no mayo

This no-mayo tuna salad with Greek yogurt is a high-protein healthy alternative to traditional tuna salad. Great for a quick lunch or a filling snack, and packed with veggies added fiber and nutrients!

Tuna Salad with Greek Yogurt (No Mayo)

plain Greek yogurt

½ lemon

Dijon mustard

celery ((1 celery stalk))

½ medium bell pepper, diced

¼ large English cucumber, diced

¼ avocado, cubed

parsley

Salt and pepper

Combine all ingredients in a large bowl.

Season with salt and pepper to taste.

This herb potato salad recipe is simple to make yet extraordinary in flavor!  Made with a vibrant herb vinaigrette (and not a drop of mayonnaise in sight), this crowd-pleasing salad will become your go-to recipe for every occasion!  Can be served warm, cold or at room temperature! (Dairy-free, Gluten-free, Vegetarian, Vegan)

Potato Salad No Mayo

Red Potatoes

TBS Granulated Sugar (– PLUS a pinch for dressing)

TBS White Wine Vinegar (- divided)

Salt & Ground Black Pepper

½ Cup Extra Virgin Olive Oil

Garlic (– minced)

Dijon Mustard

½ Cup Fresh Parsley (– gently packed & chopped)

¼ Cup Fresh Dill (– gently packed & chopped)

TBS Fresh Cilantro (– gently packed & chopped)

Scallions (green part only)

Ribs Celery

Red Onion

Cook potatoes

Cook potatoes:  Add 2 ½ quarts of COLD water to a large saucepan or pot.  Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE).  Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar.  Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes.  Drain the potatoes in a colander and transfer to a large mixing bowl.

Make dressing

While the potatoes are cooking, make the dressing:  In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar.  Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper.  Whisk until fully combined.  Add in the parsley, dill and cilantro.  Stir until combined.  Set aside.

Toss salad

Finish the potato salad:  Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine.  Add in the scallions, celery and red onion.  Toss again.  Drizzle in the remaining dressing to taste.  Gently toss until everything is coated.  Taste and adjust for seasoning with salt and pepper.

Serve

Serve warm, at room temperature or chilled.  If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.

This easy to make, classic deviled egg recipe is a bite-sized party appetizer favorite! Perfect for game day, holiday gatherings, and dinner parties. Made with pantry staples - no mayo needed!

No Mayo Deviled Eggs

white vinegar

yellow mustard

salt

garlic powder

black pepper

sugar

Paprika

Chives, chopped (optional)

Place the yolks from the hard boiled eggs in the bowl of a food processor. Add remaining ingredients (Greek yogurt through sugar) and process until smooth.

Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and some chives, if desired.

Devilled eggs are ALWAYS a hit. I love eating them, and they are the first item to fly off the party platter. Using yogurt instead of mayo is a great idea.

I've never been a big mayo fan for the deviled eggs. I need to try the Greek yogurt method. Thanks!

Greek yogurt is such a smart choice to make deviled eggs. Why didn't I get the idea earlier? I like how you flavored the deviled eggs and the fact that the greek yogurt mass looks so creamy!

Great! I'll be trying this version of yours. Thanks for sharing Ashley! :)

These looked great! I wish I could have yogurt but I can't have dairy/milk products.....So I did everything minus the yogurt and used apple cider vinegar instead of white.... they came out yummy! I live delighted l deviled eggs! ‍♀️

https://www.youtube.com/watch?v=Wp-swafuO84

I asked, you voted, and deviled eggs won out! In this Facebook LIVE I prepared to make my spin on a childhood favorite - my grandma's deviled egg recipe. 

I shared 2 methods for hard cooking eggs - both on the stovetop and in the Instant Pot. I also showed different ways of filling and garnishing your deviled eggs.

Get the recipe for No Mayo Deviled Eggs: https://bigflavorstinykitchen.com/no-mayo-deviled-eggs/

To shop for products that we chatted about in this LIVE video, head to my Amazon shop page's "Facebook LIVE Product Recommendations" section: https://www.amazon.com/shop/bigflavors?listId=39V1ENSXEETOM

As always, thank you for your support! This has been a lot of fun, and I've been having a blast welcoming you into my tiny kitchen. 

Head over to @bigflavors on Instagram or Facebook to vote for next week's recipe, or drop a comment below. It's between Garlicky Goat Cheese + Herb Stuffed Peppadews or Falafel-Spiced Chickpea Flatbreads. See you next week!

If you make these (or any of my recipes), tag me on Instagram and use #cookbigflavors - I'd love to see 'em!

No Mayo Deviled Eggs Facebook LIVE - November 2, 2018

This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.

Mediterranean Coleslaw

olive oil (0.42)

lemon juice (0.18)

garlic powder (0.05)

oregano (0.10)

salt (0.02)

tsp black pepper (0.02)

coleslaw mix (shredded cabbage and carrots) (1.69)

red bell pepper, diced (0.75)

parsley (0.23)

2.25 ounces. can sliced black olives (1.50)

banana pepper rings (1.00)

feta, crumbled (1.25)

Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.

Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.

Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.

Vinegar Slaw

green cabbage

sweet onion

dry mustard

celery seed

Half the cabbage, remove the core, and thinly slice it. Place in a large bowl.

Peel and thinly slice the onion. Add it to the cabbage.

In a medium bowl, whisk the vinegar, oil, salt, sugar, dry mustard, and celery seed together. Pour the dressing over the cabbage and toss to coat.

Cover and refrigerate for at least 4 hours, but preferably overnight - tossing occasionally to coat the slaw in the dressing. Taste and add salt and pepper to taste before serving.

This delicious potato salad with a bright acidic vinaigrette and all the colorful crisp vegetables is an easy-to-make versatile side dish for any meal, but goes especially well alongside grilled foods.

Italian Summer Potato Salad Recipe (no mayo)

potatoes

celery

sweet red pepper (chopped)

onion

black olives (drained and sliced)

capers

olive oil

red wine vinegar

oregano

basil

flat-leaf parsley (chopped)

tsp black pepper (or to taste)

Into a large pot put the scrubbed cubed potatoes and cover with cool water to about 2 inches above the potatoes.  Add 2 tbsp of salt to the pot.  Bring to a boil over high heat.  Once boiling, reduce the heat to maintain just a rolling boil.  The potatoes should be done about 10-15 minutes from the time they come to a boil. A sharp paring knife should easily go through a cube without it falling apart.  Begin poking cubes with a knife starting at about 7 minutes if you don&#039;t know the age of the potato which affects cooking time.

While the potatoes are coming to a boil, chop the vegetables, olives and parsley.  Drain the capers.

Put the olive oil, red wine vinegar, Dijon, oregano and basil into the bowl you will be serving from.

As soon a knife will pierce three cubes of potatoes with little resistance, they are ready to drain.

Drain the potatoes in a colander until they are no longer wet. DO NOT RINSE.

While still hot, add the drained potatoes to the dressing ingredients in the serving bowl; toss gently.  Add salt and pepper to taste.  Potatoes are pretty bland so it takes more than you&#039;d think - I start with about 1 Tbs of salt and 1 tsp pepper.  Let sit out on the counter for 20 minutes until the potatoes are just warm (a quick toss every five minutes or so will help).

Add the chopped vegetables, olives, capers and parsley; toss gently.

Ready to serve!  However, patience and about 1 or 2 hours let the flavors blend nicely.  Beyond 2 hours, cover and refrigerate. 

This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!

Herbed Potato Salad (No Mayo, No Egg)

green onions, (thinly sliced (white and green parts kept separate))

apple cider vinegar (,

extra virgin olive oil (and more to drizzle)

celery salt, (plus more to taste)

black pepper, (to taste)

flat-leaf parsley leaves, (finely chopped)

dill fronds, (roughly chopped)

Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.

Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.

While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).

Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.

Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.

Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.

Learn how to make a creamy, flavorful, and hearty Austrian Potato Salad the vegan way, that still tastes very authentic. Recipe from a Viennese.

Authentic Viennese / Austrian Potato Salad (vegan)

kg (2.2 lbs) waxy potatoes

red onion, finely diced

250 ml (1 cup) hot water

vegetable stock powder

tbsp oil (e.g. rapeseed or sunflower oil)

tbsp apple cider vinegar

tbsp mustard

chives

Place potatoes in a pot of cold water...

Place potatoes in a pot of cold water and bring to a boil. Let cook for about 20 minutes.

While the potatoes are cooking, prepare the dressing:...

While the potatoes are cooking, prepare the dressing: Put the diced onions in a bowl, add the vegetable stock powder, and pour in hot water.

Add the oil, vinegar, mustard, salt, and a...

Add the oil, vinegar, mustard, salt, and a little fresh pepper. Stir.

When the potatoes are done (prick them with...

When the potatoes are done (prick them with a fork to see if they're done), rinse them briefly in cold water. Then peel and slice while still warm, but not too thin (otherwise they all break).

Pour the warm dressing over the warm potatoes,...

Pour the warm dressing over the warm potatoes, stir gently, and let the potato salad sit at room temperature for at least an hour.

Sprinkle with fresh chives before serving.

This potato salad features tender potatoes and crunchy veggies coated in a creamy dressing. It&#39;s just as tasty as the classic version, but made with healthier whole food plant-based ingredients!

Vegan Potato Salad (Oil-Free!)

lbs. fingerling potatoes (or regular red or Yukon gold)

red onion

carrots

celery (about 1 cup)

dill

Vegan Cashew Mayo

Tbsp. stoneground mustard

Tbsp. maple syrup

Rinse potatoes and cut into about 3/4-inch chunks.

Place potatoes in a medium-large saucepan. Fill with water until it&#39;s 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.

Place saucepan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).

While potatoes are cooking, prepare vegetables: Finely dice onion, dice celery, and shred/grate carrot.

Make dressing: In a small bowl, add all dressing ingredients. Stir to combine. (I use the full 1/2 tsp. salt in the cashew mayo recipe to help bring out all the flavors.)

In a large mixing bowl, add drained potatoes, vegetables, and fresh dill (chopped). Add dressing and toss well. Salt &amp; pepper to taste. Can serve immediately, but it&#39;s even better after chilling.*

Wow!  This is a fantastic salad!  I made this last night and both my husband and I loved it.  I didn't have fresh dill (mine went to seed during the heat wave we had while we were away camping 😥), so I had to use dried, but other than that I followed your recipe as written.  This is a keeper for sure!  Thanks for sharing this delicious recipe!

Made this with lots of extra fresh dill. Super tasty!

This fresh &amp; zesty pasta salad is tossed with a (no-mayo!) creamy chipotle dressing. It&#39;s an easy, crowd-pleasing dish made with healthy, vibrant ingredients.

Southwest Pasta Salad with Chipotle Dressing (Vegan!)

elbow pasta (gluten-free if desired)

black beans

sweet corn (or fire-roasted)

tomatoes

cilantro

jalapeño pepper

raw cashews, soaked*

water

chipotle chiles in adobo sauce**

lime juice

apple cider vinegar

onion powder

garlic powder (or 2 cloves

smoked paprika

Cook pasta: Begin by cooking your pasta according to package instructions, leaving it al dente. (Slightly firm, not mushy.)

Prepare salad: While pasta cooks, dice tomatoes. Roughly chop the cilantro. Finely dice the onion and jalapeño (if using), seeds removed. Place in a large mixing bowl. Then add black beans (rinsed and drained) and cooked corn.

Make dressing: Combine all dressing ingredients in a small high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds or until smooth. Taste and adjust flavors if desired.

Combine: When pasta is done cooking, drain well. Add to bowl, then immediately pour dressing on top. Toss well to combine.

This recipe is delicious!  We shared it with some non-vegan family members and they liked it too. Due to a nut allergy, we substituted peanuts for the cashews - still wonderful.  We added a little more heat to the spices to suit our own taste.

A healthy, delicious vegan version of curried chicken salad! Enjoy the versatility in a sandwich, wrap, on fresh greens, or cracker dip.

Curried Chickpea Salad (Vegan!)

can chickpeas

cashew mayo

Tbsp. red onion

Tbsp. fresh cilantro (or parsley)

curry powder

raisins (and/or chopped red grapes)

Rinse and drain chickpeas well. Place in a large bowl and mash. (I use a potato masher.)

Finely dice celery and red onion. Roughly chop cilantro. Add to bowl.

Add all remaining salad ingredients. Then stir well to combine.

Taste and adjust flavors if needed. Add salt &amp; pepper, more curry powder, mayo, or lime juice. (Grapes and cashews are fantastic additions!)

Enjoy the salad as is, in a sandwich or wrap, on a bed of fresh greens, or as a dip with crackers.

This is delicious!  Such an easy filling for sandwiches!  We're out camping and this was a fantastic camping lunch!  Love the pop of sweetness provided by the raisins.  Thanks for sharing such a delicious and versatile recipe!

This recipe is magical!!! I have been looking, hoping, and wanting to find a recipe to take the place of my regular chicken salad recipe. I love the curry in this recipe, not too much and just a hint of lime juice. So, so good!!! This is now one of my staple vegan recipes!!! Thank you Kaitlin!!!

A creamy macaroni salad with Mexican-style flavors! Tossed in a flavorful southwest dressing and so easy to prepare. Great for picnics, potlucks, light lunches, etc.

Top 14 no mayo recipes from across the web

The most viewed no mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tuna Salad with Greek Yogurt (No Ma...

Potato Salad No Mayo

No Mayo Deviled Eggs

Mediterranean Coleslaw

Vinegar Slaw

Herbed Potato Salad (No Mayo, No Eg...

Authentic Viennese / Austrian Potat...

Vegan Potato Salad (Oil-Free!)

Southwest Pasta Salad with Chipotle...

Curried Chickpea Salad (Vegan!)

Mexican Macaroni Salad (Oil-Free!)

Vegan Macaroni Salad (Oil-Free!)

Vegan Big Mac Sauce (No Mayo!)

Top 14 no mayo recipes from across the web

The most viewed no mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna Salad with Greek Yogurt (No Ma...

Potato Salad No Mayo

No Mayo Deviled Eggs

Mediterranean Coleslaw

Vinegar Slaw

Herbed Potato Salad (No Mayo, No Eg...

Authentic Viennese / Austrian Potat...

Vegan Potato Salad (Oil-Free!)

Southwest Pasta Salad with Chipotle...

Curried Chickpea Salad (Vegan!)

Mexican Macaroni Salad (Oil-Free!)

Vegan Macaroni Salad (Oil-Free!)

Vegan Big Mac Sauce (No Mayo!)

The most viewed no mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine