No Mayo Potato Salad With Herbs tastes bright, zippy, and fresh, with tender potatoes coated in a garlicky, lemony olive oil dressing and loads of soft herbs. It works perfectly for anyone who wants a lighter potato salad without mayonnaise and it comes together in about 35 minutes, start to finish. I first made a version of this for a last minute backyard cookout, and my friends scraped the bowl so clean I thought someone might lick it.
Why No Mayo Potato Salad With Herbs Is Worth It
This potato salad feels light but still satisfies that cozy, carby craving. Fresh herbs, garlic, and lemon keep every bite lively, not heavy, so you enjoy it even on hot summer days.
Olive oil gives the salad richness without weighing it down, and it holds up beautifully on a buffet table. You can serve it warm, room temperature, or chilled, which makes it perfect for potlucks, picnics, and make ahead lunches.
Bright, herby, and totally addictive, this No Mayo Potato Salad With Herbs became the star of our cookout and vanished in minutes. ★★★★★
Ingredients You Need
Potatoes
- 2 pounds small yellow or gold potatoes, scrubbed
- I like Yukon Gold for their creamy texture.
- Baby red potatoes also work and hold their shape nicely.
Herbs
- 1 cup loosely packed fresh parsley leaves, chopped
- 1 cup loosely packed fresh dill, chopped
- 2 tablespoons fresh chives, thinly sliced
- Use green onions if you cannot find chives.
- You can swap in basil or tarragon for a different flavor twist.
Dressing
- 1/3 cup extra virgin olive oil
- Use a good tasting brand since it carries a lot of flavor.
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar or apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove, very finely minced or grated
- 1 teaspoon honey or maple syrup
- 1 to 1 1/4 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Optional add ins
- 1/4 cup finely chopped red onion or shallot
- 1/4 cup capers, drained
- 1/3 cup finely chopped celery
- 2 hard boiled eggs, chopped, if you like a more classic vibe
Pantry shortcuts and notes
- Use bottled lemon juice only in a pinch, and add a little extra vinegar to brighten the flavor.
- Pre chopped herbs from the produce section work, but fresh bunches taste brighter and cost less per cup.
- Shelf stable minced garlic in a jar saves time, though fresh garlic gives a cleaner flavor.
Equipment
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Small bowl or jar with lid for dressing
- Sharp knife and cutting board
- Wooden spoon or spatula
Quick Tips & substitutions
- Cut potatoes into equal size chunks so they cook at the same rate.
- Start potatoes in cold, salted water so they cook evenly and soak in flavor.
- Dress potatoes while they still feel warm so they absorb the olive oil and lemon.
- Taste and adjust salt at the end since potatoes soak up seasoning.
- Use all parsley if you do not enjoy dill, or swap in basil and chives for a softer herb flavor.
- Use white wine vinegar if you do not have red wine vinegar.
- Make it vegan by skipping eggs and using maple syrup instead of honey.
- Add a spoonful of whole grain mustard if you want more texture and tang.
- Use small fingerling potatoes and leave them whole for a rustic look.
How to Make No Mayo Potato Salad With Herbs
Step 1: Prep and cut the potatoes
Scrub the potatoes and trim any rough spots. Cut them into bite size pieces, about 1 to 1 1/2 inches each. Keep the pieces similar in size so they cook evenly.
Step 2: Cook the potatoes
Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the pot to a gentle boil over medium high heat, then lower the heat so the water simmers.
Cook the potatoes until they feel tender when you poke them with a fork, about 10 to 15 minutes depending on size. Check a few pieces to avoid overcooking. Drain the potatoes in a colander and let them steam off for a couple of minutes so extra moisture escapes.
Step 3: Mix the dressing
While the potatoes cook, add olive oil, lemon juice, vinegar, Dijon, garlic, honey, salt, and pepper to a small bowl or jar. Whisk or shake until the dressing looks smooth and slightly thick. Taste and adjust with more salt, pepper, or lemon juice as needed.
Step 4: Toss potatoes with dressing
Transfer the warm potatoes to a large mixing bowl. Drizzle about two thirds of the dressing over the potatoes. Toss gently with a spatula so you keep the pieces mostly intact.
Let the potatoes sit for 5 to 10 minutes so they soak up the flavors. If they look dry, add more dressing a little at a time. Aim for a glossy, well coated look, not soupy.
Step 5: Add herbs and extras
Add the chopped parsley, dill, chives, and any optional add ins like red onion, capers, celery, or chopped eggs. Toss gently until everything looks evenly distributed. Taste again and adjust salt, pepper, or lemon to your liking.
Step 6: Chill or serve
Serve the No Mayo Potato Salad With Herbs slightly warm or at room temperature right away. If you prefer it chilled, cover the bowl and refrigerate it for at least 30 minutes. Stir before serving and add a drizzle of olive oil or squeeze of lemon if it needs a little refresh.
Recipe Variations
-
Gluten free
- The recipe already stays gluten free as written.
- Check labels on mustard and vinegar if you cook for someone with strong gluten sensitivity.
-
Vegan
- Skip the hard boiled eggs.
- Use maple syrup or agave instead of honey.
-
Low carb friendly twist
- Use half potatoes and half steamed cauliflower florets.
- Toss gently so the cauliflower does not break apart too much.
-
Extra protein
- Add grilled chicken breast strips on top for a full meal.
- Toss in chickpeas or white beans for a vegetarian protein boost.
-
More crunch
- Add extra celery, thinly sliced radishes, or cucumber.
- Sprinkle toasted sunflower seeds or pumpkin seeds right before serving.
-
More briny flavor
- Add capers, chopped dill pickles, or sliced green olives.
Ways to Serve
- Serve alongside grilled chicken, turkey burgers, or veggie burgers.
- Pack into lunch boxes with sliced cucumbers, cherry tomatoes, and hummus.
- Spoon over a bed of arugula or mixed greens for a hearty salad bowl.
- Pair with baked salmon or roasted fish and steamed green beans.
- Bring to picnics, potlucks, and family gatherings as a make ahead side dish.
Storage Success
Store leftover No Mayo Potato Salad With Herbs in an airtight container in the refrigerator for up to 4 days. Stir before serving, since the dressing can settle at the bottom. If the salad looks a little dry, add a splash of olive oil and a squeeze of lemon to wake it up. I like to keep extra chopped herbs in a small container and sprinkle them on top right before serving for a fresh look and flavor.
No Mayo Potato Salad With Herbs
Ingredients
Method
- Place the scrubbed potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 12–18 minutes, or until the potatoes are just fork-tender but not falling apart.
- Drain the potatoes well and let them cool just until they are comfortable to handle, about 5–10 minutes.
- While the potatoes cool, in a large bowl whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and black pepper until emulsified.
- Cut the warm potatoes into bite-size pieces and add them directly to the bowl with the dressing. Gently toss to coat so they absorb the flavors.
- Add the parsley, dill, chives, red onion, and garlic (if using). Toss gently again until the herbs are evenly distributed.
- Taste and adjust seasoning with more salt, pepper, or vinegar if desired. Serve slightly warm or at room temperature.
- For deeper flavor, cover and chill for at least 1 hour before serving, then bring back toward room temperature and toss once more.
Notes
Approximate per serving (1/6 of recipe): 185 calories; fat 7 g; saturated fat 1 g; carbohydrates 28 g; fiber 3 g; sugars 3 g; protein 4 g; sodium 220 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.