If you are looking for a healthier potato salad option, I have just the recipe for you. This No Mayo Potato Salad is one you will love. It is delicious and comes together in under 30 minutes.
What Makes This No Mayo Potato Salad So Good?
The flavor combination of the vinaigrette with the potatoes makes this recipe the ultimate side dish. This dish is very simple to make and comes together in under 30 minutes. It’s even better when made ahead of time, so it’s perfect for meal prep as well.
- Olive oil
- Lemon juice
- Stone-ground mustard
- Fresh parsley
- Fresh dill
The best potatoes for making potato salad are waxy potatoes.
I grew up using russet potatoes for our potato salads. This is a starchier potato, so they don’t hold together as well when you are mixing them into a salad.
I used red bliss potatoes for this particular recipe, but I love any variety of red potatoes.
Fingerling potatoes are absolutely delicious as well as any type of new potato. Yukon gold potatoes are another alternative kind of potato to use in this salad.
- Wash your potatoes
- Cut the potatoes in halves or quarters, depending on how large the potato is.
- Put them into cold water, and add salt.
- Heat on medium heat until the potatoes are tender.
- While the potatoes are boiling, mix your vinaigrette.
- Once potatoes are tender, drain them.
- Place them in a bowl, and pour the vinaigrette over the potatoes and mix well.
- Once the potato salad has cooled slightly, add in your fresh herbs.
- This salad is best served after a few hours of marinating time, so place it in the fridge and allow it to marinate.
Dressing For Potato Salad
Instead of a heavy mayonnaise-based salad, this salad is covered in a light lemon vinaigrette.
This vinaigrette is very simple to make. You just use olive oil, fresh lemon juice, a little bit of salt, pepper, stone-ground mustard, and minced garlic. Blend the ingredients all together, drizzle it over the potatoes, and mix well.
Notes For Making The Best Potato Salad
Make sure you salt the water you’re cooking the potatoes in. This is very important because you want that flavor in your potatoes, and it is very hard to add that sort of flavor in later.
Be careful to not overcook your potatoes. You want them to be slightly tender, but not mushy.
Make sure that you pour the vinaigrette over the potatoes while they are still warm. You would never do this for a mayonnaise-based dressing, but it is better if you do this with a vinaigrette.
I prefer to add in my celery and fresh herbs once the potato salad has cooled. Otherwise, it will cook your celery and wilt your fresh herbs. You won’t get the same flavor or texture from them.
This salad is best served if you allow the flavors to meld together for at least 2 hours. It gets even better on the second and third days.
I prefer to mix this salad together with a rubber spatula, being very careful not to break up the potatoes.
FAQ Potato Salad
Yes, absolutely! Just be careful while mixing it, russet potatoes don’t stick together as well. Also be careful you don’t overcook them.
Yes, you could add in boiled eggs like a traditional potato salad. Another tasty addition would be chunks of ham, or bell peppers, onions, or anything like that.
Tarragon is absolutely delicious in this salad and pairs great with the lemon vinaigrette. You could also add in basil or oregano if you want.
Other Side Dish Options
- Broccoli cheese bites
- Best fruit and nut salad
- Vegetarian couscous salad
- Potato and green pea side dish
- Vietnamese veggie and sprout salad
- Kale salad with roasted delicata
- Roasted tomato caprese
No Mayo Potato Salad
- 1.5-2 pounds potatoes I used Red Bliss, but any waxy variety will work well.
- 1/2 cup fresh chopped dill
- 1 1/2 cups chopped celery
- 1/2 cup chopped parsley
- 1/4 cup olive oil
- 2 teaspoons stone ground mustard
- 1 teaspoon minced garlic
- 1 teaspoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar or honey
- 1-2 teaspoons salt this will depend on taste preferences
- 1/2 teaspoon ground black pepper
- Wash potatoes and cut in half or quarter, depending on size.
- Add them to a pan and cover with 8 cups of water plus 2 teaspoons salt.
- Bring them to a boil over medium heat. Allow them to gently boil until they are tender, but not mushy.
- While the potatoes are boiling, mix your vinaigerette and have it ready to go.
- Drain your potatoes and place them in a bowl.
- While they are still hot, pour the dressing over them and mix gently with a rubber spatula so they don't get broken up.
- Allow the salad to cool on the counter top. Then add in your herbs and celery. I add these in later so the herbs and celery don't cook when the potatoes are still hot.
- I think this salad is best eaten after it is chilled for several hours or even a day layer. The flavors have time to meld and it all works together.
- It will hold well in the fridge for up to 4 days. Just make sure it is stored in an airtight container.
- Now, sit back and enjoy. You deserve it.