If you’re craving a fresh, vibrant, and super satisfying side dish, this No Mayo Potato Salad Recipe is going to be your new best friend at the table. It’s everything you love about classic potato salad but without a hint of mayo, making it lighter, bursting with herbs, and perfect for those warm days when something rich feels a bit too heavy. Crisp herbs, a tangy vinaigrette, and perfectly tender potatoes come together in this dish that’s equally fantastic as a picnic staple or a crowd-pleaser at any family dinner.
Ingredients You’ll Need
This recipe calls for straightforward, fresh ingredients that each play a crucial role in building incredible flavor and texture. From the creamy yet firm Yukon Gold potatoes to the bright pop of red wine vinegar, every component is essential to create that perfect balance in your No Mayo Potato Salad Recipe.
- 2 pounds Yukon Gold or red potatoes: These provide a creamy texture and sturdy bite that hold up beautifully in salad form.
- 1 tablespoon white vinegar: Adds a subtle brightness that wakes up the potatoes right after cooking.
- 2 sticks celery (chopped): Brings crunch and a fresh, vegetal note to the mix.
- 1-2 tablespoons shallot or red onion (chopped): Offers a mild pungency and a hint of sweetness for depth.
- 2 tablespoons fresh parsley (chopped): Lends a clean, herbaceous flavor and vibrant green color.
- 1 tablespoon fresh dill (chopped): Contributes a lovely, slightly anise-like undertone.
- 2 tablespoons fresh basil (chopped/sliced thin): Adds a subtle peppery and sweet layer of flavor.
- Salt & pepper (to taste): Essential for seasoning and enhancing all the other flavors.
- 6 tablespoons olive oil (or more, to taste): Gives richness and helps carry the herbs and spices in the dressing.
- 1 tablespoon red wine vinegar: Provides a tangy bite that balances the oil and herbs beautifully.
- 1/2 teaspoon Dijon mustard: Adds a gentle sharpness and emulsifies the dressing.
- 1/2 teaspoon honey: Offers a touch of sweetness to round out the acidity.
- 1/4 teaspoon garlic powder: Delivers a subtle savory depth that lifts the salad’s flavor.
How to Make No Mayo Potato Salad Recipe
Step 1: Prep and Cook the Potatoes
Start by cutting your potatoes into bite-sized chunks—whether a bit larger or smaller is all about your preference. I personally love leaving the skin on Yukon Golds because it adds texture and color, but peeling is totally fine too. Boil the potatoes until they’re tender but not falling apart, about 10 to 15 minutes.
Step 2: Toss with White Vinegar
Drain the potatoes well and pop them back into the warm pot they were cooked in. Drizzle with the tablespoon of white vinegar and gently toss them using two spoons. This not only adds a subtle zing but also helps season the potatoes right away.
Step 3: Cool and Prepare the Dressing
Let the potatoes cool for about 20 minutes. They can still be a bit warm—that actually helps the flavors soak in. While you wait, chop your celery, shallots, and fresh herbs. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, and garlic powder for your perfectly balanced dressing.
Step 4: Combine and Season
Transfer the potatoes to a salad bowl and add your chopped veggies and herbs. Pour over the dressing and toss everything together until every piece is coated in that fragrant, flavorful mixture. Season generously with salt and pepper, then taste and adjust—maybe a little more olive oil for silkiness or some extra vinegar if you like brightness. You can enjoy this salad immediately, but letting it sit in the fridge for a few hours really helps deepen the flavor.
How to Serve No Mayo Potato Salad Recipe
Garnishes
For a little extra brightness and crunch, sprinkle some chopped fresh chives or green onions on top right before serving. A few whole herb leaves, like parsley or basil, can also make the presentation pop. If you’re feeling adventurous, a light dusting of smoked paprika adds just a whisper of smoky warmth.
Side Dishes
This no mayo potato salad pairs wonderfully with grilled chicken or fish, making it a fantastic choice for outdoor meals. It’s equally delightful alongside roasted veggies or as a refreshing counterpoint to rich sausages or ribs. The herbaceous flavors bring a lovely freshness that complements a wide variety of mains.
Creative Ways to Present
Transform this salad into a colorful picnic star by serving it in individual mason jars for a cute and portable option. Or try layering it on a bed of crisp lettuce leaves for a light, casual buffet setup. For a party, fill small radicchio cups with spoonfuls of the potato salad — it’s both charming and easy for guests to grab and go.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh No Mayo Potato Salad Recipe, store any leftovers in an airtight container in the refrigerator. It keeps well for 3 to 4 days, making it perfect for meal prep or a tasty snack later in the week.
Freezing
Freezing potato salad is generally not recommended because the texture of the potatoes and fresh herbs can suffer upon thawing. For best results, enjoy this dish fresh or refrigerated rather than frozen.
Reheating
This salad is best served cold or at room temperature, so avoid reheating it. If your leftovers are chilled to the point of being too cold, let them sit out for 15 to 20 minutes to take the chill off before serving again, which brings the flavors to life perfectly.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Gold and red potatoes are preferred because they hold their shape and have a creamy texture, but you can use fingerlings or even new potatoes. Just avoid starchy varieties like Russet, which might fall apart too much.
Is this potato salad vegan?
Yes, this No Mayo Potato Salad Recipe is naturally vegan! The dressing uses olive oil and mustard rather than eggs and mayonnaise, making it a great choice for plant-based diets.
How can I make this recipe ahead for a party?
Feel free to make the salad a few hours or even the day before your event. Keep it refrigerated in an airtight container and give it a gentle toss before serving to redistribute the dressing and freshen the flavors.
Can I substitute the herbs?
Definitely! While parsley, dill, and basil create a classic flavor profile, feel free to swap or add in chives, tarragon, or cilantro depending on what you like or have on hand. Fresh herbs make all the difference.
What if I want a creamier texture but no mayo?
Try adding a dollop of plain Greek yogurt or a splash of avocado oil for extra creaminess without mayo. Keep in mind that will change the flavor slightly, but both options are tasty and complementary.
Final Thoughts
This No Mayo Potato Salad Recipe is a wonderful way to enjoy a classic comfort food with a fresh twist that feels light, herbaceous, and effortlessly delicious. It’s perfect for any occasion where you want a salad that shines on its own or alongside your favorite grilled dishes. Give it a try – I promise it will become a beloved recipe you’ll turn to again and again!
Print
No Mayo Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and fresh no mayo potato salad made with tender Yukon Gold potatoes, fresh herbs, and a tangy olive oil-based dressing. Perfect as a light and flavorful side dish, this recipe is easy to prepare and great for anyone looking to enjoy potato salad without the heaviness of mayonnaise.
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes, diced
Vegetables & Herbs
- 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 or sliced thin
Dressing
- 6 tablespoons olive oil (or more, to taste)
- 1 tablespoon white vinegar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
Instructions
- Prepare Potatoes: Cut the potatoes into bite-size pieces, leaving the skin on if using Yukon Golds unless you prefer peeled. Boil the potatoes in salted water until they are tender when pierced with a fork, about 12-15 minutes.
- Toss with Vinegar: Drain the potatoes thoroughly and return them to the pot. Drizzle with 1 tablespoon of white vinegar and gently toss using two spoons to coat evenly without breaking the potatoes.
- Cool the Potatoes: Allow the potatoes to cool for about 20 minutes until slightly warm or room temperature. While they cool, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, and garlic powder in a small bowl.
- Combine Salad Ingredients: In a large salad bowl, combine the cooled potatoes, chopped celery, shallot or red onion, parsley, dill, and basil. Pour the dressing over and toss gently to evenly coat all ingredients.
- Season and Adjust: Season the salad generously with salt and pepper to taste. Adjust the olive oil or vinegar if needed, then serve immediately or refrigerate for the flavors to meld together.
Notes
- You can peel the potatoes if preferred, but Yukon Gold skins add texture and nutrients.
- This salad can be served warm or chilled depending on your preference.
- Adjust the amount of fresh herbs to your liking for a more or less intense herbal flavor.
- For a vegan option, ensure the honey is substituted with maple syrup or simply omit.
- Make ahead and refrigerate for up to 2 days for best flavor fusion.
