No Mayo Potato Salad with Herbs

The warm sun on my back and the light breeze playing with my hair brought me the joy of enjoying a summer day with friends. As laughter filled the air, I presented a vibrant bowl of No Mayo Potato Salad with Herbs. In just 30 minutes, this refreshing dish combines tender potatoes with a zesty dressing and fresh herbs, bringing a burst of flavor without the heaviness of mayonnaise.

This recipe is perfect for anyone looking to enjoy a lighter take on a classic dish. It’s great for summer barbecues, potlucks, or simply as a side for a weeknight dinner. The potato salad can be made ahead of time, and it keeps well in the fridge for up to three days, making it a stress-free option for get-togethers.

Why You’ll Love This Recipe

• The olive oil and vinegar dressing adds a light, tangy flavor.
• Fresh herbs provide a burst of color and freshness.
• The potatoes create a comforting, hearty texture in every bite.
• It’s a versatile side that pairs well with many main dishes.

What You’ll Need

Gather everything you need for this salad:

For the Salad

• 2 pounds potatoes, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped

For the Dressing

• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Dijon mustard can be swapped with yellow mustard.

Substitutions & Swaps

• Use sweet potatoes for a different flavor.
• Substitute white vinegar for apple cider vinegar.
• Try fresh basil instead of dill for a different taste.
• Use avocado oil in place of olive oil.

How to Make It

Get ready to whip up this delicious potato salad!

1. Boil the potatoes.
Fill a large pot with salted water and bring it to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and let them cool slightly before cutting them into cubes.

2. Prepare the dressing.
In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.

3. Toss the potatoes.
Add the cubed potatoes to the bowl with the dressing. Gently toss to coat all the potatoes evenly with the dressing.

4. Fold in the herbs.
Carefully fold in the chopped parsley, chives, and dill, ensuring they are evenly distributed throughout the salad.

5. Serve it up.
Transfer the potato salad to a serving bowl and serve chilled or at room temperature.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, potatoes don’t freeze well.
Reheat: Not recommended; enjoy cold or at room temp.

Tips for Best Results

• Use waxy potatoes for better texture; they hold their shape well.
• Allow the salad to sit for at least 30 minutes after mixing to let flavors meld.
• Adjust herbs based on personal preference for a unique flavor twist.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Perfect for picnics or backyard barbecues.
• Pair with fresh bread for a delightful lunch.