This Herb Potato Salad is packed with fresh herbs, tangy shallots, and a creamy Djion lemon vinaigrette. It’s easy to make in about 20 minutes and keeps well. Ideal for parties, picnics, and potlucks!

Close-up of herb potato salad in a serving bowl.

Potato salad: love it or hate it, it’s a staple at summer gatherings of all kinds. Lots of people consider it a must-have, but as a dedicated avoider of mayonnaise myself, it’s never been my thing. (Fun fact: we typically have 4 or 5 different types of mustard in the fridge, but never mayo.) Until now.

This recipe is adapted from a recipe by Cookie and Kate, which is in turn adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook, which I also have and love, and The Sprouted Kitchen Bowl and Spoon. I drop the celery, add shallots, and tweak the amounts of other ingredients — which you should also feel free to do to taste!

Best No Mayo Potato Salad

You’ll love that this potato salad is:

  • Light, tangy, and fresh. Herbs and shallots perk it up.
  • Full of texture. The potatoes are tender but not at all mushy.
  • Easy to make. You can have this done in about 20 minutes.
  • Good warm, cold, or room temperature. No questions about whether your mayo has sat out a little too long.

Ingredients & Substitutions

Bowls with washed red potatoes, fresh herbs, peppercorns, lemon juice, green onions, garlic, and shallots.

To make this herb potato salad, you’ll need a few fresh items and a few pantry staples:

  • Potatoes. Obviously!
  • Shallots. These are technically optional but include such a nice flavor that elevates the dish, I always include them. You can omit them or sub about 1/4 cup of finely chopped red onion.
  • Green onions. Add a little crunch! Don’t have or love them? Sub in chives or celery.
  • Garlic. I use 2 or 3 medium cloves. You can sub garlic powder: start with 1/4 teaspoon and add more to taste.
  • Dijon or whole-grain mustard. Adds crucial flavor and creaminess to the dressing.
  • Fresh flat-leaf parsley. This is pretty key, so I don’t recommend swapping dried parsley. It won’t have the same texture or taste.
  • Salt, pepper, olive oil, lemon juice. Sub avocado or another light cooking oil if you prefer.

What kind of potatoes are best for potato salad?

Baby red potatoes are our favorite for this light, herb-filled recipe. Red potatoes are smooth and waxy — as opposed to starchy or “in between” potato varieties — and have a very subtle sweetness. They work perfectly in this and other potato salads.

Other waxy potato varieties include New, Kennebec, and fingerling, all of which are good for use in potato salads, according to PureWow. This is because waxy potatoes have a relatively thin skin, which makes peeling unnecessary, and low starch content, which means they absorb less water and retain a firm texture while cooking.

How To Make Herb Potato Salad

You’ll begin by cutting the potatoes into slices that are 1/4″ thick. Don’t peel! Place the slices in a medium pot, sprinkle very generously with kosher salt, and cover with water.

Boil the water and let the potatoes simmer until fork tender. Be sure to scoop out a small amount of the starchy cooking water before draining the potatoes — you’ll want 1/4 cup to use in the sauce.

Drain potatoes and place in a bowl. Sprinkle the raw, finely chopped shallots on top. Set aside.

Cooked potatoes drained and transferred to a serving bowl, sprinkled with shallots.

While the potatoes are cooking, you can begin the Dijon-herb sauce. Toss everything into a blender or food processor and blitz, then add the reserved cooking water and blend again. Easy as that. Pour over the potato-shallot mixture.

Blended herb-Dijon mixture poured over potatoes and shallots in bowl.

Gently toss, and you’re all set. You can serve right away, or store in the fridge until you’re ready to eat. Be sure to add a bit of fresh herbs just before serving to spruce everything up. You can add an extra squeeze of lemon juice just before serving, too, if you like.

Finished potato salad tossed together in a clear prep bowl.

How long does potato salad last in the fridge?

Most potato salads taste best within 2 or at most 3 days of preparation, even if stored under optimal conditions: in an airtight container in a cold refrigerator. That said, in a pinch, potato salad can last for up to 5 days, according to StillTasty.

Potato salad is not worth freezing; the potatoes are likely to become soggy and possibly disintegrate into mush as it defrosts, and the dressing will simply lack the vibrancy that it needs.

Potato salad in a serving bowl, surrounded by extra garnish.

Serving Suggestions

Herb potato salad can be served hot, cold, or at room temperature, and it pairs beautifully with our grilled chicken with dry rub or this deliciously sweet-spicy honey chipotle BBQ chicken. Of course it’s also a fantastic accompaniment to burgers, hot dogs, ribs, or any other standard grilling fare.

More Easy Side Salads

In the market for more simple yet hearty sides? Try this pearl couscous salad, balsamic tortellini pasta salad, white bean tomato cucumber salad, or chopped Greek chickpea salad next.

If you try this Herb Potato Salad, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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5 from 1 vote

Herb Potato Salad (No Mayo)

Packed with fresh herbs, tangy shallots, and a creamy Djion lemon vinaigrette, this is easy to make and keeps well, perfect for parties, picnics, and potlucks!

Ingredients

  • 1 and 1/2 pounds small red potatoes
  • 1 tablespoon kosher salt
  • 1 medium shallot finely chopped
  • 1/4 cup fresh Italian flat-leaf parsley, roughly chopped
  • 2 green onions white and light green parts, roughly chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2-3 cloves garlic
  • 12-15 cranks fresh-ground black pepper
  • 1-2 tablespoons fresh herbs optional garnish, I love more parsley, chives, or tarragon

Instructions

  • Wash the potatoes and cut into slices about 1/4” thick. Place slices in a medium saucepan, sprinkle with salt (yes, the full tablespoon!), and add enough water to cover the potatoes by about 1”. Bring to a boil, then reduce heat to medium and simmer for 4-5 minutes, until the potatoes are easily pierced with a fork.
  • Scoop out 1/4 cup of the hot water, then drain the potatoes and place in a serving bowl. Sprinkle the shallots on top and set aside.
  • In a blender or small food processor, combine the parsley, green onions, olive oil, lemon juice, mustard, garlic, and pepper. Pulse a couple of times, then add the 1/4 cup cooking water and blend well.
  • Pour the olive oil mixture over the potatoes. Stir gently, and season with additional salt and pepper to taste. Serve right away, or store in the refrigerator until ready to eat. Sprinkle with extra herbs for garnish just before serving.

Notes

  • This tastes best after a couple of hours, which is just enough time for the potatoes to soak up flavor from the dressing but not get soggy. It does, however, keep in the fridge for up to 2 days.
  • Recipe is adapted from Cookie and Kate, which is in turn adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook, which I also have and love, and The Sprouted Kitchen Bowl and Spoon. I drop the celery, add shallots, and tweak the amounts of other ingredients — which you should also do to taste!
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!