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No-Mayo Potato Salad with Herbs

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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.

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

  1. Bring a pot of salted water to a boil and cook the halved baby potatoes until fork-tender, about 15–20 minutes.
  2. Drain the potatoes and allow them to cool slightly.
  3. In a large bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper.
  4. Add the warm potatoes to the bowl and gently toss to coat them in the dressing.
  5. Stir in chopped parsley, dill or chives, and red onion.
  6. Add capers or crumbled feta cheese if desired.
  7. Let the salad sit for 10–15 minutes to allow flavors to meld.
  8. 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

Find it online: https://cookedbymaya.com/no-mayo-potato-salad-with-herbs/