Herbed Potato Salad No Mayo

I used to skip potato salad at summer cookouts. Don’t get me wrong, I love potatoes, but something about that heavy, mayo-laden version always felt like too much. Especially when it’s been sitting out in the sun for who knows how long.

That’s when I started making potato salad without mayo. This version is lighter, fresher, and honestly tastes better the longer it sits. The dressing is simple—just olive oil, vinegar, and mustard—and it soaks right into the warm potatoes. Plus, you can leave it out on the picnic table without worrying.

The secret is tossing the potatoes with vinegar while they’re still hot. They soak up all that flavor, and then you add fresh herbs and a quick vinaigrette. It’s the kind of side dish that disappears fast at barbecues, and people always ask for the recipe.

What Kind of Potatoes Should I Use?

Red potatoes are the star of this recipe, and they’re actually the perfect choice for a mayo-free potato salad. These waxy potatoes hold their shape really well after boiling, so you won’t end up with a mushy mess. If you can’t find red potatoes, Yukon Gold potatoes are a great substitute since they also have a creamy texture and hold together nicely. Try to pick potatoes that are similar in size so they cook evenly – if some are larger, just cut them into chunks that match the smaller ones. You’ll want to leave the skins on for extra flavor and texture, plus it saves you time on prep work.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Red potatoes: Yukon gold potatoes are a great substitute and hold their shape nicely. You can also use fingerling potatoes for a fun twist. I’d skip russets though – they tend to get too mushy for potato salad.
• White wine vinegar: Apple cider vinegar or red wine vinegar work perfectly here. You’ll still get that tangy flavor that makes this salad pop.
• Extra-virgin olive oil: Regular olive oil or avocado oil are both fine substitutes. Just avoid anything with a strong flavor that might overpower the herbs.
• Fresh herbs: Don’t have all three herbs? Use what you’ve got – even just one or two will work. In a pinch, you can use 2 teaspoons total of dried herbs, but add them to the warm potatoes so they rehydrate a bit.
• Red onion: Yellow or white onion work just fine. If raw onion is too strong for you, try green onions or shallots for a milder flavor.
• Dijon mustard: Whole grain mustard or yellow mustard can step in here, though yellow mustard is a bit milder so you might want to add an extra teaspoon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes, which causes them to fall apart and turn mushy – test them with a fork after 15 minutes and remove them when they’re just tender but still hold their shape.

Another common error is dressing cold potatoes, which won’t absorb the flavors nearly as well, so make sure to toss them with that first splash of vinegar while they’re still hot for maximum flavor.

Don’t skip the resting time either – this salad actually tastes better after sitting for at least 30 minutes at room temperature, giving the herbs and onions time to mingle with the dressing.

Finally, be careful not to over-mix once you add the dressing and herbs, as gentle folding keeps the potato pieces intact instead of turning everything into mashed potatoes.

What to Serve With Potato Salad?

This potato salad is perfect for any backyard barbecue or picnic, and it pairs beautifully with grilled meats like burgers, hot dogs, or chicken. I love serving it alongside some smoky pulled pork or grilled sausages, where the tangy vinegar dressing cuts through the richness of the meat. It’s also great with simple grilled vegetables like corn on the cob or zucchini, and don’t forget some crusty bread to round out the meal. If you’re keeping things casual, this potato salad works just as well next to fried chicken or as part of a spread with coleslaw and baked beans.

Storage Instructions

Store: This potato salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can totally prep this a day in advance, which makes it perfect for potlucks and barbecues. The potatoes will soak up all those herb and vinegar flavors overnight, making it even more delicious. Just wait to add the fresh herbs until a few hours before serving so they stay bright and fresh.

Serve: This salad is great served cold or at room temperature. If you’re bringing it to a gathering, take it out of the fridge about 30 minutes before serving to take the chill off. The olive oil dressing tastes best when it’s not ice cold.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 22-25 g
• Fat: 110-120 g
• Carbohydrates: 175-190 g

Ingredients

For the potatoes:

• 3 lb Yukon Gold potatoes
• 3 tbsp champagne or white wine vinegar
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 tsp celery seed

For the dressing:

• 1/2 cup extra virgin olive oil
• 2 tbsp champagne or white wine vinegar
• 1 tbsp Maille Dijon mustard
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly cracked black pepper
• 1 clove garlic, minced

Step 1: Prepare the Mise en Place

• 1/2 red onion, finely diced
• 1 clove garlic, minced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped

Dice the red onion into fine 1/4-inch pieces and set aside.

Mince the garlic clove.

Chop the fresh dill, basil, and parsley and combine them in a small bowl.

This prep work takes just a few minutes and ensures you’re ready to dress the potatoes while they’re still warm, which is key for maximum flavor absorption.

Step 2: Cook the Potatoes

• 3 lb Yukon Gold potatoes
• Salt for boiling water

Cut the Yukon Gold potatoes in half (no need to peel them—the skin adds texture and nutrients).

Bring a large pot of salted water to a boil, then add the potatoes and simmer for 15-20 minutes until they’re fork-tender but still hold their shape.

Drain immediately and transfer to a large serving bowl while still hot.

Step 3: Season the Warm Potatoes

• 3 tbsp champagne or white wine vinegar

While the potatoes are still hot, pour the 3 tablespoons of champagne vinegar over them and gently toss.

This allows the potatoes to absorb the vinegar while warm, creating a bright, flavorful base.

I find this step makes all the difference—the warm potatoes soak up the acidity beautifully, so you don’t need mayo to keep them moist.

Step 4: Make the Vinaigrette Dressing

• 1/2 cup extra virgin olive oil
• 2 tbsp champagne or white wine vinegar
• 1 tbsp Maille Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp celery seed
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly cracked black pepper

In a small bowl or measuring cup, whisk together the olive oil, remaining 2 tablespoons of champagne vinegar, Dijon mustard, minced garlic, celery seed, kosher salt, and freshly cracked black pepper until emulsified and well combined.

Taste and adjust seasoning as needed—remember that the warm potatoes will continue to absorb the flavors.

Step 5: Combine and Finish

• vinaigrette dressing from Step 4
• 1/2 red onion, finely diced from Step 1
• mixed fresh herbs from Step 1

Pour the vinaigrette dressing over the warm potatoes and gently fold it in.

Add the diced red onion and the mixed fresh herbs from Step 1, folding everything together carefully to avoid breaking up the potato pieces.

Taste the salad and add any additional salt and pepper if needed.

The salad can be served warm or at room temperature, and I find it actually tastes better after sitting for 20-30 minutes as the flavors meld together.

Herbed Potato Salad No Mayo

Delicious Herbed Potato Salad No Mayo recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings: 10 servings

Calories: 1775

Ingredients Method

Ingredients

  

For the potatoes:

• 3 lb Yukon Gold potatoes
• 3 tbsp champagne or white wine vinegar
• 1/2 red onion (finely diced into 1/4-inch pieces)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 tsp celery seed

For the dressing:

• 1/2 cup extra virgin olive oil
• 2 tbsp champagne or white wine vinegar
• 1 tbsp Maille Dijon mustard
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly cracked black pepper
• 1 clove garlic, minced

Method

 

1. Dice the red onion into fine 1/4-inch pieces and set aside. Mince the garlic clove. Chop the fresh dill, basil, and parsley and combine them in a small bowl. This prep work takes just a few minutes and ensures you're ready to dress the potatoes while they're still warm, which is key for maximum flavor absorption.
2. Cut the Yukon Gold potatoes in half (no need to peel them—the skin adds texture and nutrients). Bring a large pot of salted water to a boil, then add the potatoes and simmer for 15-20 minutes until they're fork-tender but still hold their shape. Drain immediately and transfer to a large serving bowl while still hot.
3. While the potatoes are still hot, pour the 3 tablespoons of champagne vinegar over them and gently toss. This allows the potatoes to absorb the vinegar while warm, creating a bright, flavorful base. I find this step makes all the difference—the warm potatoes soak up the acidity beautifully, so you don't need mayo to keep them moist.
4. In a small bowl or measuring cup, whisk together the olive oil, remaining 2 tablespoons of champagne vinegar, Dijon mustard, minced garlic, celery seed, kosher salt, and freshly cracked black pepper until emulsified and well combined. Taste and adjust seasoning as needed—remember that the warm potatoes will continue to absorb the flavors.
5. Pour the vinaigrette dressing over the warm potatoes and gently fold it in. Add the diced red onion and the mixed fresh herbs from Step 1, folding everything together carefully to avoid breaking up the potato pieces. Taste the salad and add any additional salt and pepper if needed. The salad can be served warm or at room temperature, and I find it actually tastes better after sitting for 20-30 minutes as the flavors meld together.