Description

This no-mayo healthy potato salad is a vibrant, creamy, and herbaceous side dish made without dairy or mayo. Featuring tender red-skinned potatoes tossed in a zesty dressing of olive oil, red wine vinegar, Dijon mustard, lemon juice, and fresh herbs, it’s perfect for any meal or to bring to potlucks and parties. The recipe highlights fresh flavors and a light texture, making it a wholesome and refreshing alternative to traditional potato salads.

Ingredients

Potatoes

2 pounds red-skinned potatoes, scrubbed clean

Dressing

¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
The juice and zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon ground black pepper

Herbs and Aromatics

¼ cup packed, chopped fresh parsley
2 tablespoons fresh thyme
2 tablespoons fresh chopped dill
½ cup sliced red onion
¼ cup chopped scallions

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Instructions

Cook the potatoes. Place the red potatoes in a pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 5-7 more minutes until the potatoes are fork tender. Drain the potatoes and rinse under cold water to cool. Optionally, reserve a small amount (about 2 tablespoons) of the starchy cooking water to add later for creaminess in the dressing.
Cut the potatoes. Once cool enough to handle, slice the potatoes in half using a sharp kitchen knife; quarter larger potatoes for even bite-sized pieces.
Mix up the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, lemon zest, half of the chopped parsley, thyme, dill, kosher salt, and black pepper until well combined.
Assemble and dress the salad. In a large bowl, combine the sliced potatoes, sliced red onion, and chopped scallions. Pour the dressing over and gently toss to coat all ingredients evenly. If reserved, stir in the potato cooking water to adjust creaminess. Top with the remaining fresh herbs and additional lemon zest, salt, and pepper to taste.
Serve. Enjoy the potato salad at room temperature as a delicious, healthy side dish perfect for any occasion.

Notes

Use smaller potatoes with thin skins such as baby red potatoes or Yukon golds to avoid peeling and speed cooking. They cook faster and hold their shape well.
For faster cooking, cut the potatoes before boiling. This also prevents potential mushiness from slicing after cooking.
To boost creaminess without mayo, mix lemon juice, vinegar, and mustard with reserved starchy potato water (about 2 tablespoons). This adds silky texture to the dressing.
Slice potatoes into uniform pieces to ensure even cooking and consistent texture throughout the salad.
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Boiling
Cuisine: American