use Mayo?
If you are trying to eat clean or you’re lactose intolerant, then you definitely want to avoid store bought mayo. I talk more about the downsides of store bought mayo in this blog post. But in a nutshell, here are two major reasons to avoid any jar of mayo that has been sitting un-refrigerated on a grocery store shelf for several months:
#1: Store Bought Mayo Uses Pasteurized Eggs
Store-bought “real” mayonnaise that is made with eggs will never be healthy because the eggs have to be pasteurized in order to have a long shelf-life. I don’t trust any product that has eggs in it that is sold un-refrigerated. In order to make eggs shelf-stable they need to be highly processed.
#2: Way too Much Oil in Store Bought Mayo
Store-bought mayo uses globs of oil (oil is never as healthy as the “whole food” from which it was derived). To make matters worse, every brand of mayo I have ever seen uses refined oil, which is basically just a pro-inflammatory ingredient. And who wants more inflammation? There has been 1 exception to this bad mayo — check out: Primal Kitchen brand.
So, What About Homemade Mayo?
“Real” homemade mayonnaise recipes call for raw eggs—and of course a lot of oil too. Even though I have nothing against eggs (assuming they are pasture-raised), I still can’t bring myself to make mayo from raw eggs for health safety purposes. I am just not up for salmonella over here! By the way, I do have an egg and oil free clean mayo recipe that you could use in place of the cashew cream. I just use the cashew cream to keep the potato salad recipe as easy as possible
How to Make No Mayo Potato Salad
“Real” homemade mayonnaise recipes call for raw eggs—and of course a lot of oil too. Even though I have nothing against eggs, when pasture-raised, I still can’t bring myself to make mayo from raw eggs for health safety purposes. I am just not up for salmonella over here!
Egg Free/Vegan Mayo Recipe
By the way, I do have an egg and oil free clean mayo recipe that you could use in place of the cashew cream. But for this No Mayo Potato Salad, I just use the cashew cream to keep the potato salad recipe as easy as possible.
What’s in No Mayo Potato Salad?
This recipe is a bit dated — since it came from my childhood. My mom regularly had boiled potatoes sitting the fridge and was notorious for throwing in whatever she had on hand.
This combination is my new favorite. The difference is that I have all of these ingredients on hands all the time.
- Fingerling potatoes: the best potato salad potatoes and colorful too.
- Red bell pepper: this adds a lovely little mild kick to your potato salad.
- Red onion: I skip the mild scallions and go right for the onion with the best raw flavor.
- Dill: Without a doubt, one of my favorite seasonings to use.
- Dill Relish: Followed by enough dill relish for that umami flavor.
- Paprika: Original or smoked, I love this flavor in cold vegetable salads.
- Garlic: Because a dish isn’t complete without a bit (or a lot) of garlic.
- Fresh Parsley: This dish is just perfect when you sprinkle fresh parley when serving!
Choose the Right Potato for Your No Mayo Potato Salad
In developing my No Mayo Potato Salad Recipe, I stumbled on The Kitchen’s article spotlighting the 5 Steps to Avoid When Making Potato Salad. One of the most important take-away tips I got was to choose the right potato!
When It Comes to Potato Salad, Not All Potatoes Are Created Equal
The article shared that potatoes are divided into three general categories based on their texture. There are starchy potatoes (such as: russet and sweet potato), all purpose potatoes (such as: yukon gold) and waxy potatoes.
For the best potato salad, you want to choose waxy potatoes such as:
- Red Bliss Potatoes
- New Potatoes
- Fingerling Potatoes
Waxy potatoes have the least amount of starch and do the best job of retaining their shape during boiling. Although I use fingerling potatoes in my No Mayo Potato Salad Recipe below, feel free to substitute red bliss or new potatoes if you like.
How Long Should I boil Potatoes for Potato Salad?
Depending on the the potato, you typically want to boil them for about 12-18 minutes total. Make sure that the skin of the potato can easily be pierced with a fork. Don’t over-boil — if you go too long, they’ll be mashed potatoes!
Should I Buy Organic Potatoes?
I admit, I don’t always buy all of my foods organic. However, when it comes to potatoes, I think it is very important to go the extra organic mile. You can read more about why here and the statistic quoted from the New York Times below…
The New York Times:
“A 2006 U.S.D.A. test found 81 percent of potatoes tested still contained pesticides after being washed and peeled, and the potato has one of the the highest pesticide contents of 43 fruits and vegetables tested, according to the Environmental Working Group.”Print
No Mayo Potato Salad
No Mayo Potato Salad is a remake of the classic potato salad recipe. We make ours with no mayo or dairy and it’s still rich and creamy!
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Salad
- Method: Blender
- Cuisine: American
- Diet: Vegan
- 3 pounds organic baby potatoes
- 3/4 cup raw cashews, soak for 1–3 hours
- 1/2 cup water
- 2–3 tablespoons yellow mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon raw honey
- 1 teaspoon paprika
- 1 teaspoon dill
- 1/4 teaspoon Pink Himalayan sea salt, plus more to taste
- 1/2 cup red onion, chopped
- 1/2 cup red pepper, chopped
- 4–6 garlic cloves, minced
- 1/4 cup dill relish
- 1/2 cup parsley, chopped
- Freshly ground black pepper, to taste
1. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until potatoes are tender, 12-18 minutes. Drain the potatoes and let stand until cool enough to handle, about 20 minutes.
2. In a high speed blender, add the cashews, water, mustard, lemon juice, honey, paprika, dill and sea salt. Process on high speed until smooth and creamy. Set cashew cream aside.
3. Cut potatoes into bite size pieces and place in a large mixing bowl.
4. To the bowl, add the red onion, red peppers, garlic and fresh parsley. Mix in the cashew cream. Season with salt and pepper to taste. Serve at room temperature or chilled.
Keywords: No Mayo Potato Salad
And finally, just in case you are worried about potatoes not being healthy, I hope this blog post eases your mind a bit 😉