This no mayo potato salad has a delicious herb vinaigrette dressing, uses simple ingredients, and is satisfying and delicious!
Mayo-free potato salad is great for those people who just plain don't like mayonnaise, obviously, but sometimes it's great to have a lighter option on offer or just try something a bit different. This side dish also happens to be vegan.
This healthy potato salad is great for eating outdoors (picnics, BBQ side dishes, or just on your deck with dinner), and you don't have to worry about the dressing separating in the summer heat.
How to make potato salad without mayo (overview):
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 dressing. Taste and adjust as needed (you may want to add more olive oil than I did, for example). Serve immediately or chill first. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Leftovers will keep for a few days in the fridge, but the herbs will wilt a bit, so I'd probably eat it within a day or two.
- You can add more fresh herbs (use whatever is in your garden!) if you happen to have some. This potato salad is very forgiving, so you can definitely play with it.
- I use the old potato salad trick of sprinkling on some white vinegar while the potatoes are cooling to infuse the potatoes with a bit more flavor/zip.
- You can use Russet potatoes if you wish, but I find that Yukon Gold and red potatoes hold their shape a bit better. You'll want to peel the Russets if you use them (I don't peel the potatoes for this recipe, but you can if you choose to).
More tasty summer side dishes:
- Mediterranean White Bean Salad
- Easy Broccoli Salad
- Strawberry Salsa
- Beet and Spinach Salad
- Caprese Tortellini Pasta Salad
- Chimichurri Potato Salad
Questions about this herbed potato salad recipe? 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.