Best Quick Potato Salad No Mayo Recipe

Love potato salad but want to skip the mayo? This quick potato salad no mayo recipe is your answer. After making it dozens of times, I’ve perfected the tangy, creamy dressing that’s better than takeout. The secret? Greek yogurt and apple cider vinegar. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chickpea Paprikash and Cabbage Walnut Pasta.

What You'll Need for Best Quick Potato Salad No Mayo Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs baby potatoes
• 1 cup Greek yogurt
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: 2 hard-boiled eggs, chopped
• Optional: 2 green onions, sliced
• Optional: 2 tbsp chopped fresh dill

How to Make Best Quick Potato Salad No Mayo Recipe

1. Cook Potatoes: Cut potatoes in half, place in Instant Pot, add 1 cup water, cook at high pressure for 5 minutes. Quick release.
2. Make Dressing: Blend Greek yogurt, vinegar, mustard, honey, salt, and pepper until smooth.
3. Combine: Toss warm potatoes in dressing, add eggs and green onions. Chill before serving.

Storing & Reheating Best Quick Potato Salad No Mayo Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Prepare up to 1 day ahead. Chill before serving.

Freezing Best Quick Potato Salad No Mayo Recipe

Not recommended.

How to Reheat Without Drying It Out

Oven: Not needed. Microwave: Not recommended.

Recipe Notes

• Chef tip: For a lighter version, use non-fat Greek yogurt.
• Best substitution: Substitute sour cream for Greek yogurt.
• Make-ahead: Prepare up to 1 day ahead. Chill before serving.
• Scaling: Easily doubles or triples for larger crowds.
• Troubleshooting: If dressing is too thick, thin with a bit of water or milk.

Best Quick Potato Salad No Mayo Recipe

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs baby potatoes
• 1 cup Greek yogurt

Seasonings

• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Optional Toppings

• 2 hard-boiled eggs, chopped
• 2 green onions, sliced
• 2 tbsp chopped fresh dill

Instructions

1. Cook Potatoes: Cut potatoes in half, place in Instant Pot, add 1 cup water, cook at high pressure for 5 minutes. Quick release.
2. Make Dressing: Blend Greek yogurt, vinegar, mustard, honey, salt, and pepper until smooth.
3. Combine: Toss warm potatoes in dressing, add eggs and green onions. Chill before serving.

Notes

• Chef tip: For a lighter version, use non-fat Greek yogurt.
• Best substitution: Substitute sour cream for Greek yogurt.
• Make-ahead: Prepare up to 1 day ahead. Chill before serving.
• Scaling: Easily doubles or triples for larger crowds.
• Troubleshooting: If dressing is too thick, thin with a bit of water or milk.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Not recommended.
• Oven reheat: Not needed.
• Microwave reheat: Not recommended.
• Make ahead: Prepare up to 1 day ahead. Chill before serving.

Nutrition Per Serving

• Calories: 150
• Protein: 6g
• Fat: 3g
• Carbs: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 350mg
• Cholesterol: 45mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Quick Potato Salad No Mayo Recipe FAQs

A Warm Final Note

I can’t wait for you to try Best Quick Potato Salad No Mayo Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!