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    Home » Appetizers & Sides

    No Mayo Potato Salad

    Published: Jun 28, 2021 / Updated: Apr 12, 2022 / 4 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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 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!
    adding ingredients for potato salad with a vinaigrette to a glass mixing bowl

    Helpful tips

    • 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.

    More tasty summer side dishes

    • Easy Broccoli Salad
    • Black Bean Corn Avocado Salad with Rice
    • Caprese Tortellini Pasta Salad
    • Beet and Spinach Salad
    • Creamy Cucumber Salad
    mayo-free potato salad in a serving bowl

    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 close-up in a serving bowl

    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!
    5 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Cooling time 20 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 248 kcal
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    Ingredients
     

    • 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

    Dressing:

    • 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

    Instructions
     

    • 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.

    Notes

    • 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

    Calories: 248kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 26mgPotassium: 690mgFiber: 4gSugar: 2gVitamin A: 216IUVitamin C: 32mgCalcium: 28mgIron: 1mg
    Keyword herbed potato salad, no mayo potato salad, vinaigrette potato salad
    Author Natasha Bull
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    1. Althea says

      July 18, 2021 at 12:30 PM

      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.

      Reply
      • Natasha says

        July 18, 2021 at 12:44 PM

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

        Reply
    2. DiB says

      June 29, 2021 at 1:54 AM

      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.

      Reply
      • Natasha says

        June 29, 2021 at 10:00 AM

        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! 🙂

        Reply

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