This study aimed to prepare fat-reduced mayonnaise (FRM) using potato puree (PP) and cellulose nanofiber suspension (CNFS, 1.5% w/v) as fat replacer and nutrient supplement, to explore the potential of potato products. Compared with commercial mayonnaise, the texture and rheology of FRMs improved significantly. The optimal formulation of FRM (O-FRM) was selected, and the content of CNFS–PP mixture (the ratio of CNFS and PP was 10:90), corn oil, egg yolk, vinegar, sugar, and salt was 40.0%, 35.0%, 16.0%, 3.5%, 3.0%, and 2.5% (w/w), respectively. O-FRM displayed similar color with commercial full-fat mayonnaise (C-FFM). Its protein and dietary fiber contents were higher than C-FFM and commercial low-fat mayonnaise (C-LFM). Its oil content and energy were lower than C-FFM. Meanwhile, its total acceptability was lower than C-FFM but higher than C-LFM. Overall, CNFS and PP are promising for improving the nutritional quality while maintaining desirable textural and sensorial attributes of mayonnaise