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Lightened Up Potato Salad Recipe {Vegan+Gluten Free} – no mayo, but still creamy and delicious. Perfect as a side for grilled meat or fish.

Lightened-Up-Potato-Salad-Recipe-{Vegan+Gluten Free}-no-mayo

Hey guys! Are you getting ready for 4th of July?

Are you doing anything fun this weekend? I’m excited about the holiday and the extra day off that we have.

Summer should be enjoyed, because it is so short (at least for us in the Mid-West).

I’ve shared quite a few grilling recipes this spring and summer, so this week I decided to share two salads that are perfect for grilling season. Plus I love potato salad!

Make sure you check my Grilled Vegetable Quinoa Salad With Balsamic Dressing, if you haven’t already.

Lightened up potato salad? Yeah! I did not use any mayo in here, unlike in this recipe, that I shared a while back. No bacon either. And it is still delicious!

I love potato salad, so I can easily turn this one into a meal. The truth is that this is a Bulgarian recipe, which I make at home very often. There are a few different versions, but the one I’m sharing with you today is adjusted to my taste and of course my favorite.

It makes the perfect side dish for a summer barbecue, but I make it year round. It also pairs well with grilled meat or fish.

Lightened-Up-Potato-Salad-Recipe-{Vegan+Gluten Free}-no-mayo

The nice part is that all you need to make it are potatoes, salt, scallions, parsley, olive oil and vinegar. No fancy ingredients required!

This isn’t your ordinary potato salad made with creamy dressing. This one is easy to make and very light.

It lasts up to a week in the fridge and you can make it in advance to take to a barbecue.

I like Yukon Gold potatoes for this particular recipe since they have thin skin and also have waxy, moist flesh, which is perfect for this salad.

I like to boil the potatoes whole and unpeeled, then quickly peel them, while still hot (be careful here!).

Ten I cut them.

And I mentioned the Yukon Gold’s waxy texture, to add more moisture to the salad and make it juicy and creamy, I add some boiling hot water to it, which I easily absorbed by the warm potatoes.

Next I dress the salad, while they are still warm. The salad tastes best this way.

More Potato Salad Recipes:

  • Best potato salad recipe from Meaningful Eats – this potato salad recipe is absolutely delicious with a secret trick that makes it extra flavorful. It’s easy, creamy and loaded with celery, sweet pickles, eggs, green onions and sour cream/mayo. 
  • Buffalo Potato Salad – boiled small red potatoes with a creamy buffalo dressing, made with hot buffalo sauce, mayo and yogurt. Topped with chopped scallions. Great for a party, game day or celebration. Low calorie and full of flavor.
  • Grilled Potato Salad – the perfect potato salad with Feta Vinaigrette Recipe – very easy to prepare, full of flavor, perfect for lunch or light dinner.
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Lightened Up Potato Salad Recipe {Vegan+Gluten Free}-no-mayo
5 from 10 votes

Lightened Up Potato Salad Recipe {Vegan+Gluten Free}

Lightened Up Potato Salad Recipe {Vegan+Gluten Free} – no mayo, but still creamy and delicious. Perfect as a side for grilled meat or fish.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4



  • 2 pounds Yukon Gold Potatoes, (choose potatoes with similar size, so they require the same time to boil)
  • 1/4 cup water
  • 1 tsp salt + more to taste
  • 1/2 cup olive oil
  • 4 tbsp apple cider vinegar
  • 3 scallions, , chopped
  • 2 tbsp chopped parsley


  • Place potatoes in a large pot and fill with water, make sure potatoes are covered by about 1/2 inch of water.
  • Bring to a boil and cook potatoes for 30-45 minutes, test with a fork, they need to be soft on the inside and thoroughly cooked. Cooking time varies, depending on the size of potatoes and variety of potatoes used.
  • Remove from heat, drain and rinse with cold water. Let them cool for a few minutes, but it is best to peel them while still very warm.
  • Peel potatoes and cut into 1/4 to 1/2 inch cubes. Transfer to a bowl.
  • Bring 1.4 cup of water to a boil. Pour boiling hot water over potatoes and stir, they should absorb the water in 2 minutes.
  • Season potatoes with salt. Add olive oil and vinegar. Stir to combine. Add scallions and parsley on top. Serve.


Calories: 376kcal, Carbohydrates: 29g, Protein: 5g, Fat: 27g, Saturated Fat: 3g, Sodium: 26mg, Potassium: 972mg, Fiber: 5g, Vitamin A: 90IU, Vitamin C: 27.6mg, Calcium: 75mg, Iron: 7.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: bulgarian
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Grilled Vegetable Quinoa Salad 


Grilled Flank Steak


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. Great potato salad, Mira! Potato salad is more like this in Greece, too (no surprises there!)

    I’m intrigued that you add water to the potatoes – must try that!

  2. My husband loves potatoes salad but I usually don’t like it because it’s so heavy. Your lightened up version is the perfect alternative. I looks delicious too!

  3. My kind of potato salad! It’s vegan and gluten-free ! WIN!!! Love the apple cider vinegar addition.

  4. I love potatoes and most potato salads as well but this July 4th is going to be way too hot for anything heavy so this is perfect.