Full of zesty flavors and smoky vegetables, this no mayo potato salad is inspired by the light and flavorful German potato salad. Grilled potatoes and asparagus are tossed in a tangy mustard vinaigrette along with briny capers and loads of fresh herbs. This healthy potato salad is the perfect addition to your summer recipes!
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Bring on all the summer grilling recipes! Now don't get me wrong, mayonnaise has a place, but personally, it doesn't have a place in a bright summery side dish. Save the mayo for Hawaiian mac salad and instead, let's embrace smoky grilled vegetables and bright fresh herbs!
Inspired by German potato salad, this healthy potato salad has no mayo! All the flavors come from the grilled potatoes and asparagus that is dressed in a zesty mustard vinaigrette with briny capers and loads of fresh herbs!
Because this is a no mayo potato salad, this grilled potato salad makes the perfect summer staple! Keep the grill going and serve alongside grilled chicken skewers and grilled panzanella salad.
☀️ Recipe Highlights
- Inspired by German potato salad, this grilled potato salad is tossed with a bright vinaigrette and capers instead of mayo.
- This no mayo potato salad is vegetarian, dairy free and gluten free!
- Can be served warm, cold or at room temperature!
- Because there's no mayo in the potato asparagus salad, this is a perfect summer grilling recipe!
📋 Ingredients
- Yukon Gold Potatoes: These are my preferred potato because you don't need to peel the thin peel and they are creamy and hold together well. You can substitute with red potatoes and fingerling potatoes.
- Asparagus: Look for medium sized stalks that aren't too thin. Cut the ends off, about half an inch from the bottom.
- Olive Oil: Since the vinaigrette is olive oil based, this is the time to use the best flavored olive oil you have such as this full bodied extra virgin olive oil.
- Whole Grain Mustard: Also called stone ground mustard, this style of mustard combines the mustard seeds with Dijon. You can also substitute with Dijon mustard.
- Champagne Vinegar: Use any light colored vinegar for the potato salad, such as white wine vinegar or apple cider vinegar.
- Capers: One of my favorite ingredients that I like to add to chicken piccata, capers add a pop of saltiness to the dish.
- Fresh Herbs: Fresh parsley and green onions, but fresh dill and chives would be delicious as well!
- Hard Boiled Eggs: This is a great time to use leftover hard boiled eggs and you =can also find them pre made in most grocery stores.
See recipe card for full information on ingredients and quantities.
🫛 Substitutions and Variations
- Feel free to omit the eggs to make a vegan potato salad.
- Add fresh dill in addition to the parsley and green onions.
- Substitute the whole grain mustard with Dijon mustard.
- Add cooked and chopped bacon to the grilled potato and asparagus salad.
⏲️ Instructions
Prep Note: Before grilling the potatoes, boil the Yukon gold potatoes until fork tender. Then drain and cool slightly.
Step 1: Grill the cooked potatoes and asparagus on the grill until lightly charred on all sides.
Step 2: Remove the vegetables from the grill and cut the asparagus and potatoes into ¾ to 1 inch chunks.
Step 3: Add the olive oil, stone ground mustard and champagne vinegar to the bottom of a bowl and whisk until emulsified.
Step 4: To the same bowl, add the warm potatoes and asparagus along with the capers, fresh herbs and season with salt and pepper. Mix well.
Step 5: Top the grilled potato salad with the hard boiled eggs and additional herbs.
📍 Recipe Tips
- Boil the potatoes ahead of time up to 2 days in advance.
- Asparagus quickly so they do not need to be pre-cooked like the potatoes.
- Make the hard boiled eggs ahead of time or purchase them done at most grocery stores.
- Toss the mustard vinaigrette while the potatoes and asparagus are still hot, so the dressing coats everything nicely.
- Serve the potato asparagus salad warm, room temperature or cold.
Recipe FAQs
You can leave out the potato salad at room temperature because there is no mayo in it, but it should be refrigerated within 2 hours.
Yes, pre cook the potatoes until fork tender up to 2 days in advance.
Olive oil and vinegar make a flavorful vinaigrette that coats the warm potatoes well and gives the warm potato salad a bright zesty flavor that's not heavy.
More Salad Inspiration
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Grilled Potato Salad (No Mayo)
LittleFerraroKitchen.com
Ingredients
Mustard Vinaigrette
- ¼ cup olive oil + more for garnish
- 2 tablespoons whole grain mustard
- 1-2 tablespoons champagne vinegar
Salad
- 1 ½ -2 pounds Yukon gold potatoes cut in half or quarters
- 6 spears asparagus spears ends trimmed
- 2 green onions sliced thin
- 2 tablespoons capers
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ cup finely chopped parsley + more for garnish
- 2 hard boiled eggs chopped
Instructions
- Add the potatoes to a pot of cold water and bring put a boil and cook until potatoes are just fork tender, about 15 minutes. Once done, drain and run under cold water. This can also be made ahead of time.
- while the potatoes are cooking, whisk the vinaigrette in a bowl. Add the olive oil, mustard and champagne vinegar to the bottom of a large bowl and whisk until emulsified.
- Heat an indoor grill pan or outdoor grill to high heat and lightly brush with oil.
- Grill the potatoes and asparagus until lightly charred on all sides, about 4-5 minutes.
- Once done, remove the vegetables from the grill and chop them into ¾ to 1 inch pieces and add to the vinaigrette while still warm along with the capers, parsley, green onion and salt and pepper and toss to combine well.
- Transfer the potato salad to a platter and top with the chopped hard boiled eggs, more fresh herbs and final drizzle of olive oil.
Video
Notes
- Boil the potatoes ahead of time up to 2 days in advance.
- Asparagus quickly so they do not need to be pre-cooked like the potatoes.
- Make the hard boiled eggs ahead of time or purcahse them done at most grocery stores.
- Toss the mustard vinaigrette while the potatoes and asparagus are still hot, so the dressing coats everything nicely.
- Serve the potato asparagus salad warm, room temperature or cold.
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