This healthy potato salad will make you the hit of your next potluck. Instead of using mayo, it’s tossed in a quick herby dressing that everyone will love.
It tastes like summer in a bowl!
Unlike the classic version, this no-mayo potato salad recipe is made with a simple combination of olive oil, lemon juice, and fresh herbs. (This also happens to make it a vegan potato salad, if you need an egg-free or dairy-free option.)
When it chills in the fridge, the dressing thickens up and develops an almost creamy texture. No one will miss the mayonnaise in this delicious side dish!
Ingredients You’ll Need
You can use Yukon gold potatoes, fingerling potatoes, or small red potatoes for this salad. Just be sure to pick a potato with a thin, waxy skin so you won’t have to peel any potatoes! (Russet potatoes will work, too, but you may want to peel them in that case.)
This recipe is also flexible, so you can add in any extras you love. Try finely diced celery or red onion for crunch, hard-boiled eggs for added protein, or any other fresh herbs you have on hand, like basil or fresh chives.
How to Make Mayo-Free Potato Salad
1. Cook the potatoes.
Scrub the potatoes under running water, then slice them into 1/4-inch slices. For larger potatoes, you may want to also slice the circles in half, so they are bite-sized.
No one wants to pick up a huge potato slice while eating!
To cook the potatoes, add an inch of water to a large saucepan and arrange a steamer basket at the bottom of the pot. Add the potatoes to the steamer basket, and bring the water to a boil over high heat.
Once the water is boiling, lower the heat and cover the pot. Let the potatoes cook until they are fork-tender, about 10 to 12 minutes.
Cooking method Note
You can cook the potatoes whole, instead of slicing them first. However, it takes longer to cook whole potatoes to their center, especially since they are all different sizes. Then you have to wait for them to cool before you can slice them. It saves time to slice them before cooking.
Steaming the potatoes, rather than boiling them, also speeds the process along! With this method, you don’t have to wait as long for a full pot of water to come to a boil.
2. Prepare the sauce.
While the potatoes are cooking, you can prepare the sauce. In a blender, add the extra virgin olive oil, lemon juice, mustard, garlic, parsley, green onions, fresh dill, salt, and black pepper.
Add 2 tablespoons of the starchy potato cooking water (or regular water) to the blender. Then secure the lid and blend until the dressing looks relatively smooth. The herbs don’t need to be totally pulverized.
3. Mix.
When the potatoes are done cooking, remove the steamer basket or drain them in a large colander. Transfer the cooked potatoes to a large bowl to cool briefly.
Pour the blended dressing over the top and toss well, to coat them evenly.
4. Chill.
Place the bowl of potato salad in the fridge to chill for at least 4 hours or overnight. The olive oil will thicken up and stick to the potatoes better when it’s served cold.
Store this healthy potato salad recipe in an airtight container in the fridge for up to 5 days if you’d like to make this in advance. The leftovers also make a delicious packed lunch when you stir in some white beans, for extra protein.
Seasoning Note
Be sure to taste this salad before serving it again, as the salty and tangy flavor will mellow significantly once it’s cold. I usually add extra salt to my potato salad before chilling it. It will taste “too salty” at first, but it’s perfect once it has marinated in the fridge overnight.
Looking for more side dish ideas? Try Black Bean Salad, Refried Bean Dip, or Peach Salsa for more easy options.
- 3 pounds red potatoes (or other waxy potato)
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove
- ½ cup flat-leaf Italian parsley
- ¼ cup fresh dill
- 3 green onions , chopped (white & green parts only)
- 2 teaspoons fine sea salt (I use Real Salt brand)
- 1 teaspoon black pepper
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Scrub the potatoes under running water to remove any dirt, then slice them into ¼-inch pieces. If some of the potato circles are particularly wide, slice the pieces into smaller half-moon shapes, so they will be easy to bite into later.
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Fill a large pan with an inch of water and arrange a steamer basket into the bottom of the pan. Add the sliced potatoes to the steamer basket and bring the water to a boil over high heat. As soon as the water is boiling, cover the pot and let the potatoes steam until they are fork-tender about 10 to 12 minutes. You want the potatoes to be tender and creamy, without being mushy. Be sure to check several pieces for tenderness, so you know they are evenly cooked. (Under-cooked potatoes are miserable in a potato salad!)
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While the potatoes are cooking, prepare the dressing. Add the olive oil, lemon juice, mustard, garlic, parsley, dill, green onions, salt, and black pepper to the blender. Add 2 tablespoons of water and blend until smooth.
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When the potatoes are done cooking, use an oven mitt to lift the steamer basket from the pot and transfer the potatoes to a large bowl. Drizzle the dressing over the potatoes while they are still warm, and gently stir to make sure they are evenly coated. Sprinkle an extra ½ to 1 teaspoon of salt over the potatoes as you mix, to ensure the potatoes are well seasoned. (This may taste salty while the potato salad is still warm, but it will mellow significantly when it’s chilled.)
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Place the potato salad in an airtight container and let it chill for at least 4 hours before serving, or overnight. You can make this salad up to 3 days in advance and serve it chilled or at room temperature.
This recipe is adapted from The Fiber Fueled Cookbook, by Will Bulsiewicz MD. Check it out for more plant-based recipes!
Calories: 186kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 637mg | Potassium: 834mg | Fiber: 3g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 2mg
If you try this herbed potato salad recipe, please leave a comment and star rating below letting me know how you like it!
