Name: No Mayo Potato Salad With Herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed and cut into 1 to 1 1/2-inch chunks; 1 tablespoon kosher salt, for boiling the potatoes; 1 cup fresh parsley, finely chopped; 1/2 cup fresh dill, finely chopped; 1/4 cup fresh chives or green onions, thinly sliced; 1/3 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar or apple cider vinegar; 2 teaspoons Dijon mustard; 1 clove garlic, very finely minced or grated; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sugar or honey; 1/3 cup finely diced red onion or shallot; 1/3 cup thinly sliced celery; 2 tablespoons capers, drained; 1/4 cup finely chopped cornichons or dill pickles

No Mayo Potato Salad With Herbs tastes bright, fresh, and a little tangy, with soft potatoes coated in a garlicky olive oil dressing and loads of chopped herbs. It works perfectly for anyone who wants a lighter potato salad that skips mayonnaise and comes together in about 35 minutes. I first made this version for a picnic when my fridge looked almost empty, and it still disappeared faster than anything else on the table.

Why You Should Try This No Mayo Potato Salad With Herbs

This potato salad feels light but still satisfies that comfort food craving. Olive oil, lemon, and vinegar coat the potatoes instead of mayo, so the flavor tastes cleaner and the herbs really shine.

It travels well, holds up at room temperature longer than mayo salads, and tastes even better after it chills. I bring it to cookouts, potlucks, and weekday lunches, and it always fits right in beside burgers, grilled chicken, or veggie skewers.

“Bright, herby, and tangy, this No Mayo Potato Salad With Herbs became my go-to side dish all summer long ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins work best, since you can skip peeling.
- Red potatoes also work and hold their shape nicely.

Herbs

1 cup fresh parsley, finely chopped
1/2 cup fresh dill, finely chopped
1/4 cup fresh chives or green onions, thinly sliced
- You can swap in basil or cilantro if that matches your menu.
- Use what you have, but keep the total herb amount about the same for big flavor.

Dressing

1/3 cup extra virgin olive oil
- Use a decent olive oil here, since it carries most of the flavor.
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar or apple cider vinegar
2 teaspoons Dijon mustard
- I like Maille or Grey Poupon, but any smooth Dijon works.
1 large garlic clove, very finely minced or grated
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar or honey
- This tiny bit softens the acidity without making the salad sweet.

Add-ins for extra texture and flavor

1/3 cup finely diced red onion or shallot
1/3 cup thinly sliced celery (optional but crunchy and nice)
2 tablespoons capers, drained (optional for briny punch)
1/4 cup finely chopped cornichons or dill pickles (optional for tang)

Pantry shortcuts and substitutions

Use bottled lemon juice in a pinch, but fresh tastes brighter.
Use dried herbs only if you must: use 1 teaspoon dried for every tablespoon fresh, and add them to the warm potatoes so they soften.
Skip mustard if you avoid it and add an extra tablespoon of vinegar plus a pinch more salt.

Equipment

Medium pot with lid
Colander
Large mixing bowl
Small jar with lid or small bowl and whisk
Sharp knife and cutting board
Rubber spatula or large spoon

Tips & Tricks

Cut potatoes into even chunks so they cook at the same rate and stay tender, not mushy.
Salt the cooking water generously so the potatoes taste seasoned from the inside out.
Toss the potatoes with part of the dressing while they still feel warm so they soak up more flavor.
Let the salad rest at least 15 to 20 minutes before serving so the herbs and dressing mingle.
Taste again right before serving and adjust salt, pepper, or lemon juice since potatoes soak up seasoning.
Keep the herbs fairly fine but not minced to a paste so they stay pretty and release flavor without turning muddy.
Add more olive oil if the salad looks dry after chilling since cold potatoes tighten up.
Use a gentle folding motion when you mix so the potatoes keep their shape.

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 1/2 inches. Place them in a pot and cover with cold water by about an inch. Stir in 1 tablespoon kosher salt.

Bring the pot to a gentle boil over medium heat. Cook the potatoes until they feel tender when you pierce them with a fork, about 10 to 15 minutes depending on size. Drain them in a colander, then let them steam off for a few minutes so excess moisture escapes.

Step 2: Mix the dressing

While the potatoes cook, add olive oil, lemon juice, vinegar, Dijon, garlic, salt, pepper, and sugar or honey to a small jar. Screw on the lid and shake until the dressing looks emulsified and smooth. Taste and adjust with more salt or lemon if you want extra brightness.

If you use a bowl, whisk everything together until it looks glossy. Set the dressing aside near your mixing bowl so you can grab it quickly when the potatoes finish cooking.

Step 3: Toss warm potatoes with dressing

Transfer the warm potatoes to a large mixing bowl. Pour about two thirds of the dressing over them while they still feel warm. Gently fold with a spatula so every piece gets a light coating.

Let the potatoes sit for about 10 minutes. They will drink in some of the dressing during this time, which gives the salad better flavor from the inside. If they look dry, add a splash more dressing.

Step 4: Add herbs and crunchy bits

Add the chopped parsley, dill, chives, red onion or shallot, and any optional add-ins like celery, capers, or pickles. Pour in the remaining dressing. Fold gently until everything looks evenly distributed.

Taste and adjust seasoning with more salt, pepper, or lemon juice. The salad should taste bright, tangy, and well seasoned, with a good balance between potatoes, herbs, and acidity.

Step 5: Chill or serve

You can serve the No Mayo Potato Salad With Herbs slightly warm or at room temperature. If you prefer it cold, cover the bowl and chill it for at least 30 minutes. Right before serving, give it a gentle stir and add a drizzle of olive oil if it looks tight.

Scatter a few extra herbs on top for color. Serve it in a shallow bowl or platter so everyone can see all those pretty green flecks.

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 baked salmon, roasted vegetables, or a big green salad for a lighter meal. I like it with grilled corn, watermelon slices, and lemonade for a backyard cookout vibe.

You can also pack it into lunch boxes with hard boiled eggs, sliced cucumbers, and hummus. The flavors stay bright and satisfying without feeling heavy.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days.
Stir before serving and add a splash of olive oil and a squeeze of lemon to wake up the flavors after chilling.
I do not recommend freezing this potato salad, since the potatoes turn grainy and the herbs lose their texture.
Serve leftovers cold or at cool room temperature; if you want them closer to room temp, let the container sit out 15 to 20 minutes before eating.