By Marcus Samuelsson | June 1, 2011

Potato salad is an all-American favorite for the summertime. Like many popular US classics, this recipe is vegetarian, making it a great choice for vegetarians and meat eaters alike. Bring a bowl of this to any picnic, barbecue, or pool party this summer and you’re sure to be a favorite guest. 

Many people shrink away at the idea, though, of those mayo-saturated supermarket varieties. The potatoes are bland, the pimentos bite, and the mayo sauce can make everything else lackluster. Fear not, though, the ingredients for a homemade potato salad are probably already in your kitchen!

Celebrate the diversity of potato species by using red potatoes, which have a great firmness and texture. Throwing in some fresh scallions and crumbled feta will give great excitement and creaminess too! With honey-mustard vinaigrette, you won’t even miss the mayo. Add your personal twist to make it your own! Here is a basic recipe to get you started.

Mayo-Free Vegetarian Potato Salad Recipe

Servings: 4-6


  • 10 medium red potatoes, scrubbed
  • 4-6 scallions, trimmed
  • 2 tbsp crumbled feta cheese
  • Honey-Mustard Vinaigrette, to taste (see recipe below)
For Honey-Mustard Vinaigrette
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp mustard, whole grain or Dijon
  • 1 tsp honey
  • Salt and pepper, to taste


To Make Vinaigrette: Mix together in a cup or container.

Cube the potatoes and boil them until soft, about 10 minutes, strain, and let sit for 15-20 minutes. Mince the scallions and mix with the vinaigrette and feta. When the potatoes have cooled, mix everything together and let sit refrigerated for a few hours before serving to let the flavors mingle.

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