Summer Mayo-free Potato Salad
Recipe type: Vegan(option), Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
A refreshingly light, mayonnaise-free potato salad that’s perfect to take along with you to your next barbecue.
  • 1.5 lbs. mini white potatoes
  • 2 shallots, finely diced
  • ¼ cup beef broth or vegetable broth (to keep vegan)
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 English cucumber, skin removed and sliced into thin coins
  1. Bring 6 cups of water to a boil in a large saucepan. Add potatoes and cook until fork tender, 8-10 minutes. Drain and allow potatoes to cool for 30 minutes.
  2. Slice potatoes in half and add to a large bowl. Stir in diced shallots.
  3. Pour broth over top, then oil, then vinegar. Sprinkle with salt and pepper. Rotate gently to cover and top with sliced cucumber.
  4. Do not stir. Cover and refrigerate overnight, at least 12 hours, for the flavors to develop.
Storage - store in the fridge, in an airtight container, for up to 3 days.
Recipe by Healthful Pursuit at