Mediterranean Style Potato Salad with Herbs (No Mayo)
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This Mediterranean-style herb potato salad is a no-mayo potato salad tossed in a light vinaigrette instead of mayonnaise. Fresh herbs, olive oil, vinegar, and a touch of Dijon give it plenty of flavor without the heaviness, making it a great side dish option for warm-weather meals, a potluck, or anytime you want something lighter. It’s easy to make with everyday ingredients and easy to adjust based on what you have on hand.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time:30 Minutes
Total Time: 45 Minutes
Serves: 6
Start with a simple vinaigrette and Mediterranean flavor base, then make it your own with easy add-ins.
- Potatoes are tossed in a light vinaigrette of olive oil, vinegar, and Dijon mustard instead of mayonnaise.
- Fresh herbs, celery, onion, and kalamata olives give this salad a bright flavor.
Ingredients You Will Need
- Yukon gold, New or Red potatoes
- Chopped celery
- Sweet or Red Onion
- Kalamata olives
- Fresh herbs such as basil, dill, oregano, flat leaf parsley
- Fresh dill
- Oregano
- Apple cider or white wine vinegar
- Extra virgin olive oil
- Dijon mustard
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make this No-Mayo Potato Salad
- Boil the Potatoes: Cut the potatoes in half and add them to a saucepan. Cover with water, and boil. Reduce the heat to medium and boil the potatoes until fork-tender, 20 to 30 minutes.
- Prep the Salad Ingredients: While the potatoes cook, chop the onions, celery, olives, and herbs, then mix the dressing.
- Add the Potatoes: Drain, cool, and chop the potatoes, then add them to the mixing bowl with the salad ingredients.
- Mix in the Dressing: Pour the dressing over the salad. Mix everything and enjoy!
NOTE: If you are not serving the salad right away, reserve 1/4 to 1/2 of the potato salad dressing and pour it over the salad just before serving.
Tips for Making the Best No Mayo Potato Salad
- Be sure to cut the potatoes into equal-sized pieces so that they cook evenly.
- For a more creamy dressing, add a tablespoon of potato cooking water or a small amount of cooked potatoes to the dressing before blending it.
- 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.
What to Serve With No-Mayo Potato Salad
Serve no-mayo potato salad topped with extra herbs and green onions with:
Add a simple side dish:
Storing Leftovers
Store leftover potato salad in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended, as the texture will become unpleasant once thawed.
To refresh leftovers, save a little of the dressing or toss with a drizzle of olive oil and a squeeze of lemon juice before serving.
Make No Mayo Potato Salad Your Way
Mix in one or two of these:
- Chopped hard-boiled egg
- Crumbled bacon
- Feta cheese
- Sweet or dill relish
- Chopped sweet or dill pickles
- Lemon juice or lemon zest
Make it creamier (optional):
- Add a spoonful of mayo if that’s your preference
- Stir in 1–2 tablespoons plain Greek yogurt
Mediterranean Style Potato Salad Frequently Asked Questions
Yukon gold, red, and other waxy potatoes are the best choice. They stay firm after cooking and hold up well when tossed with dressing. Russet potatoes are more likely to fall apart.
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.
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Click on serving size to scale this recipe
No Mayo Potato Salad
Ingredients
- 2 pounds Yukon gold potatoes cut into chunks
- 1/2 cup celery diced
- 1/2 cup onion diced
- 3/4 cup [kalamata olives] chopped
- 1/8 cup fresh basil chopped
- 1/8 cup fresh dill chopped
- 2 tablespoons fresh oregano chopped
- 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
- Place the potatoes in a saucepan and cover with water. Set over medium heat and simmer for about 30 minutes, or until fork-tender.
- 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 3/4 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
- Be sure to cut the potatoes into equal-sized pieces so that they cook evenly.
- For a more creamy dressing, add a tablespoon of potato cooking water or a small amount of cooked potatoes to the dressing before blending it.
- 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.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Thank you for making a potato salad with no mayo! This is now be my go-to recipe!
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!
A potoato salad that all lifestyles can enjoy. It’s my go to potato salad recipe now.
Hello, I am excited to make this. I was just wondering, how long will this last stored in the fridge? Thanks!
Hi Rebecca The potato salad will last in your refrigerator for three to four days.