Potato Salad without Mayonnaise

This potato salad without mayonnaise is a creamy, tangy potato salad made with fluffy potatoes, bacon, cucumber, onion and a lighter Greek yoghurt dressing. It's easy to make ahead and is meal prep friendly for weekday lunches, BBQ sides or organised weeknight meals. Unlike heavy store-bought potato salads drowning in mayonnaise, this version is fresher, lighter and still properly creamy.

I'm a massive mayonnaise fan. Always have been. As a kid I'd put it on everything, and even now I'll absolutely lose composure over good aioli or tartare with hot chips. But in potato salad? I just think it's too much. It can feel heavy, rich and like the mayo becomes the entire personality of the dish.

That heaviness is even more obvious when you're eating potato salad as a meal prep through the week. Day one can be fine, but by day three or four those really rich mayonnaise-based versions can feel a bit claggy and less appealing. That's why I use Greek yoghurt instead. You still get creaminess, but with tang, freshness and something you'll actually want to eat again on day four. It keeps the salad feeling lighter, more balanced and much better suited to weekday lunches or serving alongside mains without overpowering the rest of the plate.

You'll notice in a lot of my dishes that I'll replace the heavy elements with Greek yogurt or even some milk to keep it meal prep friendly even after a few days. Check out my beef stroganoff without sour cream, my slow cooker buffalo chicken without cream cheese and my cajun chorizo orzo bake with Greek yogurt.

Ingredients

Cucumber and raw onion. Fresh crunch that cuts through the richness.

Bacon. Essential salty savoury flavour. Omit for vegetarian version.

Capers. My secret ingredient. Small bursts of tangy flavour.

Greek yoghurt. I use Greek yoghurt instead of mayonnaise because classic potato salads can become quite heavy, especially if you're eating them across several days for meal prep. It also pairs well with the horseradish cream, giving the dressing a sharper flavour profile rather than just tasting rich.

Horseradish cream. Horseradish cream has a mild heat and sharp tang that cuts through richer ingredients beautifully. In this potato salad, it gives the dressing a punchier flavour and stops the creamy sauce from tasting flat. If you're worried about the flavour profile, start with a little and add depending on your preferences.

Mustards. The combination of wholegrain mustard and Dijon mustard gives the dressing more depth. Wholegrain mustard adds texture and little pops of flavour, while Dijon gives smooth sharpness and helps emulsify the dressing.

Extra Virgin Olive Oil. I use extra virgin olive oil in the French dressing because it adds richness and body without needing heavy ingredients. Since the dressing uses simple pantry staples, a good quality olive oil really makes a difference to the final flavour. Choose one you enjoy eating, as you'll taste it in the finished salad.

Vinegar. Any white vinegar works well here. I most commonly use white wine vinegar because it has a softer acidity, but standard white vinegar is a great substitute if that's what you have on hand. It helps balance the creamy dressing and keeps the salad tasting fresh.

Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.

Best potatoes for potato salad

There are so many potatoes, so let's simplify it. I use all-rounder potatoes (the dirt-brushed ones). They soften nicely, edges go fluffy, and they absorb dressing like little flavour sponges.

Waxy potatoes also work if you prefer firmer cubes that hold shape more cleanly. These are great if you like a neater, chunkier potato salad texture.

Potatoes I wouldn't recommend are very floury varieties like Russets or overly starchy baking potatoes. They can break apart too easily after boiling, especially once stirred through the dressing, which can leave you with mashed potato salad rather than proper chunks. Tiny baby potatoes can work, but they're more time consuming to prep and often less efficient if you're making meal prep portions.

Substitutions and variations

Mayonnaise instead of Greek yoghurt. If you prefer a more traditional potato salad flavour, swap some or all of the Greek yoghurt for mayonnaise. It will be richer and heavier, but still delicious.

Sour cream instead of Greek yoghurt. Sour cream works if you want a tangy dressing, though it is richer than yoghurt.

More vegetables. Add spinach, capsicum, celery, peas, corn or finely sliced radish to bulk it out and add more colour.

More tang. Add extra vinegar, mustard or horseradish cream if you like sharper flavours.

Fresh herbs. Dill, parsley, chives or spring onion all work beautifully. In the pictures you'll see some chives which give a very subtle added flavour. If you're meal prepping, having some fresh chives to add on top really makes a difference!

How to make a potato salad without mayo

Step 1: Wash potatoes and cut into even chunks. Add them to a pot of cold salted water, then bring to the boil. Simmer for 12-18 minutes until fork tender but not falling apart. Drain well and allow steam to escape for 5 minutes. This stops watery dressing later.

Starting in cold water helps the potatoes cook evenly so the outside doesn't go super soft while the middle stays raw and hard.

Step 2: Cook diced bacon according to preferences (I like mine super crispy)

How to turn potato salad into lunch

This potato salad meal prep is a great option because you get carbs from potatoes, protein from Greek yoghurt and bacon, plus vegetables from cucumber and onion. If you'd like more protein, add some leftover roast chicken (or rotisserie chicken) or serve with a side of salmon.

Storing

Store in airtight containers in the fridge for 4-5 days. Keep portions sealed well so the dressing doesn't dry out or absorb fridge smells (the horseradish and onions can cause a bit of a stench to everything else if it's left without a lid)

Freezing

Not recommended. Potatoes can turn grainy and watery once thawed, while yoghurt dressing may split.

What to serve with potato salad?

This potato salad works with just about anything that benefits from a fresh, creamy side.

It's excellent with whole barramundi or a salmon side, where the tangy dressing balances rich fish beautifully. It also pairs well with grilled chicken, steak, sausages, burgers or even pork with crackling or a mustard beef brisket to keep the mustard vibe.

For entertaining, serve it alongside some other salad recipes like my BBQ Mediterranean vegetables or my Mediterranean pasta salad with sundried tomatoes.

For meal prep, add leftover salmon or shredded chicken directly into the potato salad to turn it into a complete lunch. You could also use some tinned tuna, chickpeas, eggs or beans for something a bit different!

Make ahead for entertaining

This is an ideal make-ahead side dish because the flavours improve overnight once the dressing settles into the potatoes. Making it the day before also frees up time when you're hosting, which means less chopping and mixing while everyone else is relaxing.
 

Store it covered in the fridge, then give it a stir before serving. If it has thickened slightly overnight, loosen with a spoonful of yoghurt or a splash of vinegar. Hold back a little bacon, cucumber and herbs to scatter over the top just before serving so it looks fresh and has added crunch.

FAQs

Other salad recipes you'll like

Or, you can have a browse through my easy salad recipes for more delicious eats.

I hope you enjoy this as much as I do - Love & Pasta, Lauren x

I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.