Name: Easy No-Mayo Potato Salad with Eggs and Mustard Vinaigrette
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 1/2 lb yellow potatoes or waxy potatoes; 3 large eggs; 1/3 cup green olives (sliced or roughly chopped); 1/4 cup finely chopped red onion; 1 tbsp Dijon mustard; 1 tbsp green olive brine; 1 tbsp white wine vinegar or cider vinegar; 1/4 cup olive oil; 1 tbsp chopped parsley; 1 tbsp chopped chives; 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper

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This potato salad is based on my YouTube video for three cold potato salads, with a few adjustments since publication to make the proportions easier to follow at home. In the video, I make this first version as the “farm-style” one because of the hard-boiled eggs, fresh herbs, mustard, green olives, and a simple olive oil vinaigrette instead of a heavy mayonnaise dressing.

This is a cold potato salad with tender potatoes, chopped eggs, green olives, red onion, parsley, chives, mustard, olive brine, vinegar, and olive oil. What makes it different from a classic creamy potato salad is the dressing: it is bright, salty, and slightly sharp, not thick or rich. I make it when I want a summer side dish for grilled meat, a picnic-style lunch, or a simple make-ahead salad that still works in the middle of winter with roast chicken or pork.

The reason this recipe works is the potatoes are dressed while they are still a little warm. They absorb the vinaigrette instead of letting it slide to the bottom of the bowl. The mistake to avoid is cutting the potatoes too small or stirring too hard. They should hold their shape, with soft edges that catch the mustard dressing.

Easy No-Mayo Potato Salad with Eggs and Mustard Vinaigrette

What Makes This Potato Salad Different

This is not the same recipe as a classic creamy potato salad. That version is rounder, softer, and more mayonnaise-style. This one is sharper and lighter, with olive oil, mustard, vinegar, and the salty brine from the olives.

It is also different from a dill pickle potato salad, which leans harder into creamy dressing and pickle flavor. Here, the olives give the saltiness, the eggs make it rustic, and the herbs keep everything fresh.

I also keep it separate from richer potato salads like a bacon cheddar potato salad or a potato salad with ham. Those are more filling and almost meal-like. This one is more of a cold side dish, the kind that sits nicely beside grilled chicken, sausages, sandwiches, or a simple plate of cold cuts.

Ingredients Notes

Use waxy potatoes if possible. Yukon Gold, Charlotte-style potatoes, red potatoes, or small yellow potatoes all work well because they stay firm after boiling. Russets can work in a pinch, but they break more easily and can turn the salad a bit fluffy.

The eggs should be fully hard-boiled, not jammy. I want the yolk to crumble slightly into the dressing. It gives the vinaigrette a little body without turning the salad into egg salad. If eggs are the main reason you are making this, the same hard-boiled egg base also connects nicely with classic deviled eggs for a cold platter.

The olive brine is important, but it needs help. I prefer to use both olive brine and a little vinegar. Olive brine brings salt and depth, while vinegar brings clean acidity. If you only use olive brine, the salad can taste salty but not bright enough.

Red onion is best when it is finely chopped. Big pieces of raw onion take over too much. If the onion is strong, soak it in cold water for 5 minutes, then drain well. For a more prepared garnish, pickled red onions would also work, but use less vinegar in the dressing if adding them.

How to Make It

Start the potatoes in cold water. This matters because the outside and inside cook more evenly. Bring the pot to a gentle boil, then cook until a knife slides through with just a little resistance. The potatoes should not be falling apart. When you lift one out of the water, the skin may split a little, but the potato should still feel firm in your hand

Drain them and let them cool just enough to handle. Peel if you want a cleaner texture, or leave the skins on for a more rustic salad. In the video, I peel them after cooking. I like that method because the potato keeps more flavor during the boil, and the flesh stays smooth.

Cut the potatoes into large chunks. Not tiny cubes. What I look for here is a piece big enough to taste like potato, but not so big that it stays dry in the middle. If the edges crumble a little when you cut, that is good. Those soft edges grab the dressing.

For the dressing, whisk Dijon mustard with olive brine and vinegar. Add olive oil slowly while whisking. It should look glossy and slightly thick, not separated into puddles. If the dressing looks too sharp or too thin, add another spoon of olive oil. If it tastes flat, add a small splash of vinegar before adding more salt.

Add the chopped eggs, green olives, parsley, chives, and red onion. Stir gently, then fold in the potatoes. The salad should look coated, not wet. You know it is right when the potatoes have a light shine and the herbs cling to the surface instead of sinking to the bottom of the bowl.

Let the salad rest for at least 20 to 30 minutes before serving. It can go in the fridge, but I prefer not to serve it ice-cold. Pull it out a few minutes before eating so the olive oil loosens and the mustard flavor comes back.

Substitutions

Use yellow potatoes, red potatoes, baby potatoes, or fingerlings. Avoid very starchy baking potatoes unless that is what you have.

Use white wine vinegar, cider vinegar, or a mild red wine vinegar. Lemon juice can work, but it will make the salad taste fresher and less traditional.

Use black olives instead of green olives if needed, but the result will be softer and less briny.

Use green onion instead of red onion for a milder flavor.

Use dill instead of chives if you want a more North American deli-style flavor.

Use grainy mustard for more texture. Dijon gives a smoother dressing.

For a creamier version, add 1 to 2 tablespoons of mayonnaise, but that changes the personality of the salad. At that point it moves closer to the creamy potato salad family.

What to Serve with It

This is a good BBQ potato salad because it has enough acidity to cut through grilled meat. It works well with oven BBQ chicken drumsticks, especially because the mustard and vinegar balance the sweet sauce.

For pork, serve it beside one-pan pork chops with potatoes if you want a bigger family-style meal, or make the salad as the cold side and keep the main protein simple. It is also good with sausages, roast chicken, burgers, or a cold sandwich plate.

For a salad spread, add something crisp like a romaine and endive green salad or something tangier like marinated red cabbage salad. If the table needs color, homemade pickled beets make sense with the eggs and mustard.

For sauce lovers, this salad also fits beside grilled food with homemade BBQ sauce. The potato salad stays clean and sharp while the meat brings the smoky sweetness.

Health and Nutrition Notes

This is a lighter potato salad compared with mayonnaise-heavy versions because the dressing is mostly olive oil, mustard, vinegar, and olive brine. The eggs add protein and make the salad more satisfying, while the potatoes keep it hearty enough as a side dish.

It is still a potato salad with oil, so the portion matters. As a side, it fits well with grilled meat, fish, or another salad. For a lunch plate, add extra eggs or serve it with something protein-rich, like chicken or tuna.

FAQ

Can I make this potato salad ahead of time?

Yes. Make it a few hours ahead and keep it covered in the fridge. The flavor improves as it rests. Before serving, stir gently and taste again because cold potatoes often need a little more salt or vinegar.

Should the potatoes be hot or cold when mixed?

Slightly warm is best. Hot potatoes can break if stirred too much, but fridge-cold potatoes do not absorb the dressing as well. Warm potatoes take in the mustard vinaigrette and taste seasoned all the way through.

Can I leave the skins on?

Yes. Thin-skinned yellow or red potatoes are very good with the skins left on. If the skins are thick or loose after boiling, peel them for a cleaner salad.

Can I use mayonnaise?

You can, but this recipe is meant to be a no-mayo potato salad. If adding mayonnaise, keep it light. One or two tablespoons is enough to soften the dressing without turning it into a creamy deli-style salad.

How do I stop the salad from becoming oily?

Add the oil slowly and taste as you go. The dressing should coat the potatoes lightly. If oil collects at the bottom of the bowl, add a little more mustard or a few more potato chunks to bring it back together.

What if the salad tastes bland?

Add acidity first, then salt. A small splash of vinegar usually wakes it up faster than more oil. Potatoes absorb seasoning, so it is normal to adjust after the salad rests.

Easy No-Mayo Potato Salad with Eggs and Mustard Vinaigrette

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Prep Time 20

Cooking Time 30

Category Entrée

Cuisine French, North American

Portions 4 portions

Calories 310 kcal

Ingredients

1 1/2 lb yellow potatoes or waxy potatoes
3 large eggs
1/3 cup green olives sliced or roughly chopped
1/4 cup finely chopped red onion
1 tbsp Dijon mustard
1 tbsp green olive brine
1 tbsp white wine vinegar or cider vinegar
1/4 cup olive oil
1 tbsp chopped parsley
1 tbsp chopped chives
1/2 tsp salt plus more to taste
1/4 tsp black pepper

Instructions

Place the potatoes in a pot of cold salted water. Bring to a boil and cook for about 30 minutes, or until tender but not falling apart.
In a separate pot, hard-boil the eggs. Cool, peel, and roughly chop them.
Drain the potatoes and let them cool just until easy to handle. Peel if desired, then cut into large chunks.
In a large bowl, whisk the Dijon mustard, olive brine, vinegar, salt, and pepper.
Slowly whisk in the olive oil until the dressing looks glossy and lightly thickened.
Add the chopped eggs, green olives, red onion, parsley, and chives. Mix gently.
Add the warm potato chunks and fold carefully until coated.
Taste and adjust with more salt, pepper, or vinegar if needed.
Let rest for 30 minutes before serving. Serve cool or at room temperature.

Video

Notes

FAQ