I never truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet miraculously mayo-free. This potato salad recipe is special diet friendly, too. It’s vegan, egg-free, dairy-free and gluten-free for all to enjoy.
Can I go ahead and call it the perfect potluck potato salad?
This potato salad is for my fellow last-minute people. When you’re scrambling to make yourself look decent, trying to scrounge together a side dish worth sharing, and letting the dog out all at the same time… Potato salad to the rescue!
This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.
Potato Salad Tips
After some trial and error, I’ve discovered some key tips to making great potato salad.
- To make the best mayo-free potato salad, reserve some potato cooking water before draining the potatoes. Then, blend the herbs and olive oil with the starchy reserved water. You’ll end up with a creamy emulsification that infuses the potatoes with fresh flavor.
- Another trick is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster this way (five minutes!). We can thank the experts at America’s Test Kitchen for this technique.
Please let me know how you like this potato salad in the comments! I love to hear from you.
Looking for more fresh side dishes? You’ll find more side dish recipes here. Here are a few that would go well with this potato salad:
Watch How to Make Potato Salad
Herbed Potato Salad
- Author:
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 6 side servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: French
This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Ingredients
- 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
- 1 tablespoon fine sea salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
- ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- 3 stalks celery, chopped
Instructions
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Notes
Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
Suggested equipment: I love my 11-cup Cuisinart food processor (affiliate link).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Ilona
Made this today exactly as written, my 3yo loved helping me with it and found the bright green color of the dressing hilarious! :D No vegans here but I was looking for a light, springtime-ish side dish to go with some grilled salmon and it was fabulous! Love from the Netherlands :) :)
★★★★★
Kate
That’s great! I’m glad your kid enjoyed it. Thank you for taking time to review, Ilona!
Katharine
Wow. This is phenomenal! I used fresh chives from my garden instead of green onion and still perfection. Best potato salad.
★★★★★
Kate
Sounds just perfect! I love the home gardening addition. Thank you for your review, Katharine!
Anne
Great and easy recipe! Would be good with any number of fresh spring veg instead of or in addition to the celery (blanched asparagus, peas, etc). Perfect for hot weather, quick to make and has a refreshing taste.
★★★★★
Kate
Yes! Great for warmer weather, Anne. Thank you for sharing.
RF
I didn’t have parsley, so I used kale. I also threw in some chives from the yard. Totally worked!
★★★★
Kate
I’m happy it worked out, RF! Thank you for your review.
Marie Gauthier
Wonderful, versatile recipe. I needed to use up veggies in my fridge, so I ended up with a mix of potatoes, broccoli, sweet potato, carrots, and some asparagus. It made a huge bowl, so I adjusted the other ingredients except for the salt, which I actually cut in half. Excellent results.
★★★★★
Amy
I have an abundance of Yukon potatoes from the garden, do you think that would be an okay replacement for red potatoes?
Kate
They tend to cook differently, so you may need to adjust the time here. Let me know how it turns out. I find red work the best.
Mary L.
I just tried this recipe for the first time and it’s delicious! I used small Yukon gold potatoes and they worked well, just don’t overcook them. I also used green beans instead of celery and added fresh basil ribbons at the tables. I’m thinking next time we’ll have Greek olives and feta cheese on the side to add to taste. A new favorite recipe – thanks!
★★★★★
Kate
Great to hear, Mary! Thank you for your review.
Dorothy Pickles
I love this dish. We are improvising our next batch adding cilantro to the dressing and adding more lemon.
★★★★★
Kate
That’s great to hear, Dorothy! Thank you for you review.
Cassie
Do you think this would be good with dill instead of parsley? My Aerogarden is overflowing with dill.
Kate
I recommend this as is. If you try it, let me know what you think!
Cassie
I tried it with the dill swap. Still delicious! Good reviews from my family who enjoyed it.
Kate
Thank you for reporting back, Cassie!
Fati
I am so addicted to this dressing. I use it on my roasted potatos, as a dip for olive ciabatta or literally any sandwich I make.. the day before i run out, i make more.. It is super delicious.!!! Thank you!!!! :)
★★★★★
Kate
I like that you make this to have with other things! Thank you for sharing, Fati.
Julia
Just found my new Go-To Potato Salad recipe. Spectacular! I can’t eat onions or garlic so left those out and added some baby chard from the garden – with stems – to replace the green onions and wee bit more mustard to make up for the garlic. Thank you!
★★★★★
Kate
You’re welcome, Julia! I’m glad this salad is a go-to for you.
Elaine
Absolutely delish potato salad. I can see this dressing on seafood pasta!
★★★★★
Heidi
I love your recipes and have made many! This is another winner!! We had 10 people here, yesterday, for a Father’s Day BBQ. I made this potato salad and it was a HUGE hit! Even with the “die hard mayo potato salad” fans. Well done! Thank you so much!
★★★★★
Kate
I love it, Heidi! I’m happy you have been enjoying so many recipes.
Christine T
I loved this but unfortunately my fam did not. Next time I will pay more attention the size of my garlic gloves ;) and more fresh parsley vs frozen from last year’s garden. When eaten warm it reminded me of my Grandma’s German potato salad. I did find the slices hard to mix but they didn’t fall apart like you said. I had extra dressing, which made a great condiment for the grilled chicken I made to go with the potatos. Thanks! c
★★★★★
Kate
I’m sorry it wasn’t a hit! Yes, size can vary. Thank you for your feedback, Chrisitne.
Flo
Can’t wait to try this
Peggy
Great recipe!! So easy and so tasty. Will be making this all summer long!
★★★★★
shelley
great summer salad full of flavour!
★★★★★
Kate
Thank you , Shelley!
Diane Baumann
I made this salad as per recipe, turned out great. It was even better when I added cooked bacon to it, everything is better with bacon, isn’t it??….great recipe will certainly make it again.
Cecelia S.
Easy enough to make (not enough dressing), but I’m sorry -where is the taste? I followed the recipe exactly, used fresh ingredients including fresh herbs ( had to buy a large bunch of parsley for 1/3 cup), I ended up putting some rice vinegar in it for some tang. If I make it again I’m going to have to tweak it more.
★★★
Kate
Hi Cecelia, I’m sorry you didn’t enjoy this recipe. I appreciate your feedback.
Cecelia S.
Nothing was lost. I used the leftovers to make it into a warm German potato-type salad, with a couple of additions
★★★★
SW
A great recipe! And the amount of dressing was small enough that I could make it in my tiny 2c food processor.
★★★★★
Kate
I’m glad you enjoyed it, SW!
Chefyl
Thanks for the easy, mayo-free recipe. I think a bit of relish, if on hand, would be an appropriately flavorful addition.
★★★★
Amy S
Just bought your book for my mother-in-law’s birthday. It’s so colorful and packed full of flavor-popping, healthy recipes – just like this one. Thank you. Five stars!
★★★★★
Kate
Thank you, Amy! I’m glad you both like it.
susan hanson
I love this salad with the sliced potatoes- and the way to cook them so they don’t fall apart. This salad was a big hit at a neighborhood potluck.
★★★★★
Astaff
Could I make this recipe the day before or is it better the day of?
I think my family will love this as they don’t like mayo.
Kate
Hi! It’s best the day of but can be served leftover as well. I hope you all enjoy it!
Griff Neilson
I am a sucker for potato salad and always have been so I made this one over the weekend and it hit the spot. I loved the hint of parsley and I further loved how it did not over power the dish. Great little spin on this classic and thank you as always for keeping it clean and made from whole foods! I really do appreciate it! :)
★★★★★
Kate
You’re welcome! I’m happy you enjoyed my version.
KathyK
Made this recipe yesterday. Followed the directions exactly with the addition of fresh thyme. It was very, very good and even better the day after. Thank you!
★★★★★
Rebekah Schrot
Was wondering if chopped eggs would be good to add?
Dani
Delicious and easy! Great recipe if you’re lactose intolerant. Will use the dressing recipe for other sides too I think.
★★★★★
Dani
I have made this tons of times now, but instead of slicing the potatoes, I but them into chunkier bites and roast them in the oven. MMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!! I’ve also added shaved brussel sprouts. Such a great recipe!
★★★★★
Joan Entwistle
Delicious! My mother never used mayonnaise, so this is my favorite type of potato salad. The dressing is perfectly balanced with the potatoes. Made this a second time with apple cider vinegar because my lemon was moldy, which I liked even better.
★★★★★
Maggie Tirrell
This is my absolute favorite potato salad! It’s great with breakast, or any time. Love, love, love.
★★★★★
Sine
I must agree with you Kate, I have never been fond of potato salad either…but that has changed. Your potato salad is smashingly delicious! I did add fresh dill but other than that made it as written. Fresh, clean and vibrantly green…
★★★★★
Kate
I’m glad you enjoyed this one, Sine!
Tipismom
Another amazing Cookie+Kate recipe! It was easy, fresh, and delicious, and we loved the leftovers second day too. We frequently BBQ with a neighbor who “hates mayo,” so this was a huge win. Also, our potato bag was only 1.5 pounds, and it still worked out perfectly keeping everything else the same. Thanks so much for sharing!
Kate
You’re welcome!
Laura
I’ve made this potato salad before, and while good I found a bit on the drier side (perhaps since I traditionally eat mayo based potato salad!). If I wanted to make the dressing a bit creamier, do you think adding some greek yogurt would work?
Kate
Hi Laura, I’m sorry to hear that. I’m not sure adding Greek yogurt would get the same result. Ensure the ratios are correct and not overcook your potatoes for the best result.
Cat
If I needed to make this ahead of time is it best to cook the potatoes and dress the day I serve or prepare it immediately, cover and refrigerate until ready to serve?
Kate
Hi Cat, this is best made right away. It can be refrigerated and served later. I hope it’s a hit!
Michele
This is the first time I made this and it was wonderful! I doubled the recipe and accidentally tripled the Dijon mustard and forgot to double the cooking water, but the dressing was really creamy, thick and delicious! Half of the garlic cloves were very large. I used a food processor and blended the dressing pretty well. I could probably have used a couple more potatoes since it made a lot of dressing. I used the smaller size red potatoes and sliced them a little bit thicker than 1/4 in, closer to 5/16 inch (or 8mm). They took a little longer than 5-6 min. to cook, but I kept checking them to prevent overcooking and they did not fall apart when I stirred the sauce into them. It was so fresh, delicious and flavorful and everyone loved it and wanted the recipe!
T
I have tons of lavage. Can I substitute for the celery?
Emily
My husband loves potato salad, but I have never been a fan. All, I can say is wow!!! This is the most delicious, bright, and refreshing potato salad. It’s perfect for summer.
★★★★★
Eryn
An absolute gem of a potato dish. It allows me to use this as the healthier pairing to my meat. I’ve made it twice, and it’s consistently superb. No need to adjust the recipe (thats rare eh?).
★★★★★
Kate
Hooray! I’m glad you loved it as is, Eryn.
Nancy
Made this tonight sans the celery and it’s amazing!!! Ever heard of Chicken Maison? This recipe taste so similar to their potato salad which is exactly what I was looking for! It’ll definitely be a staple in our home now :)
★★★★★
bets
Can you serve this warm from the oven? If so, what temperature do you recommend?
Kate
Hi Bets, this is meant to be served cold or more at room temperature.
Sharnee Marie Trehan
This is possibly the best potato salad i have EVER made or eaten! Beautiful fresh flavours. Husband loved it too. I didnt have celery but everything else followed exactly as per the recipe. Will definitely be a regular feature on our dinner table.
★★★★★
Kate
I’m so glad you think so, Sharnee! Thank you for taking the time to review.
Sonya
I made this when we were having family over. They love basic regular potato salad, but were super impressed with this one! This is the best potato salad I have ever had. In my opinion, it’s WAY tastier than any store bought mayo potato salad – and guilt-free. It’s healthy but still has that comforting, satisfying richness that traditional potato salad provides. I couldn’t stop sneaking more out of the fridge after, and the next day (excellent left overs!). This is my new go-to potato salad recipe. Thanks, Kate!
★★★★★
Kate
Hi Sonya, I’m glad you loved it! Thank you for your review.
Sarah
Is there anything that could be substituted for mustard? I am not a mustard fan, so don’t have it on hand.
Kate
Hi Sarah, for best results I recommend the mustard. Sorry!
Sarah
Thanks so much for the reply, Kate!
Lucy Cort
Thank you for this recipe. My son does not like eggs or any dish made with Mayonnaise. I’m going to make this for Christmas and will rate it afterwards.
LucyC
Jean
What a surprise of a potato salad! Creamy, delicious, and most of all, no old school butter and cream. The celery at the end is the bomb! Will make again soon!
★★★★★
Kate
That’s great to hear, Jean! Thank you for your review.
Aimee
This will be the second year in a row we will be using this potato salad for our Christmas dinner! Wonderful light flavour, it is the perfect nourishing potato salad. Thank you so much X
★★★★★
Kate
You’re welcome, Aimee!
Nancy
First time making it and it was pretty good. I felt the dressing was a little too lemony so I will add less to start and find that perfect point for us. Also, we added crushed walnuts to ours for an added texture and flavor. Give it a try!
★★★★
Kate
This dish is so delicious it made it to the Christmas menu and got a repeat performance today. Thank you for a simple, tasty, and much-loved recipe, it’s a winner.
★★★★★
Kate
That’s great to hear, Kate!
Dena
Love this! Will definately be making this again.
★★★★★
Kate
That’s great, Dena!
Andrea
Lovely, my parsley has gone to seed but have a lot of oreganio so used that instead
Karen
Made this without celery (daughter not a fan) but with bacon for about 12 people, everybody raved about it! This will now be a regular in our house. Loved how easy it was and so much fresher and lighter than with cream and sour cream
How long could you keep the dressing in the fridge?
★★★★★
Kate
Hi Karen, I haven’t tried to store the dressing, sorry!
Souly B
Was skeptical at first but this was great! I didn’t use a food processor or whisk, just tossed everything up in a storage container at the end. Delicious and easy!
★★★★★
Beatriz
Its delicious! Thank you!
★★★★★
Kate
Great to hear, Beatriz!
Claire
I made this today for Easter lunch and it was a hit! I skipped the water and rather than blending all the ingredients I just whisked the herbs together and folded them in with the potatoes. Thank you for this light but tasty potato salad!
★★★★★
Kate
Wonderful to hear, Claire! I appreciate your review.
Tina
Would this be okay served warm? Looking forward to making this!
Kate
Hi Tina, I haven’t tried to warm it up once it’s been refrigerated so I’m not sure how it would hold up. It is somewhat warm if you serve it right away.