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This no mayo potato salad recipe has an irresistible herb vinaigrette, uses simple ingredients, and is a satisfying and delicious side dish at potlucks and BBQs!

Try my Warm German Potato Salad or this Easy Potato Salad with Bacon next.

no mayo potato salad close-up in a serving bowl

Why you’ll love it

While I will never say no to a Classic Potato Salad, this mayo-free potato salad is a wonderful alternative! It’s so refreshing to change it up. The tangy fresh herb vinaigrette is zesty and takes it to the next level. You may even like it better than a traditional potato salad!

It’s fantastic for eating outdoors at picnics and as a summer side dish since the dressing holds up really well in the heat. It also happens to be a lighter vegan option, so it’s suitable for everyone at your table and no one is left out.

What you’ll need

  • Potatoes – we love a waxy variety like Yukon gold or red potatoes
  • White vinegar – I use the old trick of sprinkling on some white vinegar while the potatoes are cooling to infuse them with a bit of a zip
  • Celery – for that delicious crunch
  • Onion – shallots or red onions are our picks for this recipe since they’re milder raw onions
  • Fresh parsley, dill, and basil – our signature mix of fresh herbs for that vibrant flavor
  • Vinaigrette – olive oil, red wine vinegar, Dijon mustard, honey, and garlic powder are all you need to make the homemade dressing
adding ingredients for potato salad with a vinaigrette to a glass mixing bowl

Make ahead tip

If you need to make it ahead, simply assemble the salad a couple of hours in advance and store the dressing separately. Add it when you’re ready to serve it.

How to make potato salad without mayo

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Cut your potatoes into desired size pieces, then boil until tender. Drain them well, then add them back to the pot they were cooked in, and sprinkle them with white vinegar and toss gently.
  • Meanwhile, prep the other recipe ingredients. Once the potatoes have cooled a bit (it’s ok if they’re still a bit warm), add them to a salad bowl and toss with the remaining ingredients and the vinaigrette dressing.
  • Taste and adjust as needed. You may want to add more olive oil than I did, for example. Serve immediately or chill first!

Substitutions and variations

  • You can add more fresh herbs if you happen to have some from the garden! This potato salad is very forgiving, so you can definitely play with the quantities and ingredients. Fresh chives would be great, for example.
  • If it’s all you have, you could use Russet potatoes, but we don’t recommend it. I find that Yukon Gold and red potatoes hold their shape better. You’ll want to peel the Russets if you do use them, though.
  • If you do want to add some protein, try crumbling in some Oven Cooked Bacon.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Leftovers and storage

  • Leftovers will keep for a few days in the fridge in a covered container.
  • Keep in mind that the fresh herbs will wilt a bit, so I’d probably eat it within a day or two. The potatoes will also absorb the dressing more as time goes on.

What to serve with it

mayo-free potato salad in a serving bowl

If you made this healthy potato salad, let me know in the comments below! As always, tag me #saltandlavender on Instagram if you made one of my recipes.

no mayo potato salad close-up in a serving bowl
5 from 2 votes

No Mayo Potato Salad

This no mayo potato salad recipe has an irresistible herb vinaigrette, uses simple ingredients, and is a satisfying and delicious side dish at potlucks and BBQs!
Prep: 10 minutes
Cook: 15 minutes
Cooling time: 20 minutes
Total: 45 minutes
Servings: 6


  • 2 pounds Yukon Gold or red potatoes diced
  • 1 tablespoon white vinegar
  • 2 sticks celery chopped
  • 1-2 tablespoons shallot or red onion chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 2 tablespoons fresh basil chopped/sliced thin
  • Salt & pepper to taste


  • 6 tablespoons olive oil or more, to taste
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon garlic powder


  • Cut the potatoes into bite size pieces (a little bigger or smaller is fine depending on what you prefer!), and boil them until tender. I don't peel Yukon Golds, but you can if you like.
  • Once the potatoes are done, drain them well and then add them back to the pot that they were cooked in. Drizzle them with the tablespoon of white vinegar and toss gently (I use 2 spoons to do this).
  • Let the potatoes cool for about 20 minutes (it's ok if they're still a bit warm). Meanwhile, prep the remaining recipe ingredients. Add the dressing ingredients to a small bowl and whisk together.
  • Add all ingredients to a salad bowl and toss until evenly coated. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a splash more olive oil if you think it needs it). You can eat it right away or cover and refrigerate so the flavors meld some more.


Calories: 248kcal, Carbohydrates: 28g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 26mg, Potassium: 690mg, Fiber: 4g, Sugar: 2g, Vitamin A: 216IU, Vitamin C: 32mg, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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5 from 2 votes (1 rating without comment)

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  1. Carol says:

    I made this. It was delicious.
    I fresh herbs but dry herbs did a good job too. I will be making this again. Thanks ❤️

    1. Natasha says:

      You’re very welcome, Carol!

  2. Althea says:

    5 stars
    I may never make another mayo/egg potato salad again. This is refreshing, tasty and tangy delicious. I love having several cold side dishes to serve along with Chef-type salads & sides in the summer. But this will be served into 3 seasons for sure.

    1. Natasha says:

      I’m so happy that you enjoyed it so much, Althea! 🙂 Thanks for letting me know!

  3. DiB says:

    Will try this soon.. Am so glad the recipe doesn’t substitute plain yogurt for Mayo. Except for calories , yogurt does not taste good in most recipes.

    1. Natasha says:

      I agree with you! I occasionally sub yogurt for a part of the mayo in certain dressings, but never all of it haha… it messes with texture and taste. Let me know if you make this recipe! 🙂