Name: No Mayo Potato Salad With Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds small yellow or red potatoes, scrubbed and cut into 1-inch pieces; 1 tablespoon kosher salt, plus more to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1/4 teaspoon freshly ground black pepper, plus more to taste; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh dill; 1/4 cup finely chopped red onion

No Mayo Potato Salad With Herbs tastes bright, fresh, and a little zippy, with tender potatoes coated in a garlicky, lemony dressing and loads of soft herbs. It works for anyone who wants a lighter potato salad without mayo, and it comes together in about 35 minutes, start to finish. I grew up on the classic deli stuff, but this version converted my whole family in one backyard cookout.

Why Make This No Mayo Potato Salad With Herbs at Home

You control the flavor, the salt, and the amount of oil, so the salad tastes lighter but still satisfies that creamy-potato craving. Fresh herbs and warm potatoes soak up the dressing in a way store versions never match.

You also skip the food safety stress that mayo salads bring to picnics and potlucks. This one holds better at room temp, travels well, and tastes even better after it sits in the fridge.

“Bright, herby, and surprisingly satisfying, this no mayo potato salad became the dish everyone asked about at the potluck table.”

Ingredients You Need

Potatoes

2 pounds small yellow or gold potatoes, scrubbed
- Thin skins hold their shape and taste buttery.
- Use baby red potatoes as a swap if you like a slightly firmer bite.

Fresh herbs

1 cup fresh parsley leaves, finely chopped
1 cup fresh dill fronds, finely chopped
2 tablespoons fresh chives or green onion tops, thinly sliced
- Use cilantro instead of dill if you prefer a brighter, citrusy vibe.
- Avoid dried herbs here, since fresh herbs carry this salad.

Dressing

1/3 cup extra virgin olive oil
- Use a good-tasting oil, since you taste it in every bite.
3 tablespoons fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh gives cleaner flavor.
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon Dijon mustard
- I like Maille or Trader Joe’s Dijon for a smooth, tangy kick.
1 small garlic clove, very finely minced or grated
1 teaspoon honey or sugar
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Optional: 1/2 teaspoon smoked paprika or regular paprika for color and a subtle warmth

Crunchy mix-ins

3 green onions, thinly sliced
2 ribs celery, finely diced
Optional: 1 small cucumber, seeded and diced, or 1/4 cup finely diced red onion

Pantry shortcuts and substitutions

Use pre-steamed vacuum-packed potatoes from the store if you want to skip boiling.
Use jarred minced garlic if you do not want to chop, but use half the amount since it tastes stronger.
Swap lemon juice and vinegar with bottled Italian dressing in a pinch, then add extra fresh herbs.

Equipment

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

Tips & Mistakes

Cut potatoes into even chunks so they cook at the same rate.
Salt the cooking water generously so the potatoes taste seasoned all the way through.
Do not overcook the potatoes or they turn mushy; pull them when they feel just tender in the center.
Dress the potatoes while they still feel warm so they soak up the lemony herb dressing.
Taste and adjust salt and acid at the end, since cold potatoes mute flavors.
Dry the potatoes well after draining so the dressing sticks instead of sliding off.
Chop herbs right before you use them so they stay bright and do not turn dark.
Do not drown the salad in oil; start with the recipe amount, then add a drizzle only if it looks dry.
Stir gently so you keep some chunks and avoid mashed potato salad.
Chill at least 30 minutes before serving so flavors settle and the herbs perfume the whole bowl.

How to Make No Mayo Potato Salad With Herbs

Step 1: Cook the potatoes

Scrub the potatoes and cut them into bite-size chunks, about 1 to 1.5 inches. Place them in a large pot and cover with cold water by about 1 inch, then add a big pinch of salt. Bring to a gentle boil over medium heat and cook until a fork slides in with slight resistance, about 10 to 12 minutes.

Drain the potatoes in a colander and let them sit a few minutes so steam escapes and surfaces dry. Spread them on a sheet pan or large plate if they look very wet. Keep them warm but not steaming hot while you mix the dressing.

Step 2: Mix the herb dressing

In a small jar or bowl, combine olive oil, lemon juice, vinegar, Dijon, garlic, honey, salt, pepper, and paprika if you use it. Shake the jar or whisk until the dressing looks smooth and slightly thick. Taste and adjust with more salt or lemon juice if you want more tang.

Add the chopped parsley, dill, and chives to a large mixing bowl. Pour in about two thirds of the dressing and stir to coat the herbs. This step helps the herbs distribute evenly through the salad.

Step 3: Toss the warm potatoes

Add the warm potatoes to the bowl with the herbs and dressing. Gently fold with a spatula so you coat every piece without smashing them. Add celery and green onions, then fold again.

Drizzle in more dressing as needed until the potatoes look glossy but not soupy. Taste and add more salt, pepper, or lemon juice if the flavors need a little lift. Let the salad sit at room temperature 10 to 15 minutes so the potatoes soak up the dressing.

Step 4: Chill and finish

Cover the bowl and chill the potato salad at least 30 minutes, or up to 24 hours. Right before serving, taste again, since cold potatoes mute seasoning. Add a splash of olive oil or lemon juice if the salad looks dry, then top with a little extra chopped dill or chives.

If you use cucumber or extra red onion, stir those in right before serving so they stay crisp. Give the salad one last gentle toss and move it to a serving bowl.

Step 5: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until they soften, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until the mix smells fragrant. Season with salt.

Variations I've Tried

Mediterranean style
Add chopped kalamata olives, diced cucumber, and a handful of crumbled feta. Use oregano with the parsley and dill, and swap red wine vinegar for the cider vinegar.
Mustard and caper version
Stir in 1 to 2 tablespoons chopped capers and an extra spoon of Dijon. This version tastes punchy and works well with grilled chicken or veggie sausages.
Avocado herb potato salad
Mash one ripe avocado with part of the olive oil and lemon juice, then toss with the warm potatoes and herbs. The avocado gives a creamy feel without mayo.
Roasted potato salad
Roast the potato chunks with a little oil, salt, and pepper at 425°F until crisp and golden, then toss with the same herb dressing. This version tastes a bit smoky and holds texture longer in the fridge.

How to Serve No Mayo Potato Salad With Herbs

Serve this no mayo potato salad slightly chilled or at cool room temperature so the herbs and lemon flavor stand out. Pair it with grilled chicken, veggie burgers, turkey burgers, or simple baked salmon. It also fits nicely next to hot dogs, sausages, or a big platter of roasted vegetables.

Pack it into lunch boxes with sliced cucumbers, cherry tomatoes, and hummus for an easy meal. I also like to scoop leftovers into a bowl, top with a soft-boiled egg, and call it a very happy lunch.

How to store

Store leftovers in an airtight container in the fridge for 3 to 4 days.
Stir before serving, then taste and add a squeeze of lemon or a drizzle of olive oil if the salad tastes flat.
Skip the freezer, since potatoes change texture and herbs turn dark and soggy.
Serve leftovers cold or let them sit on the counter 15 to 20 minutes to take the chill off; avoid reheating, since heat wilts the herbs and dries the potatoes.