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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!
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 and try something a little different. The tangy fresh herb vinaigrette is incredibly zesty and flavorful and really 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.
Ingredients for it
- 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
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!
- 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 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.
- 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.
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
- Serve it as part of a tasty spread at your next summer gathering along with my Cilantro Lime Grilled Chicken Thighs and Grilled Corn on the Cob.
- It’s actually plenty filling on its own, so we love it with a glass of white wine and a slice of crusty bread as an elegant light summer dinner on the patio for Meatless Monday.
Questions about this healthy potato salad? Let me know in the comments below! As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes.
No Mayo Potato Salad
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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