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Pinch Me Good! » Healthy Side Dishes » Healthy Potato Salad – without mayo

Healthy Potato Salad – without mayo

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This super simple Healthy Potato Salad is both creamy and herby without any mayo. Packed with crazy good tangy and herb flavors that everyone in your life will love. It is so easy to make and is the perfect potluck side dish. Vegan and gluten free!

Healthy potato salad in a round serving bowl topped with herbs with more herbs and a bowl of salt and pepper behind it.

Best healthy potato salad

This healthy potato salad is at the top of my list of my favorite summer potluck dishes. 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!

This no mayo potato salad recipe 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. Everyone always devours it!

Some other amazing potluck recipes to try would be this vegan macaroni salad, vegan chicken salad, or this chopped kale salad with quinoa, healthy tuna pasta salad.

Creamy, no mayo Potato Salad in a round white bowl topped with sliced red onion and a creamy dressing.

Why you will love this recipe

  • It’s a much healthier potato salad that everyone will love!
  • 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!
  • It contains no may but it is still creamy and loaded with bold flavors.
Red potato salad with herbs and onions in a serving bowl with a striped linen in front of it and a wooden bowl of salt and pepper behind it.

Is potato salad healthy?

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

  • It contains no mayo or eggs which makes this recipe dietary friendly since it is egg-free, dairy-free, Vegan and gluten free.
  • Lower in fat
  • 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.

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 – all the herbs like parsley, dill and thyme – fresh or dried will work
  • Lemon – to give it a nice zippy flavor
  • Dijon Mustard – this really makes the salad pop and helps make it creamy as well
  • Red onion – You will want to slice it into thin strips so it’s easier to mix with the rest of the ingredients
  • Red wine vinegar – adds so much flavor to the dressing.
  • Olive oil – helps to emulsify the dressing without needing to add any dairy
  • Salt and pepper – to enhance all the flavors
Green herbs on a round plate, sliced lemon, white bowl of whole rd potatoes, bowl of dijon mustard, bowl of olive oil, bowl of sliced rd onion and a bowl of red wine vinegar on a blue surface with labels of the ingredients over each item.

How to make no mayo 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.
Silver pot filled with red potatoes covered in water on a blue surface with a striped towel in front of it.
Cook the potatoes
Silver mesh strainer on a striped white towel filled with whole red potatoes
Drain the potatoes
White small mixing bowl filled with yellow dressing with herbs and lemon zest on top on a dark blue surface
Mix up the dressing
white cutting board with sliced red potatoes and a brown handled knife on ti with a bowl of dressing in back of it
Cut the potatoes
Round white bowl filled with sliced red potatoes with a small bowl of yellow herb dressing behind it
Add the potatoes to a large bowl
Close up of sliced cooked red potatoes with sliced red onion, herbs and creamy yellow dressing piled on top of it
Combine with the onions and herbs and dress
White serving bowl with potato salad in it with a bowl behind it and more herbs and a striped towel in front of it.
Toss and serve

Variations and substitutions

  • You can use red bliss potatoes like I did in this potato salad 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.

Recipe tips for making red potato salad

  • 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 healthy 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.

Serving suggestions

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

Front shot of a silver spoon in a bowl of potato salad with an herby yellow dressing with more herbs behind it

More healthy potato recipes to try!

More potluck recipes!

Close up of creamy sliced cooked red potatoes with sliced red onion and green herbs mixed in with the potatoes in a salad.

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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White serving bowl with potato salad in it topped with sliced onion and herbs

Creamy Healthy Potato Salad – No Mayo

★★★★★

5 from 1 reviews
  • Author: Amy
  • Total Time: 12 minutes
  • Yield: 6 1x
  • Diet: Vegan
Print Recipe

Description

This super simple Healthy Potato Salad is both creamy and herby without any mayo. Packed with crazy good tangy and herb flavors that everyone in your life will love. It is so easy to make and is the perfect potluck side dish. Vegan and gluten free!

Ingredients

Scale
  • 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

  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 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.
  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 and more lemon zest, salt and pepper if desired for taste.
  5. 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
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Reader Interactions

Comments

  1. Lou

    This is the best potatoe salad in the land!!!

    Thank you for sharing this one with all of us.

    ★★★★★

    Reply

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