This no-mayo herbed potato salad is light, tangy, and packed with fresh flavor. Made with yogurt, olive oil, and plenty of fresh herbs, it’s a healthier twist on the classic and perfect for BBQs, picnics, or everyday meals. Easy, creamy, and crowd-pleasing!
Creamy Herbed Potato Salad (No Mayo, Light & Flavorful!)
Looking for a fresh, healthy twist on traditional potato salad? This no-mayo herbed potato salad is light, creamy, and bursting with the flavor of fresh herbs—without the heaviness of mayonnaise. Whether you’re prepping for a summer cookout, picnic, or weeknight dinner, this easy potato salad recipe delivers comfort food vibes with a refreshing update.
Forget everything you think you know about potato salad. You know the kind—mushy, mayo-laden, and sitting in a deli case a little too long? This herbed version flips the script with vibrant, crisp flavors and a tangy yogurt-based dressing. Ready to dig in?
Why You’ll Love This Herbed Potato Salad
- No Mayo Needed: A creamy yogurt-based dressing keeps things light and fresh.
- Herb-Forward Flavor: Dill, chives, parsley, and scallions add garden-fresh brightness.
- Make-Ahead Friendly: Tastes even better after the flavors meld in the fridge.
- Versatile: Easy to adapt for vegan, dairy-free, or low-fat preferences.
- Perfect for Summer: Ideal for BBQs, potlucks, or picnics—no need to worry about mayo spoiling in the sun.
Ingredients You’ll Need
Here’s a breakdown of the key ingredients that make this herbed potato salad without mayo so delicious:
- 🥔 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 salad its vibrant green color and zesty flavor. Use what you love or have on hand!
- 🥄 Yogurt - Choose plain full-fat yogurt for creaminess and tang. Goat milk yogurt adds an tangy note, or use your favorite plant-based yogurt for a vegan version (just make sure it has a tangy/tart profile).
- 🍋 White Wine Vinegar or Lemon Juice - Adds acidity and brightness. Feel free to swap in fresh lemon juice for a citrusy twist.
- 🫒 Olive Oil - Use a high-quality extra virgin olive oil for richness and a hint of peppery bite.
- 🧂 Salt & Pepper - To season everything and balance the flavors.
How to Make Herb Potato Salad (Step-by-Step)
Follow these simple steps to make the best no-mayo potato salad:
- Cook the Potatoes: Halve baby potatoes and place in a large pot. Cover with water (about 1-2 inches above the potatoes). Bring to a boil, then reduce to a simmer. Cook until just fork-tender—about 8–10 minutes.
- Drain and Cool: Drain potatoes and let cool slightly, just until warm to the touch. (Warm potatoes absorb flavor better!)
- Make the Dressing: In a large bowl, whisk together yogurt, olive oil, vinegar (or lemon juice), salt, pepper, and chopped herbs.
- Toss Together: Gently toss the warm potatoes with the dressing until evenly coated. Add more herbs or seasoning to taste.
- 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.
Variations to Try
Looking to switch things up? Here are a few easy ways to customize your herbed potato salad:
- Lemon-Dill Potato Salad: Use lemon juice in place of vinegar and double up on the dill for a fresh, citrusy flavor.
- Vegan Potato Salad: Swap in your favorite unsweetened dairy-free yogurt (like almond or coconut-based) for a completely plant-based option.
- Colorful Potato Salad: Use a mix of red, yellow, and purple potatoes for visual appeal.
- Add Vegetables: Toss in sliced radishes, cucumbers, or celery for extra texture.
What to Serve with Herbed Potato Salad
This light potato salad pairs beautifully with a variety of dishes:
- Veggie Burgers or Sandwiches: Especially with Mediterranean flavors.
- Picnic Sides: Think of pairing it with sandwiches, a slaw and watermelon slices for an easy picnic.
- Eggs & Brunch Fare: Try it with a frittata or poached eggs for a spring brunch.
Final Thoughts
If you’re looking for a light, vibrant, and flavorful side dish, this no-mayo herbed potato salad is a must-try. It’s creamy without being heavy, herby and versatile enough for almost any occasion.
So next time you need a crowd-pleasing dish that feels both classic and fresh, skip the mayo and go herb-forward. You may just convert a few potato salad skeptics in the process.
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