Herbed Potato Salad Recipe without Mayonnaise
Say goodbye to heavy, mayo-laden salads and hello to this extraordinarily delicious herbaceous delight! Featuring tender baby potatoes tossed with crisp veggies, plenty of fresh herbs, and a tangy vinaigrette made with garlic, dijon, and extra virgin olive oil, this Potato Salad without Mayonnaise gives bold flavors—without the heavy gloopy texture. Perfect served warm, cold, or at room temperature, this crowd-pleasing herbed potato salad is ideal for every occasion.
I prefer a mayo-less version of creamy salads. However, my family consists of die-hard-lover’s of creamy, heavy, mayo-laden salads. Obviously, I was a little hesitant to serve them my all-time favorite mayo-free herb potato salad. But, truth be told, they absolutely love this version just a much as the traditional creamy one! So, if you’re looking for a fresh and bright, super-satisfying summer side, it’s my pleasure to introduce you to today’s recipe.
- 3 pounds Small Red Potatoes – scrubbed, washed and quartered
- 2 TBS Granulated Sugar – PLUS a pinch for dressing
- 4 TBS White Wine Vinegar – DIVIDED
- as needed Kosher Salt & Ground Black Pepper
- ½ Cup Extra Virgin Olive Oil
- 2-3 cloves Garlic – minced
- 2 tsp Dijon Mustard
- ¼ – ½ tsp Crushed Red Pepper Flakes – to taste
- ½ Cup Fresh Parsley – gently packed & chopped
- ¼ Cup Fresh Dill – gently packed & chopped
- 3 TBS Fresh Cilantro – gently packed & chopped
- 4 whole Scallions (green part only) – thinly sliced (about ½ cup)
- 3 whole Ribs Celery – finely diced (about 1 cup)
- 1 small Red Onion – finely diced (about ¾ cup)