This healthy no mayo potato salad with sun-dried tomatoes, shallots, spinach and a red wine vinegar dressing is egg-free, vegan and super easy to make. It’s the perfect side dish for all your summer parties!
If you love potato salad, but are looking for something lighter that’s vegan I’ve got you covered with this delicious no-mayo potato salad!
I grew up in a potato loving family. Lots of fried potatoes, mashed potatoes, baked potatoes, potato salads, etc. My mom always had a bag of russet potatoes on hand but rarely sweet potatoes, unless you count canned yams for sweet potato casserole. Nowadays I love sweet potatoes and baked sweet potato fries reign supreme (it’s the sweet and salty combo!!) but I try to skip the fried varieties and make healthier baked sweet potatoes or grilled sweet potatoes to satisfy my cravings.
All that said, I still enjoy regular potatoes as well!
Why You’ll Love This Recipe
- Healthy – This mayo-free potato salad is a refreshing and lighter alternative to classic potato salad.
- Easy – Simple ingredients and straightforward steps make this salad super easy to prepare, perfect for picnics, barbecues, or a quick side dish.
- Dietary-friendly – This recipe is egg-free, dairy-free vegan and gluten-free, so is perfect for those will dietary restrictions.
Ingredients Needed
- potatoes – I used small red potatoes, but you can use any variety of small potatoes like yukon gold potatoes or fingerling potatoes. A medley of colorful potatoes would be fun!
- baby spinach – adds freshness and a pop of green color, contributing to the nutritional value and overall taste.
- shallots – provide a mild onion flavor, adding a slight crunch and depth to the salad.
- sun-dried tomatoes – offers a burst of tangy sweetness.
- fresh chives – I love adding fresh herbs to my recipes and fresh chives is the perfect herb for this salad!
- dressing – a simple homemade dressing made with red wine vinegar, shallots, dijon mustard, maple syrup, olive oil, salt and pepper.
Find the printable recipe with measurements below.
Recipe Substitutions
- Spinach: Arugula or kale can be used as a substitute for baby spinach.
- Shallots: Red onion or yellow onions can be used instead of shallots for a similar flavor.
- Sun-Dried tomatoes: Cherry tomatoes or roasted red peppers can be used if sun-dried tomatoes are not available.
- Red wine vinegar: If you don’t have red wine vinegar on hand you can use white wine vinegar, apple cider vinegar or lemon juice instead.
How to Make Healthy Potato Salad
Step 1: Place washed potatoes in a large pot. Add enough water to cover potatoes by 3″. Stir in 1 Tablespoon of salt and bring to a boil. Reduce heat to medium and simmer until potatoes are fork tender, about 20 minutes.
Step 2: Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces.
Step 3: Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
Step 4: In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.
Step 5: Pour the dressing over the potatoes.
Step 6: Toss to coat, serve and enjoy!
Recipe Tips!
- Use the right variety of potato: Use waxy potatoes, like yellow, red, yukon gold and fingerling potatoes. These potatoes are creamy on the inside and lower in starch, which helps them keep their shape as they boil. Avoid starchy potatoes like russet potatoes because they won’t hold their shape while boiling.
- Cook potatoes until just tender: Keep an eye on the potatoes as they cook. You want to drain them as soon as they are fork tender, so they don’t get too mushy.
- Save extra dressing: If you have extra dressing, keep it in a separate container in the fridge. This way, you can add more to the salad before serving if needed to refresh the flavors.
Serving Suggestions
This no mayo potato salad recipe makes for a wonderful side dish for dinner or a light lunch option, but it’s also a great side for summer potlucks and cookouts. Here are some ideas on what to serve alongside this salad:
How to Store Leftovers
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop over time.
Frequently Asked Questions
As I mentioned above, you want to use waxy potatoes, like yellow, red, yukon gold or fingerling potatoes. These potatoes are creamy on the inside and lower in starch, which helps them keep their shape as they boil. You want to avoid starchy potatoes like russet potatoes because they won’t hold their shape while boiling.
Make sure to keep an eye on the potatoes as they cook. You want them to be fork tender, not mushy, otherwise your salad will be more like mashed potatoes!
Yes! I always leave the skin on my potatoes when making potato salad. It adds a nice texture to the salad. Just be sure to wash them well before cooking!
More Healthy Summer Side Salads
Be sure to check out the full collection of salad recipes on EBF!
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Wash potatoes well and place in a large pot. Add enough cold water to cover by 3″. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces.
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Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
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In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.
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Pour dressing over the potatoes, toss to coat and serve. Store any leftovers in the fridge.
- Inspired by Rancho La Puerta’s Potato Salad with Chervil and Shallots.
- Potatoes: Any variety of small potatoes will work for this recipe… red, gold or fingerling!
- Spinach: Arugula or kale can be used as a substitute for baby spinach.
- Shallots: Red or yellow onions can be used instead of shallots for a similar flavor
- Sun-Dried tomatoes: Cherry tomatoes or roasted red peppers can be used if sun-dried tomatoes are not available.
- Red wine vinegar: If you don’t have red wine vinegar on hand you can use white wine vinegar, apple cider vinegar or lemon juice instead.
Serving: 1/8 of recipe | Calories: 127kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Fiber: 2g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.