No Mayo Potato Salad With Herbs tastes bright, zippy, and fresh, with tender potatoes coated in a garlicky olive oil and lemon dressing plus a big handful of soft herbs. It works for anyone who wants a lighter potato salad that still feels picnic worthy and comes together in about 35 minutes. I tested this version so many times that my neighbors now judge time by whether I show up with another bowl of potatoes.
Why No Mayo Potato Salad With Herbs Is Worth It
This salad keeps all the comfort of classic potato salad and skips the heaviness. Olive oil, lemon, and vinegar coat the warm potatoes and pull in the flavor from fresh parsley, dill, and chives.
It travels well, sits out better than mayo salads, and tastes even brighter the next day. You can serve it warm, room temp, or chilled, so it fits whatever your schedule throws at you.
Tastes like a herby, lemony upgrade to classic potato salad that everyone asks for seconds of. ★★★★★
Ingredients You Need
You can keep this no mayo potato salad with herbs very simple or dress it up a little. I will list the base version first, then note easy swaps.
Potatoes
- 2 pounds small yellow potatoes or Yukon Golds
- Thin skins save peeling time and keep a creamy texture.
- You can use red potatoes if you prefer a firmer bite.
Fresh herbs
- 1 cup loosely packed flat leaf parsley, chopped
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh chives or green onions, thinly sliced
- Use cilantro instead of dill if you want a more citrusy vibe.
- Mix and match herbs based on what you have, but keep the total around 1 1/2 cups.
Dressing
- 1/3 cup extra virgin olive oil
- Use a good tasting oil since it carries a lot of flavor. California Olive Ranch or Kirkland organic both work well.
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar or apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove, very finely minced or grated
- 1 teaspoon honey or sugar
- This tiny bit of sweetness balances the acidity without making it sweet.
- 1 to 1 1/4 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Crunch and extras
- 1/3 cup finely diced celery
- 1/4 cup very finely diced red onion or shallot
- Optional: 1 tablespoon capers, drained and chopped, for a briny kick
- Optional: 1/4 cup finely chopped pickles if you like a tangy, almost deli style salad
Optional add in for richness
- 2 to 3 tablespoons crumbled feta or goat cheese
- Add this right before serving so it stays creamy.
Equipment list
- Large pot for boiling potatoes
- Sharp knife and cutting board
- Colander
- Large mixing bowl
- Small jar with lid or small bowl and whisk for the dressing
- Rubber spatula or large spoon for gentle mixing
Quick Tips & substitutions
- Cut potatoes into even chunks so they cook at the same rate and stay tender, not mushy.
- Salt the cooking water generously so the potatoes taste seasoned from the inside out.
- Dress the potatoes while they still feel warm so they soak up the olive oil and acid.
- Use red potatoes if you want slices that hold shape more for pretty presentation.
- Swap lemon juice with more vinegar if you run out of lemons, then add extra herbs for brightness.
- Use dried herbs only in a pinch and keep the total to 2 to 3 teaspoons, then add more green onions for fresh flavor.
- Skip garlic if you plan to serve this at work and feel nervous about close meetings.
- Make it kid friendly by cutting back the vinegar a bit and adding extra potatoes or a few peas.
How to Make No Mayo Potato Salad With Herbs
Step 1: Prep and cook the potatoes
Scrub the potatoes and cut them into bite size chunks, about 1 inch pieces. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt to the water and bring it to a gentle boil over medium high heat.
Lower the heat so the water simmers, not roars, and cook 10 to 15 minutes until the potatoes feel tender when you poke them with a fork. Drain the potatoes in a colander and let them steam off for 5 minutes so extra moisture escapes. Spread them out a bit so they cool faster but still stay warm.
Step 2: Mix the dressing
While the potatoes cook, add olive oil, lemon juice, vinegar, Dijon, garlic, honey, salt, and pepper to a small jar. Screw on the lid and shake until the dressing looks emulsified and slightly thick. Taste and adjust salt, pepper, or lemon to match your preference.
If you mix in a bowl, whisk until the dressing looks glossy and combined. Keep it nearby so you can pour it over the warm potatoes.
Step 3: Prep herbs and crunchy bits
Chop parsley, dill, and chives and place them in a large mixing bowl. Add diced celery, red onion or shallot, and any extras like capers or pickles. Toss them lightly so they spread out.
This step builds flavor pockets all through the salad. The warm potatoes will soften the onion slightly and mellow the bite.
Step 4: Dress the warm potatoes
Add the warm potatoes to the bowl with herbs and veggies. Pour about two thirds of the dressing over the top. Use a spatula or large spoon and gently fold so the potatoes stay mostly intact.
Taste a piece and decide if you want more dressing. Add the rest if the salad looks dry or if you like a bolder flavor. Adjust salt and pepper again since potatoes soak up seasoning.
Step 5: Rest and serve
Let the salad sit at room temperature 10 to 15 minutes so the flavors mingle. If you plan to serve it later, cover the bowl and chill it. Stir again before serving and add a splash of olive oil or lemon juice if it looks a little tight from the fridge.
Sprinkle extra herbs on top for a fresh look. Add feta or goat cheese at this point if you use it, so it stays creamy and visible.
Recipe Variations
- Gluten free: Use certified gluten free Dijon if you need to avoid trace gluten in mustard.
- Vegan: Keep the base recipe as is and skip feta or goat cheese, or use a plant based crumbly cheese.
- Low carb: Swap half the potatoes with steamed cauliflower florets and treat them the same way.
- Extra protein: Add cooked chickpeas, grilled chicken strips, or flaked tuna for a full meal salad.
- More crunch: Toss in sliced radishes, cucumber, or blanched green beans.
- Extra tangy: Increase vinegar by 1 tablespoon and add more capers or pickles.
- Creamier texture: Mash a few potato chunks in the bowl to thicken the dressing around them.
Ways to Serve No Mayo Potato Salad With Herbs
- Serve as a side with grilled chicken, turkey burgers, or veggie burgers.
- Pack it in lunch boxes with sliced cucumbers, cherry tomatoes, and hummus.
- Spoon it over a bed of arugula or spinach for a quick lunch bowl.
- Pair it with roasted salmon or baked tofu for a light dinner.
- Bring it to potlucks, picnics, or family gatherings where mayo based salads feel risky in the heat.
Storage Success
Store leftover no mayo potato salad with herbs in an airtight container in the fridge for up to 4 days. Stir it before serving because the dressing can settle at the bottom. If it looks a bit dry after chilling, add a drizzle of olive oil and a squeeze of lemon to wake it up. Taste again and adjust salt or pepper since cold temperatures mute flavor a little.
No Mayo Potato Salad With Herbs
Ingredients
Instructions
- Scrub the potatoes and cut them into bite-size 1-inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt to the water.
- Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander and let them sit for about 5 minutes so excess moisture can steam off. Spread them out slightly so they cool a bit but remain warm.
- While the potatoes cook, add the olive oil, lemon juice, vinegar, Dijon mustard, garlic, honey, 1 teaspoon fine sea salt, and black pepper to a small jar with a lid or a small bowl.
- Shake well or whisk until the dressing is emulsified and slightly thickened. Taste and adjust with more salt, pepper, or lemon juice if needed. Set aside.
- In a large mixing bowl, combine the chopped parsley, dill, chives or green onions, diced celery, and diced red onion or shallot.
- If using, add the chopped capers and chopped pickles. Toss gently to distribute everything evenly in the bowl.
- Add the warm potatoes to the bowl with the herbs and vegetables. Pour about two-thirds of the dressing over the top.
- Using a rubber spatula or large spoon, gently fold the potatoes with the dressing and herb mixture, trying to keep the potato pieces mostly intact.
- Taste a potato and add more of the remaining dressing if the salad looks dry or you prefer a bolder flavor. Adjust with additional salt and pepper if needed, as potatoes soak up seasoning.
- Let the salad rest at room temperature for 10 to 15 minutes so the flavors meld. For later serving, cover and refrigerate until ready to eat.
- Before serving, stir the salad gently. If it looks a bit tight or dry from chilling, add a drizzle of olive oil or a squeeze of lemon juice.
- Sprinkle extra fresh herbs on top for garnish. If using feta or goat cheese, add it just before serving so it stays creamy and visible.
Notes
Approximate per serving (about 1/8 of recipe, made without optional cheese): 210 calories; fat 11 g; saturated fat 1.5 g; carbohydrates 26 g; fiber 3 g; sugars 3 g; protein 4 g; sodium 320 mg. Values will vary based on exact ingredients, brands, and portion size.
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