This super easy potato salad will make a perfect side dish all Spring and Summer long! Potatoes cooked to a perfect tender-crisp and tossed in a fresh and flavorful lemony-herb dressing.
Herbed Mayo-less Potato Salad
Creamy, fresh, flavorful and delish!
Update Labor Day Weekend 2020: Savoring Summer with simple side dishes like this delicious Herbed Potato Salad.
Hope you love it too!
Update May 2020: We may not be having any big celebrations this Memorial Day Weekend, but we will definitely be having this creamy, no-mayo potato salad!
It’s packed with flavor and perfect all Spring and Summer long!
The potatoes cooked to a perfect tender-crisp then tossed with a fresh & flavorful lemony-herb dressing.
Add in some celery for crunch, and it is a super simple & delicious side.
Interestingly, I usually serve it room temperature but when I made it the other night I served it warm and may have even liked it better!
Plus, it’s super easy to make, it happens to be naturally gluten-free and vegan.
Hope you love it as much as we do!
I’ve always hated making potato salads… the potatoes always turned out too mushy or crunchy and I couldn’t find a dressing I loved. This simple recipe has changed that!
The potatoes are a perfect tender-crisp each and every time! And this creamy, mayo-less dressing is packed with herbs, fresh and flavorful!
And it’s so easy to make!
All you need is creamer or small potatoes, celery, fresh parsley, fresh dill, fresh chives, dijon mustard, fresh lemon juice, olive oil, salt and pepper.
Feel free to skip or swap out an herb for a favorite… my husband for instance, doesn’t love dill so I’ll often make it without and put the dill on only mine or skip it all together and it’s still great.
Let’s start with the potatoes. I like to use creamer potatoes or small red potatoes. I find they are the easiest to cook evenly and allow the potato to cook to a tender-crisp.
I learned the easiest way to cook them for a potato salad from a recipe I tried last year from Cookie and Kate. You simply place the cleaned and halved potatoes in a large saucepan or Dutch oven with salt and cover with water by 1 inch.
Bring to a boil over high heat, then reduce heat to medium-low and cook for about 5 to 6 minutes until the potatoes are easily pierced with a knife. That is it! And it works every time.
On to the dressing…
It is a creamy and flavorful blend of herbs, olive oil and fresh lemon juice and it is delicious!
And it’s super quick because it’s blended in a food processor while the potatoes cook, although you could always make it ahead of time!
You add the dressing directly to the cooked potatoes and stir to coat them evenly.
Then add some celery for crunch and extra fresh herbs, and you have a simple and delicious side dish perfect for summer entertaining, an easy dinner or even meal prep!
And serve warm or room temp and it’s equally delicious!
Recipe inspired by and adapted from Cookie and Kate. We love that she taught us the trick for making potato salad potatoes! In our version, we switched up all the herbs and dressing.
This super easy potato salad will make a perfect side dish all summer long! The creamy, mayo-less dressing is packed with herbs, flavorful and delicious!
Author: Healthy Gluten-Free Family
Recipe type: Salad, BBQ, Summer
Cuisine: Gluten-Free, Vegan, Dairy-Free, Nut-Free
Serves: 6-8 servings
2½ lbs cream potatoes or small red potatoes, well cleaned and halved
½ teaspoon - 1 teaspoon salt, pending taste
Herbed Mayo-less Dressing
¼ cup Extra Virgin Olive Oil
⅔ cup fresh flat leaf parsley
2 tablespoons fresh dill
2 tablespoons fresh chives
2 teaspoons Dijon mustard
1 tablespoon water
2 tablespoons fresh lemon juice
⅛ teaspoon salt
¼ teaspoon pepper
3 stalks celery, diced (approximately ¾ cup)
1 tablespoon fresh dill, chopped (according to tastes)
1 tablespoon fresh chives, chopped (according to tastes)
1 tablespoon fresh flat leaf parsley, chopped (according to tastes)
Cook the potatoes
Toss cleaned and halved potatoes with salt and place in a large saucepan or Dutch oven.
Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook 8-10 minutes or until potatoes are easily pierced by a paring knife and pulled out with little resistance. This will cook the potatoes to a tender-crisp texture.
Drain potatoes and return to dutch oven or large mixing bowl.
Herbed Mayo-less Dressing
Add all the dressing ingredients to a food processor or blender and process until the herbs have all be chopped into little pieces and the dressing is smooth and creamy. Taste and adjust with salt and pepper to taste.
Pour blended dressing over the cooked potatoes and gently toss to cover potatoes evenly.
Add chopped celery and extra chopped herbs and toss.
Serve immediately or refrigerate and serve when ready.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...