Summer Potato Salad With No Mayo

4 servings
45 min

This summery potato salad is simple and light with minimal ingredients and prep work! Just what we need during the hot summer months!

If you are looking for a yummy potato salad recipe with no mayo, hello and welcome! This potato salad has lots of flavor thanks to pickled onions, lemons and parsley. And it’s a lot healthier than your average potato salad since we are using avocado oil instead of mayo to dress it. Let’s make it!

Ingredients for a mayo-less potato salad

All we need is 5 simple ingredients, not counting salt and pepper! And yes, I’m counting pickled onions as one ingredient.

  • Baby gold potatoes
  • Parsley
  • Pickled onion
  • Lemon
  • Avocado oil
  • Salt and pepper

I love the simplicity of this potato salad. If you need a recipe for pickled onions, there’s a million online. I will be posting mine soon!

How to make

To make this summery potato salad, you just need a pot and a knife as far as cooking equipment. Boil the potatoes and once they reach firm tenderness, drain the water. Then rinse with cold water several times to remove some of the starch and stop the cooking process.

Depending on how large your potatoes are, cut them in half or in quarters and toss with the oil, lemon juice, parsley, pickled onion and salt/pepper! And you’re ready with the perfect summer potato salad (with no mayo!) in just under an hour!

Should you leave the skin on the potatoes?

I left the skin on for several reasons: its healthier (fiber!), peeling small potatoes is the worst and I just don’t mind the skin in this type of potato salad. For a mayo-laden salad, I would definitely want to peel the potatoes!

If you don’t want to have the skin, use larger gold potatoes and peel them before boiling. Then just follow the recipe as is!

If you try this summer potato salad – let me know! Please leave a comment/rating below! You can also find me on instagram @thefigjar.

Happy Summer!

More potatoes!

Parmesan & Thyme Roasted Potatoes w/ Deviled Egg Aioli

Foolproof crispy breakfast potatoes

Summer Potato Salad With No Mayo

Recipe details

  • 4  servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 1 1/2 lbs baby gold potatoes
  • 1/3 cup pickled onions chopped
  • 2 tbsp lemon juice
  • 2 tbsp avocado oil
  • 1/2 cup parsley
  • 1 tbsp plus 3/4 tsp salt
  • 1/4 tsp pepper


Scrub and wash potatoes, place in a saucepan, cover with cold water (water should be about an inch higher than the potatoes). Turn heat to high and bring water to a boil.
Once water is boiling add 1 tbsp salt, reduce heat to a gentle boil and cook until potatoes are tender but still slightly firm.
Drain potatoes, rinse with cool water several times. Cut potatoes in half and add to your serving bowl. Add remaining ingredients and stir to combine. Taste and add more salt and/or lemon if necessary.
Fig Jar
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