No-Mayo Potato Salad
Prep time
Cook time
Total time
Grilling season calls for sides that will stand up in the heat. Cue: My herby No-Mayo Potato Salad that's bright and full of summery flavor!
Recipe type: Side
Serves: 6 servings
  • 1lb Baby Yukon gold potatoes, (I like using the teeny tiny ones)
  • 1 tsp Kosher salt
  • ¼ cup chopped fresh dill
  • ¼ cup finely chopped scallions, greens, and whites
For the Vinaigrette
  • 2 tbsp fresh lemon juice
  • Zest of 1 Lemon
  • 1 clove garlic, finely minced
  • 2 tbsp dijon mustard
  • ¼ cup olive oil
  • ½ tsp Kosher salt
  • ¼ teaspoon ground black pepper
  1. Place the potatoes in a large pot and add enough water to cover them by an inch. Add salt and bring the water to a boil. Cover and simmer for 15-20 minutes depending on the size of your potatoes until fork tender. Drain the water and place the potatoes in a large bowl to dry slightly.
  2. While the potatoes are cooking, make the vinaigrette. Add the lemon juice, zest, garlic, and dijon in a medium bowl. Slowly stream in the olive oil, whisking constantly until emulsified. Season with salt and pepper.
  3. Add dill and scallions to the bowl with the potatoes and pour the vinaigrette over the top. Toss well and let chill for at least 10 minutes before serving.
Recipe by My Modern Cookery at