This no mayo potato salad is tossed in a bright herb vinaigrette, made with simple everyday ingredients, and works beautifully as a light, flavorful side for picnics, potlucks, and backyard BBQs.
Try variations such as Warm German Potato Salad or an Easy Potato Salad with Bacon for different flavor profiles.
Why you’ll love it
This mayo-free potato salad is a refreshing alternative to the classic creamy version. The dressing is a zesty fresh herb vinaigrette that brightens the potatoes without weighing them down. It stays stable in warm weather, making it an ideal summer side dish for outdoor meals. Because it uses olive oil and fresh herbs instead of mayonnaise, the salad is naturally lighter and can be made vegan-friendly by substituting the honey or omitting it.
What you’ll need
- Potatoes – waxy varieties such as Yukon Gold or red potatoes hold their shape best.
- White vinegar – a tablespoon tossed with the hot potatoes adds a gentle tang and helps flavors infuse.
- Celery – chopped for crisp texture and fresh flavor.
- Onion – shallot or red onion, used raw and finely chopped for a mild bite.
- Fresh parsley, dill, and basil – a mix of herbs gives the salad its bright, herby character.
- Vinaigrette – olive oil, red wine vinegar, Dijon mustard, a touch of honey, and garlic powder make a simple dressing.
Make ahead tip
For the best texture and flavor, you can boil and cool the potatoes ahead of time and store them refrigerated. Keep the dressing separate until just before serving. Toss together a couple of hours before your event so the flavors have time to mingle, or add the dressing right before serving for a fresher taste.
How to make potato salad without mayo
This summary outlines the main steps; full ingredients and instructions are provided in the recipe card below.
- Cut potatoes into bite-sized pieces and boil them until tender but not falling apart. Drain thoroughly and return them to the cooking pot.
- While still warm, drizzle with white vinegar and gently toss so the potatoes absorb a subtle acidity.
- Allow the potatoes to cool for about 20 minutes, or until slightly warm. Meanwhile, prepare the chopped celery, shallot or red onion, and fresh herbs, and whisk together the vinaigrette.
- Combine the potatoes, vegetables, herbs, and vinaigrette in a serving bowl. Taste and adjust seasoning with salt, pepper, or a splash more oil or vinegar as needed. Serve immediately or chill briefly to blend flavors.
Substitutions and variations
- Feel free to increase or swap herbs: chives, tarragon, or cilantro can all change the profile and are welcome additions.
- If Yukon Gold or red potatoes are unavailable, russets can be used, but they are starchier and tend to break down; peel them and handle gently.
- To add protein, mix in crumbled bacon, chopped cooked chicken, or a can of drained beans for a vegetarian boost.
Tools for this recipe
Simple kitchen tools make this recipe quick and efficient: a medium saucepan to boil potatoes, a mixing bowl, a small bowl or jar for whisking the dressing, and a sharp chef’s knife for chopping vegetables and herbs.
Leftovers and storage
- Store leftovers in a covered container in the refrigerator for up to 3 days.
- Note that fresh herbs will soften over time and the potatoes will continue to absorb dressing; for the best texture, eat within a day or two.
What to serve with it
- This salad pairs well with grilled proteins like chicken thighs, pork chops, or a simply seasoned fish. It also complements grilled corn and fresh green salads on a summer menu.
- For a light meal, serve the potato salad with crusty bread and a glass of chilled white wine for an easy Meatless Monday dinner.
More tasty summer side dishes
- Easy Broccoli Salad
- Tuna Pasta Salad
- Caprese Tortellini Pasta Salad
- Beet and Spinach Salad
- Creamy Cucumber Salad
If you try this healthy potato salad, leave a comment and share how you served it. Tag your photos on social media to show different variations and ideas.
No Mayo Potato Salad
Natasha Bull
Ingredients
- 2 pounds Yukon Gold or red potatoes, diced
- 1 tablespoon white vinegar
- 2 sticks celery, chopped
- 1–2 tablespoons shallot or red onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh basil, chopped or sliced thin
- Salt and pepper, to taste
Dressing:
- 6 tablespoons olive oil, or more to taste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey (omit for vegan)
- 1/4 teaspoon garlic powder
Instructions
- Cut the potatoes into bite-sized pieces. Boil in salted water until just tender. Yukon Golds can be left unpeeled; peel russets if used.
- Drain the potatoes well, return them to the pot, and drizzle with the tablespoon of white vinegar. Toss gently to coat.
- Let the potatoes cool for about 20 minutes. While they cool, chop the celery, shallot or red onion, and herbs. Whisk together the dressing ingredients in a small bowl or jar.
- Combine the potatoes, vegetables, herbs, and dressing in a large bowl. Toss to coat evenly. Season generously with salt and pepper. Adjust oil or vinegar to taste. Serve warm, at room temperature, or chilled.
Nutrition
Calories: 248 kcal, Carbohydrates: 28 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Sodium: 26 mg, Potassium: 690 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 216 IU, Vitamin C: 32 mg, Calcium: 28 mg, Iron: 1 mg.
Nutrition information is automatically calculated and should be used as an approximation.
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