No Mayo Potato Salad With Herbs has been my go-to side dish when I want something fresh, light, and full of flavor without the usual creamy mayo overload. If you think potato salad has to be mushy and drenched in mayo to be tasty, I’m here to challenge that idea. This version keeps it bright, herbaceous, and surprisingly satisfying.
Why You Should Try No Mayo Potato Salad With Herbs
You might wonder why ditch the mayo in a classic potato salad? Well, mayo can sometimes weigh things down and make the salad feel heavy, especially on a hot summer day. This no mayo version feels fresher and lets the natural flavors of the potatoes and herbs shine through. Plus, it’s a great option if you’re avoiding mayo for dietary reasons or just want a lighter bite.
Variations I’ve Tried And Loved
Over the years, I’ve played around with this recipe quite a bit. Sometimes I add a splash of Dijon mustard for a little kick. Other times, I toss in some chopped green onions or radishes for crunch. One time, I even threw in some crumbled feta cheese, which surprisingly worked well with the herbs and tangy dressing. It’s a flexible recipe that adapts to whatever you have on hand.
No Mayo Potato Salad With Herbs
Ingredients
Instructions
- Place diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain potatoes and allow them to cool slightly.
- Add the warm potatoes to the dressing and toss gently to coat.
- Fold in the chopped parsley and chives.
- Adjust seasoning to taste and refrigerate for at least 30 minutes before serving.
Notes
Serving The No Mayo Potato Salad With Herbs
This salad pairs beautifully with grilled meats, roasted veggies, or even as a stand-alone lunch with some crusty bread. It’s perfect for picnics because it holds up well and doesn’t get soggy like mayo-based salads can. I also like serving it alongside spicy dishes because it cools things down without being bland.
Tips for No Mayo Potato Salad With Herbs
- Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape better and don’t fall apart.
- Adding the herbs last keeps their flavor fresh and vibrant.
- If you want to prep ahead, toss the potatoes with the dressing while they’re still warm, then refrigerate. Add herbs right before serving.
- Don’t skip the acid! The vinegar or lemon juice brightens the whole dish.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, but the herbs might lose some of their punch. If that happens, freshen it up with an extra sprinkle of herbs or a squeeze of lemon before serving again.
Common Mistakes to Avoid
- Overcooking potatoes until they’re mushy. That ruins the texture.
- Adding herbs too early, which can make them wilt and lose flavor.
- Skimping on the acid without enough vinegar or lemon juice, the salad tastes flat.
- Using too much oil, which can make the salad greasy instead of light.
Nutrition Facts (per serving)
- Calories: 220 kcal
- Carbohydrates: 35 g
- Protein: 3 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 2 g
This no mayo potato salad with herbs keeps things fresh, tasty, and satisfying without the heaviness. Give it a try next time you want a side dish that’s easy, healthy, and full of personality.