No Mayo Potato Salad (German Potato Salad)

This no mayo potato salad is the perfect summer side dish — light, tangy, and packed with fresh herbs. Made with a simple olive oil and vinegar dressing, this vinaigrette-based potato salad soaks into tender potatoes for incredible flavor without the heaviness of mayonnaise. Inspired by classic German potato salad, this version is fresh and healthy. If you’re looking for a potato salad without mayonnaise that’s full of flavor, this is the one for you!

Say goodbye to soggy potato salads drenched in mayonnaise….salads that make you forget you are even eating a potato. It’s almost 4th of July, which means there will be millions of bowls filled with this classic side dish. So let me introduce you to the Not Yo Mama’s Potato Salad.

It all started with my Mother, actually. She is NOT a fan of the ever so popular white condiment – mayonnaise. So to appease my Mom (because even at my age, I still strive to do that), I decided to create a potato salad sans mayo. Could it be possible? Oh yes, it is! You do it by making the potato the REAL star of this salad and not masking it with a ridiculous amount of the white stuff.

Not Yo Mama’s Potato Salad

Unlike traditional versions, this vinaigrette potato salad won’t feel heavy or overly rich, making it ideal for warm weather gatherings. It’s naturally dairy-free, easy to customize, and actually tastes better as it sits…making it one of the best make-ahead side dishes you can bring to a cookout.

This type of potato salad with olive oil and vinegar can be referred to as German Potato Salad and they apparently knew what they were doing.

German Potato Salad Ingredients:

This German Potato Salad with crispy bacon is light tasting, tossed in a vinaigrette made with extra virgin olive oil, vinegar, dijon mustard, and spices. Oh, and did I tell you about the bacon? There’s BACON! I think I can hear you cheering from home.

This potato salad with a homemade vinaigrette can be served warm, cold, or at room temperature but it’s best a little warm. You want to fry up that bacon until it’s nice and crispy. It adds a perfect salty smoky element to this potato salad. Spread the salad out on a beautiful platter or toss it in a big bowl for serving.

• Potatoes (Red or Yukon gold)
• Salt
• Bacon
• Green Onions
• Fresh Italian Parsley
• Parmesan Cheese (optional)

Vinaigrette:

• Olive Oil
• Vinegar (apple cider, red wine, white)
• Dijon Mustard
• Sugar
• Salt and Pepper

Best potatoes to use in potato salad:

I love to yukon gold potatoes and or a mix of gold and red potatoes.
Use waxy potatoes as they hold their shape and absorb vinaigrette better:

• Yukon Gold are BEST overall. They are creamy and hold shape even when tossed in a vinaigrette.
• Red potatoes are classic, firm, and slightly sweet.
• Fingerling are great for elevated version. Slice in half lengthwise.

Avoid russet potatoes as they are too starchy and can fall apart.

What type of vinegar to use in a potato salad with olive oil and vinegar:

Apple cider vinegar is tangy + slightly sweet (most popular)
Red wine vinegar is bold and savory
White wine vinegar is lighter and more delicate

How to make Potato Salad without mayonnaise:

• Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt the water. Reduce heat to medium-low and cook until potatoes are fork-tender, 15-20 minutes, depending on potato size. Drain and set aside.
• While potatoes are cooking, cook the bacon. Either cook the bacon in a skillet or oven. For the skillet, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning as needed. For the oven, bake at 400°F. Place on foil-lined baking sheet. Cook for 20-24 minutes. Let cool because it crisps more as it cools. Place on paper towel lined plate. Once cooled, break into bite-size pieces.
• Make the vinaigrette. In a small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
• Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.

Pro Tips for making the Best German Potato Salad:

Dress potatoes while warm which helps the vinaigrette absorb better
Salt the cooking water generously
Don’t overdress. Add the olive oil and vinegar dressing gradually
Use fresh herbs
Add crispy bacon for the best potato salad

Frequently Asked Questions (FAQ’s):

Can I make German potato salad ahead of time?

Yes! This no mayo potato salad is actually better when made ahead. The olive oil and vinegar dressing soaks into the warm potatoes, allowing the flavors to develop over time. For best results, make it 2–4 hours in advance or even the night before.

Can I serve this olive oil and vinegar potato salad warm or cold?

Both! This vinaigrette potato salad is delicious served slightly warm, at room temperature, or chilled. Serving it warm enhances the flavor because the potatoes absorb the dressing more effectively, while chilling it makes it refreshing for hot weather.

How long does no mayo potato salad last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If the salad dries out slightly, just refresh it with a drizzle of olive oil and a splash of vinegar before serving.

Why do you dress potatoes while they are still warm?

Warm potatoes absorb the vinaigrette much better than cold ones. This step is key to achieving a flavorful German-style potato salad with perfectly seasoned potatoes throughout.

Popular Salad Recipes:

Mexican Street Corn Pasta Salad

Easy Pasta Salad

Italian Chopped Salad

Pesto Caprese Salad

Here’s a classic potato salad recipe and a loaded potato salad recipe.

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No Mayo Potato Salad (German Potato Salad)

By: Melissa Stadler, Modern Honey This no mayo potato salad is made with a simple olive oil and vinegar dressing, this vinaigrette-based potato salad soaks into tender potatoes for incredible flavor without the heaviness of mayonnaise. Inspired by classic German potato salad with bacon. Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 8

Ingredients

• 3 lbs. Potatoes red new or Yukon gold, cut into bite-size pieces
• Salt
• 6-8 Slices Bacon
• 6 Green Onions diced
• 2 Tablespoons Fresh Parsley Finely Diced
• 1/3 cup Parmesan Cheese optional

Vinaigrette:

• 1/3 cup Olive Oil
• 1/2 cup Vinegar apple cider, red wine, white
• 1 Tablespoon Dijon Mustard
• 3 Tablespoons Sugar
• 1-2 teaspoons Salt more to taste
• 1/2 teaspoon Pepper more to taste

Instructions

1. Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium-low and cook until potatoes are fork-tender, 15-20 minutes, depending on potato size. Drain and set aside.
2. While potatoes are cooking, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning as needed. Place on paper towel lined plate. Once cooled, break into bite-size pieces.
3. In a small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
4. Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.

Nutrition

Calories: 288kcal
Carbohydrates: 26g
Protein: 8g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 13mg
Sodium: 507mg
Potassium: 765mg
Fiber: 4g
Sugar: 4g
Vitamin A: 205IU
Vitamin C: 22.4mg
Calcium: 108mg
Iron: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: SaladCuisine: germanServings: 8
Calories: 288Keyword: german potato salad, no mayo potato salad, potato salad with olive oil

Happy 4th of July, my friends! What are your plans for the big weekend? Hopefully, it involves good food (and of course the best German potato salad), friends, and lots of time playing in the water.

Happy Cooking!