Why You’ll Love This Recipe
This herby potato salad is perfect for those who prefer lighter fare or want to avoid mayonnaise altogether. It’s bright, aromatic, and lets the natural flavor of the potatoes shine. The fresh herbs give it a vibrant, garden-fresh character, and the vinaigrette ties everything together with a tangy, savory finish. Plus, it’s easy to make and holds up well for outdoor gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or red potatoes
- Extra virgin olive oil
- White wine vinegar or apple cider vinegar
- Dijon mustard
- Garlic, minced
- Fresh parsley, chopped
- Fresh dill, chopped
- Fresh chives or green onions, chopped
- Salt and black pepper to taste
Directions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
- Cut the potatoes into bite-sized chunks and place them in a large bowl while still warm.
- In a separate small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and black pepper.
- Pour the dressing over the warm potatoes and toss gently to coat evenly.
- Add the chopped parsley, dill, and chives to the bowl and stir to combine.
- Let the salad sit for at least 10–15 minutes before serving to allow the flavors to blend.
Servings and timing
This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Add a touch of lemon juice or zest for extra brightness.
- Use roasted potatoes for a slightly different texture and depth of flavor.
- Add capers for a briny twist.
- Mix in chopped celery or cucumbers for added crunch.
- Try it with other fresh herbs like tarragon or basil for a unique flavor profile.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best served cold or at room temperature. There’s no need to reheat, but you can freshen it up with a bit more olive oil or vinegar before serving if desired.
FAQs
Is this potato salad vegan?
Yes, this recipe is naturally vegan and dairy-free, with no animal products involved.
Can I make this ahead of time?
Absolutely. In fact, it tastes even better after a few hours as the flavors develop.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well.
Should I peel the potatoes?
Peeling is optional. The skin adds texture and nutrients, especially on thin-skinned varieties.
Can I use dried herbs?
Fresh herbs are best for flavor, but if using dried, reduce the quantity (about 1/3 of the amount).
What can I serve with herb potato salad?
It pairs well with grilled meats, roasted vegetables, sandwiches, or any summer picnic fare.
Can I add other vegetables?
Yes, feel free to add chopped celery, cucumbers, or even radishes for more texture.
Is it safe to leave out at room temperature?
Since it’s mayo-free, it can safely sit out for about 2 hours, making it great for outdoor events.
Can I use another type of vinegar?
Yes, red wine vinegar, white wine vinegar, or apple cider vinegar all work well.
How do I keep the salad from drying out?
Toss the salad just before serving and add a splash of dressing if it seems dry.
Conclusion
No Mayo Herb Potato Salad is a deliciously light and flavorful alternative to traditional versions. The combination of warm potatoes, zesty vinaigrette, and fresh herbs makes it a go-to side dish for any occasion. Whether you’re planning a summer cookout or a cozy dinner, this salad adds a fresh, vibrant touch that everyone will love.
PrintNo Mayo Herb Potato Salad
No Mayo Herb Potato Salad is a light, refreshing alternative to traditional creamy versions. Featuring a simple vinaigrette and plenty of fresh herbs, it’s perfect for warm-weather meals, picnics, or anyone avoiding mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 pounds Yukon Gold or red potatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives or green onions, chopped
- Salt and black pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
- Cut the warm potatoes into bite-sized chunks and place them in a large bowl.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the warm potatoes and toss gently to coat.
- Add the chopped parsley, dill, and chives. Stir to combine.
- Let the salad rest for 10–15 minutes before serving to allow the flavors to meld.
Notes
- Use waxy potatoes to help the salad hold its shape and texture.
- This dish can be made ahead; it gets more flavorful as it sits.
- Peeling potatoes is optional—thin skins add texture and nutrients.
- Best served at room temperature or chilled. No need to reheat.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
