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: Cookie and Kate
- 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).
Tom Lyon
This potato salad was great—until we put it in the refrigerator. The sauce changed consistency and the olive oil in it seemed too clump up a bit—suddenly we had a party with lots of left over potato salad. Bottom line: we recommend it, but only if you don’t refrigerate.
Kate
Thanks, Tom. I’d agree- this is better served the day-of.
Linda S Bridges
I have been making variations on this for years! Have only one friend who says no, has to be Mayo, or Salad Dressing! I add dill, and very occasionally, fennel… Dijon is the kicker, in my opinion. Love it that you embrace this too !!
Have actually had old ladies tell me that they loved it. I do the same to pasta salad, and occasionally to Cole slaw.
Suzanne
My husband has made this at least 6 times now. He had found the recipe for me because I have an egg allergy (no mayo). It’s my favorite side dish and the rest of the family loves it too! Fabulous every time, thanks so much.
Kate
Awesome, Suzanne! I’m glad you can enjoy potato salad without having to worry about the mayo!
Mary
I made this tonight. Quick, easy and delicious. Lighter and fresher than traditional potato salad. Thanks!
Kate
Perfect!
Janera
Loved this!
Kate
Thanks, Janera!
Rose
This dish looked so beautiful, I was excited to make it. Full disclosure, I didn’t have celery or scallions so added a bit of white onion. Unfortunately, the combination of Dijon mustard, olive oil,lemon and parsley made this dish have a bitter aftertaste that was not tasty. I can only imagine the extra bitterness celery would have added to an already too bitter dish. Perhaps I’ll try again when I have all of the ingredients.
Kate
Sorry this one was disappointing, Rose.
Kelly Venditti
This is delicious! Will be my potato salad recipe from now until forever, both for my family and whenever I’m cooking for friends :)
Kate
Wonderful! Thanks, Kelly.
Janet
Hooray for no mayo! I’ve never cared for it but love potatoes. Made this yesterday for a BBQ and the bowl was almost licked clean. Can’t wait to Ray more of your recipes. Thank you!
Janet
Try. Try more (I don’t know how Ray got in there!)
Kate
Hooray! Thanks, Janet. It sounds like it was a hit!
Karen grathwohl
I added 2 chopped eggs. Otherwise made as written, very tasty! I was careful with the dressing adding the parsley and green onion just quickly at the end of the blending. My salad still has a greenish hue but I’m fine with that. I will make again.
Kate
Thanks, Karen! Happy to hear that.
Melanie
This was good, but not amazing like everything else I have made from your site! Needed a little more zip. May try again with more seasonings.
Kate
Sorry this one was disappointing, Melanie.
Melanie
No worries! Love your site and use your recipes OFTEN. (second year vegetarian :)
Val
I have made this great pot salad several times…Perfect…
I made it once for visitors coming over… Unfortunately, they had to cancel last minute, so everything was good to go in the fridge. Even the potato salad. Nothing happened to the dressing at all. I just gave a light stir before finally serving, and it was the best ever! Don’t be afraid to put in fridge. If your dressing should become mushy, just add a teaspoon of water and gently stir…although I always prepare most foods a day or so in advance, and have never yet had leftovers or had to dump foods!!
This recipe is my favourite. It is so good. Thank you…xx
Kate
Great to hear, Val! I appreciate your review.
Mollie
Can’t wait to try this recipe! Love a mayo free potato salad!
Kate
I hope you try it, Mollie!
Cathryn
For 40 years I made the same potato salad (a mayo based). Friends used to request 10 pounds for their parties. Those days are gone and I am so happy to have found this healthy and tasty alternative. I just made it and can’t stop tasting it. Thank you for sharing!
Kate
Ten pounds! That’s a big party. I’m so glad this has become a healthier alternative to your traditional potato salad, Cathryn! Thanks for commenting.
Alma
Just made this and oh my gosh! It is super tasty, savory and delicious. I had to stop eating it before we finish prepare our dinner. This will be our new staple in our family! Thank you Kate for your amazing recipes! You are one reason why I fell in love with vegetables! I made about a dozen of your recipes and I haven’t been disappointed at all. Thank you so much!!!
Kate
I’m so glad this is such a hit, Alma! Thanks for the kind comment.
Krista Noble
This was delicious! I made it for a July 4th picnic and it was a great alternative to all of the heavier salads.
Kate
Excellent. Thanks, Krista!
Brie
I have to say I hate regular potato salad but this one is to die for and I love THIS potato salad! I am on an anti inflammatory lifestyle of sorts and this fits in perfect! Will definitely make it again for myself and my friends/family!:)
Kate
Good to hear that you’ve finally found your potato salad match. :) Thanks for commenting, Brie!
Elaine
Made the Red Potato Salad and took to potluck last evening, it was gone before any other salads. People seem to be looking for healthier alternatives to potato salad because several commented on how healthy it looked. Thanks so much for sharing your recipe with others to enjoy.
Kate
I love hearing that, Elaine! Happy that it was such a big hit.
Brianna
This looks awesome Kate! I am making this salad and one of my favourites from your cookbook (tahini kale caesar) for a Game of Thrones finale party tomorrow night! I’m wondering if you think I could cook the potatoes today and then refrigerate them until I put the salad together tomorrow evening? Thanks so much, the recipes from your cookbook and website are amazing and I have many on regular rotation!
Brianna
I did try and rate this 5 stars but for some reason it didn’t work
Kate
Sorry for the late reply, Brianna! How did it all turn out?
Kim
Bloomin delicious!!
Kate
Thanks so much, Kim!
Paul
This looks great and I’m going to make it for a potluck at work, but I have just one question: this recipe is called “Herbed” Red Potato Salad… but where are the herbs? I consider parsley more of a garnish than an herb, since it lacks a distinctive flavor of it’s own. Should I add some dill or other “true” herbs?
Kate
Hi Paul – For the herbed portion of this recipe, I am referring to the fresh parsley as you use it both for seasoning and garnish. The fresh parsley adds great flavor to this recipe. Hope this helps!
Allison
Made this for my work potluck this week and it was a HUGE hit! People were so excited that it didn’t have eggs and mayo, and called it ‘real potato salad’. I also felt good that everyone , even the vegans and lactose people, could eat it!
Big hit! Thanks for the recipe Kate!
Kate
I’m excited it was such a hit! Thank you, Allison for the feedback and review.
Basil
I really love the recipe. I recommend if you want the dressing to be more sweet pick have a small orange(I use cutie) to squeeze instead of lemon juice.
Kate
Thanks for the comment and review! I’m glad you loved this recipe!
Anni Lissee
The red potato salad was fantastic! I added 3 chopped hard boiled eggs & 1/2 chopped red pepper to the potato mixture plus I added a little maple syrup to the dressing, Two thumbs up….will make again.
Kate
Thanks, Anni! I appreciate the thumbs up and review.
Rachel Magnell
Thank you! This was a hit! It went great with grilled chicken and your green salad with cranberry, apple, and peptitas!
Kate
Wonderful, Rachel! Thanks so much for the review.
Gabriela
I recently went vegan and was so excited to find such a nice potato salad recipe. I thought the green onions overpowered the other ingredients, so next time I will either reduce the amount or just skip the green onions completely. (But there will be a next time!)
Kate
I’m sorry you felt like it was overpowering, but one of those ingredients that some can be sensitive to more than others. I think you have a great plan next time you plan to make it!
Carolyn Huxford
This potato salad was delicious! I love that it doesn’t have mayo in it. I took a big bowl to a local campaign rally and cookout. I noticed that a lot of people brought potato salad, but mine was the only empty bowl at the end of the evening. Thanks for a great recipe.
Kate
Win! You’re welcome, Carolyn. Thanks for sharing and for your review.
Heather
This was absolutely delicious. Herbs and lemon juice made it very fresh tasting. I did use a little less olive oil to keep the calories down. I also used the green onions and parsley that the recipe called for. My bag of red potatoes was only about 1 lb. 9 ounces and I made and used all the dressing so the potatoes didn’t absorb all of the dressing, but no matter! Having the leftovers for lunch today.
Kate
Happy you liked it, Heather! Leftovers are great for this recipe. Thanks for sharing and for your review!
Christy
This turned out very nicely. I did use less salt than the 1 tablespoon recommended and it was still quite salty. Is there any chance the recipe should call for 1 teaspoon instead?
Kate
The tablespoon salt helps in the cooking process with the water. If you want to cut back, please feel free! Thanks for the review and comment, Christy.
Eve Lipsyc
I made this for a community potluck barbeque and it was a big hit. I used Yukon gold potatoes and chives (that’s what I had on hand!!) and didn’t add the celery (I’m not a fan, so I never have it in my fridge!!). It’s such a nice, light alternative to the usual mayo based potato salad
Kate
Great, Eve! Thanks for sharing. I appreciate the star review.
Kristin
Great no mayo recipe and easy to make. I like slicing the potatoes (using a mandolin) prior to cooking! I added dill as I can’t imagine potato salad without it. Big hit at my cook out and now requested for a potluck cookout tomorrow!
Kate
Great! Thanks, Kristin for sharing.
Barbara
My family has always done the southern potato salad with mayo, eggs and pickle relish. Delicious but really bad for you. I decided to try this recipe because we are trying to eat better these days. Everyone loved it! Followed the recipe exactly. I made it about 5 hours before dinner and it kept well in the fridge. Definitely will make this again.
Kate
Wonderful, Barbara! I’m really glad it hit the spot. Thanks so much for your star review!
Lillian Hughes
I am WFPB oil free. Can I use aquafaba in place of the oil?
T.W.
Let me start out by saying I was very excited to try this recipe. I wanted something other than your typical mayo based tater salad. I needed something that would store well in a cooler overnight for a camping trip. I thought this was it, but unfortunately this is just not my cup of tea. I made this recipe exactly as stated EXCEPT I used spicy brown mustard instead of Dijon. This recipe isn’t horrible, it was just too tangy and lacked something. I love the idea of slicing the potatoes prior to cooking and the addition of the cooking liquid in the sauce. I am inspired to recreate this recipe using a pesto sauce instead of the mustardy-lemon sauce. Thanks for sharing this recipe and I hope this helps someone.
Kate
I’m sorry to hear that,T.W. But thanks so much for trying! Pesto sauce would be interesting.
Marsh
TW: There’s a huge difference between Dijon mustard and spicy brown mustard, so I imagine the disappointment in the recipe stems from that substitution. Given your changes, it’s quite inappropriate to rate this recipe 3 stars when you didn’t even make it according to the stated version.
If you’re going to change up a recipe, go right ahead, but 1) take responsibility if it doesn’t turn out well, and 2) don’t rate it!
Char Nony
This recipe tastes so fresh and delicious! I added an avocado to add a bit more creaminess and I just love the flavor. I will definitely make this again.
Kate
Sounds delicious, Char! Thanks for the review.
Lisa
This turned out so great! Super easy and fast!
Kate
Great! Thank you, Lisa for your review.
Jonelle DePetro
This is an excellent recipe. I did things a little different, but inconsequential things. I cut the potatoes in chunks and steamed them, instead of in slices. I didn’t use the starchy potato water – I just used water from the tap. I mixed yellow and red potatoes and I didn’t add salt until after I had everything mixed. I used sea salt and didn’t measure; a Tablespoon seemed like a lot. This is a fresh, wonderful potato salad that is perfect for vegans and tasty for everyone!
Kate
Thanks for sharing and for your review! I appreciate it.
John Davis
The potato salad recipe is excellent.
The website is too jumpy. Ads are popping up too often and screen image jumps.
Kate
I’m glad you like the recipe, John! I’m sorry you had a poor experience with the site. You can adjust what displays for you in your browser settings. I hope this helps!
Virginia
Hi-
Can we add green beans, shrooms, spinach, or other veggies? Would we need to increase the dressing accordingly? This looks delicious regardless! :)
Thanks-
Virginia
Kate
Sure! I like this as is, but yes add additional sauce depending on how much you want it spread throughout.
Caresse
This sounds so good!!! I need to make it ASAP
Kate
It is so good! Let me know what you think.
Kallie
Hello! First off…. You go, girl!! Thanks for providing healthy recipes that make us feel strong. We appreciate you big time here in SLC.
.. i am heading to the grocery store so that I can make this potato salad. I just really don’t love green onions, and was wondering what kind would be the best to use instead? Shallots? Yellow? White?
Thanks !
Kate
Thank you! If you don’t like green onions, I would recommend possibly a white onion.
Cindy
Made it accordingly. Not good at all. Waste of time and money.
Kate
I’m really sorry you felt that way, Cindy! Thanks for trying it!
Jilliann
Thinking about trying it out with pickle instead of (or maybe in addition to?) the celery. I love celery but my husband hates it. Anyone have any other ideas? I’m excited to put it together and either way, I think my daughter and I will love it!
Kate
Let me know what you try!
person
This salad is good
Kate
Thank you!
Marnie
This was awesome, so fresh and flavourful…even better the next day so says my family who gobbled up any leftovers. Will be going into our regular rotation!
Kate
Thank you for letting me know, Marine!
Joan
Hi Kate- My go-to potato salad recipe was made with the good ol’ Miracle Whip based dressing. My husband won’t go near it! Your potato salad recipe sounds delicious! My husband does not enjoy vegetables, especially celery. I will make sure the celery is in itty bitty pieces, he’ll never know! I plan on making your recipe over Memorial Day weekend. I’ll update should my husband try tasting this yummy recipe! Thank you! Joan
Suzanne
THE BEST Potato Salad ever! Thanks so much for this amazing recipe…..I found a big pile of potatoes in my compost pile when i was harvesting compost yesterday and needed to do something fast with the ones I’d accidentally speared with the pitchfork. Your delicious recipe to the rescue. I didn’t have parsley, so substituted arugula resprouting in the garden from last fall. Also no green onions, so used red. Added homemade fermented pickles and some red pepper. So good. A real keeper.
Kate
Best, I love it! Thank you for sharing your feedback and review, Suzanne.
Pickles Matthew
This is delicious but I’m not sure I get the “no mayo” reference. I presumed it meant lower cals but wow a lot of olive oil!
Kate
Hi Pickles! A lot of potato salads use mayo as their main dressing base. :)
Sassy
Think it has more to do with not everyone being able to eat eggs (I am allergic and am now vegan, so no eggs for me but do not want to miss out on the yummmy potato salad). I have been using this recipe with the addition of some extra ingredients (radishes, cucumber, and fresh dill or fresh herb fennel depending on what I serve with it) and it is a great salad with or without the extras. But if you have vegan friends or family, those eating a little lighter (egg yolks do add more calories), those who just hate mayo and its creamy texture, etc, then these folks will thank you for it. :)
Lauren C
This was delicious! I did have to make some last minute changes based on what was in my fridge and time restrictions to getting other ingredients, so I used lime juice instead of lemon and honey mustard instead of Dijon. I hope to try it as you created it soon! I also put some cold left over Easter ham on top in my bowl. It was great!
Kate
I’m glad you loved it, Lauren! Thanks for sharing how you were able to make it work with what you had.
Kerry
We made this recipe on Easter morning to serve 22 people. We didn’t make the dressing in a food processor but otherwise we followed the recipe exactly as written. It came out great and was a huge hit. No one missed the mayonnaise. We will definitely be making it again over the summer.
Kate
Thanks for sharing! A great salad to feed a lot of people. I appreciate the review, Kerry.
Mel
This was so delicious!!
Kate
I’m glad you enjoyed it, Mel!
Kimberley Hale
I love this potato salad but because I’m not a fan of parsley, I substituted dill. It was delicious! We make this often. Thank you!
Guadalupe Cano Estrada
First time I make it and it is so good that I will make it again and again thank you for the recipe!
Kate
Thank you for your review!
Lupi
First time I make it and it is so good that I will make it again and again thank you for the recipe!
Kate
You’re welcome, Lupi!
Adriann
Could one use curly parsley?
Kate
Could can if needed, flat works best here.
Wendi
What would you recommend to replace the celery? I’m allergic.
Kate
You can just omit, if you like. Or add some more onion.
Marcia
Perfect timing for this salad, Kate! I’m making some veggie burgers this Memorial weekend and this will be the absolute perfect side, along with your Simple Healthy Coleslaw. It’s going to be a very chilly, cloudy Memorial Day here in Southern California, but I can’t let that stop me, right?!
Have a great long weekend yourself.
Kate
This will be the perfect side and I love the slaw, too. Thank you for sharing! Let me know what you think of it.
Sarah
Exactly what I’ve been craving and I received some potatoes yesterday in my CSA. THANK YOU
Kate
You’re welcome, Sarah!
Erin
We avoid mustard (mustard allergy). Do you recommend subbing anything instead of the Dijon, or just skipping? I usually skip if it’s not a main ingredient, but always struggle with dressings that include mustard. Thank you!
Leonie
Hello, love your recipes.
My husband doesn’t eat celery, what would you suggest I substitute it with please ?
Kate
You can just leave it out. You could add more of the other herbs if you like to make-up some of the flavor.
Hayley Morrin
I’ve made this recipe several times but never commented, so I decided to finally rate it since I saw you reposted it! It’s one of my favourite vegan summer side dishes. I like vegan mayo, but this is really so much healthier, fresher and herby-er than mayo filled potato salad.
Kate
Thanks for commenting, Hayley!
Arthur
Can the Herbed Potato Salad (no Mayo!) be made with Sweet Potatoes/Yams? Any modifications to the recipe? Any suggestions?
Thanks!
Kate
That’s and interesting idea! I’m not sure the sweeter flavor of the sweet potatoes with this dressing combination. Let me know if you try it!
Terri
Hi! How would this work if I cook the potatoes and assemble the olive oil mixture the day before, and put it all together just before serving?
Kate
I haven’t tried it. You will want the potatoes to be slightly warm still to allow the dressing to really marinate and coat the potatoes evenly.
Stefan Winczencz
Hi there!
Next sunday I will smash my potatoes! The leftovers will easily make their way into your ” Potato Salad”! Sounds good, but maybe some more herbs might be beneficial! I am growing – besides parsley – epazote, thyme and rosemary – oregano might be an option! One can never have enough herbs! I love cultivating and using them for my cooking!
Best regards,
Stefan
Kate
Thank you, Stefan.
Sandra Claessens
I found a recipe similar to this a few years ago that included blanched green beans. It is a go to when the green beans in my garden are in season. I am sure it would work equally well in your recipe so I will give it a try when they begin producing in a few weeks.
Kate
Thanks for sharing, Sandra!
Betheny Rodden
Delicious. I didn’t have green onion but I did have Vidalia and used that. Using the potato water is clever. And knowing that initially it’s a little soupy was helpful. Thanks!
Kate
You’re welcome, Betheny!
Olwyn
This looks wonderful but I need to find a way around the olive oil which I have given up to be heart healthy…. I love potato salad! Beautiful photography!
Kate
Thank you, Olwyn!
Dj Davies
Just made your potato salad without Mayo! It is so good, can’t wait for the BBQ to be read. I didn’t have the green onions but I did have fresh Chives and it was just fine. Roll on BBQ !
Kate
Hooray! Thanks, Dj for sharing.
TraciB
My family has made a similar version of this recipe for years that has more olive oil and uses chicken stock, celery seed and yellow onion in the dressing. I am wanting to reduce the amount of oil that I am using, so your recipe intrigued me. I combined aspects of my family’s recipe with yours and had a wonderfully light salad.
I cooked the potatoes in reduced sodium chicken broth instead of water, to give additional flavor. Because of using the chicken broth, I did not add the 1 Tbsp of salt that your recipe calls for. Just personal preference.
I only used 1/8th cup of EVOO in the dressing and added 1/8th cup of low sodium chicken broth to make up the difference of the 1/4 cup of EVOO called for (a little trick I’ve been using for a couple of months now with great success! – half EVOO and half low sodium chicken or vegetable broth!). I also added about 2 tsp of celery seed and 1/2 – 1 tsp of celery salt to the dressing mix. All the other ingredients in your recipe I followed as written.
I think I’ve found my new Summer Potato Salad. Thank you for your inspiration!
Kate
I love that, Traci! Thank you for sharing.
Mary
This looks yummy. I’m curious about celery in the US. Is it as expensive as here in Canada? $5 a bunch if you can find it on sale!
Kate
That’s crazy! It’s not the expensive, at least that I have found here.
Suzanne
I followed the recipe to the letter and it is WONDERFUL! I needed a light side for my marinated kabobs. This potato salad is fresh and perfect! I love that it’s quick and easy too!
Kate
Thank you for sharing, Suzanne!
amy
kate, i just finished making this potato salad recipe and it is hands down my new favorite! i doubled the recipe for our lunch today with friends and it turned out perfectly. so flavorful and delicious but still light and vibrant. and – a huge thanks to you for the tips about boiling potatoes… i’ve been doing them the hard way all this time.
THANK YOU!!
Kate
I’m glad it’s a new favorite!
J.P.
So I just made the components for this salad (I’ll mix them before we eat) to take to my in-laws for Memorial Day. I tried some of the dressing by itself on a cracker (I did everything EXACTLY, using a stone-ground Dijon for color contrast, texture and earthiness) and I have decided it’s an excellent dressing base. I’m going to make extra to blend with an avocado and keep it on hand to use over arugula, kind of like a green goddess dressing. Girl, you nailed this. So good!
Kate
I’m glad you loved it!
Eva Marsh
Just made it for family Memorial Day gathering, I sampled and it is delicious. I can’t wait to bring it over. Thank you for all of the wonderful recipes!
Kate
You’re welcome, Eva!
Felicia
You had me at “no mayo”! When I read your recipe, Kate, I was excited at the combination of fresh ingredients and made a double batch for a big family Memorial Day barbecue. It was a hit with everyone. It is similar, but far and above more flavorful, to an old Italian family potato salad recipe I’ve been making for years. Ours was dressed simply with a combination of olive oil, s&p, oregano and chopped celery stalk and leaves, with one or more add-in options at times of black olives, capers, grape tomatoes and/or artichoke hearts.
Yours, dazzling with the Dijon, parsley and lemon, trumps the old family recipe for flavor! It will be my new “no mayo” go-to potato salad! I made it the night before serving and it was equally delicious and tangy while the potatoes were still warmish and after refrigeration. Before serving, I simply drizzled a bit more olive oil over the potatoes which moistened the dish. (I have to fess up, though, I forgot to add in some potato water to the dressing. Will try that next time. Am curious how that will change the outcome.)
Thanks for this creative, delicious salad, Kate. I’ve enjoyed so many recipes from your book, as well … the kale/cranberry salad among my favorites.
Kate
I’m glad it was such a hit and made an appearance at your family gathering! Thanks for the review, Felicia.
claire
made this for tailgating a baseball game this weekend and everyone loved it! thanks for sharing!
Kate
You’re welcome, Claire!
Eve
Yes!! No mayo, husband loves it, it stores well with no curdling. It’s quick to make. Score!
Kate
Wonderful to hear, Eve! Thanks for your feedback.
Bonnie
My daughter, who is a vegan and a doctor, called me last night while she was preparing this potato salad, and said it was so good, she couldn’t stop eating it. I’m trying to do better with what I eat, so I shopped today for the ingredients and came home and got to work. I had a glass set aside to retain some of the potato water, but then got distracted and dumped all the water down the drain. So I added a few potatoe slices and a small amount of water to the dressing. Result- a delicious salad, which I will make again… this time the right way. I also added some chopped fennel, fresh mint from my garden, fresh corn which I took off the cobb but did not cook, some roasted mini tomatoes, black olives, and some smoked salmon, which made it a nice dinner salad. Thank you for sharing your recipe. I look forward to more.
Kate
Thank you for sharing, Bonnie! I appreciate your feedback.
Remi
Haven’t even looked at the recipe yet, just wanted to check you are alright? Heard bad storm went through Kansas City.
Kate
Hi Remi! We are fine, but unfortunately it brought some destruction in nearby cities.
Andrew Shure
This Potato salad is great, I love potato, I will combine it with this Tea that I am trying Tea great your Blog, thank you and greetings.
Kate
You’re welcome, Andrew!
sandra coleman
I have not made any recipes, but I WANT TO, My question is are they good for fatty liver disease. Thank You SANDRA
Kate
Hi Sandra, I’m not an expert of what is best for your specific needs. I recommend asking your medical professional.
Anita Goel
Can u give me the recipe for veg KHIMCHI. Anita Goel
Kate
I don’t have one, sorry!
Mary Gray Partlow
I made this for a huge church dinner. We all had the same recipe for 10 lbs of potatoes. They were all different!! Mine won the taste test because I followed the instructions to put all the spices & green-items in the blender & make a sauce. It was green & very tasty!! I must admit I was nervous! Green potato salad!! Really!! It was delicious!!
Kate
Wonderful to hear, Mary!
chris aha
hey this salad is amazing I made it for my family the other day and they loved every bit of the salad (:
Kate
I’m so glad you loved it, Chris!
Carol
I am not sure I can rate this recipe. I love Cookie and Kate recipes – but this one did not turn out as I thought it would. It tasted so bitter that I had to throw it out. After I thought about it – I tried a stalk of my celery – It was bitter as well. I was wondering if anyone else has had this experience with celery?
When I tasted the dressing on its own – it tasted like it needed more flavor as well.
Kate
Oh no! I’m sorry it didn’t turn out for you, Carol. The celery could have really impacted things. Did you salt your water when cooking to potatoes by chance?
Susan
All I can say is THANK YOU for sharing a potato salad that I finally love and crave! It is so.good. I make the recipe as is and have no desire to change it in any way. :o) Oh, and I’ve had great luck with it still being great the day after as well.
Kate
You’re welcome, Susan!
Sherry O'Dierno
Love this recipe! Made it for a party and it was a hit. Very easy and quick.
Kate
I’m glad you loved it! Thank you for your feedback, Sherry.
Erin
My first Cookie+Kate recipe. We took it for a cookout but didn’t tell anyone it was vegan until people started raving about how delicious it was. I substituted vidalia onions for green onions and dill for parsley. Will absolutely make it again!! Thank you!
Kate
That’s fantastic, Erin! Thanks for your review.
Star
Super delish! I made it to a pot luck and it was gone in minutes! Thank you for the picture recipe- very helpful for visual learners such as myself.
Nathalie
Because of the comments (Tom), and since there is no easily spoiled ingredient (no egg, no dairy – and lots of lemonJuice and vinegar!), I left the salad on the counter for about 12 hours (I had no other choice than making it ahead) rather than in the fridge. I’m glad I did : the dressing was perfectly creamy.
I traded the parsley (did not have) for a mix basil/mint (Kate, it reminded me of your super fresh mint dressing!) and the celery for one red pepper!
Kate
Thanks for sharing, Nathalie!
Margie Vail
What can I use instead of oil? I’m oil-free as much as possible and this recipe looks great, but I can’t come up with a sub for the oil. Maybe some kalamatas?
Kate
I haven’t tried this one without oil. You could try reserving more of the potato cooking water. The dressing will turnout differently, but it may work ok.
michelle
why why why would you call for a full tbsp of salt when it’s only being used for boiling water?? I already added it to my mixture! grrr
Kate
Hi Michelle, I’m sorry you are frustrated. Be sure to follow the instructions as I try to be as detailed as possible.
Kathryn E Young
This was delicious! A new favorite. I had made traditional (i.e. Grandma’s recipe) potato salad for 4th of July and had a potluck a few days later that I was going to make MORE for… so I thought I should try something different and found this! I already had Yukon Gold potatoes, so cut the slices in half… but otherwise, followed the recipe. It was the first time I sliced the potatoes before cooking… what a great idea! Also, I made it the night before, and refrigerated… still was excellent. (I did let it get to room temperature before serving.) My husband thinks I should ditch Grandma’s recipe and use this from now on. I just might. =)
Kate
I’m glad you tried this one, Kathryn! Thank you for sharing and for your review.
Txirimiri
Great potato salad! The only thing I did different was adding more dijon mustard at the end because I felt it needed more kick but that’s a personal preference. Thanks for all your recipes, they come out great every time.
Kate
That sounds great! Thanks for sharing, Txirimiri.
Margaret Hatton
I really loved this fresh tasting potato salad. My hubby and I are newly vegan at this was a perfect summertime lunch. Slicing the potatos was a great tip in the description, they cooked super fast which was wonderful. Nice tang with the fresh lemon juice. I usually dont like crunchiness in potato salad but I didnt mind it with the celery chopped a bit finer than it probably called for. Will definitely make this again!
Kate
Great to hear, Margaret!
Tracy
Delicious! I won’t be making another mayo based potato salad again after trying this one. Total convert!
Kate
Hooray! I’m glad you loved it, Tracy.
Sonia Eng
I made this recipe for the first time 3 weeks ago. I have to say it was a huge hit and all of my guest loved it. This recipe caught my attention because it had no mayo. I think is definitely best served immediately after mixing. However, I must say my husband fried the leftovers the next day for breakfast and it was out of this world. I am making this now one of my favs this weekend for my annual family BBQ serving with ribs and grilled vegetables.
Kate
Thank you for sharing, Sonia!
Sadie MacKenzie
I made this salad for a birthday party park picnic, so I needed something without mayonnaise. It was DELICIOUS. I will be making it even if I don’t need to worry about mayo. Everyone loved it. Perfect for summer and not heavy feeling. Thanks for the recipe!
Kate
I’m happy it was enjoyed!
Michelle Sztabor
No calories per serving listed
Kate
Hi Michelle, Make sure you allow cookies in your browser as the nutritional information is a plug-in on my blog. Calories per serving: 195
Paula
Wow!! This was amazing!!! I didn’t have red potatoes on hand, so I used yukon gold. I cut them into bite sized pieces rather than slicing. Otherwise, I did everything as the recipe stated. I will be making this again, and again, and again, and ….. (you get my point)! This is a winner, thank you!
Kate
You’re welcome, Paula! Did you need to adjust the cooking time at all with the yukon potatoes?
Jenna
One of my new favorite potato salad recipes! I made this with a mix of heirloom potatoes from my CSA and added some blanched green beans but otherwise stuck to the recipe as written and loved it. One trick I like to do- cut some small pieces of potato, as well as the larger circles, that will cook faster so when you mix the salad together they mash into the dressing creating a “creamy” consistency while the larger pieces keep their structure. Sharing this with my mom who hates mayo.
Kate
Thanks for the tip!
Stefan
Just made this for a fast summer supper
.pared it with my roasted dill salmon was great! Definitely making again.
Kate
Wonderful, Stefan! Thanks for your review.
Jen
Love, love, love this potato salad. Was a little nervous making potato salad without mayonnaise for a cookout. Made this herbed potato salad and it was a hugh hit! Thanks for the recipe
Kate
That’s great! I’m happy to hear you really liked it without the mayo.
Mindie Cantrell
Loved the flavors! Took it to two different Labor Day parties.
Sam Vander Wielen
This was so great! I made it today for a football game and everyone loved it. The “sauce” came out a little thin for some reason, so I’ll experiment with adding a bit more EVOO or herbs next time. Thanks so much for yet another great recipe!
Kate
You’re welcome, Sam! Thanks for your review.