Easy to make and lighter to eat, this healthy no-mayo potato salad with fresh herbs and an easy olive oil dressing is the perfect side dish for a crowd.
There are times when a mayo-free potato salad is exactly what’s needed. Like those backyard barbecues where mayonnaise and summer’s heat simply don’t mix. Or a potluck party buffet table for a crowd where you my Mom’s best potato salad ever’s hard boiled eggs aren’t up to the task of languishing at room temperature all day or night long at the party.
And surprisingly, I heard somewhere out there are eaters who just don’t like a mayonnaise dressing on their potato salad. What the what? Shocking, I know…
For each of these situations, this mayo-free potato salad is the winning recipe solution. I discovered the inspiration for it while leafing through my copy of My Smith’s Magazine I receive each month from my local Smith’s Marketplace grocery store. This potato salad is easy to make and feels a bit sophisticated, just like anything with classic French roots will. It’s loaded with fresh nips of herbed bites, Dijon mustard flavored olive oil, and it won’t go bad before the party ends, and even better, gets more flavorful on the second and third day after it’s been in the fridge..
How Long to Boil Red Potatoes for Potato Salad
Because we are using small red potatoes that don’t need to be peeled, this no-mayo potato salad is a snap to make.
Give the potatoes a light scrub to clean, then put in a pot of cold water covering them by about 2 inches. Bring to a boil, THEN season your cooking water with salt to flavor the potatoes as they cook. Adding the salt after bringing to a boil means the salt crystals dissolve quicker and reduces the chance of your pans becoming pitted.
Tip: Don’t cut your potatoes before boiling them. For potato salad, always cook your potatoes whole. Less surface area of the tender whites of the potatoes are exposed to the water so there’s less chance of them becoming mealy or crumbly.
Depending on their size, boil the potatoes for 15-20 minutes or until the tines of a fork easily slide out of the potato when pierced. Also look for the skins to begin to slightly crack and break away.
How to Boil Red Potatoes in the Instant Pot
You can cut the cooking time in half when you cook the potatoes in an Instant Pot pressure cooker. Add 1 cup water to the Instant Pot with the new potatoes. Cook on high pressure for 8 minutes and quick release.
Use Fresh Herbs for This Potato Salad
The herbs in this potato salad give it a brightness you won’t want to skip. The beauty is you can use whichever herbs you like most or have on hand or growing in the garden. Mince tender leafed herbs that taste good raw and save hardier rosemary for recipes like my roasted potatoes.
Onions Add Flavor
Onion always adds a much-needed snappy bite to potato salad. Who want’s bland? Not me.
Use red onion, shallots, or even green onion in this salad. And instead of chopping the onion fine, I like to show off those purple edges and slice the onion thinly in wedges.
These onions just get sweeter and more delicious as they marinate in the olive oil dressing. This is a classic second day potato salad that stays good to eat for a lot longer.
TIP: If red onion is too sharp a taste for you, soak the sliced onions in water for 20 minutes to take the edge off.
Skip the Mayo for a Healthier Olive Oil Dressing
Once cooked, slice the potatoes in half and while still warm, drizzle with white wine vinegar so the potatoes absorb the vinegar tang. Let the potatoes cool for 15-20 minutes and absorb the vinegar.
Whisk the olive oil with the remaining vinegar and a touch of Dijon mustard, kosher salt and freshly ground black pepper. Drizzle over the potatoes then add the onion, freshly chopped herbs and toss to mix.
Make this potato salad and eat it warm, refrigerate for an hour and enjoy it chilled, or get a head start and make it the day before to make things even easier.
Recipe Ideas to Serve with No-Mayo Potato Salad
- 10-Minute Maple-Crusted Salmon
- Baby Back Ribs In the Instant Pot
- Cilantro Lime Grilled Chicken
- Greek Turkey Burgers with Tzatziki Sauce
- Marinated Flank Steak with Asian Chimichurri Sauce
No-Mayo Potato Salad
Fresh herbs and olive oil flavor this easy and healthier potato salad without the mayonnaise. This salad is perfect for a crowd at potlucks and barbecues and is vegan and egg free.
- 3 pounds red potatoes
- 5 tablespoons white wine vinegar divided
- 1/2 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 small red onion sliced, about 1 cup
- 2 tablespoons each minced fresh dill, fresh basil, and Italian flat leaf parsley
Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well. As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
This potato salad gets even better the second or third day after it's been made. To freshen it up as the days go by, add more fresh herbs if you desire.
More Potluck Salads for a Crowd
- How To Make The Best Potato Salad
- German Potato Salad
- Creamy Dilled Red Potato Salad
- How to Make the Best Creamy Coleslaw
- Asian Ramen Noodle Salad Recipe
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