This Herbed Potato Salad is made without mayonnaise for a healthy potato salad recipe that’s sure to be a big hit at your next backyard barbecue. Dressed in a tangy lemon-olive oil vinaigrette and plenty of fresh herbs, this easy summer side dish is ready in just 30 minutes.
Summer cookouts are the best, aren't they?
Herbed potato salad is my favorite summer recipe to bring to any potluck party. It’s lightly creamy from the olive oil and potato starch, and bursting with flavor from lemon, herbs, and garlic.
This potato salad is super versatile, too. You can serve it warm or cold. Plus, it pairs perfectly with burgers, hot dogs, grilled chicken, steak tips, sandwiches, and more.
And best of all, it's so easy to make. You can quickly whip it up at the last minute or make it ahead of time.
So, if you're looking for the perfect side dish for your Memorial Day, Labor Day, or Fourth of July cookout, look no further! Try this creamy herbed potato salad and see why it's my favorite potato salad recipe ever.
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Why You'll Love This Recipe
- No Mayo- Sorry to all of my mayo-lovers out there, but I’m in camp no-mayo when it comes to potato salad. But, even without the mayo, this potato salad is still so flavorful and creamy.
- Ready in 30 Minutes- Make the lemon-olive oil vinaigrette while the potatoes are cooking and you’ll have warm potato salad ready in just 30 minutes.
- Healthy- Full of fiber, heart-healthy fats, vitamins, and minerals, this is one summer side dish you can feel good about indulging in.
- Allergen-Friendly- This mayo-free potato salad recipe is also vegan, dairy-free, egg-free, and gluten-free.
- Perfect for a Crowd- This recipe makes enough for 12 generous side servings of basil potato salad. And if you need more, it can easily be doubled.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Red Potatoes- Red potatoes are waxy and hold their shape well in this no-mayo potato salad recipe.
- Extra Virgin Olive Oil- Instead of the mayonnaise that you'd find in classic potato salad, this recipe uses olive oil to make a creamy, delicious lemon-olive oil vinaigrette instead.
- Lemon- Fresh lemon juice and lemon zest are used to add a bright and tangy pop of freshness to this potato salad without mayo.
- Fresh Herbs- Finely chopped fresh basil, parsley, and green onions give this potato salad a wonderfully fresh, herby flavor.
- Garlic- Adds a bold garlic flavor that pairs well with the lemon and herbs.
- Dijon Mustard- Acts as an emulsifier for the dressing, making it creamy and delicious.
- Honey- A hint of honey balances the acidity of the vinaigrette with a touch of sweetness.
- Kosher Salt- For seasoning the boiling water and the vinaigrette dressing.
- Black Pepper- Opt for freshly ground black pepper for the best flavor.
Sustainability Tip: Save your lemon rinds to make an eco-friendly cleaning spray, pest repellent, or home fragrance.
Substitutions and Variations
Here are a few ways you can try customizing this herbed potato salad recipe to fit your diet and taste preferences.
Substitutions
- Red Potatoes- Swap the red potatoes for Yukon Gold potatoes, fingerling potatoes, new potatoes, or russet potatoes.
- Extra Virgin Olive Oil- Use light olive oil, avocado oil, flaxseed oil, canola oil, or grapeseed oil in place of extra virgin olive oil.
- Lemon- While the flavor profile would change, red wine vinegar can be used in place of lemon juice to make a vinaigrette.
- Herbs- Swap out or add any herbs you’d like! Dill, tarragon, chives, thyme, and rosemary are all great choices.
- Garlic- Substitute 1 clove of garlic for ¼ teaspoon of garlic powder.
- Dijon Mustard- Whole grain mustard, yellow mustard, spicy brown mustard, or honey mustard can be substituted for dijon mustard.
- Honey- Maple syrup, granulated sugar, or brown sugar can be swapped for honey.
Variations
- Low Carb- Substitute all or some of the potatoes with cooked cauliflower for a low-carb potato salad.
- Dill- Make dill potato salad by swapping the basil for fresh dill.
- Bacon- Crumbled bacon would make a deliciously savory addition to this creamy potato salad.
- Eggs- If you’re a fan of egg salad, add sliced hard-boiled eggs to this herb potato salad for the best of both worlds.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Food Processor- While not entirely necessary, a food processor makes chopping the herbs in this recipe so simple.
How to Make Herbed Potato Salad
Here is how to make this herbed potato salad with lemon-olive oil dressing.
Step 1: Cook the potatoes. Combine cubed potatoes and 2 tablespoons of kosher salt in a large stock pot. Cover the potatoes with cold water and bring to a boil over high heat, skimming off any starch that rises to the top. Once the water is boiling, reduce the heat to medium-low and continue simmering for about 10-15 minutes or until the potatoes are fork-tender.
Step 2: Make the vinaigrette. While the potatoes are cooking, whisk together the olive oil, lemon zest, lemon juice, garlic, dijon mustard, honey, kosher salt, and black pepper in a large mixing bowl. Add the chopped herbs and stir together until well combined. Set aside.
Step 3: Drain the potatoes. Drain the potatoes into a large colander. Allow the potatoes to cool in the colander for about 10 minutes before mixing with the vinaigrette.
Step 4: Toss potatoes with the vinaigrette. Add the potatoes to the large mixing bowl with the vinaigrette. Gently mix the potatoes with the dressing until well combined. Serve immediately or refrigerate to serve cold.
Tips for Success
- Use waxy potatoes. Waxy potatoes hold their shape better when cooked, which means your potato salad won't turn to mush when you mix it together with the dressing.
- Start the potatoes in cold water. By starting the potatoes in cold water, you ensure they will be cooked evenly.
- Season the cooking water. Just like with pasta, you want to season the cooking water with salt. The potatoes will absorb a bit of the salt while they cook, leaving you with a more flavorful potato salad.
- Cook the potatoes just right. To achieve a well-textured potato salad, it is essential to cook the potatoes just right. You want a fork to pierce the potatoes with little resistance, but not make them completely fall apart.
- Dress the potatoes while they're still warm. For vinaigrette-based potato salad, dress warm potatoes to enhance flavor absorption.
What to Serve With Herbed Potato Salad
If you're planning a summer barbecue, potato salad with herbs is a must-have side dish. It pairs perfectly with everything from burgers and hot dogs to grilled chicken and vegetables.
Whenever I make grilled chicken or grilled steak, you can bet I’ll be serving this herby potato salad alongside it. The juicy and flavorful meats pair well with the cool and creamy texture of the potato salad, making for a delicious and satisfying meal.
Turkey Smash Burgers, Chicken Sausages, and Chipotle Chicken Tacos are also great choices.
And if you’re a seafood lover, Tequila Lime Shrimp Tacos, Old Bay Grilled Shrimp, Parmesan-Crusted Halibut are both summer-inspired seafood dishes that pair well with potato salad.
Storage and Reheating
How to Store
- Room Temperature- If you’re serving this herbed potato salad at a cookout, keep in mind that it should not remain at room temperature for longer than 2 hours.
- Refrigerator- Store leftover herbed potato salad in an airtight container in the refrigerator for up to 4 days.
- Freezer- I do not recommend storing herbed potato salad in the freezer.
How to Reheat
Vinaigrette-based potato salad is typically served chilled or at room temperature, making it a perfect dish for picnics, barbecues, and potlucks.
Make Ahead
Herbed potato salad is even more delicious after a day or two, as the flavors have time to meld together and absorb into the potatoes.
For the best flavor, I recommend making the salad up to 3 days in advance. If you prefer a fresher herb taste, chop them up and mix them in on the day of serving.
Frequently Asked Questions
The best potato to use for potato salad is a waxy potato like red potatoes, Yukon Gold potatoes, or fingerling potatoes. Waxy potatoes hold their shape and don’t need to be peeled because of their thin skin.
No, there is no need to cover the pot when boiling potatoes.
Yes! You can boil the potatoes up to 3 days ahead of time. Then, store them in an airtight container in the refrigerator until you’re ready to make potato salad.
For this herbed potato salad, you only need to cool the potatoes for a few minutes before mixing them with the vinaigrette. Unlike classic potato salad, you can serve this vinaigrette-based potato salad warm.
While you can use dried herbs, I don't recommend it as it will alter the fresh, vibrant taste that makes this recipe so special. If you do need to use dried herbs, use half the amount called for in the recipe.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Summer Salad Recipes
📖 Recipe
Herbed Potato Salad
Equipment
- Food processor optional
Ingredients
For the Potatoes
- 5 pounds red potatoes scrubbed and cut into 1-inch cubes
- 2 tablespoons kosher salt
For the Lemon-Herb Vinaigrette
- ½ cup extra virgin olive oil
- Zest of 1 lemon
- ⅓ cup lemon juice freshly squeezed
- 1 clove garlic grated or finely minced
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup fresh basil chopped
- ½ cup fresh parsley chopped
- ¼ cup scallions or chives thinly sliced
Instructions
- Combine cubed potatoes and 2 tablespoons of kosher salt in a large stock pot. Cover the potatoes with cold water and bring to a boil over high heat, skimming off any starch that rises to the top. Once the water is boiling, reduce the heat to medium-low and continue simmering for about 10-15 minutes or until the potatoes are fork-tender.5 pounds red potatoes, 2 tablespoons kosher salt
- While the potatoes are cooking, whisk together the olive oil, lemon zest, lemon juice, garlic, dijon mustard, honey, kosher salt, and black pepper in a large mixing bowl. Add the chopped herbs and stir together until well combined. Set aside.½ cup extra virgin olive oil, Zest of 1 lemon, ⅓ cup lemon juice, 1 clove garlic, 1 tablespoon dijon mustard, 1 teaspoon honey, ½ teaspoon kosher salt, ½ cup fresh basil, ½ cup fresh parsley, ¼ cup scallions or chives, ¼ teaspoon black pepper
- Drain the potatoes into a large colander. Allow the potatoes to cool in the colander for about 10 minutes before mixing with the vinaigrette.
- Add the potatoes to the large mixing bowl with the vinaigrette. Gently mix the potatoes with the dressing until well combined. Serve immediately or refrigerate to serve cold.
Notes
- Quick Tip: Sometimes it’s easier said than done, but cooking the potatoes just right is key to a well-textured potato salad. You want a fork to pierce the potatoes with little resistance, but not make them completely fall apart.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not leave out at room temperature for longer than 2 hours.
- Make Ahead: Make the potato salad up to 3 days in advance.
Dawn says
I love the idea of the olive oil. To me it makes me feel better about eating potato salad. It’s a much healthier version. Thank you for this recipe. It takes the guess work out of what I’m bringing to my Memorial Day cookout 🇺🇸
Ashley Petrie, RDN, LDN says
Thank you!
Pat says
Delicious potato salad recipe! I'm not a fan of heavy mayo-based potato salad so this was perfect!
Ashley Petrie, RDN, LDN says
Thank you! So glad you enjoyed it!
Shelley says
What can I sub in for the lemon juice.? Really dislike lemon vinegarettes. Thanks.
Ashley Petrie, RDN, LDN says
I think it would change the flavor profile a bit, but I would try making a red wine vinaigrette instead. I'm sure it would still be tasty! Let me know how it turns out if you try it.