Simple Potato Salad without Mayo
Prep time
Cook time
Total time
Serves: 6 servings
Salad Dressing
  • ⅓ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 garlic clove, chopped
  • ⅔ cup olive oil
Potato Salad
  • 3 pounds Idaho potatoes, about 7 medium, unpeeled
  • ½ pound cooked green beans, cut into 1-inch pieces
  • 12 cherry tomatoes, halved
  • 2 hard boiled eggs, peeled and quartered (optional - omit for egg-free and vegan)
  • 1 cup cooked corn kernels
  • ¼ cup minced celery, about 1 stalk
  • ¼ cup pitted, sliced black olives
  • 2 tablespoons fresh parsley, chopped
For the Salad Dressing:
  1. Combine the vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in the olive oil.
For the Potato Salad:
  1. Bring 2 quarts of water to a boil in large saucepan. Cook potatoes in water for about 15 minutes until just fork tender. Drain potatoes and cool immediately under cold running water.
  2. While the potatoes are cooling, combine the green beans, tomatoes and eggs with the cooked corn and celery in a bowl. Stir in the salad dressing.
  3. Peel cooled potatoes, then cut into 2-inch pieces and toss with the dressing.
  4. Sprinkle salad with olives and chopped parsley just before serving.
Recipe by Go Dairy Free at