This Italian-inspired no-mayo potato salad is a fresh, flavorful twist on the classic—made with olive oil, vinegar, herbs, and veggies for a light and healthy meal or side dish everyone will love.
For more easy salad recipes, check out our quinoa salad, dill potato salad, farro salad, and rice salad.
A Lighter Take on a Classic Summer Dish
If you’re looking for a lighter, healthier take on the classic, this Italian-inspired no-mayo potato salad is just what you need. Louise and I make this all summer long—especially when we want something quick, fresh, and satisfying that doesn’t weigh us down.
Instead of heavy mayo, this salad is tossed in a simple olive oil and vinegar dressing with oregano, lemon, and fresh herbs. It’s a dairy-free potato salad that’s full of fiber-rich chickpeas, heart-healthy olive oil, and colorful veggies like red peppers, onions, and celery.
We love it because it’s a low cholesterol recipe that’s still packed with flavor—and it only gets better after a few hours in the fridge. Whether you’re prepping it for a picnic, BBQ (hello July 4th), or a quick weekday lunch, it’s a perfect make-ahead salad that holds up beautifully.
Plus, it’s naturally gluten-free, easy to make vegan (just skip the eggs), and fits right into a Mediterranean or anti-inflammatory diet.
Fresh, simple, and good for you—this is plant-based comfort food at its best.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Potatoes: Yukon Gold or red potatoes keep their shape and have a creamy bite when boiled. Baby potatoes or fingerlings are great alternatives—perfect for a gluten-free, vegan potato salad.
- Chickpeas: Use canned for convenience or cook your own from dry for extra texture. They add plant-based protein and fiber, making this a great addition to anti-inflammatory salad recipes.
- Roasted red peppers: Jarred or homemade versions offer sweetness and vibrant color. For variety, swap with grilled zucchini or sun-dried tomatoes.
- Olives: Castelvetrano, Kalamata, or black olives give a salty, savory contrast. Capers work well too if you want a tangier twist or are out of olives.
- Boiled eggs: A nod to Southern Italian tradition. Omit to keep the dish lighter or fully plant-based.
- Red onion: Thinly sliced for sharpness and color. Soak in cold water or vinegar to soften the flavor. Shallots or green onions make good substitutes.
- Fresh herbs: Basil and parsley brighten up the salad. Oregano or mint also fit beautifully in a Mediterranean-style picnic potato salad.
- Celery: Adds a refreshing crunch. Optional, but it boosts texture. Thinly sliced cucumber can stand in if needed.
- Extra virgin olive oil: Choose a fruity, cold-pressed one for the best taste—an essential ingredient in healthy, no-mayo dressings.
- White wine vinegar: Offers a mild, tangy kick. Swap with red wine vinegar or apple cider vinegar if that’s what you have.
- Lemon juice + zest: Adds brightness and balances the flavors. If fresh lemons aren’t available, increase the vinegar slightly.
- Dried oregano: Classic Italian seasoning that adds depth. Use Italian seasoning or dried thyme as a backup.
- Capers: Optional but delicious for extra tang and brine. Feel free to toss some in if you enjoy them.
How to Make No-Mayo Potato Salad
Step 1: Cook the Potatoes and Eggs
Start by rinsing the eggs under cold water. Place them in a large pot along with the whole, unpeeled potatoes. Fill the pot with cold, salted water and bring it to a boil.
Let the eggs cook for about 10 minutes, then scoop them out and place them in a bowl of cold water to cool. Keep boiling the potatoes for another 15 to 20 minutes, or until you can easily pierce them with a fork.
Drain the potatoes and let them cool just enough to handle. You can peel them or leave the skin on—your choice! Cut them into bite-sized chunks while they’re still warm so they soak up all the flavor in the next step.
Step 2: Whisk the Dressing
While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together olive oil, white or red wine vinegar, lemon juice, lemon zest, dried oregano, salt, and black pepper.
This tangy, Italian-style vinaigrette brings the salad to life without using any mayonnaise. It’s bright, zesty, and makes this a true heart-healthy side dish.
Step 3: Toss the Potatoes
Add the warm potato chunks to the bowl of dressing. Gently toss to coat them well. If a few pieces break apart, that’s okay—it helps create a creamy texture without any dairy or mayo.
Step 4: Mix in the Veggies
Now it’s time to bring in the rest of the flavor. Add the chickpeas (drained and rinsed), roasted red peppers, olives, sliced red onion, chopped celery, and fresh herbs like parsley or basil.
If you’re using boiled eggs, you can stir them in now or save them for garnish on top. Gently mix everything together until it looks colorful and well combined.
Step 5: Chill and Serve
You can serve the salad right away, slightly warm or at room temperature. But if you have time, chill it in the fridge for at least an hour—it only gets better!
This is one of those cold side dishes that’s perfect for picnics, potlucks, or make-ahead lunches. It pairs well with grilled veggies, fish, or makes a satisfying main dish all on its own.
Tips
- Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape better and give the salad a creamy bite without falling apart.
- Cut potatoes while warm so they soak up the dressing. Warm potatoes absorb more flavor than cold ones, making the salad extra tasty.
- Don’t skip the vinegar and lemon juice—they brighten up the whole dish and balance the richness of the olive oil. Perfect for those looking for low cholesterol recipes.
- Add eggs last if using. This prevents them from getting mashed when you mix the salad. You can slice or quarter them and arrange on top before serving.
- Soak raw onions in cold water or vinegar for 10 minutes before adding—this takes away the harsh bite while keeping that fresh crunch.
- Toss gently to avoid turning the potatoes into mush. Use a large spoon or rubber spatula and fold from the bottom up.
- Taste and adjust before serving—add a pinch more salt, a drizzle of oil, or a squeeze of lemon if needed. Flavors mellow as the salad chills.
- Customize with pantry staples—add chopped pickles, capers, or even a spoon of Dijon mustard for extra punch if you’re out of an ingredient.
- Great for outdoor meals since there’s no mayo. This potato salad without mayo for BBQ stays fresh longer in warm weather.
Frequently Asked Questions
Yes! In fact, it tastes even better after a few hours in the fridge. This is one of those easy potluck recipes you can prep a day in advance and pull out when needed.
Not at all. If you’re using thin-skinned potatoes like Yukon Gold or red potatoes, you can leave the skin on. It adds texture and saves time.
Keep the salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, and adjust the seasoning if needed.
Absolutely. The eggs are optional. You’ll still have a delicious, satisfying dairy-free potato salad packed with flavor and protein from the chickpeas.
Yes! Feel free to swap in what you have—grilled zucchini, cucumbers, cherry tomatoes, or even cooked green beans would all work well.
Kalamata, Castelvetrano, or even simple black olives from a can will work. Choose what you enjoy eating on its own.
Soak sliced onions in cold water or a little vinegar for 10 minutes before adding them. This softens the sharpness without losing flavor.
More Easy Salad Recipes
- Corn Salad without Mayo
- Greek Pasta Salad
- Curry Chickpea Salad
- Classic Chickpea Salad
- Orzo Salad
- Creamy Pasta Salad
- Black Bean Salad
- Broccoli Salad without Bacon
If you tried this No-Mayo Potato Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
No-Mayo Potato Salad
Ingredients
- 2 pounds potatoes Yukon Gold or red potatoes
- 1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
- 1 cup roasted red peppers jarred, drained and sliced – or about 1 roasted bell pepper
- ½ cup olives pitted
- 2 eggs boiled, or more to taste
- ½ small red onion thinly sliced
- ½ cup celery diced
- 3 tablespoons fresh parsley or basil leaves, or both – chopped
For the Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar or another vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt + black pepper to taste
- 1 tablespoon lemon juice optional
- 1 teaspoon lemon zest optional
Instructions
- Boil Potatoes and Eggs: Rinse 2 eggs, then place them in a pot with 2 pounds potatoes. Cover with cold, salted water and bring to a boil.Boil eggs for 10 minutes, then remove and cool. Cook potatoes 15-20 minutes more, until fork-tender. Drain, cool slightly, then peel and cut into chunks.
- Make the Dressing: In a large mixing bowl, whisk together ⅓ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon salt, and 2 twists pepper.
- Dress the Potatoes: Add warm potato chunks to the dressing and gently toss. It’s fine if some break apart—the soft edges make the salad extra creamy.
- Add Remaining Ingredients: Add 1 can (15 oz) chickpeas (rinsed and drained), 1 cup roasted red peppers, ½ cup olives, ½ small red onion, ½ cup celery, and 3 tablespoons fresh parsley. Toss gently.
- Serve chilled: Add egg wedges last or just before serving. Serve at room temp or chilled. Best after 1 hour in the fridge.
Notes
- Potatoes: Yukon Gold or red potatoes hold their shape and stay creamy. Baby potatoes work too.
- Chickpeas: Canned or home-cooked add protein and fiber. Great for plant-based diets.
- Roasted Red Peppers: Jarred or homemade. Swap with grilled zucchini or sun-dried tomatoes.
- Olives: Use Castelvetrano, Kalamata, or black olives. Capers work in a pinch.
- Boiled Eggs: Optional. Adds richness or skip to keep it vegan.
- Red Onion: Slice thin and soak to mellow the bite. Try shallots or green onions instead.
- Fresh Herbs: Parsley and basil add freshness. Oregano or mint also work well.
- Celery: Adds crunch. Optional, or sub with cucumber.
- Extra Virgin Olive Oil: Key to flavor—use a good one!
- White Wine Vinegar: Light and tangy. Apple cider or red wine vinegar work too.
- Lemon Juice + Zest: For brightness. No lemon? Add more vinegar.
- Dried Oregano: Adds Italian flair. Sub with Italian seasoning or thyme.
- Capers: Optional, but great for extra tang.
- Use waxy potatoes like Yukon Gold—they stay creamy and don’t fall apart.
- Cut while warm so they soak up the dressing better.
- Vinegar + lemon = flavor boost and lower cholesterol goodness.
- Add eggs last to keep them from breaking up—perfect as a topping.
- Soak onions in cold water to mellow the sharpness.
- Toss gently to keep the texture just right.
- Taste and adjust—lemon, oil, or salt as needed before serving.
- Pantry swaps like pickles, capers, or Dijon add fun twists.
- Picnic-friendly and safe for warm weather—no mayo, no worries!
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I’m writing this as my friends are outside devouring the last bites of this salad! I made it for a BBQ today and it was a huge hit. Everyone loved how fresh and flavorful it was—and not a drop of mayo in sight! The chickpeas and dressing were a big surprise for a few guests, in the best way. Definitely adding this to my summer rotation!