Name: Healthy Potato Salad - No Mayo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 2 pounds red-skinned potatoes, scrubbed clean; 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; 1/2 cup sliced red onion; 1/4 cup chopped scallions

Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

Jump to Recipe·Print Recipe

This French-inspired Healthy Potato Salad recipe contains no-mayo! In place of the mayo, we used a vibrant dijon dressing tossed with warm, tender potatoes and a trio of fresh herbs. The result is a show-stopping side dish that everyone will go crazy for!

Bowl filled with herby, mustard red potato salad with a green linen in front of it.

When most of us think of potato salad we picture a bowl of cooked cold potatoes tossed in a creamy mayo-based dressing. Well in many European countries like France, Greece, or even Italy, they make their classic potato salad recipes with a mustard + herb-based dressing. This mayo-free potato salad is inspired by those same wonderful flavors.

This is a family recipe that we have been making for almost 20 years! It is the only potato salad we serve at all of our spring and summer family gatherings and everyone goes crazy for it every time! The combination of the dijon, lemon, and herb dressing tossed with warm, tender, red bliss potatoes is just so comforting and delicious! Plus it goes with everything from chicken to burgers to salmon. Since it is mayo-free it is fine to sit out in warmer weather too.

You may also like this deviled egg potato salad for a more American classic potato salad recipe.

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.

Bowl filled with healthy potato salad topped with sliced red onion and herbs with more herbs and mustard dressing behind it.

Why You’ll Love This Potato Salad

Healthy – made with simple ingredients and it’s low-fat.
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!
Stores great – it tastes even better the next day!

Is Potato Salad Healthy?

Potato salad can be healthy if you include the right ingredients. Here are a few reasons why this 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, sour cream or Greek yogurt.
Cholesterol free.
Low in calories, and filling, making it great for weight loss and those on a low-calorie diet.
Loaded with nutrients like Vitamins C and A as well as calcium and iron.

Ingredients You Will Need

Healthy no mayo potato salad ingredients with labels over each ingredient.

Red skin potatoes – Baby red potatoes work best in this recipe and you get to leave the skin on so they are super low-maintenance.
Herbs – lots of herbs like fresh parsley, fresh dill, and thyme – fresh or dried will work, although fresh herbs are best.
Lemon – to give it a nice zippy flavor.
Dijon Mustard – is used to give the salad a nice tangy flavor. Although yellow mustard will also work, the dressing will not be as creamy, and flavorful.
Red onion – sliced into thin strips so it’s easier to mix with the rest of the ingredients. Shallots will also work.
Scallions (green onions) – to give the salad a mild fresh flavor and some crunchy texture.
Red wine vinegar – for that tanginess we all love in a good dressing. You could also use apple cider vinegar or white wine vinegar.
Olive oil – extra virgin olive oil to emulsify the dressing without needing to add any dairy.
Kosher Salt and black pepper – are used to enhance all the flavors.

*Check out the recipe card located at the bottom of this post for the complete list of recipe ingredients, instructions, and nutritional information.

How to make healthy potato salad without mayo

This potato salad is so easy peasy to make in minutes! You are going to love it!

Cook the potatoes. Place potatoes in a large pot, fill the pot with enough water to cover the potatoes, and boil over medium-high heat. Reduce the heat to simmer, and let them cook for 6-8 more minutes until fork tender. Remove and drain.

Raw red potatoes in a silver pot covered in 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. Then let them cool for a few more minutes.

Cooked, chopped red potatoes on a wood cutting board with a knife next to it.

Mix up the dressing. Add all dressing ingredients to a small bowl and whisk well to combine.

Hand mixing a yellow mustard dressing in a glass bowl with a whisk with a bowl of lemons behind it.

Assemble and dress the salad. Add the sliced cooked potatoes to a large bowl with the sliced red onion. Pour on the dressing and lightly toss it all together. Top with the remaining herbs, lemon zest, salt, and pepper.

Cooked. chopped red potatoes in a bowl with green herbs, and sliced red onion with a bowl of mustard dressing and squeezed lemon behind it and a plate of herbs and a blue and white stripped towel in front of it.

Hand pouring a mustard dressing over herby red potato salad.

Red potato salad in a bowl topped with sliced purple onion and dill with serving spoons in the bowl with more dressing and chopped green onion behind it.

What types of potatoes are best for potato salad?

The best types of potatoes for potato salad are waxy potatoes such as red potatoes, new potatoes, Yukon gold, and fingerling potatoes. They hold their shape well after boiling and have a creamy texture when mixed with dressing or mayonnaise. Avoid using starchy potatoes like Russet potatoes, as they tend to fall apart and become mushy in potato salad.

Variations and substitutions

Use different types of potatoes like fingerling potatoes or Yukon gold potatoes as mentioned above.
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, chopped pickles, or radishes.
Add extra protein – add in some chopped hard-boiled eggs for more protein.

Expert Tips For Making The Best Potato Salad

For this recipe, I recommend using smaller potatoes with thinner skin like red bliss or Yukon gold potatoes. They’re lighter, easier to work with (no need to peel!), and cook faster. I used baby red potatoes and they were perfect. They only took about 7-8 minutes to cook and tasted amazing in this dish.
To speed up cooking time, try cutting them before cooking. This also eliminates the need to slice them after cooking, which could potentially cause them to become mushy. It hasn’t happened to me, but it’s always a possibility!
Drain the potatoes well after you cook them to avoid a watery potato salad.
To make this healthy potato salad extra creamy, mix lemon juice with vinegar and mustard. For an even creamier texture, reserve 2 tablespoons of starchy cooking water from the potatoes and add it to the dressing.
Feel free to slice the potatoes into any shape you prefer, but be sure to cut them into similar sizes and shapes to ensure they cook evenly.

How To Store

If you have leftover potato salad, store it in an airtight container in the fridge for up to 4 days. When you’re ready to eat it again, give it a good stir to redistribute the creamy dressing.

Can I make this recipe ahead of time?

You can make this potato salad ahead of time. If you are making it ahead, store the dressing separately, in the refrigerator then dress and toss the salad when you are ready to serve it. Note: the dressing is absorbed by the potatoes when they are nice and warm.