I love making this no-mayo potato salad with herbs when I want something light, fresh, and full of flavor. It skips the heavy dressing and instead uses a simple, vibrant combination of herbs and olive oil that lets the potatoes shine.
Why You’ll Love This Recipe
I enjoy how refreshing this version of potato salad feels compared to the classic. The herbs add brightness, and the light dressing makes it perfect for warm days. I also like that it’s easy to prepare and pairs well with many dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds baby potatoes, halved
3 tablespoons olive oil
1 tablespoon lemon juice or vinegar
1 teaspoon Dijon mustard
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill or chives, chopped
1/4 cup red onion, finely chopped
salt and pepper to taste
Optional:
capers
crumbled feta cheese
Directions
I start by boiling the potatoes in salted water until they are fork-tender. I drain them and let them cool slightly.
In a large bowl, I whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create a light dressing.
I add the warm potatoes to the bowl and gently toss them so they absorb the dressing. Then I mix in the chopped parsley, dill or chives, and red onion.
I let the salad sit for about 10–15 minutes before serving so the flavors can blend together.
Servings and timing
I usually get about 4–6 servings from this recipe.
Preparation time takes around 10 minutes, and cooking time is about 15–20 minutes.
Variations
I sometimes add green beans or cucumbers for extra crunch. When I want a bit more richness, I include feta cheese. I also like adding a touch of garlic or a sprinkle of paprika for extra flavor.
storage/reheating
I store the potato salad in an airtight container in the refrigerator for up to 3 days. I serve it chilled or at room temperature, and I give it a quick toss before serving.
FAQs
Can I make this ahead of time?
I often prepare it a few hours in advance to let the flavors develop.
What type of potatoes work best?
I like using baby potatoes or waxy potatoes for the best texture.
Can I make it vegan?
Yes, I keep it naturally vegan by skipping cheese or using a plant-based option.
Does it taste as good without mayo?
I find it lighter and more refreshing, with a clean herbal flavor.
Can I serve it warm?
Yes, I enjoy it slightly warm or at room temperature.
Conclusion
I find this no-mayo potato salad with herbs to be a fresh and flavorful alternative to traditional versions. It’s simple, versatile, and perfect when I want a lighter side dish that still feels satisfying.
PrintNo-Mayo Potato Salad with Herbs
A light and refreshing potato salad tossed with fresh herbs and a simple olive oil dressing, offering a flavorful alternative to traditional mayo-based versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill or chives, chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Capers (optional)
- Crumbled feta cheese (optional)
Instructions
- Bring a pot of salted water to a boil and cook the halved baby potatoes until fork-tender, about 15–20 minutes.
- Drain the potatoes and allow them to cool slightly.
- In a large bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper.
- Add the warm potatoes to the bowl and gently toss to coat them in the dressing.
- Stir in chopped parsley, dill or chives, and red onion.
- Add capers or crumbled feta cheese if desired.
- Let the salad sit for 10–15 minutes to allow flavors to meld.
- Toss lightly again before serving.
Notes
- Use waxy potatoes like baby potatoes for the best texture.
- Toss potatoes while still warm so they absorb the dressing better.
- Add green beans or cucumbers for extra crunch.
- A small amount of minced garlic can enhance flavor.
- Sprinkle paprika for a subtle smoky touch.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve chilled, at room temperature, or slightly warm.
- Keep it vegan by skipping feta or using a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
