5 from 7 votes
Overhead, landscape photo of No Mayo Potato Salad with fresh herb vinaigrette in a blue serving bowl with a wine glass, ramekin of fresh dill and ramekin of vinaigrette surrounding the bowl.
Potato Salad No Mayo
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
This herb potato salad recipe is simple to make yet extraordinary in flavor! Made with a vibrant herb vinaigrette (and not a drop of mayonnaise in sight), this crowd-pleasing salad will become your go-to recipe for every occasion! Can be served warm, cold or at room temperature! (Dairy-free, Gluten-free, Vegetarian, Vegan)
Course: Side Dish
Cuisine: American
Keyword: herb, No Mayo, potato, potato salad, vegan, vegetarian, vinaigrette
Servings: 10 people
Calories: 211 kcal
Ingredients
  • 3 pounds Small Red Potatoes – scrubbed, washed and quartered
  • 2 TBS Granulated Sugar – PLUS a pinch for dressing
  • 4 TBS White Wine Vinegar - divided
  • Kosher Salt & Ground Black Pepper
  • ½ Cup Extra Virgin Olive Oil
  • 2-3 cloves Garlic – minced
  • 2 tsp Dijon Mustard
  • ¼ - ½ tsp Crushed Red Pepper Flakes – to taste
  • ½ Cup Fresh Parsley – gently packed & chopped
  • ¼ Cup Fresh Dill – gently packed & chopped
  • 3 TBS Fresh Cilantro – gently packed & chopped
  • 4 Scallions (green part only) – thinly sliced (about ½ cup)
  • 3 Ribs Celery – finely diced (about 1 cup)
  • 1 small Red Onion – finely diced (about ¾ cup)
Instructions
  1. Cook potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE). Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.

  2. While the potatoes are cooking, make the dressing: In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined. Set aside.

  3. Finish the potato salad: Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.

  4. Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.
Recipe Notes
  1. Do NOT continuously boil the potatoes or they will be more susceptible to falling apart and becoming mushy.
  2. Make sure the potatoes are still warm when you toss them with the dressing. Warm potatoes will soak up the dressing much better than cool potatoes!
  3. Potato salad can be kept in an airtight container in the refrigerator for up to 4 days.

Recipe Serves 10-12 people

Nutritional information based upon 10 servings.

Nutrition Facts
Potato Salad No Mayo
Amount Per Serving
Calories 211 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 42mg2%
Potassium 674mg19%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 429IU9%
Vitamin C 19mg23%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.