This No Mayo Potato Salad was created in partnership with Kroger. All opinions are our own.
Next up in our Summer Barbecue Video Series is one of the best recipes we’ve ever created: this incredible no mayo potato salad! Potato salad without mayo? Yes! This is the best healthy potato salad recipe and it’s even more delicious than that classic picnic potato salad with loads of mayo. Want to learn our secrets? Watch our Summer Barbecue Series video below! It stars Alex and me with our friend, blogger and author Tessa from Handle the Heat. Alex, Tessa and I created six brand new summer recipes for you and the entire series is sponsored by Kroger as part of their #RedWhiteandBBQ summer resources. Three of the recipes are healthy vegetarian recipes by me and Alex and three are Tessa’s baked deliciousness, each starring ingredients we found at our local Kroger.
Ready? Watch the video: how to make no mayo potato salad! ⬇
Watch the entire Summer Barbecue Series!
Potato salad without mayo?
What’s the secret to no mayo potato salad?
Instead of mayonnaise, our secret ingredient in this no mayo potato salad is…cashews! That’s right, we’ve made a vegan mayonnaise out of cashews, and man is it good. How to make vegan mayonnaise? It’s very simple to make vegan mayonnaise, the basic steps are:
- Soak your cashews. Soaking cashews makes them break down enough to form a creamy texture when blended. Using a high speed blender is best for blending the cashews, but you can also use a regular blender and soak a bit longer. The longer you soak the cashews the better. Soak them overnight if you think of it; otherwise, you can get away with just soaking them while you’re making the remainder of the salad.
- Blend the soaked cashews with seasonings. Once the cashews are soaked, give them a whir with the remaining ingredients. In our cashew mayonnaise recipe, yellow mustard plays a key role, along with white wine vinegar, garlic powder, and maple syrup to soften the flavors. The result is a very, very tasty creamy spread that tastes like mayonnaise, but fully vegan and dairy-free!
How about the secrets of classic picnic potato salad?
The second secret of our best healthy potato salad to discover was, what are the other elements in a classic picnic potato salad? You know, the kind your Grandma makes, or the kind you can pick up from the grocery deli counter. I wanted to meld our no mayo potato salad concept with the classic version. I did quite a bit of research into classic picnic potato salad, and here’s what I found:
- Use Yukon gold potatoes. Yukon gold potatoes are perfect for classic picnic potato salad because they hold their shape when boiling, and also absorb the creamy sauce.
- Sprinkle vinegar onto the warm potatoes after boiling. This trick really does make for that tangy taste that’s typical of classic picnic potato salad.
- Use pickles. I used to not like pickles and sometimes they still freak me out, but they’re essential to a classic picnic potato salad. Even Tessa doesn’t like pickles (see the video!), and she couldn’t stop eating this salad.
Is it really the best healthy potato salad recipe?
To us, our No Mayo Potato Salad really is the best potato salad we’ve had. It tastes like your favorite deli counter potato salad, but more vibrant and delicious because it’s a healthy potato salad that’s made from all real food ingredients. A friend of mine tested the recipe for us and texted me that it was out of this world and a huge hit with her family!
*One note: If you take this to a summer barbecue, you may want to label it as containing nuts to account for any nut allergies!
So there you have it! Is our no mayo potato salad the best healthy potato salad recipe? Or best potato salad recipe in general? Tell us in the comments below.
Looking for more summer barbecue recipes?
Here are the other summer barbecue recipes in our Summer Barbecue Series!
- Loaded Grilled Nachos
- Vanilla Sheet Cake with Grilled Strawberries
- Crunchy Peanut Butter Cookies
- Cheesy Skillet Cornbread
This recipe is…
This No Mayo Potato Salad recipe is vegetarian, gluten free, vegan, plant-based, refined sugar free, and naturally sweet.
Potato salad without mayo? This No Mayo Potato Salad may be the best healthy potato salad you’ve ever had. It tastes just like classic picnic potato salad!
For the potato salad
- 1 cup Cashew Mayonnaise (below)
- 2 1/2 pounds Yukon gold potatoes
- 3 tablespoons white vinegar
- 1 teaspoon kosher salt, divided
- 3 large celery stalks
- 5 green onions
- 1/2 cup minced Vlasik Kosher Dill Pickles
- 1 tablespoon Simple Truth Yellow Mustard
- Black pepper
For the cashew mayonnaise
- 1 cup raw cashews
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons Simple Truth Yellow Mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Place the cashews in a bowl and cover them with water. Soak them while making the recipe, at least 30 minutes if using a high speed blender and about 1 hour for a regular blender. If you think ahead, you can soak the cashews overnight before making the salad. (You also can make the cashew mayo in advance.)
Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 10 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with the white wine vinegar and 1/2 teaspoon kosher salt. Mix and let stand until ready to assemble.
Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the dill pickles.
Make the cashew mayonnaise: After the cashews have soaked at least 30 minutes (more, if time), drain them. In the bowl of a blender, place the cashews, water, olive oil, yellow mustard, white wine vinegar, maple syrup, garlic powder, and kosher salt. Blend on high for several minutes until smooth and creamy. (Makes about 1 cup; store refrigerated if making in advance.)
In the bowl with the potatoes, mix in the cashew mayonnaise, celery, green onions, pickles, 1 tablespoon yellow mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Serve immediately, or refrigerate until serving.
* Note: If you take this to a summer barbecue, you may want to label it as containing nuts to account for any nut allergies!
Keywords: Potato Salad, Potato Salad without Mayonnaise, Vegan, Vegetarian, Gluten Free, Plant-Based, No Mayo Potato Salad, Picnic Recipe, Barbecue Recipe, Summer Recipe