No Mayo Potato Salad With Herbs tastes bright, zippy, and fresh, with tender potatoes coated in a garlicky, lemony olive oil dressing and loads of soft herbs. It works perfectly for anyone who wants a lighter potato salad without mayonnaise and needs a side dish on the table in about 35 minutes. I grew up on heavy deli potato salads, so this version feels like the glow-up my childhood cookouts always needed.
Why Choose This No Mayo Potato Salad With Herbs
This salad keeps things light but still feels satisfying, thanks to creamy potatoes and a bold, herby vinaigrette. The fresh parsley, dill, and chives add big flavor, while lemon and Dijon cut through any richness.
It travels well, holds at room temperature safely, and tastes even better after it sits. You can serve it at picnics, cookouts, or weeknight dinners without worrying about mayo in the sun.
“Bright, herby, and so flavorful that nobody missed the mayonnaise at our cookout ★★★★★”
Ingredients You’ll Need
Potatoes
- 2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Their thin skins stay tender and taste great, so you skip peeling.
- Red potatoes also work and hold their shape nicely.
Fresh herbs
- 1 cup flat-leaf parsley, finely chopped
- 1/3 cup fresh dill, finely chopped
- 1/3 cup fresh chives or green onions, thinly sliced
- Use what you have, but keep the total herb amount similar for big flavor.
Dressing
- 1/3 cup extra-virgin olive oil
- Use a decent-tasting one, since it carries the flavor.
- 2–3 tablespoons fresh lemon juice, plus more to taste
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- I like Maille or Grey Poupon, but any smooth Dijon works.
- 1 small garlic clove, very finely minced or grated
- 1 teaspoon honey or sugar
- This softens the acidity without making it sweet.
- 1–1 ¼ teaspoons kosher salt, plus more for the cooking water
- ½ teaspoon freshly ground black pepper
Optional flavor boosters
- 1 small shallot, very finely minced
- 1 teaspoon whole-grain mustard
- 1 teaspoon capers, chopped
- Pinch of red pepper flakes
Pantry shortcuts and swaps
- Use bottled lemon juice in a pinch, but fresh tastes brighter.
- Use dried herbs only if you must: use 1 teaspoon dried dill and 1 teaspoon dried parsley, and add extra fresh green onion to keep it lively.
- Use baby potatoes and leave them whole if very small, which saves chopping time.
Equipment
- Medium pot for boiling potatoes
- Colander
- Large mixing bowl
- Small jar with lid or small bowl and whisk for the dressing
- Cutting board and sharp knife
- Spoon or spatula for tossing
Tips & Tricks
- Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
- Cut potatoes into even pieces so they cook at the same rate.
- Toss the potatoes with dressing while they still feel warm so they soak up flavor better.
- Add only part of the dressing at first, then adjust with more dressing, lemon, and salt after a taste.
- Chop herbs just before using them so they stay bright and green.
- Use a gentle folding motion when you mix so the potatoes stay mostly intact and not mashed.
- Chill the salad at least 20–30 minutes before serving if you want maximum flavor.
- Taste again right before serving and refresh with a squeeze of lemon, pinch of salt, and sprinkle of herbs.
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 to 1 ½ inches. Place them in a pot and cover with cold water by about an inch.
Add a generous pinch of kosher salt to the water. Bring the pot to a gentle boil, then lower the heat and simmer until the potatoes feel tender when you pierce them with a fork, about 10–15 minutes.
Step 2: Drain and steam-dry
Drain the potatoes in a colander once they feel tender but not falling apart. Let them sit in the colander for a couple of minutes so excess moisture escapes.
Transfer the warm potatoes to a large mixing bowl. Spread them out a bit so steam escapes and they dry slightly, which helps the dressing cling.
Step 3: Mix the dressing
While the potatoes cook, add olive oil, lemon juice, vinegar, Dijon, garlic, honey, salt, and pepper to a small jar or bowl. Shake or whisk until the dressing looks smooth and slightly thick.
Taste the dressing and adjust with more lemon, salt, or honey as needed. The flavor should taste a little sharp and salty, since the potatoes will soften it.
Step 4: Dress the warm potatoes
Pour about two-thirds of the dressing over the warm potatoes. Toss gently with a spoon or spatula so every piece gets coated.
Let the potatoes sit for 10–15 minutes at room temperature. They will soak up the dressing and cool slightly during this time.
Step 5: Add herbs and flavor boosters
Add the chopped parsley, dill, chives, and any optional add-ins like shallot, capers, or red pepper flakes. Fold everything together gently so the herbs spread evenly.
Taste and add more dressing if the salad needs more moisture or flavor. Adjust with extra lemon juice, salt, or pepper until it tastes bright and balanced.
Step 6: Chill or serve
Serve the no mayo potato salad with herbs slightly warm or at room temperature for the best texture. If you prefer it cold, cover the bowl and chill it for at least 30 minutes.
Right before serving, give it a quick toss. Sprinkle a few extra herbs on top for a fresh look.
What to Serve with No Mayo Potato Salad With Herbs
This no mayo potato salad with herbs pairs nicely with grilled chicken, turkey burgers, or veggie burgers for a lighter cookout plate. It also works with baked salmon, roasted vegetables, or a simple green salad for a weeknight dinner. Pack it into lunch boxes with hard-boiled eggs and sliced cucumbers for a filling, mayo-free meal. Serve it alongside lemonade, iced tea, or sparkling water with citrus slices for a refreshing spread.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Stir the salad before serving leftovers and refresh with a drizzle of olive oil and a squeeze of lemon.
- Avoid freezing, since potatoes turn grainy and the herbs lose their texture.
- Serve leftovers cold or let them sit at room temperature for 15–20 minutes to take the chill off before eating.
No Mayo Potato Salad With Herbs
Ingredients
Instructions
- Scrub the potatoes and cut them into bite-size chunks about 1 to 1 1/2 inches. Place them in a pot and cover with cold water by about an inch. Add a generous pinch of kosher salt.
- Bring the pot to a gentle boil, then lower the heat and simmer until the potatoes are tender when pierced with a fork, about 10–15 minutes.
- Drain the potatoes in a colander and let them sit for a couple of minutes to release excess moisture. Transfer the warm potatoes to a large mixing bowl and spread them out slightly so steam can escape and they dry a bit.
- While the potatoes cook, combine the olive oil, lemon juice, vinegar, Dijon mustard, garlic, honey, salt, and pepper in a small jar or bowl. Shake or whisk until smooth and slightly thickened, then taste and adjust with more lemon, salt, or honey as needed.
- Pour about two-thirds of the dressing over the warm potatoes. Toss gently with a spoon or spatula until all the pieces are coated. Let the potatoes sit for 10–15 minutes at room temperature to soak up the dressing and cool slightly.
- Add the chopped parsley, dill, chives, and any optional add-ins like shallot, capers, whole-grain mustard, or red pepper flakes. Fold gently to distribute the herbs evenly, adding more dressing if needed.
- Taste and adjust the seasoning with extra lemon juice, salt, or pepper until the salad tastes bright and balanced. Serve slightly warm or at room temperature, or cover and chill for at least 30 minutes if you prefer it cold.
- Just before serving, give the salad a gentle toss and top with a few extra herbs if desired.
Notes
Approximate per serving (1/6 of recipe): 210–230 calories; fat 11–13 g; saturated fat 1.5–2 g; carbohydrates 26–28 g; fiber 3 g; sugars 3–4 g; protein 3–4 g; sodium 330–380 mg. Values are estimates and will vary based on exact ingredients, salt level, and portion size.
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