No-Mayo Potato Salad

Ingredients

• 120 ml (1/2 cup)extra-virgin olive oil
• 45 ml (3 tablespoons), dividedwhite wine vinegar
• 8.75 ml (1 3/4 teaspoons)Dijon mustard
• 5 ml (1 teaspoon)fine sea salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• 1.36 kg (3 pounds)red potatoes
• 15 ml (1 tablespoon)kosher salt, for boiling the potatoes
• 180 ml (3/4 cup)red onion, sliced
• 2 clovesgarlic, minced
• 30 ml (2 tablespoons)fresh dill, minced
• 30 ml (2 tablespoons)fresh chives, minced
• 30 ml (2 tablespoons)fresh parsley, minced

Instructions

1. 1

   Whisk the dressing

   In a small bowl, whisk together the olive oil, 1 tablespoon of the white wine vinegar, Dijon mustard, fine sea salt and black pepper.

2. 2

   Cover the potatoes

   Put the potatoes in a large pot and cover them with cold water by about 5 cm (2 inches). Bring the water to a boil over high heat, then add 1 tablespoon of kosher salt.

3. 3

   Cook until tender

   Boil the potatoes for about 15–20 minutes, until tender. Drain them well.

4. 4

   Slice while warm

   While the potatoes are still warm, cut them in half and put them in a large mixing bowl. Sprinkle with 2 tablespoons of white wine vinegar and leave to cool.

5. 5

   Toss the salad

   Pour the dressing over the cooled potatoes. Add the red onion, garlic, dill, chives and parsley, then toss gently to combine.

6. 6

   Adjust and serve

   Taste and add more salt and pepper if needed. Serve warm, at room temperature or chilled.

What is no-mayo potato salad?

Potato salad is a familiar American picnic and barbecue side, with many regional and household variations. This version skips the creamy mayonnaise dressing in favour of olive oil, vinegar and mustard.

Warm potatoes take on a little vinegar before they cool, while herbs and red onion bring freshness and bite. The result is a tangy salad that can be served at several temperatures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 4g protein, 29g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while olive oil is the main source of fat; the potatoes and herbs contribute a little protein. For a more rounded plate, pair a serving with a protein-rich main and additional vegetables.

The dressing and vinegar

Dressing: Whisk the olive oil, Dijon, salt, pepper and one tablespoon of vinegar until combined. The mustard helps bring the oil and vinegar together.

Reserved vinegar: The remaining two tablespoons are sprinkled over the potatoes while they are warm. This gives them a chance to absorb some of the sharpness before the dressing is added.

Choosing and boiling the potatoes

Red potatoes: Their waxy texture helps the pieces hold their shape when tossed. Keep the potatoes whole for boiling so they cook evenly, then halve them while warm.

Water and salt: Start with cold water covering the potatoes by about 5 cm, then bring it to a boil and add the kosher salt. Check tenderness with a knife or fork rather than relying only on the clock.

Getting the texture right

Tender, not falling apart: Cook the potatoes for about 15–20 minutes and drain as soon as they are tender. If they break down, they can turn mushy when mixed.

Gentle tossing: Add the herbs and onion after the potatoes have cooled and pour the dressing over them. Fold everything together carefully to keep the potato pieces intact.

Fresh herbs and aromatics

Dill, chives and parsley: The three herbs give the salad its fresh, savoury character. Mince them finely so they are distributed throughout each serving.

Onion and garlic: Sliced red onion contributes a crisp bite, while minced garlic adds savoury depth to the dressing. For an even flavour, toss thoroughly but gently.

Serving and timing

Temperature: This salad works warm, at room temperature or chilled, so it can suit different meals and serving plans. Let the potatoes cool after the vinegar is added before mixing in the dressing and herbs.

Pairings: Serve it alongside grilled vegetables, veggie burgers or other picnic dishes. Its tangy dressing also works well with simply prepared mains.

Recipe notes & tips

• Use potatoes of a similar size so they cook at roughly the same pace.
• Begin checking tenderness at around 15 minutes, as cooking time depends on the size of the potatoes.
• Drain the potatoes well so extra water does not dilute the dressing.
• Add the reserved vinegar while the potatoes are warm, before leaving them to cool.
• Chop the herbs just before using them to keep their flavour fresh.
• Taste the finished salad before adding extra salt, since the potatoes were boiled in salted water.

Variations

• Add celery: Fold in finely sliced celery for extra crunch.
• Use another herb: Swap one of the herbs for an equal amount of minced tarragon or basil.
• Add capers: Stir in a spoonful of drained capers for a briny accent.
• Make it spicier: Add a pinch of chilli flakes to the dressing.
• Try wholegrain mustard: Replace the Dijon with wholegrain mustard for a more textured dressing.

Common mistakes to avoid

• Uneven potatoes: Choose potatoes of similar size so they finish cooking together.
• Overcooking: Check from about 15 minutes and drain once the potatoes are tender enough to hold their shape.
• Watery dressing: Drain the potatoes thoroughly before adding the vinegar and dressing.
• Skipping warm-potato vinegar: Sprinkle on the reserved vinegar before the potatoes cool so they can absorb it.
• Rough tossing: Fold the salad gently to avoid breaking the potato pieces.
• Over-seasoning: Taste after mixing before adding more salt, as the cooking water is already salted.

How to store

Store leftovers in a covered container in the fridge and eat within 3–4 days. Serve chilled or bring to room temperature; if you prefer it warm, reheat gently and stir carefully.

Frequently asked questions