Herb Potato Salad (No-Mayo)

Herb potato salad (no-mayo) became my go-to dish one summer when we hosted an impromptu backyard barbecue and I realized I had everything on hand except the mayonnaise and instead of panicking I grabbed fresh herbs Greek yogurt and lemon and just hoped it would work.

That little experiment turned out better than I could have imagined and now every time we grill or picnic or even do a simple weeknight dinner I make this bright tangy creamy potato salad and it always disappears fast from the table.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Baby potatoes – Tender creamy and perfect for holding flavor
• Greek yogurt – Adds creaminess with a tang and keeps it light
• Olive oil – Helps the dressing coat the potatoes smoothly
• Lemon juice – Adds brightness and acidity to balance the richness
• Dijon mustard – Gives the salad a tangy depth and slight kick
• Fresh dill – Adds an aromatic herby bite that pairs well with potatoes
• Parsley – Brings in fresh earthy flavor and color
• Chives – Offer mild onion-like sharpness
• Salt and black pepper – Essential for seasoning and balance

Tools You’ll Need

• Large pot – For boiling the potatoes evenly
• Strainer – To drain the potatoes without breaking them
• Large mixing bowl – To combine everything gently
• Small whisk or fork – To mix the dressing smoothly
• Cutting board and knife – For prepping the herbs
• Serving spoon – For dishing it up beautifully

Instructions

Step 1:

I start by washing and halving the baby potatoes then I boil them in a large pot of salted water until fork-tender which takes about 12 to 15 minutes.

Step 2:

Once they’re cooked I drain the potatoes and let them cool slightly so the dressing doesn’t get runny from too much steam.

Step 3:

While the potatoes cool I whisk together Greek yogurt olive oil lemon juice Dijon mustard salt and pepper in a small bowl.

Step 4:

Then I finely chop the dill parsley and chives and stir them into the yogurt mixture.

Step 5:

Once the potatoes are cool enough to handle but still a little warm I gently toss them in the dressing so they soak up all the flavor.

Step 6:

I finish by adjusting the salt and pepper and sprinkling a bit of extra dill on top for a fresh pop.

Step 7:

I usually let the salad sit for at least 20 minutes before serving to let the flavors meld.

Tips

If you want even more flavor I recommend roasting the potatoes instead of boiling for a slightly crisp exterior and if you’re prepping ahead you can mix everything and store it in the fridge but bring it to room temperature before serving so it tastes fresh and bright.

Ways to Serve

As a side for grilled meats or veggie burgers

With hard-boiled eggs or avocado for a protein-packed lunch

As part of a summer picnic or potluck spread

Alongside roasted salmon or chicken

Wrapped in lettuce cups for a light snack

Frequently Asked Questions

Can I use a different yogurt in Herb Potato Salad (No-Mayo)?

Yes you can swap Greek yogurt with a dairy-free version or even sour cream if you prefer a richer flavor.

How long does Herb Potato Salad (No-Mayo) last in the fridge?

It keeps well for up to 3 days in an airtight container and actually tastes better the next day.

Can I use other herbs?

Absolutely you can mix in tarragon basil or green onions depending on what you have on hand.

See You in the Kitchen

I really hope you give this herb potato salad (no-mayo) a try especially if you’re looking for a light and refreshing twist on a classic and it’s one of my favorite ways to let simple ingredients shine.

Happy Cooking!

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