Go Back
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.
Print Recipe Pin Recipe
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.