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Best Herbed Potato Salad (no mayo, no eggs)

Herbed potato salad is a delicious side dish that’s quick and easy to make and bursting with lemon, garlic and fresh herb flavors.

The recipe always get rave reviews at picnics, potlucks and backyard barbecues.

bowl of herbed potato salad in garden

I’m not a big fan of a mayo potato salad. I prefer a vinaigrette dressing which seems lighter and fresher somehow.

The lemon, Dijon, garlic and fresh herbs add a wonderful flavor boost, making this potato salad one of my favorites. And judging from the requests I get for the recipe, it’s definitely popular among friends and family.

You will love this easy potato salad if you are looking for:

  • a mayo-free potato salad
  • potato salad without eggs
  • a potluck dish that transports easily, doesn’t need to be heated and everyone will love, or just a
  • simple potato salad with tons of flavor from lots of fresh herbs

Tailor To Your Taste

Here are a few variations and substitutions to use as per your personal preference and what you have on hand.

  • Kind of potatoes to use: I generally use baby red potatoes (new potatoes). If the baby potatoes are on the larger side, cut them in quarters instead of halves. If you can’t find baby potatoes, buy other waxy potatoes with thin skins such as Yukon gold potatoes or fingerling potatoes. Just cut them into small bite size chunks. Here is an article on different kinds of potatoes and how to use them.
  • Herbs: Use whatever you love. Good ones for this recipe are parsley, dill, chives, basil and/or tarragon. Cilantro for some would be excellent, too, but people tend to love it or hate it. For some quick basic information on how to to keep herbs fresh for weeks, see our post on Herb basics (for cooking purposes).
  • Dressing: I love the lemon-garlic-Dijon-herb combination, but almost any type of vinaigrette will do. You can certainly replace the lemon with white wine vinegar, red wine vinegar or apple cider vinegar.

What to serve with potato salad

This potato salad goes really well with any vegetarian, meat or fish main dish. 

I love to serve it with juicy grilled pork chops, sous vide New York strip steak, Canadian maple cedar plank salmon, grilled chili lime chicken wings or chicken burgers with mango salsa.

Step by step

baby potatoes, Dijon, oil, lemon, herbs, green onions, salt pepper
Ingredients: baby potatoes, Dijon, oil, lemon, herbs, green onions, salt pepper
chopped fresh herbs in a bowl
Chop fresh herbs
boiled baby potatoes cut in quarters
Quarter and boil potatoes in a large pot of cold water until fork tender. Drain.
vinaigrette dressing in food processor bowl
Make vinaigrette dressing.
herbs, lemon zest and dressing added to boiled potatoes in pot
Combine herbs, lemon zest and dressing to cooked potatoes. Mix well to coat evenly.
pot of herbed potato salad
Let sit for a bit to allow the potatoes to absorb the flavors.
bowl of herbed potato salad on table p

Shortcuts

  • In a pinch, replace the vinaigrette dressing in the recipe with your favorite store-bought vinaigrette dressing such as zesty Italian or Mediterranean dressing.
  • If I double or triple the recipe, I use a small food processor to chop the garlic and herbs and make the vinaigrette. Much quicker.

Make Ahead

  • Refrigerate in an airtight container for up to 2 days, then bring to room temperature when ready to use. If you are making the herb potato salad earlier in the day to serve that evening, just let it sit on the counter at room temperature.

Other potato recipes you might like

bowl of herbed potato salad in garden
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4.89 from 18 votes

Herbed Potato Salad (no eggs, no mayo)

Herbed potato salad is a delicious side dish that's quick and easy to make and bursting with lemon, garlic and fresh herb flavors.
Prep Time10 mins
Cook Time10 mins
Rest time30 mins
Course: Side Dish
Cuisine: American, Vegetarian
Servings: 6
Author: Cheryl

Ingredients

  • 2 pounds baby potatoes, scrubbed and cut in half, Note 1
  • 1/3 cup chives or green onions, finely chopped
  • 1/3 cup herbs, chopped, Note 2 (fresh parsley, dill, chives and/or basil)
  • zest of 1/2 lemon

Vinaigrette, Note 3

  • 1 1/2 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Instructions

  • BOIL THE POTATOES: Place potatoes in a pot of cold water. Use just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil, lower to medium heat and cook the potatoes until easily pierced with a fork, about 8 minutes. Drain and put potatoes in a large bowl.
  • MAKE THE VINAIGRETTE: Whisk the lemon, Dijon, garlic, salt and pepper in a small bowl. Slowly add the oil and whisk until well blended.
  • COMBINE: Pour all the vinaigrette over the warm potatoes (or slightly cooled potatoes). It might look like more than you need, but it will be absorbed into the potatoes for great flavor. Add the green onions (or chives), herbs and lemon zest. Toss gently to coat the potatoes well. Serve warm or at room temperature. I often make the dish an hour or two ahead to let the flavors develop at room temperature.

Notes

  1. Kind of potatoes to use:
    • I generally use baby red potatoes (new potatoes). If the baby potatoes are on the larger side, cut them in quarters instead of halves.
    • If you can’t find baby potatoes, buy other waxy potatoes with thin skins such as Yukon gold potatoes or fingerling potatoes. Just cut them into small bite size chunks.
    • I suggest not using russet potatoes as they don’t hold their shape as well and would need to be peeled 🙁
  2. Herb options:
    • Use whatever you love. Good ones for this recipe are parsley, dill, chives, basil and/or tarragon. Cilantro is great if you love it (many people hate it).
    • If you don’t have green onions, you can substitute red onion.
    • You can also use part fresh herbs and part dried herbs (or frozen cubes). 1 tablespoon fresh = ~ 1 teaspoon dried.
  3. Dressing variations:
    • I love the lemon-garlic-Dijon-herb combination, but almost any type of vinaigrette will do.
    • You can certainly replace the lemon with white wine vinegar, red wine vinegar or apple cider vinegar.
    • Or, for a shortcut, use a store-bought Italian dressing or an olive oil dressing (add lemon zest to it to make it a tangy dressing).
  4. Make Ahead: Refrigerate covered for up to 2 days, then bring to room temperature when ready to use. If you are making the herb potato salad earlier in the day to serve that evening, just let it sit on the counter at room temperature. 
  5.  
Nutrition values are estimates based on a nutrition calculator. 

Nutrition

Nutrition Facts
Herbed Potato Salad (no eggs, no mayo)
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 214mg9%
Potassium 652mg19%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 1g1%
Protein 3g6%
Vitamin A 126IU3%
Vitamin C 33mg40%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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This recipe was updated from July 2016 with new pictures and some minor tweaks.

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