No-Mayonnaise Potato Salad Recipe Is Healthier & Lower In Calories by 30Seconds Food

Side Dishes Salads
4 months ago

No-Mayonnaise Potato Salad Recipe Is Healthier & Lower In Calories

Looking for a potato salad recipe for your family get-togethers? This easy herbed potato salad recipe has no mayonnaise, so it's better for potlucks, cookouts, tailgating gatherings and picnics – plus it's healthier. This is a wonderful potato salad recipe to make as a side dish for dinner, or to serve with brats and beer, burgers or hotdogs while watching the big games.

The potato salad is a combination of small red or white potatoes, celery, green onions, fresh parsley and fresh dill. The creamy no-mayonnaise dressing is made with olive oil, parsley, dill, green onions, fresh lemon juice, Dijon mustard, fresh garlic and black pepper.

Potato salad goes well with grilled meats, chicken, pork, kebabs, sandwiches, burgers or your favorite dinner protein. Change up the flavor profile to fit whatever meal you're making (see Recipe Notes).

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 to 7 minutes
Total Time: 25 to 27 minutes

Servings: 8


  • 2 pounds small red or white potatoes, cut into pieces
  • 3 stalks celery, chopped
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh dill


  • 1/4 cup olive oil
  • 1/4 cup Italian flat leaf parsley leaves
  • 1 tablespoon fresh dill
  • 1/3 cup chopped green onions
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic
  • black pepper

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Recipe Notes

  • You could add any fresh herbs to this mayonnaise-free potato salad recipe. Snip some thyme, oregano, basil or rosemary from your herb garden and toss it in. In a pinch, you could use dried herbs.
  • You can used bottled lemon juice, but if you can, squeeze fresh lemon juice. Fresh is always best.
  • You could use russet potatoes, but a waxier potato works best for this recipe.

Here's how to make it: 

  1. Cook the potatoes in salted, boiling water until tender, about 5 to 7 minutes. Drain, reserving 1/4 cup of the cooking water. Put the hot potatoes into a large bowl.
  2. Put the olive oil, parsley, dill, green onions, lemon juice, mustard and garlic into a blender. Season with freshly ground black pepper. Pulse until herbs are chopped. Add the cooking water and continue to pulse until just blended.
  3. Pour the dressing over the potatoes. Toss to coat. Let the potatoes sit about 10 to 15 minutes to soak up the dressing. 
  4. Fold in the celery, 1/4 cup chopped green onions, 1 tablespoon parsley and 1 tablespoon dill. Season with salt and pepper.

Nutrition Facts Per Serving

Calories: 107

Total Fat: 7.7g

Saturated Fat: 1.2g

Cholesterol: 0mg

Sodium: 324mg

Total Carbohydrate: 8.5g

Dietary Fiber: 2.4g

Total Sugars: 1.8g

Protein: 2.4g

Vitamin D: 0mcg

Calcium: 50mg

Iron: 1mg

Potassium: 336mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! What a great recipe!
Elisa Schmitz
This is brilliant. You can have your potato salad and eat it, too - guilt free! :-)
I'm all over this recipe...
Michael Halbrook
Funny that you highlighted lack of mayo as making it better for potlucks, cookouts and picnics when the potatoes are the actual most risky part from a food safety point of view. The mayo actually makes it safer in reality.

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