Herbed Potato Salad (no mayo!)
This healthy potato salad recipe is full of fresh flavor. It's mayo-free and so easy to make. It'll be a big hit at your next party! Vegan and egg free.
Updated by Kathryne Taylor on September 5, 2024
I never truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet miraculously mayo-free. This potato salad recipe is special diet friendly, too. It’s vegan, egg-free, dairy-free and gluten-free for all to enjoy.
Can I go ahead and call it the perfect potluck potato salad?
This potato salad is for my fellow last-minute people. When you’re scrambling to make yourself look decent, trying to scrounge together a side dish worth sharing, and letting the dog out all at the same time… Potato salad to the rescue!
This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.
Potato Salad Tips
After some trial and error, I’ve discovered some key tips to making great potato salad.
- To make the best mayo-free potato salad, reserve some potato cooking water before draining the potatoes. Then, blend the herbs and olive oil with the starchy reserved water. You’ll end up with a creamy emulsification that infuses the potatoes with fresh flavor.
- Another trick is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster this way (five minutes!). We can thank the experts at America’s Test Kitchen for this technique.
Please let me know how you like this potato salad in the comments! I love to hear from you.
Looking for more fresh side dishes? You’ll find more side dish recipes here. Here are a few that would go well with this potato salad:
Watch How to Make Potato Salad
Herbed Potato Salad
This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Ingredients
- 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
- 1 tablespoon fine sea salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
- ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- 3 stalks celery, chopped
Instructions
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Notes
Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
Suggested equipment: I love my 11-cup Cuisinart food processor (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Its delicious! Thank you!
Great to hear, Beatriz!
I made this today for Easter lunch and it was a hit! I skipped the water and rather than blending all the ingredients I just whisked the herbs together and folded them in with the potatoes. Thank you for this light but tasty potato salad!
Wonderful to hear, Claire! I appreciate your review.
Would this be okay served warm? Looking forward to making this!
Hi Tina, I haven’t tried to warm it up once it’s been refrigerated so I’m not sure how it would hold up. It is somewhat warm if you serve it right away.
This is the best potato salad ever! I also like to put fresh chopped basil in it. I’ve taken this to several cookouts and everyone raves about it! Thank you!
Hey Kate, I moved and finally have a kitchen for myself again. And I got back to browsing your archive… oh my!
I found this recipe as I was looking for a potato salad dressing.
OMG! 5 stars for sure, how delicious and creamy. I didn’t have much parsley so I mixed it with cilantro which I love.
It was so easy and it’s delicious and certainly a keeper.
Saved in my favorites… thanks Kate.
I’m having it with waterbuffalo sausages and garlic sauteed green beans…yummy.
Greetings from Vancouver Island.
I’m happy you came across it! Thank you for taking time to review, Saskia.
Tasty recipe but please remove SALT from the ingredient list. I automatically added it to the herb dressing while making this recipe on two different occasions! I thought it seemed a little salty (good but salty). All other recipes just say salt the water and don’t list it as an actual ingredient.
OMG the BEST Potato Salad ever! I love the fact it doesnt have Mayo! This my new go to! Thank you. When the pototoes where done I put them on a cookie sheet seasoned them with salt and peper and added a splash or two of apple cider vinegar! it adds a extra zip.
Thank you for your review, Diane!
I have a citrus allergy, can I substitute the lemon juice for vingear? If yes, which would work best?
Hi Tina, I recommend this as is. You could try it, but I’m not sure how it would turn out.
Such a bright and fresh take on summer potato salad, and a great way to use up leftover herbs in the fridge. Thank you!!
Thank you for your review, Ashely!
Like the recipe, used a little too much oil, but that turned out fine, salad did have a “tangy” taste if I had to describe it, definitely a lack of sweet taste, as it is supposed to, but I wish I could add a tasty dressing or something?
I’m sorry you didn’t love it. Thank you for your feedback, Mick.
This recipe was awesome. I didn’t have any celery, so I used some lovage instead, and it was a hit with the whole family. I will be making this recipe again. Thanks for sharing it with us.
Made this today and my wife was super impressed, added some black lentils and avocado for a full yet light dinner for a hot summer day! Defo will repeat and add some goat cheese next time!
Made this for a pre-July 4th get together with friends. A really nice take on a French style potato salad. I added some edamame which worked out nicely. Delicious!!
Made it, but the REALLY lazy way. Nothing went into the blender. Just chopped curly parsley and tossed everything in a large bowl except the potatoes. Substatuted bottled lime juice for lemon. Mixed well, then tossed in the potatoes. Didn’t peel the Yukon Gold potatoes either. I think 1 TABLESPOON of salt is WAY too much…Hope it’s better tomorrow.
Is it best to use regular or extra-virgin olive oil?
Hi Suzanne, I typically buy extra-virgin. I hope you try it!
I don’t understand why my dressing is green and yours is not? The parsley makes it green your picture is not what it really is! This is misleading.
Hi Eileen, I’m sorry you feel like this is misleading. Did you add the cooking water? I hope you enjoyed the end result.
Hi – This is my go to for potato salad. I just wanted to say Thank You for the numerous recipes you have created that are a part of my cooking repertoire. This dressing also great for many more veggies and a even a drizzle on chicken.
I’m glad you enjoyed it, James! I appreciate your review.
I made this today and we loved it so much! Thank you for another delicious recipe Kate! I always have trouble getting my potatoes to have flavor in potato salad but not this time!
Deelish!! Love the flavor as opposed to vinegar!!
I made this recipe a few times. As I needed a gulten free,soyfree,egg free, ect ect option. It is delicious. My husband family loves it.
Love to hear that, Charlene!
I don’t like mayo, so I was so glad to find this recipe! I really like it!
Two questions:
1. Cucumber isn’t available where I live. Is there any other veggie you’d recommend instead? It tastes great just leaving it out too though.
2. Would it be possible to freeze some of it?
Hi Sarah, Which recipe are you referring to? This recipe doesn’t require cucumbers?
Oh so sorry! I meant celery. :)
3 stalks, it’s the last ingredient in the list.
This is my go to potato salad recipe! My cousin called to make sure I will be asking it for a party tomorrow. I wish you would write another cookbook!
I love this recipe! It always gets great reviews from family and friends too! Just a heads up if you choose to double or triple the recipe, it doubles/triples the size of the potato slices too. Stick to 1/4 inch- perfection!
Yum! I used half a small brown onion instead of spring onion (tasted good to us, still) as I didn’t have any spring onion on hand and lovage from the garden instead of celery. Also added 3 boiled and chopped eggs. Loved the tangy dressing. Will definitely make again!
Thank you for sharing how you made this work for you, Kim!
I love this recipe. I have made it for many family parties and it’s always a hit for the vegans and non vegans alike. <3
Thank you Kate for this beautiful vibrant salad. My son and his partner are both vegan and it is so refreshing to find a salad that didn’t have mayonnaise. I grow my own herbs so had fun adding some coriander to the parsley. This is perfect for our Australian summer.
Love from Lake Cathie, Australia
Really delicious potato salad, family loves it!
This potato tasted so fresh and flavourful! I served it at two Christmas lunches and everyone loved it. I live in Australia, it’s currently summer and it was perfect for the weather and complimented all of the seafood and Christmas ham. Thank you!
Really yum! Was very simple and could taste the potato. Love that it’s vegan. Served with slow cooked corned beef and your raw broccoli salad recipe. Was a hit. Thank you !
I can’t wait to try this potato salad! The ingredients are great! I prefer to peel potatoes after cooking them. Congratulations! Thanks for the recipe!
I hope you love it, Paulo!
We made this last night and it was the perfect BBQ side. I can’t eat raw garlic so used half garlic oil and half olive oil and it turned out great. Really refreshing and light. Thank you!
You’re welcome, Sam!
Great dish! Have made it for years
I love to hear that, Meredith! Thank you for your review.
First I made this according to the recipe. Next time I added dill for most of the parsley.
Both were great.
Third time I replaced the potatoes with steamed cauliflower, increased the garlic a little, decreased the lemon and didn’t add any extra liquid. I think it’s really good.
Thanks
This was so good! The dressing is amazing and I could see it used in a pasta salad or even a hot pasta dish. It has that je ne sais quoi flavor that brings it to the next level — maybe it’s the dijon and lemon juice — but whatever it is, it makes the dressing sing. Thank you!
You’re welcome, Jody. I’m excited you enjoyed it!
Oh my goodness!! These are amazing!! Needed something quick to take for tea at friend’s tomorrow and I came across. I need to steer clear from butter. I was not quite sure what to expect with the olive and rosemary. Just sampled some and YUMMMM!!! Love the savoriness! Neither the olive oil or the rosemary are overpowering.
Do you think this would work substituting the rosemary with lavender?
Wonderful, Jane! I don’t know if lavender would work or not. Sounds interesting!
This is a delicious recipe. I have made it before to rave reviews. However, I think a measurement is off or something is missing: You say to prepare 2/3 cup each of green onions and parsley but to make the dressing, you say to use 1/3 cup of each. Then you say to use a few Tablespoons of each at the end as garnish. So what happens to the other 1/3 cups of green onions and parsley? Please let me know. THANKS!
I’m glad you loved it, Julie! I appreciate your review.
I made this for a hot weekend spring barbecue because the idea of mayo potato salad sitting in the sun makes me nervous… It was a hit for sure! Absolutely foolproof recipe, thanks!
I’m happy you think so, Irma! Thank you for your review.
Spectacular! What a nice departure from mayo based potato salads and packed with so much flavor. I used golden potatoes and probably added a touch more potato water to my dressing so it looked very herby, but even my potato salad averse tribe devoured this. Tripled the recipe for a big family dinner and sadly no leftovers. This definitely goes into the recipe file for regular rotation, as does every recipe I have tried on this site. Thank you!
You’re welcome, Alimama! I appreciate your review.
I just tried this. I didn’t have all the ingredients listed, so I used baked potatoes instead of red, and cilantro instead of parsley. I can tell red potatoes are a better choice. ;) But the dressing is delicious! I was wondering which type of olive oil is best to use.
Thank you for sharing, Mary!
Help! I am making this delicious looking potato salad (Herbed Potato Salad (no mayo!) for a huge group tomorrow (both vegans and non) and I was wondering if I could make the dressing in advance? Obviously I’d have to add the potato water before dressing the potatoes but do you think it would work? I’m already exhausted and was hoping to make things easier tomorrow.
Thanks,
Stacey
Hi Stacey, what did you decide to do? I find this works best as written.
Honestly I never felt like parsley was an herb it’s more of a tasteless weed. Where is the favor here? Salt pepper celery parsley green onion. Where are the herbs?
I’m sorry you didn’t love this, Sarah. I appreciate your review and feedback.
These are an instant classic. So delicious!
My husband was very suspicious of this no Mayo potato salad but he (and I) loved it! I’ve made it several times— it’s going to be on rotation for sure this summer. Yum!
I love to hear that, Katie! Thank you for sharing.
Hi Kate! I’ve cooked many of your recipes and they’re all delicious. I’m so excited to make this one on Friday but I do have a question.. do you have any recommendations on what I could potentially do ahead of time to save minutes leading up to hosting? Could I boil the potatoes and make the sauce the night before and not dress the potatoes until right when we’re ready for dinner? Would love your input!
This is best to make all together right away. I hope you try it!
Wow! This was super good. Had to come up with a potato salad recipe that did not have mayo in it due to a guest’s allergies to eggs so happened across your recipe. Have never made potatoes using this method but they held together and it all looked and tasted wonderful. Was loved by everyone and completely gone. So much better than a mayo based potato salad. Thanks!!
I’m glad it was a hit, Susan! I appreciate your review.
Made this tonight. My daughter was looking for a non-creamy potato salad. We all thought it was delicious.
I’m glad you loved it, Dawn! Thank you for your review.
Omg I LOVE this. So simple and fresh and an absolute crowd pleaser.
I love to hear that, Kristen!
Hey Kate…. I have some fresh ground cherry tomatoes that are so sweet… What would you think about quartering these cherry tomatoes in adding them to the potato salad or does it change the dynamics of the dish too much?
I recommend this best as written. If you try it, let me know!
Love this recipe! The flavor is so fresh and light. I actually prefer it the next day (in the rare occasion that there is any left over). Now a standard at every summer picnic gathering I host. In fact I have a big bowl made up today for our 4th of July vegan barbeque.
Great to hear, Sherry!
I halved the recipe, and pretty sure my arithmetic was correct. But the ratio of solid to liquid didn’t work. Not nearly enough liquid to soak into the potatoes, and the result was not much flavor.
Oh no! I hope you try this recipe again in the noted quantities. Let me know if you do!