No Mayo Roasted Potato Salad

Looking for a creamy, colorful, and healthy potato salad without a drop of mayo? This No Mayo Roasted Potato Salad brings bold flavors, wholesome ingredients, and eye-catching beauty to your table. With a blend of roasted purple marble potatoes, tangy vegan yogurt, fresh herbs, and a punch of mustard, this vibrant side dish is bound to impress—whether it's for a picnic, a potluck, or a quick weeknight dinner.

Potato salad is a timeless classic, but this no-mayo twist gives it a modern, plant-based glow-up. Instead of heavy mayo, this version uses dairy-free yogurt to keep things creamy yet light. Roasting the potatoes deepens their flavor and brings a crisp texture that you won’t find in traditional boiled salads. Plus, the vivid hues from purple potatoes make this a showstopper dish you’ll want to serve again and again.

Why You’ll Love This Recipe

• No mayo, no problem! This recipe keeps things fresh and allergen-friendly.
• Roasted for depth – the caramelized edges bring next-level taste.
• Vegan and gluten-free by default.
• Packed with color and crunch – perfect for Instagram and your taste buds.
• Make-ahead friendly – enjoy it chilled or room temp.

Other Potato Recipes 🥔

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• Vegan City Barbeque Restaurant Potato Salad Recipe
• Arakas Latheros (Greek Peas and Potato Stew)
• Vegan Chili's Loaded Baked Potato Soup
• Greek Lemon Potatoes
• Air Fryer Lemon Potatoes & Vegan Bacon
• Seriously Easy Vegan Creamy Mashed Potato & Gravy
• Vegan Cheesey Potatoes
• Easy Potato & Leek with Creamy Coconut Miso Sauce

Ingredients

Marble Potatoes

These small, jewel-toned potatoes don’t just look gorgeous—they’re full of fiber and antioxidants. Roasting enhances their earthy sweetness.

Vegan Yogurt

Look for unsweetened varieties made from coconut, almond, or cashew. This mimics mayo’s creaminess with a lighter, tangier twist.

Mustard (optional)

A good Dijon or spicy brown mustard adds zip and balances the yogurt’s creaminess.

Fresh Herbs

Chopped dill, parsley, and chives bring freshness, color, and complexity.

Sweet Relish

Adds a tangy-sweet punch that balances the savory elements.

Red Onion

Thinly sliced for a bit of crunch and sharpness—soak in cold water if you want to mellow the flavor.

Corn & Peas

A quick, colorful add-in for natural sweetness and variety.

Step-by-Step Instructions

Boiling the Potatoes

• Cut potatoes in half if they’re large.
• Place in salted water, bring to a boil, and cook for 8–10 minutes until just fork-tender.
• Drain and let cool slightly.

Roasting to Perfection

• Preheat oven to 425°F (220°C).
• Toss potatoes with a drizzle of olive oil, salt, and pepper.
• Roast cut-side down for 20–25 minutes until golden and crispy.

Mixing the Dressing

• In a large bowl, whisk together 1 cup vegan yogurt, 1 tablespoon mustard, 2 tablespoon sweet relish, salt, and pepper.

• Add chopped herbs and onions.

Tossing Everything Together

• Add roasted potatoes while still warm for better flavor absorption.
• Fold in peas and corn.
• Mix gently to coat.

Creative Variations

• Add Chickpeas: For extra protein and bite.
• Include Capers or Olives: Add salty contrast.
• Spicy Kick: Mix in a dash of hot sauce or chili flakes.
• Greens Galore: Toss in arugula or baby spinach just before serving.

Smart Substitutions

• No vegan yogurt? Try tahini, cashew cream, or even mashed avocado.
• No relish? Use chopped pickles or a splash of apple cider vinegar.
• Prefer white potatoes? Yukon golds or fingerlings work great too.

Frequently Asked Questions (FAQs)

Q1: Can I make this salad ahead of time?
Yes! It’s actually better after chilling for an hour, allowing flavors to meld.

Q2: How long does it last in the fridge?
Up to 3–4 days in an airtight container.

Q3: Can I serve this warm or cold?
Both work! Warm is great right after roasting; cold is perfect for next-day leftovers.

Q4: What’s the best vegan yogurt for this?
Unsweetened coconut or almond-based yogurts work best—choose a neutral flavor.

Q5: How can I make it oil-free?
Skip the roasting oil and air-fry or steam the potatoes instead.

Q6: Is this gluten-free?
Absolutely! All the ingredients are naturally gluten-free.

Top Tip for Best Flavor

Toss the roasted potatoes in the dressing while they’re still warm. It helps the flavors soak in deeper, making every bite more satisfying.

Handy Hint You Shouldn’t Miss

Let the salad sit for 15–20 minutes before serving. This resting time lets the dressing mellow and marry all the ingredients beautifully.

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Final Thoughts

This No Mayo Roasted Potato Salad is a fresh take on a traditional favorite. With wholesome ingredients and bold flavor, it's perfect for vegans, vegetarians, and anyone who wants a lighter side dish that doesn’t compromise on taste. Whether you’re planning a backyard BBQ or meal prepping for the week, this salad is a guaranteed crowd-pleaser.