My favorite potato salad recipe without mayonnaise It takes a lot of fresh herbs and replaces with creamy seasoning made with lemon juice and olive oil. As cold or warm as a French potato salad.
In this herbal salad, I toss the warm potatoes with our passionate lemon dijon vinegar. This salad is reminiscent of French potato salad. Since the potatoes are warm, they absorb all the delicious flavors of the seasoning.
Our mayonnaise-free spice potato salad dressing is fast, healthier and delicious! If you prefer a more traditional creamy seasoning, see our Creamy Potato Salad.
Key Ingredients
- Potato: I like using small wax potatoes in this vanilla potato salad. Red happy potatoes or fish species are also excellent choices. The smaller the potatoes, the better, as they cook quickly and do not require extra time to chop.
- Lemon and red wine vinegar: I love the combination of fresh lemon juice and red wine vinegar with potato salad vinegar. If you don’t have two in the kitchen, you can only use one.
- Dijun mustard: I often use Dijon mustard sauce when making salad seasoning. It is rich and helps to cream and emulsify vinegar.
- olive oil: Mayonnaise is a popular ingredient in classic American potato salads, but for this recipe we throw the mayonnaise out of the way to make a simple olive oil dressing. The combination of olive oil and mustard helps make it creamy (dairy-free) vinegar.
- Fresh herbs and green onions: This is my favorite part of this recipe. I’ve said it before, I’ll say it again. When it comes to fresh salads, I honestly don’t think you can add too many herbs! I usually end up adding parsley, dill and mint, but basil, chives or taragorn are great too.
How to Make a Vanilla Potato Salad Without Mayonnaise
This herbal potato salad is quick and easy. First cook potatoes. I like to add potatoes to cold water and place them on the burner. I also added about 1 tablespoon of salt to the water to help them season the potatoes while cooking. When I can easily pierce them with a fork, I drain them and set them aside for a little cool. When I can handle it, I cut the potatoes in half or quarters.
My olive oil dressing is quick and easy. I whisk together the lemon zest, lemon juice, red wine vinegar, fourth mustard, a little salt, pepper and olive oil until emulsified and creamy. Then, pour the seasoning over the warm potatoes. Warm potatoes are much better than cold potatoes.
Finally, I carefully tossed the potatoes with lots of fresh herbs and scallions. I like to offer this mayonnaise-free potato salad at warm or room temperature. Very delicious!
Serve with lemon herb salad
This balsamic-style potato salad is perfect for summer picnics and picnics, but I really like it as a side dish for dinner. I especially love this Herby salad served next to my garlic capers salmon, this incredible shrimp scampi and our perfectly grilled chicken. It was also excellent next to the tuna steak, tuna salad and chicken salad.
Lemongrass Potato Salad
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Thanks to simple olive oil vinegar, many fresh herbs and lemons, our mayonnaise-free potato salad is full of flavor. We prefer to use small potatoes (sometimes marked as new), fish species potatoes or red happy potatoes as salads.
Make 6 portions (side part)
Watch us make recipes
You will need
2 lbs (907g) small yellow potatoes
2 teaspoons dijon mustard
1½ teaspoon finely chopped lemon peel
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
3 medium green onions, sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
Taste salt and fresh black pepper
direction
1Add the potatoes to a large stock pot and cover 2 inches with water. Add 1 tablespoon of salt to the water and bring to a boil.
2Reduce cook until cooked, until potatoes have a fork, 15 to 20 minutes. Drain and let cool.
3When the potatoes are cool enough to handle, cut them into bite-sized pieces or slice them. Add them to a large salad bowl.
4Stir mustard sauce, lemon zest, lemon juice, vinegar and olive oil until creamy and emulsified. Season, season with salt and pepper.
5Pour the seasoning 1/4 cup over the potatoes and throw away. Keep the potatoes aside for five minutes to soak up the seasoning (it looks a lot at first, but the potatoes absorb it).
6Add shallots and fresh herbs. Gentle and thorough tossing. If the potato salad looks dry, add the remaining dressing.
7Serve warm or lid and refrigerate, then chill.
Adam and Joanne’s Tips
- storage: Store herbal salad in an airtight container in the refrigerator for up to 3 days. When the herbs sit in the dressing, they lose some of their color.
- in advance: Since the herbs lose color over time, throw the potatoes together with the seasoning and store them in an airtight container in the refrigerator. When you are ready to eat, throw away fresh herbs, scallions and lemon zests.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/6 of the recipe
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Calories
235
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Total fat
14.5g
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Saturated fat
2.1g
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cholesterol
0mg
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sodium
224.6mg
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carbohydrate
25.4g
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Dietary fiber
4.3 grams
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sugar
2.2g
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protein
3.1g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
