This no-mayo potato salad is a flavor explosion bursting with tender potatoes, snappy radishes, and sweet pops of peas. Smoked tofu adds a sassy, smoky layer, while a light and tangy vinaigrette ties it all together. Get ready to dig in!
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I’m a German gal born in Romania, so potatoes run in my genes. Not literally, but you know what I mean, right? I love, love, LOVE potatoes. All sizes, shapes, and recipes.
Today, we’re talking potato salad. But not just any potato salad – it's a NO-MAYO potato salad recipe that's gonna have you shouting from the rooftops (or your comfy couch) about how amazing potato salad can be. Even without the mayo!
Before you click away in horror (because mayo = potato salad soulmate, right?), give me a second to explain!
Of course, this potato salad features our beloved, oh-so-satisfying mouthfuls of yellow-golden cooked potato chunks. And it's bursting with FLAVOR (think smoked tofu) and CRUNCH (hello, radishes and spring onions!). Finally, everything gets beautifully coated with a quick, light killer vinaigrette.
I don't have a crystal ball, but I do have an inkling that it’ll soon be your go-to potato salad for summer barbecues, spring potlucks, and your (solo) dig-in lunch dates on any random day of the year. Christmas or New Year’s Eve is just as fitting - my family can attest to it.
So, yesss, a potato salad without mayo IS a thing. We folks in Germany would say "Jawohl!" (that's German for "Heck yeah!"). Potato salad is a BIG deal over here, and trust me, this version is just as delicious as the classic German potato salad (with mayonnaise)!
Why This No-Mayo Potato Salad Stands Out
Ooooh, so many reasons (well, three, to begin with).
Let's break ‘em down:
- The Veggies!
This no-mayo potato salad is all about fresh flavors. Think sweet peas, crisp radishes with a delightful little kick, and spring onions for a lighter onion bite. Chop 'em up, toss 'em in, and enjoy the crunch, the flavor, and the freshness! - Smoked Tofu!
To make this salad even more satisfying, we're adding some protein. Smoked tofu is my go-to here, but feel free to swap it out for any veggie sausages you like. Crumble 'em in for a delightful savory bite. - Vinaigrette Vibes!
This salad gets its creamy magic from a light and tangy vinaigrette. Think Dijon mustard, a drizzle of olive oil, a splash of white wine vinegar, and a kiss of vegetable stock for extra depth of flavor. Garlic makes everything better, so add some too (kinda optional, but also kind of not? - if you know what I mean).
🍽 Recipe
NO-MAYO Potato Salad With Crunch (Vegan)
Ingredients
- 1.5 kg waxy potatoes
- 100-130 g frozen peas thawed
- 6 medium radishes diced
- 3-4 scallions thinly sliced
- 200 g smoked tofu diced, or vegan sausages of your choice
For the Vinaigrette:
- 2 teaspoons hot mustard
- 4 tablespoons rapeseed oil or another neutral oil
- 2 tablespoons white wine vinegar
- 1 tablespoon vegetable bouillon powder
- 1 garlic clove minced (optional)
- Salt and pepper to taste
Instructions
- Cook the potatoes: Place the unpeeled potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer until the potatoes are tender but not falling apart (test by inserting a knife into the center; it should slide in easily). If the potatoes are different sizes, remove the smaller ones from the water first.
- Prepare the veggies & the tofu: While the potatoes are cooking, rinse the radishes, trim the ends, and dice them into small cubes. Wash the scallions, trim the hairy ends and any wilted green parts, and thinly slice the scallions, including the green parts. Dice the smoked tofu or vegan sausages.
- Cool and dice the potatoes: Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and dice them into bite-sized pieces. I find that potatoes are easiest to peel when they are still slightly warm.
- Make the vinaigrette: In a small bowl, whisk together all of the vinaigrette ingredients until well combined.
- Assemble the potato salad: In a large bowl, gently combine the cooked potatoes, veggies, and diced tofu/sausages. Pour the vinaigrette over the salad and toss gently to coat evenly. Season with salt and pepper to taste.
- Serve and enjoy: Serve the no-mayo potato salad immediately, or refrigerate for at least 30 minutes or up to a day to allow the flavors to meld. Enjoooy!
Frequently Asked Questions
This recipe is super forgiving, so any type of potato will work. But for that classic potato salad texture, I recommend waxy potatoes, like Yukon Golds or red potatoes.
Absolutely! This recipe is the perfect way to use them up.
Of course! The no-mayo potato salad is a dream for meal prepping. You can easily make it a day or two ahead of time, and the flavors actually get even better as they meld together. Just store it in an airtight container in the fridge, and you're good to go!
I know it can be hard to find smoked tofu outside of Germany. I love the light smoky flavor in this recipe, but your favorite vegan sausage will work too.
Leftovers? What leftovers? Ok, if you do have any, rejoice and enjoy them over the course of the next 4 days. So, feel free to make a big batch of the salad and store it in the fridge!
Hope you'll like this no-mayo potato salad as much as me & and my family does.
Btw, do you have a fav family potato salad recipe? Share it in the comments - let's get inspired!
Wishing you planty of potato delights,
Ramona
Psst ... you'll enjoy this Potato Salad with Avocado Mayo and the Roasted Zucchini Soup.
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Ovidiu says
Potatoes can be cooked in so many different ways combined with so many things.Such a colorful salad!
Ramona says
YESSS! Potatoes rule! So happy you like the salad.