Name: Herbed Potato Salad (No Mayo)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 lbs baby potatoes or Yukon gold potatoes, halved or quartered; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar or lemon juice; 1 tbsp Dijon mustard; 1 clove garlic, minced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; 2 tbsp fresh chives, chopped; Salt, to taste; Black pepper, to taste

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This Herbed Potato Salad is a light and flavorful alternative to traditional creamy versions. It features tender potatoes tossed with fresh herbs, olive oil, lemon, and mustard, making it perfect for warm-weather dining or as a clean side dish.

Why You’ll Love This Recipe

This salad skips the mayonnaise in favor of a bright, herbaceous dressing that highlights the natural flavor of the potatoes. It’s easy to prepare, served cold or at room temperature, and ideal for potlucks, barbecues, or meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Baby or Yukon Gold potatoes, boiled and cubed
Olive oil
Dijon mustard
Lemon juice or white wine vinegar
Fresh herbs (dill, parsley, chives)
Garlic, minced
Salt and black pepper
Optional: red pepper flakes, capers

Directions

Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
In a large bowl, whisk together olive oil, mustard, lemon juice, garlic, salt, and pepper.
Add the warm potatoes to the dressing and toss gently to coat.
Fold in chopped fresh herbs.
Let salad sit for at least 15 minutes before serving to allow flavors to meld.

Servings and timing

Servings: 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Add sliced celery or red onion for extra crunch.
Use red potatoes or fingerlings for a colorful presentation.
Include capers or olives for a briny twist.

Storage/Reheating

Store in the refrigerator in an airtight container for up to 4 days. Best served cold or at room temperature. Do not freeze. No reheating required.

FAQs

What kind of potatoes are best?

Waxy varieties like baby potatoes or Yukon Golds hold their shape well.

Can I make this ahead of time?

Yes, it tastes even better after sitting for a few hours or overnight.

Is this potato salad vegan?

Yes, it contains no animal products.

Can I add eggs to this salad?

You can, though that will change the flavor profile. Sliced hard-boiled eggs pair well.

Is there a substitute for Dijon mustard?

Whole grain or yellow mustard can work, though Dijon offers the best balance.

Can I use dried herbs?

Fresh herbs are preferred, but dried can be used in smaller quantities.

How long can it sit out?

Up to 2 hours at room temperature, but refrigerate if not serving immediately.

Can I add green beans or peas?

Yes, lightly blanched vegetables can be added for texture and color.

Does it need lemon juice?

Lemon juice or vinegar provides essential acidity. Don’t skip it.

What dishes pair well with this?

Grilled meats, veggie burgers, or roasted vegetables.

Conclusion

Herbed Potato Salad is a refreshing, wholesome side dish that offers bright flavors and simple elegance. With its mayo-free dressing and vibrant herbs, it’s perfect for warm-weather meals or when you want a lighter take on a classic.

Herbed Potato Salad (No Mayo)

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Herbed Potato Salad (No Mayo) is a light, zesty take on classic potato salad, featuring tender potatoes tossed in a tangy olive oil and mustard dressing with plenty of fresh herbs. Perfect for picnics and warm-weather meals.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: Mediterranean
Diet: Vegan

Instructions

Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and simmer for 10–15 minutes or until fork-tender.
Drain the potatoes and let them cool slightly.
In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
In a large mixing bowl, combine the warm potatoes with the dressing and toss gently to coat.
Add the chopped parsley, dill, and chives. Toss again until evenly mixed.
Let the salad sit for 10–15 minutes before serving to allow flavors to develop. Serve warm or at room temperature.

Notes

Can be made ahead of time and stored in the refrigerator for up to 3 days.
Substitute other fresh herbs like basil or tarragon to change the flavor profile.
Adding sliced radishes or capers gives an extra layer of flavor and texture.
Delicious served alongside grilled vegetables, fish, or meats.