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Quartered, cooked red potatoes mixed with a creamy mustard dressing, sliced red onion and fresh herbs in a bowl with more dressing and herbs behind it and a green towel in front of it.

Healthy Potato Salad – No Mayo

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5 from 1 review

  • Author: Amy Estes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This no-mayo healthy potato salad is loaded with creamy, herby flavors without any dairy. It makes a great side dish with any meal or to bring to potlucks and parties. 


  • 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


  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. Note: reserve some of the starchy water to add to the dressing for extra creamy potato salad. 
  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 and scallions. 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.


    • 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 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 in any shape you like. Just make sure to cut them in the same sizes to ensure even cooking. 
    • Storing. Store this potato salad in an airtight container in the refrigerator for up to 4 days.
      • Prep Time: 5 minutes
      • Cook Time: 10 minutes
      • Category: Healthy Side Dishes
      • Method: Stovetop
      • Cuisine: French