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This super simple Healthy Potato Salad is both creamy and herby without any mayo. It is packed with crazy good tangy and herb loaded flavors that everyone in your life will love. A healthy side dish made with soft boiled potatoes mixed with sliced red onion, lots of herbs and slathered in a creamy lemon dijon dressing that is perfectly tangy and delicious. Vegan and Gluten Free!
Potato salad is at the top of my list of favorite summer side dishes and this Healthy Potato Salad has been a family favorite over and over again. I have to credit my sister for this amazing recipe that she is luckily letting me share with all of you. I love it because it’s super easy but so insanely good!
It is a close second to this Crispy Chickpea Kale Caesar Salad that I am also just loving right now.
This potato salad has perfectly boiled soft red skinned potatoes mixed with sliced red onion, lot’s of herbs like parsley, thyme and dill then tossed in a tangy, salty lemon dijon dressing. OMG it is so good. When my sister makes this (which is often), I allow myself to enjoy a little more than usual because it is just so good I cannot help myself.
Why you will love this recipe
- It’s such an easy healthy potato salad recipe
- The mix of tangy and herby flavors is everything!
- Red skinned potatoes that are perfectly boiled and slathered in a crazy good lemon dijon dressing
- It is literally the best summer side dish that goes with all of your favorite grilling recipes
- This recipe is a very diet friendly recipe, that’s egg-free, dairy-free, gluten free and vegan!
- A no mayo, creamy potato salad you will just love!
What makes this potato salad healthy?
- It contains no mayo or eggs which makes this recipe dietary friendly since it is egg-free, dairy-free, Vegan and gluten free.
- By skipping the mayo, this recipe only contains healthy fat from the olive oil
- It is cholesterol free!
- Low in calories, which also makes it weight-loss friendly as well as Whole30-friendly.
- Its loaded with nutrients like Vitamins A and C as well as calcium and iron.
Ingredients needed to make this recipe
How to make healthy potato salad
- 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.
- 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.
- Mix up the dressing. Add all dressing ingredients to a small bowl and whisk well to combine.
- 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.
- Serve. Enjoy at room temperature as a healthy side dish.
Cook the potatoes Drain the potatoes Mix up the dressing Cut the potatoes Add the potatoes to a large bowl Combine with the onions and herbs and dress Toss and serve
Potato salad tips
- Use smaller potatoes that have thinner skin like red potatoes or Yukon gold potatoes so 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 no-mayo potato salad super creamy, you want to use lemon juice mixed with the 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. I did not do this since we like it a little less creamy and more lemony and herby.
- Slice the potatoes any shape you like. I like to cut them into rounder shapes but my sister prefers to cut them in triangle shapes by quartering the potatoes instead of cutting them in half. To each their own, lol.
What to serve with 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 to try!
- Easy Oven Roasted Potatoes and Carrots
- Sausage and Pepper Twice Baked Sweet Potatoes
- Best Instant Pot Sweet Potatoes
- Roasted Mediterranean Sweet Potatoes With Quinoa
Recipe Variations
- You can use red bliss potatoes like I did in this recipe or you can use Yukon gold potatoes. 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 in this recipe.
- 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 flavours. About 1 tablespoon should do the trick.
- Mix up the veggies and add more crunch by including some sliced celery, green onion, chopped pickles or radishes.
Did you try the 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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Easy Creamy Healthy Potato Salad – No Mayo
- Total Time: 12 minutes
- Yield: 6
- Diet: Vegan
Description
This super simple Healthy Potato Salad is both creamy and herby without any mayo. It is packed with crazy good tangy and herb loaded flavors that everyone in your life will love. A healthy side dish made with soft boiled potatoes mixed with sliced red onion, lots of herbs and slathered in a creamy lemon dijon dressing that is perfectly tangy and delicious. Vegan and Gluten Free!
Ingredients
- 2 pounds red-skinned potatoes, scrubbed clean
- 1/2 cup sliced red onion
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- The juice and zest of 1 lemon
- 1/4 cup packed, chopped fresh parsley
- 2 tablespoons fresh thyme
- 2 tablespoons fresh chopped dill
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- 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.
- 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.
- Mix up the dressing. Add olive oil, red wine vinegar, dijon mustard, lemon juice and zest, half of the parsley, thyme and dill, salt and pepper to a small bowl and whisk well to combine.
- 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 and more lemon zest, salt and pepper if desired for taste.
- Serve. Enjoy at room temperature as a healthy side dish.
Notes
- Use smaller potatoes that have thinner skin like red potatoes or Yukon gold potatoes so 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 no-mayo potato salad super creamy, you want to use lemon juice mixed with the 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. I did not do this since we like it a little less creamy and more lemony and herby.
- Slice the potatoes any shape you like. I like to cut them into rounder shapes but my sister prefers to cut them in triangle shapes by quartering the potatoes instead of cutting them in half. To each their own, lol.
- You can store this potato salad in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Healthy Side Dishes
- Method: Boiled
- Cuisine: Mediterranean
This is the best potatoe salad in the land!!!
Thank you for sharing this one with all of us.
★★★★★
Thank you!