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-inch chunks; 1 tablespoon kosher salt, for the boiling water; 1 cup fresh parsley, loosely packed and chopped; 1/3 cup fresh dill, chopped; 1/4 cup fresh chives or green onions, thinly sliced; 3 ribs celery, finely chopped; 1/2 small red onion, very thinly sliced or finely minced; 1 small cucumber, seeded and diced; 2 tablespoons capers, drained; 1/3 cup extra virgin olive oil; 3 tablespoons red wine vinegar or fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon honey or maple syrup; 1 clove garlic, very finely minced or grated; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon whole grain mustard; 1/2 teaspoon smoked paprika; 1 lemon, zested

No Mayo Potato Salad With Herbs tastes bright, zippy, and fresh, with tender potatoes, crunchy veggies, and a lemony Dijon kick instead of heavy mayo. It works for anyone who wants a lighter side dish that still feels picnic-worthy and comes together in about 35 minutes. I started making this version after one too many mayo salads sat in the sun at family cookouts, and my inner food safety nerd finally tapped out.

Why No Mayo Potato Salad With Herbs Is Worth It

This no mayo potato salad tastes lighter, fresher, and more interesting than the classic deli tub. Fresh herbs, olive oil, and vinegar or lemon juice coat the potatoes and bring out their flavor instead of hiding it.

You can serve this at room temperature without stressing about mayo in the heat. It also fits more diets at the table, so you avoid making three different side dishes for one barbecue.

“Bright, herby, and full of flavor, this No Mayo Potato Salad With Herbs became our go-to cookout side in one bite. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save you from peeling and hold their shape well.
- Red potatoes also work and keep a nice texture.

Herbs

1 cup loosely packed fresh parsley, chopped
1/3 cup fresh dill, chopped
1/4 cup fresh chives or green onions, thinly sliced
- Use any combo of soft herbs you like: basil, tarragon, or cilantro all taste great.
- Skip dried herbs here; they taste flat in this style of salad.

Crunchy add-ins

3 ribs celery, finely chopped
1/2 small red onion, very thinly sliced or finely minced
1 small cucumber, seeded and diced (optional but very refreshing)
2 tablespoons capers, drained (optional for briny bite)

Dressing

1/3 cup extra virgin olive oil
- Use a good-tasting one since it carries a lot of flavor.
3 tablespoons red wine vinegar or fresh lemon juice
- Apple cider vinegar also works and tastes slightly sweeter.
2 teaspoons Dijon mustard
- I like Maille or Grey Poupon for a smooth, balanced flavor.
1 teaspoon honey or maple syrup
- Balances the acidity without making it sweet.
1 large garlic clove, very finely minced or grated
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Optional flavor boosters

1 teaspoon whole grain mustard for extra texture
1/2 teaspoon smoked paprika for a subtle smoky note
Zest of 1 lemon for extra brightness

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small jar with lid or small bowl and whisk for the dressing
Sharp knife and cutting board
Rubber spatula or large spoon for gentle mixing

Quick Tips & substitutions

Cut potatoes into even chunks so they cook at the same rate.
Salt the cooking water generously; it seasons the potatoes from the inside.
Toss warm potatoes with dressing so they soak up more flavor.
Use red potatoes if you want slices that hold shape even more.
Swap parsley and dill for basil and chives when you want a more summery, Italian vibe.
Use green onions instead of raw red onion if you want a milder flavor.
Skip garlic if you plan to serve this at work and do not want dragon breath.
Use maple syrup instead of honey to keep the salad fully vegan.
Use white wine vinegar if you want a softer, less punchy acidity.
Add a spoonful of vegan pesto instead of some herbs for a shortcut flavor boost.

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 inch pieces. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water and bring it to a gentle boil over medium-high heat.

Reduce heat so the water simmers, not roars, and cook until the potatoes feel tender when you poke them with a fork, about 10 to 15 minutes. Check a few pieces to avoid overcooking. When they feel tender but not mushy, drain them in a colander.

Step 2: Mix the dressing

While the potatoes cook, add olive oil, vinegar or lemon juice, Dijon, honey or maple, garlic, salt, and pepper to a small jar. Add any extras like whole grain mustard, smoked paprika, or lemon zest. Shake the jar until the dressing looks emulsified and slightly thick.

Taste the dressing and adjust salt, pepper, or acid. You want it to taste slightly stronger than you think you need, since the potatoes will mellow it out. Set the dressing aside.

Step 3: Prep the herbs and veggies

Chop the parsley and dill, and slice the chives or green onions. Finely chop the celery and red onion so they mix nicely with the potatoes. If you use cucumber, scoop out the seeds with a spoon and dice the firm part.

Pat the cucumber dry with a towel so it does not water down the salad. Rinse the capers if they taste too salty and pat them dry. Keep everything ready in a large mixing bowl.

Step 4: Dress the warm potatoes

Transfer the drained, still warm potatoes to the bowl with the chopped veggies and herbs. Pour about two thirds of the dressing over the top. Gently toss with a spatula so you coat every piece but do not smash the potatoes.

Let the salad sit for 10 minutes so the warm potatoes absorb the dressing. Taste and add more dressing, salt, or pepper as needed. You can keep any extra dressing for a quick green salad later.

Step 5: Chill or serve

Serve the No Mayo Potato Salad With Herbs slightly warm or at room temperature for the best flavor. If you prefer it chilled, cover the bowl and refrigerate for at least 30 minutes. Stir again before serving and add a splash of olive oil or lemon juice if it looks dry.

Top with a little extra chopped dill or chives for a fresh look. Add a pinch of flaky salt on top right before serving if you like that little crunch. Then slide the bowl onto the table and watch it disappear faster than the burgers.

Recipe Variations

Gluten-free: The recipe already fits a gluten-free diet; just check labels on mustard and vinegar.
Vegan: Use maple syrup instead of honey and confirm your Dijon does not contain honey.
Extra protein: Add cooked chickpeas, white beans, or diced grilled chicken on top.
More crunch: Toss in sliced radishes, diced bell pepper, or toasted sunflower seeds.
Creamier texture: Stir in a spoonful of plain Greek yogurt or unsweetened coconut yogurt right before serving.
Mediterranean twist: Add olives, cherry tomatoes, and a sprinkle of crumbled feta or vegan feta.
Spicy version: Add a pinch of red pepper flakes or a spoonful of chopped pickled jalapeños.

Ways to Serve

Serve alongside grilled chicken, turkey burgers, or veggie burgers.
Pack into lunch boxes with sliced cucumbers, carrots, and hummus.
Spoon over a bed of arugula or spinach for a quick potato salad bowl.
Pair with baked salmon or roasted fish and steamed green beans.
Bring to picnics, potlucks, or family gatherings as a lighter side dish.

Storage Success

Store leftover No Mayo Potato Salad With Herbs in an airtight container in the fridge for up to 4 days. Stir before serving and add a drizzle of olive oil or a squeeze of lemon if it looks a bit dry. The flavors actually deepen after a night in the fridge, so it works well as a make-ahead side. I do not recommend freezing it, since the potatoes turn grainy and the herbs lose their fresh flavor.