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.
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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
- ½ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ 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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Delicious! I used half garlic olive oil and half regular and fresh chives. I didn’t have fresh dill but used dried dill. It’s a keeper
We’re so glad you loved it, Cindy!
This is our favorite potato salad, hands down. Thank you for sharing.
We’re so glad to hear that, Tracy!
Hi wondering if I can add eggs??
You most certainly can! You can reference this recipe if you like. https://www.foodiecrush.com/how-to-make-the-best-potato-salad/ We hope you enjoy!
Came out really well. Our guests loved it too!
So glad they liked it James. Thx for the comment.
Just made it now. Outstanding!
So happy you enjoyed it!
Hi, Can you substitute the white vinegar with apple cider vinegar without compromising the flavor? How about balsamic vinegar? Thank you!
Hi Nancy! Yes, you should be able to use apple cider vinegar here, though we wouldn’t recommend balsamic. You could maybe try a white balsamic though. Let us know how it turns out!
White balsamic is AMAAAAZING in this!!
Yay, we’re so glad you enjoyed it!
I only had russet potatoes, otherwise made recipe as posted. Dang! This was fabulous. Will make again
I’m glad you enjoyed!
Please disregard my previous comments. My mistake. I bought too many potatoes! Of course this recipe is printed correctly. It will be delicious!
Hello, three pounds of potatoes seems like so many, is that correct?
I have made this potato salad twice and it is delicious!!! I am a fan of mayo potato salad, but this is a great substitute. I am making it again today!
I’m glad you enjoyed Sandi!
This was great. I kicked it up a notch by replacing the raw onion with pickled red onions. Thank you
Sounds great Vicki! I’m glad you enjoyed!
Fantastic simple recipe. I hadn’t made potato salad in a long time BUT since finding this recipe, I’ve made it 3 times in two weeks. I didn’t have the white wine vinegar so I used white balsamic which I thought was delicious. I cut the oil in half and used a honey horseradish Dijon mustard. Guests love this salad and it’s so easy to make. Thank you for this recipe.
I’m glad you enjoyed Diane!
Great recipe made it for dinner tonight its half gone hubby couldn’t stop eating it. I didn’t have any dill but its fine without it. Definitely a keeper.
I’m glad you enjoyed Trish!
Awesome recipe! It was so good!!! Will definitely make it again and again and again! Thank you!
I’m glad you enjoyed Sue!
Thanks for the recipe. Could I use apple cider vinegar cider instead?
Hi there! Yes, we think that should be fine. We hope you enjoy!
Delicious! I did cut the oil to about 1/4 cup.
Excellent salad – my family and I love this recipe as we don’t like mayo potato salad. I added chopped-up dill pickle as well which added nice tang and crunch.
I’m glad you enjoyed Jill!
Awesome recipe..just the right blend of herbs, vinegar and oil..such a hit at my campfire potluck! This will be my go to potato salad recipe..definitely a keeper.. thanks for sharing!
I’m glad you enjoyed Lora!
Great recipe great tasting I added a clove of garlic and capers delicious
My family loved this potato salad! New favorite!
I’m so glad you all liked it Shannon. Thanks for the comment.
Delicious! I will definitely be making this again. Thanks for sharing!
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 :(
I did the same thing. I have a yellow onion on hand so I’m going to just grate some in and hope it works ♀️
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
Happy to hear you and your fiancé liked it Katie!
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!!
Happy to hear you and your family loved it Lisa!
SO good. I replaced potatoes with thinly sliced radishes and it was amazing. Couldn’t really tell a difference. Keep the great recipes coming!
Sounds like a great substitution!
Could red wine vinegar be used instead?
Yes
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!
I think so! Thank you!
This looks delicious, thank you for sharing!
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.
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!!
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!
Thanks so much Alex!
The perfect easy summer dish. Excellent
Glad you loved it!
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!
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.
Thank you so much Susan!
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!
Is a little too vinegary for my taste but otherwise a good combination for anyone who hates mayonnaise.
How far in advance can I make this without affecting the integrity when it is served?
This looks fabulous, can’t wait to make it. And, yes, mayo is disgusting :-)
Could you use mustard powder in place of the Dijon? Thanks!
Good question Hillary. I would stick with the Dijon mustard rather than dried.
very well done, nice to see you pull off a mayo-less potato salad, thank you
Thank you! Enjoy!
Heidi, thank you. This is absolutely delicious. If I don’t stop sneaking bites, there won’t be anything left for dinner.
I do the same! Thanks Becky!
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.
You could use regular mustard
Connie, for some Dijon mustard may be an acquired taste. But if you want to truly enjoy good food, you must work on that! There is no substitute really.
In addition, finely diced celery is missing from this very good recipe.
This potato salad looks so light and fresh! Perfect for summer! :)
Thank you Sarah!