My herbed potato salad recipe skips the mayo in favor of a punchy Dijon vinaigrette and loads of summer herbs. Perfect for all your favorite summer gatherings, from BBQs to family reunions. Unlike traditional potato salad, it can sit at room temperature for hours.
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I love all forms of potato salads. Or really all forms of potatoes. And while I love a creamy old-fashioned potato salad, it doesn't work as a side for every BBQ or summer dinner. I wanted to create a potato salad without mayonnaise that highlighted everyone's favorite summer herb... Basil!
This recipe pairs well with my feta sauteed squash and zucchini, and spicy turkey burgers. The dressing works in contrast with my Grilled Alabama Chicken and caprese burrata salad. Those are just a few ideas to get you started.
📖Why My Recipe Works
- Texture- No one likes a one-note salad. I kept the crunchy celery and added green onions for more punch.
- Classic Dressing- Tossing the potatoes warm helps them absorb the vinaigrette. This prevents the dressing from pooling at the bottom of the bowl, making half the potatoes dry while the other half are too oily.
🧾Ingredient Notes
- Potatoes- No peeling required, and they hold their shape after boiling. Red potatoes are ideal here for their creamy texture. If you use russet or Yukon potatoes, I recommend peeling them.
- Fresh Herbs- I recommend a blend of parsley and basil, but I toss in oregano if I have that too. In the Spring you can opt for a mix of parsley, chives, and dill.
- Celery- Don't throw out the leaves; toss them in for extra flavor.
- Onion- I opted for sliced green onions. Red onions can be used in a pinch, but I recommend soaking them in cold water for 10 minutes and then draining to take out the bite.
⏲️Tips for Making Herb Potato Salad
- Start your potatoes in cold, salted water. This helps them cook evenly and prevents the outside from breaking down before the inside is tender.
- Drain the potatoes well, let them sit for a few minutes so the steam can escape.
- Using an immersion blender (or a regular one) will make the dressing slightly creamier than whisking.
- Toss the potatoes with the dressing first. Give them a minute to absorb all that flavor before adding the other ingredients to keep things crisp.
- Add the remaining ingredients and stir to combine. Season to taste.
- If chilling the salad, I wait to stir the herbs in until the last minute so they don't discolor.
- If serving cold, let the salad sit at room temperature for about 30 minutes before serving. This allows the olive oil to loosen up, improving the texture and helping the flavors come through more clearly.
👩🏻🍳 Flavorful Idea
Add your own twist with chopped olives or capers, a sprinkle of feta cheese (or even goat cheese!), or crispy diced bacon.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Herby Potato Salad (No Mayo)
Ingredients
- 2 pounds baby potatoes halved if large
- ¾ cup finely diced celery
- 6 green onions white and light green parts
- 3 Tablespoons minced fresh parsley
- 3 Tablespoons minced fresh basil
Herbed Dressing
- 4 Tablespoons olive oil
- 1½ Tablespoons white wine vinegar
- 1 Tablespoon dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 10-12 minutes, until just fork-tender. Strain and let them cool slightly.2 pounds baby potatoes, 1½ Tablespoons white wine vinegar
- In a small bowl, whisk together the oil, vinegar, mustard, salt, and pepper.4 Tablespoons olive oil, 1½ Tablespoons white wine vinegar, 1 Tablespoon dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- In a large bowl, gently toss the warm potatoes with the dressing so they absorb the flavor. Add the green onions and celery, then toss again. Season to taste with salt and pepper. Fold in the fresh herbs right before serving. Serve at room temperature or chill and serve cold.¾ cup finely diced celery, 6 green onions, 3 Tablespoons minced fresh parsley, 3 Tablespoons minced fresh basil
Notes
- If your celery has leaves, dice them up and add them to the salad; they have great flavor.
- Store leftover salad in an airtight container and refrigerate for 2-3 days. Let it come to room temperature before serving. Do NOT freeze.
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