14 Mayo-Free Potato Salad Recipes to Try This Weekend

Perfect for your summer cookout.

Potato salad photo via Stacy Spensley/flickr

Potato salad photo via Stacy Spensley/flickr

Potato salad is a summer barbecue staple, and although the creamy salad pairs perfectly with your grilled fare, the nutritious potatoes are usually masked by heaps of mayonnaise—adding extra calories and fat.

Fear not! Below, we found 14 mayo-free potato salad recipes that you can bring to your next summer gathering.

1. Roasted Sweet Potato Salad
via Eating Bird Food

This recipe uses a myriad of ingredients—sweet potatoes, baby spinach, dried fruit, avocado, and hemp seeds—for a chunky consistency. Add a splash of lemon juice just before serving for a burst of tartness.

2. Greek Yogurt and Dill Potato Salad
via Running in a Skirt

By using Greek yogurt instead of mayonnaise, this recipe saves calories and fat without sacrificing flavor. The potatoes are steamed instead of boiled in order to retain more nutrients.

3. Vegan Potato Salad
via The Lemon Bowl

Coming together in under 30 minutes, this potato salad is dressed with a hummus vinaigrette. Lemon, olive oil, and hummus are all that’s needed for the vinaigrette, along with any additional spices of choice.

4. 4th of July Potato Salad
via Cooking with Janica

Fingerling, Ruby Gold, and Baby Purple potatoes are used to create a red, white, and blue salad with a light olive oil dressing. Instead of boiling or steaming the potatoes, they’re roasted for 20 minutes.

5. Grilled Sweet Potato Salad with Roasted Jalapeño Dressing
via Delish Knowledge

The sweet potatoes are boiled first and then grilled for crispness. Although the recipe instructs you to remove the skin before grilling, try leaving it on for extra nutrition.

6. Fingerling Potato Salad with Sun-Dried Tomato Basil Vinaigrette
via The Clever Carrot

Made with sun-dried tomatoes and balsamic vinegar, the tangy vinaigrette is the perfect accompaniment for the buttery flavor of fingerlings. To make the vinaigrette, use a blender or food processor.

7. French Potato Salad
via Panning the Globe

For a summery taste, try this potato salad made with fresh herbs, such as scallions and parsley. To absorb the dry flavor from the white wine, let the potatoes soak for 10 minutes before adding the other ingredients.

8. Basil Sorrel Pesto Potato Salad
via Happy Dumpling

Sorrel, a spinach-like leafy green with a lemony essence, is blended with fresh basil and walnuts to make pesto. Once the potatoes have been tossed in the pesto, chill the salad until ready to serve.

9. Mexican Sweet Potato Salad
via The Little Leopard Book

Sweet potatoes, avocado, and quinoa make this salad a great source of healthy fat, protein, whole grains, and complex carbohydrates. Black beans, red and green peppers, and onions are also added to the mix.

10. Tuscan Potato Salad
via The Hungry Hounds

This potato salad uses ingredients like garlic and roasted red peppers for an Italian flavor. To get the subtle taste of onion without overpowering the dish, soak the red onions in the garlic vinaigrette before adding both to the potatoes.

11. Potato Salad with Beets
via Vera’s Cooking

As a fermented dish that promotes good gut health, this traditional Slavic side incorporates pickles and sauerkraut with potatoes, beets, and carrots. The salad is mixed with sunflower oil, but it can be substituted with any oil of your choice.

12. Warm Potato Salad with Spinach and Chickpeas
via One Green Planet

With the addition of chickpeas and spinach, this salad is filling enough to be a meal. Be careful not to mix in the basil until after everything is cooked, or else it will turn brown.

13. Sweet Potato Salad with Cranberry-Chipotle Dressing
via Eats Well With Others

Pepita seeds are lightly toasted to give this salad a slight crunch. After cooking the cranberries, make the dressing by blending them with adobo sauce, chipotle, water, olive oil, and honey.

14. Potato Salad with Green Beans and Asparagus
via Green Valley Kitchen

Get your greens with this vegetable-rich potato salad. To help the asparagus and green beans keep their bright color, boil them for five minutes, then plunge them into an ice bath.