No-Bake Potato Salad (with coconut sugar) – Creamy & Quick

Speed up dinner with No-Bake Potato Salad (with coconut sugar)—creamy, tangy, and ready fast. Lightly sweet, no stove needed. Make it tonight. Please enjoy.

When it’s too hot to turn on the stove or you just want a fast side that tastes like summer, this No-Bake Potato Salad (with coconut sugar) is the move. We lean on pre-cooked baby potatoes from a can or vacuum pack, then toss them in a creamy, tangy dressing that gets a soft, rounded finish from a touch of coconut sugar. No boiling. No fuss. Just chill and serve.

No-Bake Potato Salad (with coconut sugar)

Traditional potato salad asks you to boil and cool potatoes. Here, we skip all that by starting with potatoes that are already cooked. The dressing is a classic blend—yogurt and mayo for body, Dijon and vinegar for zip—but that tiny spoonful of coconut sugar changes everything. It doesn’t make the salad sweet; it simply balances tart notes, softens mustard’s edges, and brings the whole bowl into harmony.

Serve this creamy side in place of a soup or as a cool, spoonable dish for potlucks, picnics, and weeknight dinners. It’s sturdy enough to travel, yet fresh and bright with herbs. If you love easy prep, check out more chill-friendly ideas in No-Bake Recipes and our roundup of Summer Salads.

Why You’ll Love It

• Zero cooking: No boiling water or heating the kitchen. Open, whisk, fold, chill, done.
• Creamy yet light: Greek yogurt cuts richness so it’s satisfying without feeling heavy.
• Balanced flavor: Coconut sugar adds a gentle roundness that highlights the tang rather than competing with it.
• Fast prep: Fifteen minutes of hands-on time gets you a bowl ready to chill.
• Flexible: Works with canned or vacuum-packed potatoes and pantry staples.
• Make-ahead friendly: The flavor improves as it rests, which is party-perfect.

For more simple sides that fit busy schedules, see our Meal Prep hub. And if you enjoy silky bowls and spoonable comfort, dive into Creamy Soups for cozy inspo.

Ingredients

• 2 (15-ounce) cans whole baby potatoes, drained and patted dry (or 1 1/2–2 pounds vacuum-packed pre-cooked potatoes)
• 1/2 cup plain Greek yogurt (whole milk or 2%) – adds body and a pleasant tang
• 1/3 cup mayonnaise (or vegan mayo) – for classic creaminess
• 1 tablespoon Dijon mustard – sharpens and lifts the dressing
• 1 tablespoon apple cider or white wine vinegar – bright acidity
• 1 to 1 1/2 teaspoons coconut sugar – balances tang; start with 1 teaspoon, add more to taste
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon celery seed (optional) – nostalgic deli flavor
• 1/2 cup finely chopped celery – crisp bite
• 1/3 cup finely diced red onion – color and gentle heat
• 1/3 cup chopped dill pickles or pickle relish – savory-sour pop
• 2 tablespoons chopped fresh dill (plus more for garnish)
• 2 tablespoons chopped chives or scallions
• Smoked paprika, for garnish (optional)
• Lemon wedges, for serving (optional) – a squeeze brightens the finish

Substitutions: Use maple syrup or honey in place of coconut sugar (start with 1 teaspoon). Swap Greek yogurt with plant-based yogurt for dairy-free. White balsamic or distilled vinegar can stand in for cider vinegar—reduce slightly and adjust to taste.

Step-by-Step Instructions

1. Prep the potatoes. Drain the baby potatoes. Spread them on a clean kitchen towel and pat very dry. Halve or quarter larger pieces so everything is bite-size. Drying helps the dressing cling and prevents a watery bowl.
2. Whisk the dressing. In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, vinegar, coconut sugar, salt, pepper, and celery seed (if using). Whisk until smooth and glossy.
3. Add the mix-ins. Fold in the chopped celery, red onion, dill pickles or relish, and fresh dill. The dressing should look studded with herbs and veggies.
4. Combine. Tip in the dried potatoes and gently fold with a flexible spatula until all pieces are coated. Avoid overmixing to keep the potatoes intact.
5. Season and finish. Taste and adjust: add a pinch of salt, a crack of pepper, another splash of vinegar, or a scant 1/4 teaspoon more coconut sugar if you want extra balance. Fold in chives.
6. Chill and serve. Cover and chill for 20–30 minutes so the flavors meld. Garnish with extra dill, chives, and a light sprinkle of smoked paprika. Serve cold, with lemon wedges on the side.

That’s it—your bowl of no-cook comfort is ready. The result is creamy and tangy with a delicate, not-sweet finish thanks to coconut sugar.

Expert Tips

• Dry matters: Water clinging to potatoes dilutes flavor. Pat very dry or even air-dry 5 minutes before mixing.
• Taste as you go: Coconut sugar should round, not sweeten. Start small, then adjust until the sharp edges of vinegar and mustard feel balanced.
• Keep it cool: Chill the dressing bowl for 10 minutes before mixing on very hot days for extra body.
• Texture control: For extra creaminess, lightly smash 1/2 cup of the potatoes and fold back in. It thickens the dressing naturally.
• Make-ahead: Mix up to 24 hours in advance; stir, then refresh with a squeeze of lemon and a pinch of salt before serving.
• Serving cue: If the salad looks a touch thick after chilling, loosen with 1–2 teaspoons of vinegar or a spoon of yogurt.
• Food safety: Keep below 40°F (4°C) and avoid letting it sit out beyond 2 hours (1 hour if above 90°F). See official guidance at FoodSafety.gov.

Storage

Refrigerate leftovers in an airtight container for 3–4 days. Stir before serving; add a pinch of salt or a squeeze of lemon to wake up the flavors. This recipe doesn’t freeze well—the potatoes can become mealy and the dressing may split. For best texture, keep herbs like dill and chives separate and stir them in right before serving if you’re storing longer than a day.

Variations

• Vegan: Use vegan mayo and an unsweetened, thick plant-based yogurt. Check labels on mustard and pickles.
• Dairy-free: Skip dairy yogurt; use all mayo or a dairy-free yogurt for tang.
• Gluten-free: The ingredients are naturally gluten-free; verify vinegars, mustards, and pickles if you’re sensitive.
• Refined-sugar-free: Coconut sugar fits the bill. You can also use pure maple syrup.
• Herb garden: Try tarragon, parsley, or basil instead of dill, or a mix for a more complex aroma.
• Pickle play: Swap dill pickles for cornichons, bread-and-butter pickles, or capers for briny pop.
• Spice route: Add a pinch of smoked paprika or cayenne for warmth, or celery salt in place of some kosher salt for deli vibes.
• Extra crunch: Stir in diced cucumber or thawed peas just before serving.

FAQ

Can I make No-Bake Potato Salad (with coconut sugar) ahead of time?
Yes. Make it up to 24 hours in advance. Stir before serving and adjust salt, pepper, and acidity. Add fresh herbs at the last minute for best color and aroma.

Why use coconut sugar here?
It adds gentle, caramel-like notes that balance the vinegar and mustard. The goal isn’t sweetness; it’s a rounder, more cohesive flavor.

What potatoes work best for a no-cook salad?
Use canned whole baby potatoes or vacuum-packed pre-cooked potatoes. Pat them very dry and cut into bite-size pieces for the best texture.

Can I substitute the coconut sugar?
Yes—maple syrup or honey both work. Start with 1 teaspoon, taste, then add more only if needed.

How do I prevent a watery salad?
Dry the potatoes well, and avoid overmixing. If it thins after chilling, gently fold in a spoonful of yogurt or a few lightly mashed potato pieces to thicken.

Is this safe to bring to a picnic?
Yes, but keep it cold. Use an insulated bag with ice packs and follow food safety guidelines from trusted sources like Food Network and FoodSafety.gov.

Call to Action

If you tried this recipe, I’d love to hear how it went. Drop a comment with your tweaks, rate the recipe so others can find it, and save it to your summer sides board. Share a photo if you made it—your version might inspire the next cook at the picnic table.