Dijon & Herb Potato Salad

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This scrumptious mayo-free potato salad is made with tender red potatoes and fresh herbs dressed in a refreshing Dijon vinaigrette. Perfect for cookouts, this easy side dish comes together in a flash and is full of flavor!

Meet my new go-to contributory dish for summer cookouts: herbed potato salad. It’s hearty, delicious, and contains absolutely no mayo!

Potato salad is always a hit, and I love my creamy vegan potato salad, but sometimes it scares people. I mean, it’s delicious and all but I can’t always sell non-vegan friends and family on sauce made from cashews.

Why Make Mayo-Free Potato Salad?

This no-mayo potato salad, on the other hand, is totally vegan (and bonus: gluten-free), but it doesn’t contain any ingredients that might be off-putting to non-vegans.

Most folks will probably be intrigued by this lighter, flavor-packed take on potato salad. Give it a try! I think it’ll be a hit.

Herbed Potato Salad Ingredients

Here’s what you’ll need:

Red potatoes
Olive oil
Red wine vinegar
Shallots
Dijon mustard
Organic sugar
Salt & pepper
Fresh parsley
Fresh dill
Fresh chives

How to Make Dijon & Herb Potato Salad

Start by boiling your potatoes in a large pot of water, just until they’re fork tender. Don’t overcook them — nobody likes mushy potato salad.When they’re done, drain them into a colander and return them to the pot.

While your potatoes boil you can make the dressing. Whisk your olive oil, vinegar, shallots, mustard, sugar, and salt together in a small container.

Once the potatoes cool, place them into a large bowl. Finely chop and add your herbs to the bowl and pour in the dressing. Give everything a stir.

Taste-test your potato salad and season it with salt and pepper to taste. Adjust any other seasonings to your liking.

You can serve your potato salad right away, or chill it for later.

Herbed Potato Salad FAQ & Tips

Is this potato salad gluten-free? It sure is!
Can I use a different variety of potato? Yellow potatoes, such as Yukon gold, would work great. Russet potatoes will work in a pinch, though I prefer the texture of waxy varieties for mayo-free potato salad.
Storage: leftover potato salad will keep in a sealed container in the fridge for up to 3 days. I don’t recommend freezing potato salad.
Don’t overcook your potatoes! This is really easy to do. Keep a close eye on them while they cook, and take them off of the burner once you can easily pierce a potato with a fork.

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5 from 3 votes Print

CourseSide CuisineAmerican, French Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 6 Calories 192 kcal Author Alissa Saenz

Ingredients

2poundssmall red potatoes,halved
¼cupolive oil
¼cupred wine vinegar
1tablespoonfinely chopped shallot(about ½ of a small shallot)
1tablespoonDijon Mustard
1teaspoonorganic granulated sugar
½teaspoonsalt,plus more to taste
¼cupfinely chopped fresh parsley
¼cupfinely chopped fresh chives
¼cupfinely chopped fresh dill
Black pepper,to taste

US Customary – Metric

Instructions

Place the potatoes into a large pot and cover them with water.
Place the pot over high heat and bring the water to a boil.
Boil the potatoes until fork tender, about 15 minutes.
Drain the potatoes into a colander. Return them to the pot and let them cool a bit while you prepare the dressing.
Whisk the oil, vinegar, shallot, Dijon mustard, sugar, and ½ teaspoon of salt together in a small bowl or liquid measuring cup.
Place the potatoes into a large mixing bowl. Add the parsley, chives, and dill.
Pour the dressing over the potatoes and herbs, and toss everything to evenly distribute the ingredients and coat the potatoes.
Season the salad with salt and pepper to taste.
Serve immediately or chill.

Nutrition FactsDijon & Herb Potato SaladAmount Per ServingCalories 192Calories from Fat 79% Daily Value*Fat 8.8g14%Saturated Fat 1.3g7%Sodium 239mg10%Potassium 790mg23%Carbohydrates 26.6g9%Fiber 3.1g12%Sugar 2.3g3%Protein 3.6g7%Calcium 59mg6%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.