This no-mayo potato salad is 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.
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Looking for a no-mayo potato salad that's light, fresh, and actually exciting?
This version skips the heavy mayonnaise and loads up on crisp radishes, sweet peas, and smoky tofu for protein. It's tangy, satisfying, and perfect for BBQs or warm-weather lunches.
I'm German, so I grew up with classic mayo-based potato salad. This is my lighter, spring-ready take. It's full of texture, flavor, and just enough crunch to keep things interesting.
Why You'll Love It
Oh, so many reasons - here are three, to begin with.
- The Veggies
This salad is all about fresh flavors. Think sweet peas, crisp radishes with a delightful little kick, and spring onions for a lighter onion bite. - 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. - The Vinaigrette
This salad gets its creamy goodness 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 (kind of optional, but also kind of not?).
Why This No-Mayo Potato Salad Works
- Waxy potatoes hold their shape
Waxy potatoes (like Yukon Gold or red potatoes) stay firm after cooking, which prevents the salad from turning mushy. - The vinaigrette replaces mayo
Dijon mustard emulsifies the oil and vinegar, so the dressing has body and creaminess. - Dressing warm potatoes = better flavor absorption
When you toss the vinaigrette with slightly warm potatoes, they absorb more flavor. This makes the salad perfectly seasoned without needing loads of oil. - Added protein
Potatoes are satisfying on their own, but when you add smoked tofu doesn't you're adding depth of flavor and make the salad more filling and satisfying.
🍽 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). This should take anything between 30-50 minutes, depending on the potato size. 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.
- Make the vinaigrette: In a small bowl, whisk together all of the vinaigrette ingredients until well combined.
- Cool and dice the potatoes: Drain the potatoes and let them cool just slightly. Once cool enough to handle (but still warm/hot), peel and dice them into bite-sized pieces. Potatoes are easiest to peel when they are still slightly warm, and it's also best to toss them with the vinaigrette while still warm.
- Combine potatoes with vinaigrette: In a large bowl, gently combine the cooked potatoes with the vinaigrette and let sit for 5 minutes.
- Add remaining ingredients: Gently fold in the veggies and diced tofu/sausages, and season with salt and pepper to taste.
- Serve and enjoy: You can serve immediately, but it's best after chilling for at least 30 minutes or overnight so the flavors fully develop.
Variations
This no-mayo potato salad is flexible. Here's how you can adapt it to your taste:
- Add fresh dill or parsley for a herby twist
- Swap peas for cooked green beans or green asparagus in spring
- Use apple cider vinegar instead of white wine vinegar
- Add capers for a briny kick
- Make it oil-reduced by cutting the oil in half and adding extra stock or vegan yogurt
FAQs
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! 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? If you do have any, you can 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!
Yes. A no-mayo potato salad is often preferred for outdoor gatherings and BBQs because it feels lighter and holds up better in warm temperatures compared to mayo-based versions.
Other Potato Recipes You Might Like
- Potato Salad With Avocado Mayo
- Lemony Potato & Cauliflower Curry
- Leeks in White Sauce With Potatoes
- Cooked Beetroot Potato Salad
- Creamy Celeriac and Potato Soup
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious how a recipe travels.
♥
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.