Let’s settle this once and for all: Does a potato salad recipe need mayo?
Short answer: absolutely not.
This healthy potato salad is bright, herby, mayo-free, and honestly, my current favorite. The fresh dill, chopped chives, and zippy vinaigrette give it major flavor without the heaviness of traditional versions. Oh—and it holds up beautifully at picnics or potlucks.
Whether you’re on Team Mayo or not, everyone loves this version.
Why no-mayo potato salad is better than the original:
- It’s mayo-free. I’ve never been a mayo girl. A freshly made aioli? Sure. But jarred mayo left out in the sun? That’s a hard no. You won’t miss it—I promise.
- It’s way healthier. Heart-healthy olive oil > processed mayo any day.
- It’s packed with fresh herbs. Herbs are green, gorgeous, and full of phytonutrients.
- It’s perfect for outdoor gatherings. No mayo means it holds up longer on the buffet table.
- Bonus: It’s loaded with resistant starch! Cooked and cooled potatoes form resistant starch, which is better for blood sugar and gut health. (In case you didn’t know, cooking and cooling grains and starches like potatoes and rice change the starch structure in a beneficial way, so they don’t spike your blood sugar as much. And yes, you can reheat them if desired!)
Whether you like the original or not, you’ll still love this version!
Herby No-Mayo Potato Salad Ingredients
- Yukon Gold (aka Yellow) Potatoes: I prefer Yukon Golds because they’re creamy, flavorful, and you don’t need to peel them. The skins are rich in fiber, minerals, and B vitamins. Baby red potatoes or new potatoes also work beautifully.
- The Bold Dressing: This is where the magic happens. The tangy combo of:
- Grainy mustard
- Red wine vinegar (you can sub any vinegar you like)
- Extra virgin olive oil
- Salt & pepper
- The dressing soaks into the warm potatoes and turns them into something incredible. The dressing should taste bold—almost too strong on its own. Once it hits the potatoes and sits for a bit, it’s just right. You can use just about any bright & tangy vinegar you want. I think red wine vinegar is GREAT here. Champagne vinegar would be my second choice. Apple cider vinegar would be good, too. I would avoid balsamic vinegar in this recipe.
- The Herbs: Fresh herbs are non-negotiable here. They brighten the whole dish and take it from “fine” to fabulous. Use what you have, but I highly recommend:
- Dill (my personal must-have!)
- Parsley
- Chives or green onion
- Tarragon (optional but lovely)
- Go big on the herbs. It’s what makes this dish.
- Salt and pepper to adjust seasoning as needed
How to Make No-Mayo Potato Salad
- Clean the potatoes, then chop into 1- to 2-inch pieces. Boil until fork-tender (about 15 minutes). Let them cool slightly.
- Whisk together your dressing ingredients in a bowl or shake in a jar.
- Toss the warm potatoes with the dressing so they absorb the flavor.
- Fold in the herbs once the potatoes have cooled and absorbed a bit of the dressing.
- Taste and adjust with extra salt, pepper, or a splash more vinegar if needed.
This is a recipe that loves a little fridge time. Make it ahead for even more flavor.
The combo of grainy mustard, herbs, red wine vinegar and extra virgin olive oil is not only delicious, but it’s also good for you. Your dressing should taste almost over-salted and have a lot of punch—potatoes taste like nothing and will absorb some of this warm, so go big on the flavor. The dressing has a lot of punch when tasted alone but don’t fret! It’s perfect for a no-mayo potato salad.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. This recipe gets better as it sits, so it’s perfect for meal prep or make-ahead picnics or potlucks.
See more tips and FAQs under the recipe card.
Print
- Clean the potatoes and leave the skins on. Cut the potatoes into 1-inch cubes (that’s about 6-8 pieces from each Yukon Gold, or halve small potatoes). Aim to have all of your chopped potatoes about the same size so they cook at the same time.
- Add the potatoes to a large pot, then add cold water until the potatoes are covered by an inch or two. (Do not add chopped potatoes to already boiling water as they do not cook evenly.) Put the pot on the stove and bring the water to a boil. You can cover the pot until it’s boiling to make it boil faster if desired. Remove the lid if using when the pot comes to a boil to prevent overflow. Boil the potatoes about 12 minutes or until fork tender.
- While the potatoes cook, whisk the extra virgin olive oil, red wine vinegar, mustard, honey, salt and pepper together to make the dressing. Set aside. Then, chop the herbs and set aside.
- Drain the hot potatoes into a colander in the sink. Add about 1/4 of the dressing on top so some of it can soak in, being careful not to add too much as you’ll lose it through the colander. Just add a little so the hot potatoes can absorb some of the dressing. Let the potatoes sit to cool in the colander for about 20 minutes.
- Transfer potatoes to a big serving bowl—they will still be slightly warm. Pour the rest of the dressing over the potatoes. Add the herbs and toss gently to combine. Adjust salt, pepper, and herbs as needed.
- Refrigerate until serving. Will keep in the refrigerator, covered, up to 5 days.
Tips & FAQs for the Best Potato Salad Results
- Dress the potatoes while warm. Warm potatoes soak up the vinaigrette better, making the salad more flavorful.
- Salt the cooking water generously. Just like with pasta, salting the boiling water infuses the potatoes with flavor from the inside out.
- Use waxy potatoes like Yukon Golds or red potatoes. These varieties hold their shape and texture best in potato salad. Avoid russets—they tend to fall apart.
- Add plenty of fresh herbs. This healthy no-mayo potato salad shines with fresh dill, chives, parsley, and even tarragon. Dried herbs just don’t give the same fresh flavor (though, if it’s all you have, dried herbs will work great).
- Make it ahead for best flavor. Potato salad actually improves after a few hours in the fridge. Make it up to a day in advance and let it chill.
- Serve chilled or at room temperature. Since there’s no mayo, this salad is safe to sit out for about 2 hours—perfect for picnics and BBQs.
- Try flavor add-ins. Boost flavor and texture with chopped capers, pickles, celery, or radishes. A spoonful of lemon zest also adds a nice zing.
- This potato salad is naturally vegan. Just check your mustard to make sure it doesn’t contain honey or eggs.
- Store leftovers for up to 4 days. Keep the salad in an airtight container in the refrigerator—it’s great for meal prep and lunchboxes.
- Resistant starch bonus: Cooked and cooled potatoes form resistant starch, which supports gut health and keeps blood sugar more stable.
- Skip the mayo without sacrificing flavor. The bold vinaigrette of grainy mustard, vinegar, and olive oil is healthy, vibrant, and picnic-safe.
- Pairs it with everything. Serve this healthy potato salad with grilled chicken, salmon, veggie burgers, roasted veggies, or your favorite summer main.
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