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.
Healthy Potato Salad
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 my Mom’s best potato salad’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 vinegar 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 healthy 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.
What’s in No-Mayo Potato Salad?
All you’ll need to make this herbed potato salad is:
- Red potatoes
- White wine vinegar
- Extra virgin olive oil
- Dijon mustard
- Kosher salt and pepper
- Fresh dill, basil, and parsley
How to Make Potato Salad Without Mayo
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.
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.
Onion always adds a much-needed snappy bite to potato salad. Who want’s bland? Not me. 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.
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.
Enjoy the leftovers over a bowl of fresh spring greens with grilled salmon or grilled chicken for a simple lunch.
How Long to Boil Red Potatoes for Potato Salad
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.
Can I Use Other Herbs in This Potato Salad?
Yes! 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.
- Dill
- Parsley
- Basil
- Marjoram
- Tarragon
- Thyme
- Cilantro
How Long Does Vinegar Potato Salad Last?
This healthy potato salad will stay fresh for up to 4 days in the fridge.
Tips for Making Vinegar Potato Salad
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. If red onion is too sharp a taste for you, soak the sliced onions in water for 20 minutes to take the edge off.
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.
I prefer using small red potatoes for this healthy potato salad recipe, but you’re welcome to use another kind of potato if that’s all you have on hand.
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
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
No-Mayo Potato Salad
Ingredients
- 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 minced fresh dill
- 2 tablespoons minced fresh basil
- 2 tablespoons minced Italian flat leaf parsley
Instructions
- 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.
Notes
- 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.
Nutrition
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
- Dill Cucumber Salad
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Sarah | Well and Full says
This potato salad looks so light and fresh! Perfect for summer! :)
Ashley @ Foodie Crush says
Thank you Sarah!
Connie Hoffman says
I hate Dijon mustard, is there anything to substitute for it? This would help me with other recipes that I encounter that calls for it.
Ashley @ Foodie Crush says
You could use regular mustard
Becky says
Heidi, thank you. This is absolutely delicious. If I don’t stop sneaking bites, there won’t be anything left for dinner.
Ashley @ Foodie Crush says
I do the same! Thanks Becky!
Sabrina says
very well done, nice to see you pull off a mayo-less potato salad, thank you
Ashley @ Foodie Crush says
Thank you! Enjoy!
Hillary says
Could you use mustard powder in place of the Dijon? Thanks!
Heidi says
Good question Hillary. I would stick with the Dijon mustard rather than dried.
Ginny says
This looks fabulous, can’t wait to make it. And, yes, mayo is disgusting :-)
Huck says
How far in advance can I make this without affecting the integrity when it is served?
Jen says
Delicious!!! I made this with scallions instead of onions, otherwise followed the recipe. So nice and refreshing, one party guest said it tasted like summer in her mouth!
Lauryn11 says
Is a little too vinegary for my taste but otherwise a good combination for anyone who hates mayonnaise.
Susan says
Loved this. The flavor is outstanding. The fresh herbs give this so much flavor. Tastes even better the second day. This is a such a great summer salad and it pairs well with grilled chicken or steak. Easy to make and I love that you can make it ahead of time.
Ashley @ Foodie Crush says
Thank you so much Susan!
Michelle says
You could skip the mustard entirely. I added bacon bits , olives and 2 sliced hard boiled eggs. Add salted fish and it’s super too!
Michelle says
The perfect easy summer dish. Excellent
Ashley @ Foodie Crush says
Glad you loved it!
Alex says
I highly doubted this while I was making it, I felt like I over-boiled my potatoes so the skin was peeling off. BUT, to my delight it turned out amazing! The warm potatoes were great, and this morning I tasted it cold and it really does taste like potato salad. Props to the chef who created this recipe!
Ashley @ Foodie Crush says
Thanks so much Alex!
Christine says
This recipe is so tasty!! Doubled the recipe for college football tailgate. Didn’t have fresh herbs so I used dry and added minced garlic. This is a new favorite!!
Heather says
Loved it. Didn’t have fresh herbs so used dried and it was excellent . Definitely going to be a regular in our house. Thank you.
Suzanne says
This looks delicious, thank you for sharing!
Chloe says
SO good. I replaced potatoes with thinly sliced radishes and it was amazing. Couldn’t really tell a difference. Keep the great recipes coming!
Ashley @ Foodie Crush says
Sounds like a great substitution!
Jamille says
Could red wine vinegar be used instead?
Ashley @ Foodie Crush says
Yes
Jana says
Did Chloe mean she substituted the onions with radishes? Probably. I’m making it today and I’m sure it’ll be a 5 star, thanks for the recipe!
Ashley @ Foodie Crush says
I think so! Thank you!
Lisa meinecke says
This is by far the best potato salad ever!! The only one I will be making for now on, my family can’t get enough! Thank you for sharing this recipe!!
Heidi says
Happy to hear you and your family loved it Lisa!
Katie Sharp says
Super delicious! Doubled the recipe for my dad’s wedding reception. I added minced garlic since we are a family of garlic lovers. All the flavors are so subtle and well balanced. I told my fiance this was my first time making it and he replied, “It won’t be your last.” LOL
Heidi says
Happy to hear you and your fiancé liked it Katie!
Jeremy says
Be great if you’d put the red onion in the first list of ingredients under the “All You’ll Need” heading near the top of the article. Then I would have bought one as I was standing in the shop googling this recipe :(
Maggie says
Delicious! I will definitely be making this again. Thanks for sharing!
Shannon Bonfanti says
My family loved this potato salad! New favorite!
Heidi says
I’m so glad you all liked it Shannon. Thanks for the comment.