No-Mayo Potato Salad with Herbs

No-Mayo Potato Salad with Herbs is a fresh and vibrant alternative to the classic creamy version. Tossed in a light vinaigrette and loaded with fresh herbs, this salad is perfect for warm weather gatherings, picnics, or as a healthy side to your favorite grilled dishes.

Why You’ll Love This Recipe

If you’re not a fan of mayonnaise or simply looking for a lighter, more refreshing take on potato salad, this recipe is for you. It highlights the natural flavor of potatoes, complemented by a zesty vinaigrette and an abundance of herbs. It’s vegan-friendly, gluten-free, and comes together easily with just a few pantry staples and fresh ingredients. Great served warm, room temp, or chilled.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or Yukon gold potatoes
• Olive oil
• Dijon mustard
• Red wine vinegar or lemon juice
• Garlic
• Fresh parsley
• Fresh dill
• Fresh chives
• Scallions or red onion
• Salt
• Black pepper

directions

this recipe

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
2. Drain and let cool slightly. Cut into bite-sized pieces if necessary.
3. In a small bowl, whisk together olive oil, Dijon mustard, vinegar or lemon juice, minced garlic, salt, and pepper.
4. Pour the vinaigrette over the warm potatoes and toss gently to coat.
5. Add chopped herbs and onions, mixing to distribute evenly.
6. Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 6 and takes about 10 minutes of prep time and 20 minutes of cook time, totaling approximately 30 minutes.

Variations

• Add Protein: Include chopped hard-boiled eggs or chickpeas for added protein.
• Roasted Twist: Roast the potatoes instead of boiling for deeper flavor.
• Extra Veggies: Toss in cucumbers, radishes, or blanched green beans.
• Tangier Flavor: Add capers or a dash of white wine vinegar.
• Spicy Kick: Mix in a pinch of red chili flakes or diced jalapeños.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
This dish is best served cold or at room temperature and does not require reheating.
If it becomes dry, refresh with a drizzle of olive oil or vinegar before serving.

FAQs

Is this potato salad vegan?

Yes, this version is entirely plant-based and vegan-friendly.

Can I make it ahead of time?

Absolutely. In fact, it tastes even better after the flavors have melded for a few hours in the fridge.

What kind of potatoes work best?

Baby potatoes or Yukon golds are ideal because they’re creamy and hold their shape well.

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for maximum flavor, but in a pinch, you can use dried—use about one-third the amount.

How long does it last in the fridge?

It will keep well for up to 3 days in the refrigerator.

Can I serve this warm?

Yes, it’s delicious warm, but also works well at room temperature or cold.

What can I use instead of Dijon mustard?

Stone-ground mustard or whole-grain mustard are great substitutes.

Is it gluten-free?

Yes, as long as all the condiments used are certified gluten-free.

Can I add cheese?

Sure! Crumbled feta or goat cheese works wonderfully for added richness.

Does it pair well with grilled meats?

Definitely—it’s a perfect match for grilled chicken, steak, or fish.

Conclusion

No-Mayo Potato Salad with Herbs is a bright, flavorful, and wholesome side dish that’s as versatile as it is easy to prepare. Packed with fresh herbs and a tangy vinaigrette, it’s a welcome alternative to heavier mayo-based versions and an instant hit at any gathering. Enjoy it fresh and feel good about every bite.

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