A fresh herbed potato salad made with a light yogurt dressing instead of mayo. This easy no mayo potato salad is packed with fresh flavor and is perfect for picnics, potlucks, and everyday meals.
🥗 No-Mayo Potato Salad with Herbs
This herbed potato salad is a lighter, fresher take on the classic, made with a creamy yogurt dressing instead of mayonnaise. Packed with tender potatoes and plenty of fresh herbs, it’s a flavorful no mayo potato salad that’s perfect for picnics, barbecues, and everyday meals.
If you’re looking for a yogurt potato salad that's fresh and flavorful, not heavy, this version strikes the perfect balance; bright, creamy, and full of fresh flavor.
💚 Why You’ll Love This Herb Potato Salad
- A lighter twist on classic potato salad
- Made with yogurt instead of mayo
- Fresh herbs add vibrant, zesty flavor
- Perfect warm, room temperature, or chilled
- Naturally gluten-free and easy to adapt
🌿 What Makes This Potato Salad Different
Unlike traditional versions, this no mayo potato salad uses a creamy yogurt-based dressing that coats the potatoes without feeling heavy.
The mix of fresh herbs like parsley, dill, and chives gives this potato salad a bright, fresh flavor with a slightly French-inspired feel. It’s lighter than classic recipes but still satisfying, thanks to the creamy texture of the yogurt.
It’s a great option if you:
- Prefer fresh, herb-forward flavors
- Don’t love mayonnaise
- Want a lighter, healthier side dish
🛒 Ingredients You’ll Need for a Yogurt-Based Potato Salad
🥔 Baby Potatoes – Small and creamy, baby potatoes (red, yellow, or mixed) cook quickly and hold their shape well. Halve them for bite-sized pieces. Fingerlings also work great!
🧄 Scallions – Thinly sliced scallions add a mild onion flavor that enhances the dressing without overpowering it.
🌿 Fresh Herbs – A mix of parsley, dill, and chives gives this potato salad its vibrant green color and zesty, garden-fresh flavor. Use what you love or have on hand!
🥄 Yogurt – The base of this creamy no mayo potato salad, yogurt adds tang and richness without heaviness. Choose plain full-fat yogurt for the best texture. Goat milk yogurt adds an extra tangy note, or use your favorite plant-based yogurt for a vegan version.
🍋 White Wine Vinegar or Lemon Juice – Adds acidity and brightness to balance the creamy yogurt dressing. Swap in lemon juice for a more citrus-forward twist.
🫒 Olive Oil – Use a high-quality extra virgin olive oil for richness and a subtle peppery bite that complements the fresh herbs.
🧂 Salt & Pepper – Essential for seasoning and bringing all the flavors together.
👩🍳 How to Make This Herbed Potato Salad (Step-by-Step)
1. Cook the Potatoes:
Halve baby potatoes and place them in a large pot. Cover with water (1–2 inches above the potatoes). Bring to a boil, then reduce to a simmer. Cook until just fork-tender—about 8–10 minutes.
2. Drain and Cool:
Drain the potatoes and let them cool slightly, just until warm to the touch. (Warm potatoes absorb flavor better, which is key for a flavorful no mayo potato salad!)
3. Make the Dressing:
In a large bowl, whisk together yogurt, olive oil, vinegar (or lemon juice), salt, pepper, and chopped herbs to create a light, creamy dressing.
4. Toss Together:
Gently toss the warm potatoes with the dressing until evenly coated. Add more herbs or seasoning to taste for a bright, fresh potato salad.
5. Serve or Chill:
Serve at room temperature or refrigerate for a few hours to chill. This salad is delicious both ways!
Storage Tip:
Store leftovers in an airtight container in the fridge for up to 3–5 days.
⭐ Tips for the Best Potato Salad (No Mayo + Herbed)
- Dress the potatoes while warm so they absorb more flavor
- Use waxy potatoes (like baby, fingerling or Yukon Gold) to help them hold their shape
- Don’t skip the acid (vinegar or lemon juice) — it brightens the entire yogurt potato salad
- Taste and adjust seasoning before serving for the best flavor
- Add extra fresh herbs just before serving for a vibrant finish
🔄 Variations on This Herbed Potato Salad
Lemon-Dill Potato Salad:
Use lemon juice instead of vinegar and double up on the dill for a bright, citrusy twist.
Vegan Potato Salad:
Swap in your favorite unsweetened dairy-free yogurt (like almond- or coconut-based) for a completely plant-based no mayo potato salad.
Colorful Potato Salad:
Use a mix of red, yellow, and purple potatoes for a visually appealing potato salad.
Add Vegetables:
Toss in sliced radishes, cucumbers, or celery for extra crunch and texture.
🍽️ What to Serve With This Potato Salad with Herbs
Veggie Burgers or Sandwiches:
Especially good with Mediterranean-inspired flavors, where the fresh herbs and tangy yogurt dressing complement grilled vegetables and spreads.
Picnic Sides:
Pair this no mayo potato salad with a crisp slaw, and watermelon slices for a balanced picnic spread.
Eggs & Brunch Fare:
Serve alongside a frittata or poached eggs for a spring brunch. The creamy, tangy elements of this yogurt potato salad work especially well with egg dishes.
❓ FAQs About Herbed Potato Salad
Can you make potato salad without mayo?
Yes! This no mayo potato salad uses yogurt instead of mayonnaise for a lighter, tangier dressing that still feels creamy and satisfying.
Is yogurt a good substitute for mayo in potato salad?
Absolutely. Yogurt adds creaminess with a lighter texture and a slight tang, making it a great base for a flavorful yogurt potato salad.
Can you make herbed potato salad ahead of time?
Yes, this potato salad can be made in advance and stored in the refrigerator. Letting it sit allows the flavors to develop even more.
Should potato salad be served warm or cold?
This no mayo potato salad is delicious both ways. Serve slightly warm for more flavor or chilled for a cooling side.
✨ Final Thoughts
If you’re looking for a light and flavorful side dish, this herbed potato salad is a must-try. Made with a creamy yogurt dressing instead of mayonnaise, it’s a twist on a classic no mayo potato salad that feels fresh not heavy.
It’s bright and versatile enough for everything from picnics to brunch. And if you’ve never tried a yogurt potato salad before, this is a great one to start with.
Skip the mayo, let the herbs shine and you might just convert a few potato salad skeptics in the process.
You can find more seasonal dishes like this one in my collection of vegetable recipes for spring.
More Potato Salads:
Herbed Potato Salad
For a lighter, fresher take on potato salad, try this no-mayo herbed potato salad.
Ingredients
- 1 ½ lbs/660g one or two bite baby potatoes, scrubbed and sliced in half or quarters depending on size
- 1 ½ Tablespoons/22ml white wine vinegar (or substitute fresh lemon juice)
- 1 Tablespoon/15ml extra virgin olive oil
- ⅓ cup/75g full-fat yogurt (dairy-free if desired)
- ½ teaspoon fine sea salt
- 3-4 scallions, white and green parts thinly sliced
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh dill
- 2 Tablespoon finely chopped fresh chives
Instructions
- Place potatoes in a large pot and cover with cold water by 1-2 inches. Bring to a boil; reduce to a simmer, salt the water and cook until potatoes are tender (about 8-10 minutes depending on size).
- Drain well, spread out on a sheet pan and let cool for 5 minutes while you make the dressing.
- In a large bowl, whisk together vinegar, olive oil, yogurt and salt. Add cooled but still warm potatoes, scallions and chopped herbs and toss gently to combine.
- Serve at room temperature or place in fridge to chill before serving. To store, refrigerate leftovers in an airtight container for 3-5 days.
Notes
Variations
Use lemon juice and zest instead of white wine vinegar and increase the amount of dill for a lemon dill potato salad.
Use a combination of both red and yellow potatoes.
Use fingerling potatoes instead of baby potatoes.
Use dairy-free yogurt for a vegan potato salad.
Storage
Store leftovers in an airtight container in the fridge for3-5 days.
Dietary info
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 504mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Maria says
This dish is beautiful! I'll be upping my cookout side dishes with this one.
Kristen Chidsey says
What a stunning side dish. That vinaigrette is absolute flavor perfectioin and something I could put on EVERYTHING!
Marye says
Oh yum, this looks so good!
Felesha Bell says
Baby potatoes are my jam!! Love that you added them to a yummy salad!!
Claudia | Gourmet Project says
What a delicious new way to have potato salad! Perfect for bbqs!
Sarah says
What a deliciously perfect sounding salad!!
Meilssa says
I agree with you about the mayo! This is way better version of potato salad. I love the addition of vinaigrette and will have to give it a try.
Bintu | Recipes From A Pantry says
As someone fed bup of heavy mayo potato salads - I really love this idea.
Rosa says
A beautiful salad. Very appetizing.
Cheers,
Rosa