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–+ servings
Healthy no-mayo potato salad in a rustic bowl with ingredients like chickpeas, celery, and roasted peppers in view.

No-Mayo Potato Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Boiled Eggs + Potatoes: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 pounds (900 g) potatoes Yukon Gold or red potatoes
  • 1 can (15 oz) (1 can (230 g)) chickpeas or 1½ cups cooked chickpeas
  • 1 cup (150 g) roasted red peppers jarred, drained and sliced - or about 1 roasted bell pepper
  • ½ cup (75 g) olives pitted
  • 2 (2) eggs boiled, or more to taste
  • ½ small (½ small) red onion thinly sliced
  • ½ cup (50 g) celery diced
  • 3 tablespoons (1 handful) fresh parsley or basil leaves, or both - chopped

For the Dressing

  • ⅓ cup (80 ml) extra virgin olive oil
  • ¼ cup (60 ml) red wine vinegar or another vinegar
  • 1 teaspoon (1 teaspoon) dried oregano
  • ½ teaspoon (½ teaspoon) salt + black pepper to taste
  • 1 tablespoon (15 ml) lemon juice optional
  • 1 teaspoon (1 teaspoon) lemon zest optional

  • 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.
    Boiling whole potatoes and eggs together in a large pot of salted water.
  • 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.
    Whisking olive oil, vinegar, lemon juice, and dried oregano in a bowl to create a light vinaigrette.
  • 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.
    Warm potato chunks being gently mixed with oregano vinaigrette in a large mixing bowl.
  • 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.
    Combining chickpeas, olives, red onion, celery, and roasted red peppers with the dressed potatoes.
  • Serve chilled: Add egg wedges last or just before serving. Serve at room temp or chilled. Best after 1 hour in the fridge.
    Colorful Italian potato salad served in a bowl, chilled and garnished with fresh herbs.
SUBSTITUTIONS
  • 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.
TIPS
  • 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!
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days—freezing isn’t recommended as the potatoes can turn mushy.
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