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 cooking water; 1 cup fresh parsley, chopped (loosely packed); 1 cup fresh dill, chopped (loosely packed); 2 tablespoons fresh chives or green onion tops, thinly sliced; 1/3 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar or apple cider vinegar; 2 teaspoons Dijon mustard; 1 small garlic clove, very finely minced or grated; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sugar or honey; 1/4 cup finely chopped red onion or shallot; 1 celery stalk, finely diced; 2 tablespoons capers, rinsed and chopped; 1 teaspoon lemon zest

No Mayo Potato Salad With Herbs tastes bright, fresh, and a little zippy, with tender potatoes coated in a garlicky, lemony olive oil dressing and loads of soft herbs. It works best for anyone who wants a lighter potato salad that skips mayo completely and comes together in about 35 minutes. I first made a version of this for a July backyard potluck, and my bowl went home suspiciously empty while my friend’s mayo salad sat half full.

Why Choose This No Mayo Potato Salad With Herbs

This potato salad tastes lighter than classic versions but still feels comforting and satisfying. Olive oil, Dijon, and lemon cling to the warm potatoes and carry the flavor of herbs, garlic, and a little vinegar in every bite.

You can serve it at room temperature, so it travels well to picnics and cookouts. It also holds better on a warm day than mayo salads, which makes every food safety nerd at the party breathe easier.

“Bright, herby, and so flavorful that no one missed the mayo at all, even my ‘mayo or nothing’ uncle. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Thin skins save peeling time and give a creamy texture.
- Baby red potatoes also work and hold their shape nicely.

Herbs

1 cup loosely packed fresh parsley, chopped
1 cup loosely packed fresh dill, chopped
2 tablespoons fresh chives or green onion tops, thinly sliced
- Use what you have, but keep at least two different herbs for good flavor.
- Skip woody herbs like rosemary here; they taste too strong in this style of salad.

Dressing

1/3 cup extra virgin olive oil
- Use a decent fruity brand since the flavor stands front and center.
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar or apple cider vinegar
2 teaspoons Dijon mustard
- Any smooth Dijon works; stone ground gives a slightly rustic texture.
1 small garlic clove, very finely minced or grated
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar or honey
- This tiny bit of sweetness balances the acidity without turning the salad sweet.

Optional add ins

1/4 cup finely chopped red onion or shallot
1 celery stalk, finely diced, for crunch
2 tablespoons capers, rinsed and chopped, for briny flavor
1 teaspoon lemon zest, for extra brightness

Equipment

Medium pot with lid
Colander
Cutting board and sharp knife
Large mixing bowl
Small jar with lid or small bowl and whisk for dressing
Rubber spatula or large spoon for gentle mixing

Quick Tips & substitutions

Cut potatoes into even pieces so they cook at the same rate and stay tender, not mushy.
Salt the cooking water generously; it seasons the potatoes from the inside.
Toss the potatoes with dressing while still warm so they soak up more flavor.
Use baby red potatoes if you prefer a slightly firmer texture that holds up well in the fridge.
Swap parsley and dill with basil and chives for a more summery, Italian style flavor.
Replace honey or sugar with maple syrup or agave for a refined sugar free option.
Use avocado oil instead of olive oil if you want a milder flavor.
Skip garlic if you plan to serve this at work and feel nervous about close meetings later.

How to Make No Mayo Potato Salad With Herbs

Prep and cook the potatoes

Scrub the potatoes and cut them into bite size chunks, about 1 inch each. Keep the pieces similar in size so they cook evenly. Leave the skins on for texture and nutrients.
Place the potatoes in a pot and cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the pot to a gentle boil over medium high heat.
Reduce the heat to maintain a steady simmer. Cook the potatoes for 10 to 15 minutes, until a fork slides into a piece with almost no resistance. Check a few pieces so you avoid undercooked centers.
Drain the potatoes in a colander and let them sit for 3 to 5 minutes so steam escapes. This step dries the surface slightly and helps the dressing cling better. Transfer the warm potatoes to a large mixing bowl.

Mix the dressing

While the potatoes cook, add olive oil, lemon juice, vinegar, Dijon, garlic, salt, pepper, and sugar or honey to a small jar. Screw on the lid and shake until the dressing looks emulsified and slightly thick. If you use a bowl, whisk until everything blends smoothly.
Taste the dressing and adjust with a pinch more salt, extra lemon juice, or a touch more honey if you want a softer acidity. The flavor should taste bright and slightly salty, since the potatoes will mellow it out. Set the dressing aside.

Dress the warm potatoes

Pour about two thirds of the dressing over the warm potatoes. Use a spatula or large spoon to gently fold the potatoes so they stay mostly intact. Let them sit for 10 minutes to soak up the dressing.
While the potatoes rest, chop the parsley, dill, and chives. Keep the herbs fairly coarse, not minced to dust, so you see and taste them clearly in the salad. If you use red onion, celery, capers, or lemon zest, prep those now as well.

Add herbs and finish the salad

Add the chopped herbs and any optional add ins to the bowl with the potatoes. Drizzle on the remaining dressing. Toss gently until everything looks evenly coated and the herbs spread throughout.
Taste and adjust with more salt, pepper, or lemon juice as needed. If the salad looks a little dry, splash in another teaspoon or two of olive oil. Let the salad sit at room temperature for at least 15 minutes before serving so the flavors mingle.
Serve slightly warm or at room temperature. Garnish with a few extra herb sprigs or a grind of black pepper if you feel fancy. Try not to eat half the bowl while you “taste test” in the kitchen.

Recipe Variations

Gluten free
- The base recipe already stays gluten free; just check labels on Dijon and vinegar.
Vegan
- Use sugar or maple syrup instead of honey. Everything else already fits a vegan plate.
Low carb twist
- Swap half the potatoes with steamed cauliflower florets for fewer carbs and a lighter feel.
Extra protein
- Add sliced hard boiled eggs or chickpeas for a more filling side that can double as lunch.
More crunch
- Stir in diced cucumber, extra celery, or thinly sliced radishes right before serving.
Mediterranean style
- Add olives, cherry tomato halves, and a sprinkle of crumbled feta if you eat dairy.

Ways to Serve No Mayo Potato Salad With Herbs

Pair with grilled chicken thighs and a simple green salad.
Serve alongside veggie burgers or black bean patties.
Pack into lunch boxes with sliced cucumbers and hummus.
Spoon over a bed of arugula for a quick, hearty salad bowl.
Bring to picnics, potlucks, or family cookouts as a lighter side that travels well.

Storage Options

Store leftover No Mayo Potato Salad With Herbs in an airtight container in the fridge for up to 3 days. Stir in a splash of olive oil and a squeeze of lemon before serving leftovers, since the potatoes soak up dressing as they sit. Serve leftovers cold or let the salad sit on the counter for 15 to 20 minutes to take off the chill. Avoid freezing, since potatoes change texture and turn mealy after thawing.