Mayo-less Herbed Potato Salad

New! I’ve added a cooking video to this page so you can see how easy it is to make this Mayo-less Herbed Potato Salad!

If you’re new to this website, as with all my recipes, there is a printable recipe with exact measurements and directions at the bottom of this page.

Hope you love it!

Update May 2020: We may not be having any big celebrations this Memorial Day Weekend, but we will definitely be having this creamy, mayo-less 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 creamy, 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!

Original post…

Real talk… 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.

And it’s customizable!

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.

Hope you love it as much as we do!

For more easy Summer recipes, click here.

For more easy Salads, click here.

PIN it!

Scroll down for recipe and leave a comment if you make it.