This no-mayo potato salad with herbs is a flavorful, lighter alternative to classic potato salad, made with a simple olive oil and lemon dressing instead of mayo. Fresh parsley and scallions give it a bright, herby finish while smoked paprika adds a subtle depth. Easy to make ahead, this vibrant potato salad is ideal for picnics, barbecues, and warm-weather meals.
For more salad recipes, try my tomato and onion salad, blue cheese salad, smoked turkey salad, or smoked salmon tuna salad.
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Quick Look: No-Mayo Potato Salad with Herbs
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 15 minutes
🕒 Total Time: 35 minutes
👥 Servings: 4-6
📊 Calories: ~256 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Yellow potatoes, fresh herbs
⭐ Difficulty: Easy-boil potatoes, make dressing, and toss
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Why You'll Love No-Mayo Potato Salad with Herbs
Light and fresh: If you're not a fan of mayo-based potato salads, this fresh, herb-infused version hits all the right notes without being heavy.
Great for picnics/barbecues: This potato salad stores well and is easy to transport. It's also relatively inexpensive to make, so it can be easily doubled or tripled for a large gathering.
Make-ahead friendly: You can make this ahead of time, ideally up to one day early, as it tastes even better the next day.
How does a no-mayo potato salad work?
The olive oil and fresh lemon juice in this no-mayo potato salad essentially replace the mayonnaise, adding moisture and flavor without the heaviness.
There seems to be as many versions of potato salads as there are stars in the universe, and this no-mayo potato salad with herbs is just one more iteration.
But it's a delicious one at that, with tender baby potatoes tossed with a fruity, olive oil- and lemon-based dressing that gives off that Mediterranean vibe I can't resist.
This mayo-free potato salad is also infused with smoked paprika for a hint of warmth, and garnished with scallions and parsley for pops of freshness. A perfect summer side!
Ingredient-Stretching Tip: Have a surplus of potatoes? Make this baked vinegar chicken recipe with potatoes, Italian sausage and potatoes, Italian baked mashed potatoes, Italian potatoes and eggs, or creamy potatoes and artichokes.
Jump to:
- Quick Look: No-Mayo Potato Salad with Herbs
- Why You'll Love No-Mayo Potato Salad with Herbs
- How does a no-mayo potato salad work?
- Key Ingredients
- Variations & Substitutions
- How to Make No-Mayo Potato Salad with Herbs
- Pro Tips
- No-Mayo Potato Salad with Herbs FAQs
- Serving Suggestions for This Recipe
- No-Mayo Potato Salad with Herbs
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Baby Yellow Potatoes: These small waxy potatoes hold up well to boiling and are easy to cut.
- Extra Virgin Olive Oil: Use a good quality extra virgin olive oil, which will impart better flavor to this simple potato salad.
- Fresh Parsley: Adds a fresh, grassy flavor.
- Smoked Paprika: Don't use regular paprika; smoked paprika gives a hint of-you guessed it-smokiness to this potato salad.
Variations & Substitutions
➢You can use other waxy/semi-waxy potatoes like Yukon Gold or red potatoes. You can also use any sized potatoes, but the baby variety is easier to cut.
➢Toss in additional fresh herbs, like dill, chives, or tarragon.
➢Amp up the onion flavor by adding minced red onions or shallots.
➢Toss in a few capers and olives for a Mediterranean angle. Consider green olives to complement the herbs!
➢Add 1 minced anchovy to the dressing or a bit of horseradish.
➢Add crumbled feta for a Greek/Mediterranean vibe.
➢Zest some lemon rind into the dressing to enhance the lemon flavor.
➢Add a splash of white wine vinegar for extra tang.
How to Make No-Mayo Potato Salad with Herbs
Step 1: Boil the potatoes in salted water just until fork-tender. Drain.
Step 2: Combine all the dressing ingredients in a bowl.
Step 3: Once they're cool enough to handle, cut the baby potatoes in half and place them in a bowl.
Step 4: Add the parsley and scallions, pour about ¾ of the dressing over the potatoes, and toss. Add more dressing, if desired, or store for later.
Pro Tips
➢Don't overcook the potatoes: Cook them just until they're fork-tender; otherwise, they'll fall apart, and you'll end up with mushy potatoes.
➢Pour the dressing over the potato salad while it's warm: This will help the potatoes absorb it better. Just be sure to reserve some dressing if you're going to serve the potato salad later.
➢Let the potato salad sit at room temperature: After dressing it, let it sit for at least 15 minutes before serving.
➢Be generous with the salt: These potatoes cook in salted boiling water, but they also cook whole to hold their shape better, so you'll likely need to salt them more after slicing them. The salt in the dressing may not be enough.
No-Mayo Potato Salad with Herbs FAQs
Common mistakes include using starchy potatoes that won't hold their shape, not using enough salt, not dressing the potatoes while warm, undercooking or overcooking them, and not starting them in cold water for adequate boiling.
Technically, yes, but waxy potatoes will hold up better. High-starch potatoes like Russets may not retain their shape as well during boiling. They also have a slightly grainy texture that some people don't like in a potato salad.
Boiling them whole is better, as they'll hold their shape better. This recipe calls for baby potatoes, so they can easily be boiled whole. If you only have large yellow potatoes and don't want to boil them for too long, cut them in half.
Two hours max; one hour for temperatures exceeding 90°F. Place the potato salad in an ice-filled bowl to keep it cold for longer.
Refrigerator: Store for up to 3 days. Keep any remaining dressing in the refrigerator for up to 1 week.
Serving Suggestions for This Recipe
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No-Mayo Potato Salad with Herbs
Ingredients
For the Potatoes
- 1.5 pounds baby yellow potatoes scrubbed clean, left whole with skins on (Note 1)
- 1 tablespoon + 1 teaspoon kosher salt divided (1 tablespoon + 1 teaspoon)
- 2 to 3 scallions sliced thinly
- ¼ cup Italian flat-leaf parsley minced
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- ½ tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Ground black pepper
Instructions
- Place the potatoes in a large pot along with the 1 tablespoon of salt, and fill with cold water. Bring to a boil, and reduce the heat so it boils gently, cooking the potatoes just until fork-tender, about 12 minutes. Do not overcook.
- Drain the potatoes and allow them to cool in a colander for at least 10 minutes until you can handle them.
- Meanwhile, make the dressing by whisking all the ingredients in a bowl until combined.
- Slice each potato in half and place them in a large bowl. Sprinkle them with the remaining 1 teaspoon salt. Add the scallions and parsley along with ¾ of the dressing. Toss everything well.
- Taste and adjust for seasoning. Add more dressing if you'd like. Try to let it sit for 15 minutes if you're planning on serving it right away.
Notes
- If you plan on chilling this potato salad, bring it to room temperature for at least 15 minutes before serving, and add some more of the remaining dressing, if needed.
- If you store any remaining dressing in the refrigerator, bring it to room temperature before using.
Nutrition
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Love this mayo-free potato salad! It's inexpensive to make but no less flavorful with that dressing and those fresh herbs!