Healthy Potato Salad – without mayo

This Healthy Potato Salad is creamy and herby without any mayo. Made with tender cooked red potatoes, crunchy red onion, fresh herbs, and the most incredibly tangy light dijon dressing. Quick and easy to make for the perfect potluck side dish. Vegan and gluten-free!

This healthy potato salad recipe is my family’s favorite summer potluck dish. My sister came up with it several years ago and it has become a staple for us to serve at family gatherings in the spring and summer. I know you are going to love it too.

This vegan potato salad has perfectly tender red-skinned potatoes mixed with sliced red onion, and fresh herbs like parsley, thyme, and dill. Tossed in a tangy, lemon dijon dressing that makes it wonderfully creamy without any mayo or dairy.

Some other amazing potluck recipes to try would be this vegan macaroni salad, vegan chicken salad, this chopped kale salad with quinoa, and healthy tuna pasta salad. Flavorful, simple recipes everyone will love!

Why you’ll love this mustard potato salad recipe

• Healthy – made with all wholesome ingredients, vegan and dairy-free.
• Packed with so much flavor – tangy, herby flavors mixed with a creamy mustard dressing.
• Best side dish – It makes the best summer side dish that goes with all of your favorite grilling recipes.
• Allergen-friendly – egg-free, dairy-free, gluten-free, and vegan!
• No-mayo potato salad – creamy and flavorful without any mayo.

Is potato salad healthy?

Potato salad can be healthy if you include the right ingredients. Here are a few reasons why this vegan potato salad recipe is healthy.

• It contains no mayo, dairy, eggs, or sugar. Making it vegan, dairy-free, low-sugar, and allergen-friendly.
• Lower in fat since it contains no mayo.
• Cholesterol free.
• Low in calories, and filling, making it great for weight loss.
• Loaded with nutrients like Vitamins A and C as well as calcium and iron.

Healthy Potato Salad Ingredients

• Red potatoes – Baby red potatoes work best in this recipe and you get to leave the skin on so they are super low-maintenance.
• Herbs – parsley, dill, and thyme – fresh or dried will work, although fresh herbs are best.
• Lemon – to give it a nice zippy flavor.
• Dijon Mustard – to make this potato salad creamy, and flavorful.
• Red onion – sliced it into thin strips so it’s easier to mix with the rest of the ingredients. Shallots will also work.
• Red wine vinegar – for that zippy, tang we all love in a good dressing.
• Olive oil – extra virgin olive oil to emulsify the dressing without needing to add any dairy.
• Salt and pepper – used to enhance all the flavors.

How to make healthy potato salad

1. Cook the potatoes. Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Reduce the heat to simmer, and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water.
2. Cut the potatoes. Once the potatoes are cool enough to handle, use a sharp kitchen knife and slice them in half. For larger potatoes, you can quarter them.
3. Mix up the dressing. Add all dressing ingredients to a small bowl and whisk well to combine.
4. Assemble and dress the salad. Add the sliced potatoes to a large bowl with the sliced red onion. Pour on the dressing and lightly toss it all together. Top with remaining herbs, lemon zest, salt, and pepper.
5. Serve. Enjoy this potato salad at room temperature as a healthy side dish.

Variations and substitutions

• Red bliss potatoes or Yukon gold potatoes will work in this recipe. Russet potatoes also work but would need to be peeled before cooking since the skin is slightly thicker.
• Switch up the herbs. I used a combination of parsley, thyme, and dill but you could also use basil or chives if you prefer.
• Add a little sweetness. If the dressing is too tangy for you then you can add a little honey or maple syrup to the dressing to balance out the tangy flavors. About 1 tablespoon should do the trick.
• Mix up the veggies. Add more crunch by including some sliced celery, green onion, chopped pickles, or radishes.

Recipe tips for making this vegan potato salad

• Use smaller potatoes that have thinner skin like red potatoes or Yukon gold potatoes since they are lighter, easier to work with (i.e do not need to be peeled), and cook faster. I used baby red potatoes and they were perfect. They cooked in about 7-8 minutes and were amazing in this recipe.
• For quicker cooking, you can cut the potatoes before you cook them. This will also prevent them from possibly getting mushy while you slice them after they are cooked, which did not happen to me but it does happen.
• To make this healthy potato salad super creamy, you want to use lemon juice mixed with vinegar and mustard. You can make it even creamier by reserving some of the water you cooked the potatoes in (i.e starchy cooking water), about 2 tablespoons. Add this to the dressing and it will make it even creamier.
• Slice the potatoes in any shape you like. The most important thing to consider is to cut the potatoes in similar shapes and sizes to ensure even cooking.

Storing recommendations

Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day.

Serving suggestions

Here are some recipes that would pair well with this dairy-free potato salad.

• Juicy Air Fryer Boneless Chicken Breast
• Air Fryer Chicken Tenders
• Amazing Healthy Turkey Burger
• Buffalo Cauliflower
• Crispy Breaded Chicken Breast

More healthy potato recipes

• Easy Oven Roasted Potatoes and Carrots
• Sausage and Pepper Twice Baked Sweet Potatoes
• Best Instant Pot Sweet Potatoes
• Air Fryer Smashed Potatoes
• Loaded Baked Potatoes

More potluck recipes!

• Crunchy Curry Chicken Salad
• Creamy Cranberry Chicken Salad – Dairy free!
• 10 Minute Chopped Italian Salad
• Easy Tuna Pasta Salad

Did you try this healthy potato salad recipe? If you did then please leave a rating and comment below. I would love to hear how yours turned out!

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