This super simple no mayo potato salad makes the most of thin-skinned, buttery new potatoes.

Warm, freshly boiled potatoes are combined with olive oil, salt, pepper, spring onions and chives for a light alternative to a traditional potato salad. 

Jump to Recipe

No mayo potato salad in a patterned blue and white bowl. Spring onions, vine tomatoes, chives in the background.

This recipe is a firm family favourite and I must have made it hundreds of times!

It is a regular on the lunch and dinner table once spring arrives.

I box it up and take it on picnics, or as our pot luck offering at friends’ BBQs, and I pop leftovers in lunchboxes.

It is one of those special recipes which reminds my distant offspring of home and it couldn’t be simpler to make!

No Mayo Potato Salad in a blue and white patterned bowl with a bunch of chives to its side.

Choosing The Best Potatoes For Potato Salad

It’s really important to choose thin-skinned, waxy new potatoes for this recipe rather than large main crop varieties.

You are looking for a potato that will hold its shape, no one wants mashed potato salad!

Any good, firm-fleshed, buttery new potato will do the job. Charlottes and Jersey Royals are good choices, as are pink-skinned, knobbly Anya potatoes or anything labelled as “salad potatoes”.

How To Make No Mayo Potato Salad

This is a very simple recipe with no complicated faffing. It takes 20 minutes to cook and assemble and can be eaten warm or cold.

  • Wash your potatoes and scrub them if necessary but leave the skins on.
  • Halve any larger potatoes but leave smaller potatoes whole. We like ours to be generously bite-sized. 
  • Put them in a large saucepan and cover them with cold water.
  • Bring to the boil then simmer for about 15 minutes or until tender.
  • Pour olive oil, chopped spring onions, snipped chives, salt and black pepper into a large bowl.
  • Turn the heat off and drain the potatoes well.
  • Tumble them into the bowl of oil and flavourings, toss well to coat and you’re done! 

No mayo potato salad with chives and spring onions in a blue and white patterned bowl. Cherry tomatoes on the vine and a bunch of chives in the background.

Alternative Potato Salad Flavourings 

The world of potato flavourings is your oyster here! You could:

  • Swap spring onions for some finely chopped red onion.
  • Add a spoonful of capers and a squeeze of lemon juice.
  • Swap chives for parsley, mint, oregano, basil or rosemary. 
  • Add chilli flakes and paprika for a spicy kick. 
  • Add olives and chopped sundried tomatoes for a Mediterranean twist.

What would you add? Let me know in the comments below!

Serving Suggestions

I’m sure you can think of a hundred and one dishes this no mayo potato salad would go with! We like them with:

No mayo potato salad in a patterned blue and white bowl. Spring onions, vine tomatoes, chives in the background.

No Mayo Potato Salad

Warm, freshly boiled potatoes are combined with olive oil, salt, pepper, spring onions and chives for a light alternative to a traditional potato salad. 
Print Pin Rate
Course: Side Dish
Cuisine: English
Diet: Vegan
Keyword: new potato salad, no mayo potato salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 193kcal

Ingredients

  • 1 kilogram new potatoes skins on, scrubbed if needed
  • 3 tbsp olive oil
  • 1 bunch spring onions trimmed and sliced
  • 1 bunch chives snipped with scissors
  • 2 tsp salt
  • 2 tsp black pepper freshly ground

Instructions

  • Halve any larger potatoes but leave smaller potatoes whole.
  • Put potatoes in a large saucepan and cover them with cold water.
  • Bring to the boil then simmer for about 15 minutes or until tender.
  • Turn the heat off and drain the potatoes well.
  • Pour olive oil, chopped spring onions, snipped chives, salt and black pepper into a large bowl.
  • Tumble the warm potatoes into the bowl of oil and flavourings, toss well to coat.
  • Serve warm or cold.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 193kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg
Like this recipe?Follow @ThinlySpread or tag #thinlyspread!

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food