No Mayo Potato Salad With Herbs tastes bright, tangy, and fresh with a soft, creamy potato interior and loads of herby crunch. It works for anyone who wants a lighter potato salad that skips mayo and comes together in about 35 minutes. I grew up at Midwest potlucks, so I take potato salad pretty seriously and tested this version more times than I’ll admit.
Why You Should Try This No Mayo Potato Salad With Herbs
This potato salad keeps all the comfort of the classic, but trades heavy mayo for a zippy olive oil and mustard vinaigrette. Fresh herbs, scallions, and a little crunch from celery or cucumbers make each bite taste lively instead of gloopy.
It travels well, holds at room temperature safely, and fits almost any crowd, from dairy free to mayo skeptics. You can serve it warm, room temp, or chilled, so it works for cookouts, meal prep, and weeknight dinners.
“This No Mayo Potato Salad With Herbs tastes like summer in a bowl and somehow disappears before the burgers hit the grill. ★★★★★”
Ingredients You’ll Need
Potatoes
- 2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save peeling time and keep a creamy texture.
- You can use red potatoes if you prefer a firmer bite.
Herbs and fresh add ins
- 1 cup loosely packed fresh parsley leaves, chopped
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh chives or green tops of scallions, sliced
- 2 stalks celery, finely diced
- 3 scallions, white and light green parts, thinly sliced
- Optional: 1/2 small cucumber, seeded and finely diced, for extra crunch
Vinaigrette (no mayo dressing)
- 1/4 cup extra virgin olive oil
- Use your favorite everyday brand with a mild, fruity flavor.
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- I like Maille or Grey Poupon for a smooth, tangy kick.
- 1 teaspoon whole grain mustard (optional, for texture)
- 1 small garlic clove, very finely minced or grated
- 1 teaspoon honey or sugar, to balance the acidity
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon smoked paprika or regular paprika for color
Flavor boosters and add ons
- 1/4 cup finely chopped cornichons or dill pickles
- 1 tablespoon capers, rinsed and chopped, if you like briny flavor
- 1/4 small red onion, very thinly sliced, if you want sharper onion flavor
- Squeeze of fresh lemon juice at the end, to brighten everything
Equipment
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Small jar with lid or small bowl and whisk, for the vinaigrette
- Sharp knife and cutting board
- Rubber spatula or large spoon for gentle mixing
Tips & Tricks
- Cut potatoes into equal size chunks so they cook at the same rate and keep a tender, creamy texture.
- Start potatoes in cold, salted water so they cook evenly and absorb seasoning from the inside out.
- Boil potatoes until just fork tender; stop cooking before they fall apart, then drain well.
- Dress potatoes while they still feel warm so they soak up the vinaigrette and taste seasoned all the way through.
- Use plenty of herbs; if you think you added enough, add one more small handful for big flavor.
- Chop herbs right before you use them so they stay bright and fragrant.
- Taste and adjust salt and acid at the end; a pinch of salt and a splash of vinegar or lemon can wake the whole bowl back up.
- If you prep ahead, hold back a little vinaigrette and herbs, then stir them in right before serving to freshen the salad.
- Keep the knife gentle with potatoes; fold everything together with a spatula instead of stirring aggressively.
- Swap ingredients based on what you have: use red onion instead of scallions, parsley and dill instead of chives, or pickles instead of capers.
How to Make No Mayo Potato Salad With Herbs
Step 1: Cook the potatoes
Scrub potatoes and cut them into bite size chunks, about 1 to 1 1/2 inches. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt, then bring to a gentle boil over medium high heat.
Reduce heat to maintain a steady simmer and cook until a fork slides in with slight resistance, about 10 to 15 minutes depending on size. Drain in a colander and let the potatoes sit a couple of minutes so steam escapes and excess moisture evaporates. Spread them out slightly in the colander or on a sheet pan so they cool just enough to handle but still feel warm.
Step 2: Mix the no mayo vinaigrette
While potatoes cook, add olive oil, vinegar, Dijon, whole grain mustard, garlic, honey, salt, pepper, and paprika to a small jar. Screw on the lid and shake until the dressing looks thick and emulsified, or whisk in a small bowl until it looks glossy. Taste and adjust with a pinch more salt or a splash more vinegar if needed.
Keep the vinaigrette at room temperature so it pours easily over the warm potatoes. If you prep it earlier and it thickens, whisk it again before you use it. A smooth, well mixed dressing coats the potatoes more evenly.
Step 3: Prep herbs and crunchy vegetables
Chop parsley, dill, and chives, and slice scallions thinly. Dice celery and cucumber, and chop pickles or capers if you use them. Keep everything in small, even pieces so each bite gets a mix of textures.
If red onion tastes too sharp for you, slice it thin and soak it in cold water for 10 minutes, then drain and pat dry. This step softens the bite but keeps the color and crunch. Set all the mix ins aside so you can work quickly once the potatoes finish cooking.
Step 4: Dress the warm potatoes
Transfer warm potatoes to a large mixing bowl. Drizzle about two thirds of the vinaigrette over them while they still feel warm. Gently fold with a spatula so the dressing coats every piece without smashing the potatoes.
Let the dressed potatoes sit 10 minutes so they absorb flavor. Taste one piece; if it tastes bland in the center, add a bit more dressing and a pinch of salt. You want the potatoes to taste seasoned before you add herbs and veggies.
Step 5: Add herbs and mix ins
Add celery, scallions, cucumber, pickles, capers, and any red onion to the bowl. Sprinkle parsley, dill, and chives over the top. Gently fold everything together until the herbs and vegetables distribute evenly.
Taste and adjust with more salt, pepper, or a small splash of vinegar or lemon juice. If the salad looks dry, drizzle in the remaining vinaigrette and fold again. The finished No Mayo Potato Salad With Herbs should look glossy, with bright green flecks and tender, intact potato pieces.
Step 6: Chill or serve
Serve the salad slightly warm or at room temperature for the best flavor. If you prefer it cold, cover the bowl and chill at least 30 minutes. Right before serving, give it a quick stir and sprinkle a little extra fresh herb on top.
If the salad sat in the fridge, taste again and adjust seasoning, since cold temperatures mute flavors. A small pinch of salt and a squeeze of lemon can bring it right back to life. Then move it to a serving bowl and get it on the table before someone eats it straight from the fridge with a fork.
What to Serve with No Mayo Potato Salad With Herbs
This No Mayo Potato Salad With Herbs pairs beautifully with grilled chicken, turkey burgers, or veggie burgers. It also fits next to simple mains like baked salmon, roasted tofu, or a big platter of grilled vegetables. I like to round out the plate with a crisp green salad, sliced tomatoes, or corn on the cob.
You can also pack it into lunch boxes with hard boiled eggs and sliced cucumbers. Add a side of fruit, like watermelon or berries, and you have a full picnic style meal. It works as the star of a light dinner too, with just a bowl of soup on the side.
Storage Options
- Store leftover potato salad in an airtight container in the fridge for up to 4 days.
- Stir before serving, then taste and refresh with a splash of vinegar or lemon and a pinch of salt if the flavor faded.
- Add a small handful of fresh herbs on serving day to bring back color and aroma.
- I do not recommend freezing this salad, since potatoes turn grainy and herbs lose their texture after thawing.
No Mayo Potato Salad With Herbs
Ingredients
Instructions
- Place the scrubbed, cut potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt, bring to a gentle boil over medium-high heat, then reduce to a steady simmer.
- Cook the potatoes until just fork tender, 10 to 15 minutes depending on size. Drain in a colander and let sit a couple of minutes so excess moisture evaporates. Spread out slightly so they cool just enough to handle but remain warm.
- While the potatoes cook, combine olive oil, red wine or apple cider vinegar, Dijon mustard, whole grain mustard (if using), minced garlic, honey or sugar, 1/2 teaspoon kosher salt, black pepper, and paprika (if using) in a small jar or bowl. Shake or whisk until thickened and emulsified, then taste and adjust seasoning with more salt or vinegar if needed.
- Chop the parsley, dill, and chives. Thinly slice the scallions. Finely dice the celery and cucumber (if using). Finely chop the cornichons or dill pickles and capers (if using). Very thinly slice the red onion, soaking it briefly in cold water and draining if you prefer a milder flavor.
- Transfer the warm potatoes to a large mixing bowl. Drizzle about two-thirds of the vinaigrette over the potatoes and gently fold with a spatula until the pieces are coated without breaking them up. Let sit for about 10 minutes so the potatoes absorb the dressing, then taste a piece and add a bit more dressing and salt if the center tastes bland.
- Add the celery, scallions, cucumber, pickles, capers, and red onion (if using) to the bowl. Sprinkle in the parsley, dill, and chives. Gently fold everything together until the herbs and vegetables are evenly distributed and the potatoes remain mostly intact.
- Taste and adjust with additional salt, pepper, and a small splash of vinegar or a squeeze of fresh lemon juice. If the salad looks dry, add the remaining vinaigrette and fold again. Serve slightly warm or at room temperature, or chill for at least 30 minutes if you prefer it cold.
- If serving after chilling, stir the salad, taste again, and refresh with a pinch of salt and a little extra vinegar or lemon juice before bringing it to the table.
Notes
Approximate per 1 of 8 servings: 190–220 calories; fat 10–12 g; saturated fat 1.5 g; carbohydrates 24–27 g; fiber 3 g; sugars 3–4 g; protein 3–4 g; sodium 260–320 mg. Values will vary based on specific ingredients, brands, and portion size.
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