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!
In my opinion, there’s room for all potato salads on the picnic table, but this No-Mayo Potato Salad is my absolute fave!
I love a standard potato salad with mayo, bacon, eggs… the works. But when you’re having a cookout, mayo isn’t the greatest thing to have hanging around.
This potato salad is tangy, herby, and perfect to go alongside heavy foods like burgers and ribs! Plus, it’s so easy to make. Whether you’re having a small MDW bbq or a quiet grilling night at home, this needs to be your go-to side.
Check out more salads below that we’re made to go alongside grilled food!
Ingredients & Subs
- Potatoes — I like using whole tiny baby Yukon golds for this recipe. Any waxy potato will work, but depending on the size, you may need to quarter them or even diced them in sixths. Russet potatoes are also an option (not my favorite) but you’ll definitely want to peel them and you may need a little more vinaigrette since they’re super absorbent.
- Dill — Fresh tarragon, basil, or parsley would be great as well! I’m partial to dill, but even a combo would be amazing.
- Scallions — Sliced shallot would be a great alternative!
- Lemon — You could do lime juice instead of lemon, but I would halve the amount used!
- Dijon mustard — Whole grain or even spicy mustard could work! I wouldn’t omit because it helps emulsify the vinaigrette and brings great flavor!
Try adding in typical potato salad flavors like boiled egg or celery!
How to store
This potato salad is even better the next day and will last up to 5 days in the fridge. I would take it out of the fridge about 30 minutes before serving to allow the vinaigrette to loosen up and recoat the potatoes!
Add your vinaigrette to the potatoes while they’re still hot! This way, they take on more flavor by absorbing the liquid. Also, be sure to taste the potato salad again after it’s fully chilled for salt and pepper.
Things taste different when you serve them cold, so you may need more salt depending on the size of your potatoes.
More salad recipes you’ll love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 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
- 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
- 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.
- 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.
- 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.