Unlike classic potato salad, this recipe for healthy potato salad is made with Fresh Herbs and no mayonnaise. It's creamy delicious and vegan.
This recipe was originally posted in 2017, it's been updated for content and photos.
Once you have a bite of this creamy potato salad that is made without mayonnaise, it will be your new favorite! Serve it at your next outdoor get-together with cucumbers and onions in vinegar.
Why this Recipe Works
- It's a healthy potato salad recipe made with simple ingredients.
- It can be made ahead of time, perfect to serve to guests or bring to a potluck.
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Ingredients
- Yukon gold potatoes
- Celery
- Onion
- Kalamata olives
- Fresh basil
- Fresh dill
- Oregano
- Apple cider vinegar
- Extra virgin olive oil
- Dijon mustard
Equipment
- Saucepan large enough to hold the potatoes
- Large bowl
- Sharp Knife to chop the vegetables
Here is how to make this no mayo potato salad recipe
Prepare the ingredients: clean the potatoes, cut them in half and place them into a saucepan and cover them with water and ring them to a boil over high heat.
Step 1. Cook the Potatoes
Once the potatoes begin to boil, reduce the heat to medium, and cook the potatoes until they are fork tender when pierced with a fork (approximately 20 to 30 minutes)
Step 2. Prepare the salad ingredients
While the potatoes are cooking, chop the vegetables and herbs. Place them into a mixing bowl and mix up the dressing ingredients.
Step 3. Add the cooked potatoes
Once the potatoes have cooked, drain and rinse them in cool water. When they are cool enough to handle, cut the warm potatoes into bite-sized pieces and add them to the bowl with the vegetables.
Step 4. Pour on the dressing
Pour the dressing over the salad.
Step 4. Mix and Serve
Mix everything together, and enjoy!
NOTE: If you are not serving the salad right away, reserve ¼ to ½ of the potato salad dressing and pour it over the salad just before serving.
Ingredient Notes & Substitutions
The full list of ingredients to make this healthy potato salad is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Potatoes - Yukon gold potatoes have the perfect texture and flavor for potato salad. If they are not available, look for potatoes with a low starch content such as red skin potatoes, new potatoes, or fingerling potatoes
Onion - I like to use sweet Vidalia, red onion, or yellow onion in potato salad.
Pitted kalamata olives add a touch of salty flavor to the salad. If you prefer a milder tasting olive, kalamata olives can be replaced with black olives or you can leave the olives out.
Fresh Herbs - Any combination of fresh herbs will work in this easy potato salad recipe. If you don't have the suggested herbs to make this recipe, you can use just one or any combination of your favorite herbs.
Apple Cider Vinegar. Adds a tang to the salad and can be replaced with an equal amount of red wine vinegar, rice vinegar or white wine vinegar. You can also substitute the vinegar with fresh lemon juice.
Serving Suggestions
We love to serve potato salad garnished with additional herbs and chopped green onions with grilled burgers, like this caramelized onion burger, Greek Turkey Burger or a beef burger, with a side of Veggie Noodle Salad.
Make-Ahead Instructions
For best results, make this herbed potato salad ahead of time by following the recipe instructions, but use half of the dressing, and refrigerate in a covered container for up to a day.
To serve it, take it out of the refrigerator for 15 to 20 minutes before serving and bring it to room temperature. Stir in the remaining dressing and serve.
Storing Leftovers
Store leftover potato salad in the refrigerator in an airtight container for three to four days.
Freezing leftover potato salad is not recommended.
Recipe Variations
Add any combination of these: one chopped hard-boiled egg, 1 slice of crumbled bacon, ¼ cup feta cheese, 1 tablespoon sweet or dill relish, 2 tablespoons chopped dill pickles or sweet pickles.
For a creamier texture, add 1 to 2 tablespoons of plain Greek yogurt, or if you can't live without mayo in your salad, add a tablespoon.
Tips
- Be sure to cut the potatoes into equal-sized pieces so that they will cook evenly.
- Avoid mushy potatoes, remove them from the heat once a fork slides in and out. Drain them in cold water to stop them from cooking.
- The cook time of the potatoes will vary depending on the size of the potatoes. Smaller chunks will cook faster.
Your Potato Salad Questions Answered
Here are the most commonly asked questions about this potato salad recipe. If your question isn't answered below, leave me a comment below and I will get back to you as soon as I can.
Waxy potatoes (new, red, or fingerling) or yellow potatoes are the best potatoes to use in potato salad recipes. Russet potatoes are more starchy, will fall apart easily, and are not the best potato to use in salads.
Yes, you can! Cut the roasted potatoes into bite-sized pieces, add the veggies, and top with dressing.
I like to leave the potato peels on because they have a lot of nutrients in them and they add flavor. If you don't care for potato skins, you can peel the potatoes after they have been cooked with a paring knife.
Check out these no mayo recipes
Click on serving size to scale this recipe
Ingredients
- 2 pounds of Yukon gold potatoes
- ½ cup diced celery
- ½ cup diced onion
- ¾ cup chopped [kalamata olives]
- ⅛ cup chopped fresh basil
- ⅛ cup chopped fresh dill
- 2 tablespoons chopped oregano
- FOR THE DRESSING
- 2 tablespoons [apple cider vinegar]
- 6 tablespoons [extra virgin olive oil]
- 2 tablespoons [Dijon mustard]
Instructions
- clean the potatoes and cut in them half
- cover the potatoes in cold water, cover and bring them to a boil over medium-high heat.
- continue to cook the potatoes until they begin to feel soft when pierced with a fork (approximately 20-30 minutes)
- drain the potatoes and run cold water over them to stop them from cooking, and set them aside
- While the potatoes are cooking, dice the celery, onions and chop the herbs and olives - place into a large mixing bowl
- make the dressing by mixing all of the ingredients together (2 tablespoons apple cider vinegar, 6 tablespoons extra virgin olive oil, 2 tablespoons dijon mustard)
- when the potatoes are cool enough to handle, cut them into bite sized chunks about ¾ to 1 inch in size and place into the bowl with the salad ingredients.
- pour half of the dressing mixture over the salad and gently toss
- place the potato salad in the refrigerator for at least one hour - just before serving mix in the remaining dressing and serve
Notes
Store leftover potato salad in the refrigerator in an airtight container for three to four days.
Freezing leftover potato salad is not recommended.
See more tips, variations and suggestions in the blog post above.Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Leslie Sawmiller says
Thank you for making a potato salad with no mayo! This is now be my go-to recipe!
Jacquelyn Hastert says
I love that this is made without mayo! I made this for our Saturday gathering and it was a hit. Can't wait to make it again!
Des says
A potoato salad that all lifestyles can enjoy. It's my go to potato salad recipe now.
Rebecca says
Hello, I am excited to make this. I was just wondering, how long will this last stored in the fridge? Thanks!
Anne says
Hi Rebecca The potato salad will last in your refrigerator for three to four days.