Kel’s No-Mayo Potato Salad (Vegan)

Do you love potato salad but don’t care for the mayonnaise that most recipes call for? Here’s a great one for you to try. I have to admit that I love mayonnaise in my potato salad and was skeptical to make this salad earlier this summer, when I went on a vegan diet for several weeks. Well, I’m a skeptic no more – this stuff rocks! And now that it’s football season, it makes a great tailgating dish, especially here in the south where it’s still hot outside on game day.


  • 4 to 5 medium to large red potatoes
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup sweet onion, diced small
  • 1/3 cup celery, diced small
  • 1/3 cup scallions (white and green parts), diced small
  • 1/3 cup red bell pepper, diced small
  • ½ fresh lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar (cider vinegar works well, too)
  • 1 tablespoon fresh parsley, diced small
  • Sea salt and fresh ground pepper to taste


Preheat oven to 400 degrees F. Scrub potatoes well. Cut into bite-sized pieces.

Add 2 tablespoons of olive oil to a baking pan. Add the potatoes and coat well with the oil on all sides. Season to taste with salt and pepper. Cook for 45 minutes or so, turning the potatoes over halfway through the cooking. The potatoes should be fork tender. Set aside until cooled.

Peel the potatoes (this is optional – sometimes I leave the skins on, either way is good.) Remove any dark spots on the potatoes and place them in a bowl.

Add the onions, scallions, celery, red pepper and parsley and mix well.

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper.

Pour this over the potatoes until they are well coated. Refrigerate for several hours so the flavors can blend together.

This salad goes particularly well with Lebanese and Mediterranean food.

Or, as I mentioned earlier, take it with you when you’re tailgating – it’s delicious with fried chicken, brats, etc., and you don’t have to worry about keeping it cool (although that’s what I would recommend from a taste standpoint.)

Bon appétit!

Eat, drink and be merry

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1 Response to Kel’s No-Mayo Potato Salad (Vegan)

  1. Pingback: Kel’s Roasted Red Potatoes with a Kick | Kel's Cafe of All Things Food

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