No Mayo Potato Salad Recipe
No mayo doesn’t have to mean no flavor. This No Mayo Potato Salad uses a simple warm-potato technique so the vinaigrette soaks in instead of sliding off, coating every bite. Make it ahead, serve it at room temp, and trust that it’ll taste just as good hours later.
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Lemon Herb Potato Salad With Big Flavor, No Mayo Needed
If you’ve ever made a potato salad without mayo and thought, “well, that’s . . . fine,” this is the version we’re begging you to give a try.
This no mayo potato salad recipe is bright, herby, and designed to have big flavor, not just look like the “lighter option” on a picnic table. It uses a lemony vinaigrette that soaks into the potatoes while they’re still warm, so every bite is seasoned all the way through, not just coated on the outside.
It’s the kind of side dish you bring to a summer cookout and don’t have to worry about it sitting out for a little bit. And there’s no heavy, gloppy texture; just clean, zesty flavor that works cold or at room temperature.
Why You Will Love This No Mayo Potato Salad Recipe
- The dressing absorbs into the potatoes. Tossing them while warm means flavor goes inside, not just on the surface.
- You can make it in advance but it will taste like it’s freshly made, thanks to the two-step dressing technique.
- Ideal for backyard barbecues and parties. It holds up at room temperature, and is outdoor safe for longer than a mayonnaise-based potato salad.
- It’s vegan, gluten-free and dairy-free, so it works for folks with some dietary restrictions.
No Mayonnaise Potato Salad Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- red potatoes – these hold their shape really nicely after boiling and have a naturally creamy texture without falling apart. We tested this recipe with Yukon gold potatoes and russet potatoes too, but red potatoes gave the best balance of structure and tenderness.
- kosher salt – critical for seasoning the potatoes from the inside out. Salting the cooking water makes a noticeable difference.
- olive oil – the backbone of the vinaigrette. Use one you like the taste of since it’s front and center.
- lemon juice + lemon zest – juice gives brightness, zest adds a second level of citrus flavor.
- red wine vinegar – adds another acid note, since lemon juice on itself isn’t quite enough here.
- whole grain Dijon mustard – helps to emulsify the dressing and adds texture. Yellow mustard doesn’t work as well here.
- garlic powder – we tested this with fresh garlic, but we preferred the way garlic powder keeps the flavor mellow and evenly distributed.
- black pepper + red pepper flakes – for a little bit of gentle heat.
- granulated sugar – just a pinch balances the acidity.
- fresh chives, dill, and parsley – each of these fresh herbs bring something different here: chives for mild onion, dill for brightness, parsley for freshness.
- red onion – sharp crunch that cuts through the soft potatoes and rich oil. Green onion also works great here! Add a bit of celery if you’d like even more crunch.
How To Make Potato Salad Without Mayo
- BOIL. Place potatoes and 1 tablespoon salt in a large pot and cover with cold water by about 1 inch. Bring to a boil and cook 10 to 12 minutes or until the potatoes are just tender. The edges should be soft but the centers should still hold their shape. Drain well.
- WHISK. In a large bowl, whisk together olive oil, lemon juice, vinegar, mustard, lemon zest, garlic powder, black pepper, red pepper flakes, sugar and remaining salt. Transfer half of the dressing to a separate bowl and refrigerate.
- TOSS. Add the hot, drained potatoes directly to the bowl with the remaining dressing. Gently toss until coated. The warm potatoes absorb the vinaigrette instead of letting it slide off.
- CHILL. Transfer to the refrigerator and chill at least 2 hours or up to 2 days. The flavor deepens as it sits.
- FINISH. Just before serving, add the herbs, red onion and reserved dressing and toss again so everything tastes fresh. Serve cold or at room temperature.
Potato Salad Without Mayonnaise Home Chef Tips
- Don’t overcook the potatoes. You’re looking for tender, not crumbly. If they fall apart, they won’t be able to hold the dressing properly.
- Dress the potatoes while they’re warm. This is the difference between flavorful potatoes and bland ones with dressing sitting at the bottom of the bowl.
- Split the dressing on purpose. The first half soaks in. The second half coats the outside in a “dressing” kind of way.
Lemon Potato Salad Make Ahead And Storage
- Make Ahead: Prepare this mayo-free potato salad up to 2 days in advance. Store it in the refrigerator, then add the herbs, onion and reserved dressing just before serving for the freshest flavor and texture.
- Refrigerate: Transfer any leftovers to an airtight container and refrigerate up to 3 days.
- Freeze: Not recommended. Potatoes become grainy and watery once thawed, and the vinaigrette will separate.
FAQ
Much safer than mayo-based versions. It can sit out for a couple of hours at a cookout, though you should still avoid extended heat exposure. After 2 hours, get it back into the fridge or discard it.
Usually because the potatoes weren’t dressed while warm or weren’t salted enough during cooking. Both steps are key for flavor.
Red potatoes are ideal because they hold their shape and don’t get mealy. Yukon golds are a good second option.
Yes. It’s great slightly warm or at room temperature, especially right after tossing with the herbs and final dressing.
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Lemon Herb Potato Salad
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Ingredients
- 2 pounds red potatoes cut into 1-inch chunks
- 1 tablespoon plus 1 teaspoon kosher salt divided
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon whole grain Dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Pinch red pepper flakes
- Pinch granulated sugar
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- ½ cup minced red onion
- ¼ cup chopped fresh parsley
Instructions
- Place potatoes and 1 tablespoon salt in large pot and cover with cold water by about 1 inch. Heat to boiling over high heat and cook 10 to 12 minutes or until potatoes are just tender but not falling apart. Drain well.
- Meanwhile, whisk together olive oil, lemon juice, vinegar, mustard, lemon zest, garlic powder, black pepper, red pepper flakes, sugar and remaining 1 teaspoon salt in a large bowl. Place half of dressing in small covered bowl and refrigerate until ready to serve salad.
- Add hot drained potatoes to bowl with remaining dressing and gently toss until evenly coated. Transfer to refrigerator and chill at least 2 hours or up to 2 days before serving.
- Just before serving, add dill, chives, onion, parsley and reserved dressing to potatoes and toss until well combined. Serve cold or at room temperature.
