Close-up of a no-mayo red potato salad—halved baby red potatoes with parsley, dill, celery, and red onion in a white bowl, with lemon wedges and olive oil on a warm wooden table.

Simple Potato Salad Recipe Without Mayo – Light, Tangy & Fresh

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Introduction

Meet your new summer side. This simple potato salad recipe without mayo tastes bright and tangy. A Dijon vinaigrette with olive oil, vinegar, and fresh herbs coats every bite. It’s a no-mayo potato salad, so it’s picnic-safe and dairy-free. Serve it warm for quick weeknights, or chill it for BBQs and potlucks. The potatoes stay tender, not mushy, and the herbs stay fresh. So you get clean flavor, easy prep, and a side everyone will ask for again.

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Why You’ll Love This No-Mayo Potato Salad

Light, Tangy Flavor

Enjoy bold taste in every bite. Dijon, lemon, and vinegar pop. Fresh herbs lift the salad. This simple potato salad recipe without mayo stays bright and clean.

Picnic-Safe and Dairy-Free/Vegan

Skip the mayo, keep the flavor. This no-mayo potato salad travels well, so bring it to BBQs and picnics. It fits dairy-free and vegan plans, too.

Ready in About 30 Minutes

Boil, whisk, and toss. That’s it. You use simple pantry staples. So dinner gets a crisp, fresh side fast.

Serve It Your Way

Serve it warm, or let it cool. Room temp works for buffets, and chilled works for make-ahead. Either way, the texture stays tender, not mushy.

Meal-Prep Friendly

Make it today; enjoy it tomorrow. As it rests, the vinaigrette sinks in and the flavor deepens. Just refresh with a squeeze of lemon and a splash of olive oil before serving.

Ingredients & Smart Substitutions

Overhead shot of potato-salad ingredients—red and yellow potatoes, olive oil, Dijon, vinegar, lemon, red onion, celery, scallions, dill, parsley, capers, pickles, salt, and pepper—on a warm wood background.
Everything you need for a light, tangy no-mayo potato salad—waxy potatoes, a Dijon vinaigrette, crisp veggies, and fresh herbs.

Potatoes

Choose Yukon Gold or red potatoes. They hold their shape and stay tender. Skip russet potatoes, since they turn mealy. For this simple potato salad recipe without mayo, waxy potatoes give the best bite.

Aromatics & Crunch

Add red onion or scallions for sharp flavor. Then stir in celery for fresh snap. Slice everything thin, so each bite tastes balanced.

Herbs

Use dill, parsley, and chives. They bring bright, fresh notes. Toss them in at the end to keep the color and taste vivid.

Vinaigrette Base

Whisk extra-virgin olive oil with Dijon mustard. Then add apple cider or white wine vinegar, plus lemon zest and juice. Finish with minced garlic, salt, and pepper. This tangy dressing defines your no-mayo potato salad.

Flavor Boosters (Optional)

Fold in capers for briny pop. Add cornichons or pickles for a lively crunch. A pinch of celery seed adds classic deli flavor. Adjust to taste and enjoy.

Step-by-Step: How to Make It

Cook Potatoes

Start potatoes in cold, well-salted water. Bring to a gentle simmer, not a rolling boil. Cook until just fork-tender, about 10–15 minutes. Drain and let them steam-dry for a minute.

Whisk Dressing

Whisk olive oil, Dijon, vinegar, and lemon juice. Season with salt and black pepper. Taste and adjust the acidity. This vinaigrette powers your no-mayo potato salad.

Dress Warm

Slice or chop the warm potatoes. Toss with the dressing while still warm so they soak up flavor. Work gently to keep pieces intact. The texture stays tender, not mushy.

Add Mix-Ins

Fold in red onion or scallions and celery. Add dill, parsley, and chives. For extra zing, stir in capers or chopped cornichons. Toss until everything looks glossy and coated.

Rest & Serve

Let the salad rest 10–20 minutes so flavors meld. Or chill 1–24 hours for make-ahead meals. Refresh with a squeeze of lemon and a drizzle of olive oil. Serve this simple potato salad recipe without mayo warm, room temp, or chilled.

Pro Tips for Perfect Texture & Flavor

Choose Waxy Potatoes

Pick Yukon Gold or red potatoes. They hold their shape. So your simple potato salad recipe without mayo stays tender, not mushy.

Salt the Water Generously

Add plenty of salt to the pot. The seasoning moves into the potatoes as they cook. Therefore, every bite tastes balanced.

Cut Evenly

Slice the potatoes into equal pieces. Then they cook at the same rate. You get steady texture in this no-mayo potato salad.

Toss Gently

Dress the warm potatoes and fold, don’t mash. Coat each piece while keeping the cubes intact. The salad looks glossy and eats clean.

Balance Acidity Before Serving

Taste right before you plate. If the salad is chilled, add a splash of vinegar or lemon. The flavors pop again, and the herbs shine.

Variations, Pairings & Storage

Summer outdoor table with a bowl of lemon-herb no-mayo potato salad, parsley flecks, and a spoon; iced tea, lemon, and olive oil in warm sunlight.
Bright lemon-Dijon potato salad served alfresco with iced tea—picnic-safe, dairy-free, and perfect for BBQ lunch.

German-Style Vibe

Sauté onions until soft and golden. Toss them in while the potatoes are warm. Then add a touch more vinegar. You still get a no-mayo potato salad with big, cozy flavor.

Mediterranean Twist

Fold in cherry tomatoes and olives. Add extra dill, parsley, and lemon. The salad turns bright and sunny. This simple potato salad recipe without mayo tastes fresh and light.

Diet Notes

Keep it vegan, dairy-free, and gluten-free as written. Use olive oil and Dijon for the dressing. So everyone at the table can enjoy it.

Make-Ahead & Storage

Chill the salad for up to 3–4 days. Before serving, refresh with lemon juice and a drizzle of olive oil. The flavors come back to life, and the herbs pop.

What to Serve With

Pair it with grilled chicken or fish. It also works with BBQ, burgers, and picnic spreads. The tangy bite cuts through rich mains and keeps plates balanced.

Lemon-Dijon Potato Salad (No Mayo)

Close-up bowl of no-mayo potato salad—Yukon Gold and red potato cubes tossed with lemon-Dijon vinaigrette, parsley, celery, and red onion on a warm wood table.

Lemon-Dijon Potato Salad (No Mayo)

Bright, tangy Lemon-Dijon Potato Salad (No Mayo) made with waxy potatoes tossed warm in olive oil, lemon, Dijon, and vinegar, plus fresh herbs, red onion, and celery. Ready in about 25–30 minutes, picnic-safe and vegan; serve warm or chilled and it keeps 3–4 days.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean
Calories: 315
Ingredients Method

Ingredients
  

  • 2 lb 900 g Yukon Gold or red potatoes, ¾-inch cubes
  • 1½ Tbsp kosher salt for the pot
  • Dressing: ¼ cup 60 ml extra-virgin olive oil · 2 Tbsp fresh lemon juice · 1 tsp lemon zest · 1 Tbsp Dijon mustard · 1 Tbsp white wine or apple cider vinegar · 1 small garlic clove, minced · ½ tsp kosher salt · ¼ tsp black pepper
  • Mix-ins: ½ small red onion ½ cup finely diced or 3 scallions sliced · 2 ribs celery, thinly sliced · ¼ cup parsley chopped · 2 Tbsp dill chopped · 2 Tbsp chives chopped (optional)
  • Boosters optional: 2 Tbsp capers or ¼ cup chopped cornichons/pickles

Method
 

  1. Cook potatoes: Start in cold, well-salted water. Simmer gently until just fork-tender, 10–15 minutes. Drain. Let steam-dry 1 minute.
  2. Whisk dressing: In a large bowl, whisk olive oil, lemon juice, zest, Dijon, vinegar, garlic, salt, and pepper.
  3. Dress warm: Add warm potatoes to the bowl. Toss gently until coated.
  4. Add mix-ins: Fold in onion (or scallions), celery, herbs, and optional capers/pickles.
  5. Rest & serve: Rest 10–20 minutes to meld. Serve warm, room temp, or chill for later. Refresh with a squeeze of lemon and a drizzle of oil.

FAQs

1) What are the best potatoes for a no-mayo potato salad?

Use Yukon Gold or red potatoes. They stay tender and hold their shape. They keep this simple potato salad recipe without mayo from turning mushy.

2) Should I peel the potatoes?

Peel if you want a softer bite. Keep skins on for color, nutrients, and texture. Both work well.

3) How long do I boil the potatoes?

Simmer 10–15 minutes, starting in cold, salted water. Stop when just fork-tender. Do not overcook.

4) Can I serve it warm or cold?

Both. Dress the potatoes while warm, then serve right away or chill. The flavors deepen as it rests.

5) How do I keep the salad from getting mushy?

Choose waxy potatoes, cut evenly, and simmer gently. Toss gently with dressing. Avoid overcooking.

Conclusion

Bring it all together with bright, clean flavor. This simple potato salad recipe without mayo uses a zesty Dijon vinaigrette and fresh herbs. You need only a few ingredients, yet you get big, tangy taste. Serve it warm or chilled, and pair it with BBQ, burgers, or grilled fish. It fits dairy-free and vegan plans, so everyone can enjoy it. Make it once, and it becomes your easy, go-to side for every picnic and potluck.

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