Herbed Potato Salad (No Mayo, No Egg)

A herbed potato salad with no mayo and a preserved lemon and mustard dressing is the perfect summer picnic salad. This delicious potato salad also has no egg and is naturally vegan and gluten-free. A guaranteed potluck hit!

I love it when simple ingredients come together in an easy recipe to create something this delicious. This herbed potato salad may be mayo-free, egg-free, dairy-free, gluten-free and naturally vegan, but it is tangy and absolutely flavour-packed.

All thanks to fresh herbs and a delicious preserved lemon and mustard vinaigrette dressing that seasons the potatoes all the way through.

Dress the still-warm potatoes in the dressing to absorb more flavour, and serve the salad at room temperature. It can be made a few days in advance and travels well, so it’s perfect for a summer picnic or BBQ!

Side view of a potato salad without mayonnaise, eggs, or celery. The salad is in a ceramic bowl with a gold serving spoon.

Potato salad ingredients & substitutions

Allison Roman’s healthy potato salad is the first mayo-free potato salad that ever appealed to me. It quickly became a part of BBQ season side dish repertoire and thus evolved.

In my herbed potato salad recipe, the main deviation from Allison Roman’s salad is the lack of celery. Instead, I opt for a celery-free potato salad with a sprinkling of celery salt for that subtle herbaceous flavour without the in-your-face-celery hit.

Combined with the zesty dressing, this herb potato salad hits all the spots, here is what you’ll need:

  • Potatoes: I use small Mediterranean Nicola potatoes cut into bite-sized pieces – the smallest cut in half and larger into quarters. They have flavourful, yellow, waxy flesh, making them ideal for potato salad. You can use your favourite waxy potatoes (like fingerling potatoes, baby potatoes or new potatoes). See best potatoes for salad for more.
  • Preserved lemon: Two golf ball-sized Beldi preserved lemons weigh roughly 60 grams. Homemade preserved lemons tend to be larger, so use half of a homemade preserved lemon (or weigh out 60 grams). If you don’t have preserved lemon, substitute a teaspoon of salt and the zest and juice of a whole lemon (about three tablespoons of fresh lemon juice) or try this stovetop recipe for a preserved lemon substitute, but make some preserved lemons for next time!
  • Green onions (scallions): You can use any form of young onion, like spring onions, scallions or green onions. You can also use finely diced red onions.
  • Apple cider vinegar: I prefer apple cider vinegar, but you can also use white wine vinegar, pickle juice (if you have a jar of dill pickles lurking in the fridge), or Champagne vinegar as Ina Garten does. Red wine vinegar will affect the colour of the potato salad, but it is fine if you are using red potatoes.
  • Dijon mustard: You can also use whole-grain mustard or yellow mustard if that is what you have. Or try another Dijon mustard substitute.
  • Olive oil: I am obsessed with olive oil and always use good quality extra-virgin olive oil in salads. But you can use your favourite salad oil. Just avoid a strong-tasting oil, like toasted sesame oil or flaxseed oil.
  • Celery salt: I use a homemade celery salt of ground celery seed and salt. It introduces a mild celery-like taste to this otherwise celery-free potato salad. You can use shop-bought celery salt (made from celery seeds or celery leaves), replace it with a pinch of garlic powder and sea salt or kosher salt, or see celery salt substitute for more alternatives.
  • Black pepper: Always fresh, coarsely ground black pepper for me.
  • Flat-leaf parsley: You can use any chopped fresh parsley (including curly parsley), or even celery leaves. Alternatively, try juliened basil or double up on the dill.
  • Fresh dill: I love dill in a potato salad, but if you don’t have any, you can use more flat-leaf parsley or introduce new fresh green herbs like fresh chives or tarragon.
Raw ingredients for a no-mayo, no-egg potato salad viewed from above, including celery salt, spring onions, herbs, olive oil, and preserved lemons.

Which potatoes are best for potato salad?

The best potatoes for potato salad can hold their shape well during boiling but still have a firm yet creamy texture.

These waxy potatoes include large and small red potatoes, blue, purple and fingerling potatoes. Examples of waxy potato varieties are Charlotte, Maris Peer Jersey Royals, Bintje, Asterix, Viktoria, Maria, Annabelle and Nicola potatoes (which I use in this salad).

Starchy potatoes, like Russet potatoes and Idaho potatoes, are better suited for baking, mashing and frying.

Yukon gold potatoes are great baking potatoes but have a slightly lower starch content. Along with Maris Piper potatoes in the UK, they are considered great all-purpose potatoes. And you can certainly use either of those for this no-mayo potato salad recipe.

How to make potato salad without mayonnaise

Making a no-mayo potato salad is very similar to classic potato salad.

Use the best quality potatoes you can find. Give them a good scrub (no need to peel them for this herb potato salad recipe), and slice them into even-sized chunks. Then boil the potatoes until tender and drain them well.

Mix the cooked potatoes with the dressing while warm (to absorb more flavour) and allow them to sit and cool to room temperature before serving.

Step 1: Prep and cook potatoes

Cut your potatoes into bite-sized chunks. I slice small potatoes in half and quarter larger ones.

Add your sliced potatoes to a large pot with one tablespoon of salt. Cover the potatoes with cold water. The water should be about 2 cm / 1 inch above the potatoes.

Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes.

The potatoes are done when they are easily pierced with a paring knife. But they should not fall apart.

Drain the potatoes in a colander.

Step 2: Make your dressing while the potatoes cook

While the potatoes cook, grab a large bowl (large enough to fit the potatoes later). And combine the chopped preserved lemon (or lemon zest and juice), the vinegar, dijon mustard, olive oil and celery salt.

Add the white parts of the sliced spring onions. Reserve the green part for the herb mix.

Step 3: Coat the warm potatoes with zesty dressing

Once drained, tip the warm potatoes into the bowl with the preserved lemon mustard dressing. Warm potatoes will better absorb the flavour of the sauce!

Gently toss the cooked potatoes and set the bowl aside to cool down.

Step 4: Add the chopped herbs

Allow the potato salad to cool to room temperature and stir through the flat-leaf parsley, dill and spring onion greens. Or, if you plan to serve the potato salad straight away, there is no need to cool the salad first.

Taste and season with more salt (or celery salt), black pepper and a good drizzle of olive oil.

The potato salad is at its best a few hours after finished. Or get ahead and make the salad the night before and refrigerate overnight. Just bring the salad back to room temperature before serving.

See the recipe card for the full homemade potato salad without mayonnaise.

Storage

Homemade potato salad (with or without mayonnaise) will keep well in the fridge for three to four days – if stored properly. Place the potato salad in an airtight container and seal it well. Allow refrigerated potato salad to come to room temperature before serving.

Always make sure the container is clean, and use only clean utensils when serving potato salad from the container.

And, if you took your potato salad on a picnic where it was unrefrigerated, it is best to eat the potato salad by the next day.

Frequently asked questions

What are the herbs in Ina Garten potato salad?

Ina Garten’s well loved French potato salad uses minced scallions, minced fresh dill, minced flat-leaf parley and julienned fresh basil leaves.

How long to cook potatoes for potato salad?

It takes about eight to ten minutes to cook bite-sized potato chunks until fork tender once the water is boiling. Bringing the water to a boil adds another ten minutes over high heat.

Is potato salad gluten-free?

Typically, yes. This potato salad recipe uses naturally gluten-free ingredients. Most classic homemade potato salads do too. But if you are allergic to gluten, always check the labelling on shop-bought potato salads in case of thickening agents and other additives that may contain gluten.

A close-up of herbed potato salad with a gold serving spoon.

What to eat with potato salad?

This vegan potato salad without heavy mayo is a refreshing twist on the classic dish, offering a lighter potato salad that ist still flavour-packed.

It is versatile and pairs wonderfully with a variety of dishes. Here are some inspired serving suggestions to elevate your next meal with this delightful salad.

BBQ: The vibrant flavors of the herbed potato salad cut through the richness of grilled meats. Serve it alongside barbecued ribs, grilled chicken, or sausages for a balanced and satisfying meal. For a vegetarian option, it pairs beautifully with grilled portobello mushrooms or vegetable skewers.

Picnic: This potato salad is a fantastic addition to any picnic basket. Its no-mayo recipe means it’s more resilient in the outdoors. Pair it with sandwiches, cold cuts, or a simple cheese and cracker platter for a delightful alfresco dining experience.

Seafood: Because this potato salad has so many fresh herbs and zesty, preserved lemons, it is the ideal companion to seafood. Serve it with smoked salmon slivers with hard-boiled egg alongside a green salad for a light lunch. Or try it with grilled salmon, shrimp skewers, or a light tuna salad.

Roast Dinners: This herbed potato salad can also stand up to the heartiness of a roast. Serve it with roast chicken, lamb, or beef as a light side that adds a fresh touch to a traditionally heavy meal.

Potluck favourite: This herb potato salad is an excellent choice for a potluck. It complements a variety of cold cuts, cheeses, and bread. And it suits most dietary requirements, making it a versatile option for gatherings.

This herbed potato salad without mayonnaise is not just a side dish; it’s a versatile component that can elevate the overall taste and texture of a variety of meals.

Let me know how you plan to serve it in the comments below

A herbed potato salad without mayonnaise piled high on a serving plate.

Herbed Potato Salad (No Mayo, No Egg)

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This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!
Recipe byAdri
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

Ingredients
 

  • 2.2 pounds potatoes, scrubbed clean and cut into bite-sized chunks
  • 1 tablespoon salt

Preserved lemon and mustard potato salad dressing

  • 2 small preserved lemons, seeds removed and roughly chopped (or lemon zest and fresh lemon juice of one whole lemon)
  • 4 green onions, thinly sliced (white and green parts kept separate)
  • 2 tablespoons apple cider vinegar , or white wine vinegar
  • 2 teaspoons Dijon mustard
  • ¼ cup extra virgin olive oil and more to drizzle
  • 1 teaspoon celery salt, plus more to taste
  • freshly ground black pepper, to taste

Herb mix

  • ½ cup packed fresh flat-leaf parsley leaves, finely chopped
  • ½ cup packed fresh dill fronds, roughly chopped

Instructions

  • Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.
  • Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.
  • While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).
  • Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.
  • Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.
  • Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.

Notes

  • I slice small potatoes in half and quarter larger ones into chunks (not wedges). The sliced potatoes should be bite-sized. See the section for the best potatoes for salad.
  • See instructions and substitutes for ingredient details.
  • Potato salad is at its peak a few hours after assembly, once the potatoes have absorbed the zesty dressing flavours. However, you can serve it warm too.
  • To make ahead, refrigerate the potato salad in an airtight container for up to three days. Allow the salad to come back to room temperature before serving.
 
This recipe draws inspiration from Allison Roman’s tangy potato salad.

Nutrition Information

Calories: 217 kcal Carbohydrates: 30 g Protein: 4 g Fat: 9 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Sodium: 1196 mg Potassium: 766 mg Fiber: 4 g Sugar: 2 g Vitamin A: 558 IU Vitamin C: 41 mg Calcium: 38 mg Iron: 2 mg

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