One of my favorite seasonal salads is broccoli potato salad (no mayo). You can make this tasty salad in the winter too, but to me it just tastes so much better in the Spring and Summer months. This easy Broccoli and Potato salad complements almost every meal, but is especially great with burgers and sandwiches.
Broccoli and potato salad without mayo is a twist on the usual potato salad, but lighter, fresher, and packed with flavor. You’ll love it—and so will your family and friends!
Why No Mayo In This Salad Recipe?
Most potato salads are made with mayonnaise, but not everyone loves that. Maybe you’re trying to eat a bit healthier, or you just want something different. This recipe skips the mayo and uses a tangy dressing instead. It’s perfect if you’re looking for a dairy-free, vegan, or just lighter option. Plus, the broccoli adds a nice crunch and lots of nutrients, so you’re not just eating potatoes.
Ingredients
- Baby potatoes (the little ones!): These are the star of the salad! They’re creamy, satisfying, and full of potassium and vitamin C.
- Broccoli florets (the tree-looking part): Broccoli brings a fresh crunch and loads of vitamins, like vitamin K and C, plus fiber to keep you full.
- Italian Dressing: Adds a bold, tangy kick that wakes up all the flavors in the salad.
- Fresh Parsley: This bright green herb adds a fresh, zesty finish to the dish.
See recipe card for full quantities and nutritional information.
Instructions
Wash the baby potatoes and cut them in half. Put them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil, then turn the heat down and simmer for about 10-12 minutes. You’ll know they’re ready when you can poke them with a fork easily. Drain the potatoes and set them aside to cool a bit.
While the potatoes are cooking, bring another pot of water to a boil. Add the broccoli and cook it for just 2-3 minutes. You want it to be bright green and still a little crunchy. Quickly drain the broccoli and toss it into a bowl of ice water. This keeps it from getting mushy. After a couple of minutes, drain it and set it aside.
In a big mixing bowl, combine the cooked potatoes and broccoli.
Pour the dressing over everything and gently toss it all together so that you don’t mash up the potatoes. Make sure every bite gets coated in that delicious dressing.
Pop the salad in the fridge for at least 30 minutes to let the flavors blend together. You can eat it right away if you’re in a rush, but it tastes even better after it chills.
Serve it cold or at room temperature—your choice!
Hint: The longer the potato broccoli salad sits and absorbs the dressing, the tastier it is. If you can leave it overnight, you’ll really enjoy the results.
Fun Broccoli Potato Salad Add-Ins
Want to make this salad your own? Try adding some of these:
Herbs: Fresh basil or dill would taste amazing, too. Check out this post on how to grow herbs at home!
Cherry Tomatoes: Cut them in half for a pop of color and sweetness.
Olives: Slice up some kalamata or green olives for a salty kick.
Nuts or Seeds: Toasted sunflower seeds or chopped almonds add crunch.
What to Serve this Dairy-Free Salad With
Potato and broccoli salad is super versatile! Here are some ideas for what to eat it with:
- Grilled chicken or fish
- Veggie burgers
- Barbecue dishes
- Sandwiches or wraps
- Or just enjoy it as a light lunch on its own!
How to Store Potato Salad With Broccoli
Store leftover salad in an airtight container in the fridge. It’ll stay fresh for up to 3 days. Just give it a quick toss before serving again. The potatoes might soak up some of the dressing, so you can always add a tiny splash of olive oil to freshen it up.
And that’s it! A simple, healthy broccoli potato salad with no mayo that’s great for picnics, potlucks, or even just as a side for dinner. It’s easy to make, tastes amazing, and will have everyone asking for seconds. Try it out and let me know what you think!
Questions People Ask:
Broccoli and Potato Salad is an easy, zesty salad that your taste buds will love.
I don’t personally peel the potatoes, but you certainly can. I’m all about doing what’s easiest.
Steamer directions: Place the florets into a steamer basket above about an inch of water. Steam the broccoli for about 5 minutes or until it is fork-tender.
Microwave directions: In a covered and vented microwave-safe container, cover the broccoli with water. Cook for approximately 4 minutes on high or until the broccoli is fork tender.
You can use dressing made any way that you want to – if you choose to use an oil and vinegar based dressing, mix that well in a bowl first before dressing the salad.
This salad is not keto-friendly. Potatoes have a high carbohydrate content. If you want to make a low-carb potato salad, substitute the potatoes for cauliflower and follow the same instructions for cooking the broccoli.
You can store broccoli and potato salad in an airtight container in the refrigerator for up to 3 days.
You definitely can make this salad ahead of time. The longer it sits in the dressing, the tastier the broccoli and potatoes will be!
Yes! This salad freezes well. Just make sure to thaw completely and stir it up good before serving.
Looking for other tasty salad recipes? Try these:
- Bruschetta Salad With Homemade Croutons
- Copycat Zaxby’s Cobb Salad
- Easy Macaroni Fruit Salad
- Easy Corn Tuna Salad
- Loaded Iceberg Wedge Salad
These are my favorite dishes to serve with Broccoli and Potato salad:
Easy Broccoli and Potato Salad (No Mayo)
A simple, healthy broccoli and potato salad with no mayo that’s great for picnics, potlucks, or even just as a side for dinner. It’s easy to make, tastes amazing, and will have everyone asking for seconds.
Ingredients
- 1 small head broccoli
- 2 lbs red potatoes, diced
- 1 stalk celery
- 1/4 cup Italian dressing
- 1 tbsp fresh parsley
Instructions
- Wash and dry all the produce.
- Chop the broccoli into bite-sized pieces and steam until tender - approximately 5 minutes. Let cool.
- Dice the potatoes into bite-sized pieces and cook until tender - approximately 10 to 15 minutes. Let cool.
- Add the broccoli and potatoes to a bowl.
- Pour the dressing over the broccoli and potato mixture and toss to coat.
- Refrigerate for at least an hour, but preferably longer.
- Garnish with parsley to serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 196mgCarbohydrates: 49gFiber: 5gSugar: 5gProtein: 6g
Nutrition information is generated by AI and may not be accurate.
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Easy Broccoli and Potato Salad
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