Herbed Potato Salad Without Mayo or Eggs — Light Garden Flavor

In this post

• Ingredients and substitutions
• Best potatoes for salad
• How to make herbed potato salad without mayonnaise
• Serving suggestions
• Frequently asked questions
• Herbed potato salad recipe card

Combined with a zesty preserved lemon and mustard dressing, the salad is bright and satisfying. Here’s what you’ll need:

• Potatoes: Small waxy potatoes work best—Nicola, fingerlings, baby or new potatoes. Cut into bite-sized pieces so they cook evenly.
• Preserved lemon: Use about 60 g (two small Beldi preserved lemons) or substitute the zest and juice of a lemon plus 1 teaspoon salt if needed.
• Green onions (scallions): Slice thinly; use the white parts in the dressing and reserve the green tops for the herb mix.
• Apple cider vinegar: Adds bright acidity; white wine vinegar or champagne vinegar are good alternatives. Pickle juice can work in a pinch.
• Dijon mustard: Adds tang and body. Whole-grain or yellow mustard are acceptable swaps.
• Olive oil: A good extra-virgin olive oil is recommended, though a neutral salad oil will work too.
• Celery salt: Provides a mild celery note without stalks. Use a pinch more to taste or substitute garlic powder plus salt if needed.
• Black pepper: Freshly ground is best.
• Flat-leaf parsley: Finely chopped; curly parsley or celery leaves also work.
• Fresh dill: Adds a fragrant, herbaceous lift; chives or tarragon can substitute if you prefer.

Which potatoes are best for potato salad?

For potato salad choose waxy or low-to-medium starch potatoes that hold their shape during cooking but remain creamy. Good choices include small red potatoes, fingerlings, new potatoes and varieties like Nicola, Charlotte, Jersey Royals and Maris Peer. Starchy varieties such as Russets are better for mashing or baking, while Yukon Golds and Maris Piper can work as all-purpose options if that’s what you have on hand.

Step 1: Prep and cook potatoes

Cut potatoes into bite-sized chunks—halve small ones, quarter larger ones. Place them in a large pot with 1 tablespoon of salt and cover with cold water by about 2 cm / 1 inch. Bring to a boil, reduce heat and simmer until the potatoes are fork tender, about 8–10 minutes. Drain in a colander.

Step 2: Make the dressing while the potatoes cook

In a large bowl combine chopped preserved lemon (or lemon zest and juice), apple cider vinegar, Dijon mustard, extra-virgin olive oil and celery salt. Stir in the white parts of the sliced green onions and reserve the green tops for the herb mix.

Step 3: Coat warm potatoes with the dressing

Transfer the drained warm potatoes into the bowl with the preserved lemon–mustard vinaigrette and toss gently so every piece is coated. The warmth helps the potatoes absorb the dressing.

Step 4: Add the herbs and finish

Let the salad cool to room temperature, then fold in the chopped parsley, dill and reserved green onion tops. Taste and adjust salt (or celery salt), pepper, and drizzle with a little more olive oil if desired. The flavors deepen after a few hours, so the salad is best served a few hours after assembly, but it’s also delicious warm.

You can make the salad a day ahead—store it in an airtight container in the fridge for up to three days and bring it back to room temperature before serving.

Ina Garten’s French-style potato salad typically includes minced scallions, fresh dill, flat-leaf parsley and julienned basil for a fresh, herb-forward finish.

Once the water is boiling, bite-sized potato chunks take about 8–10 minutes to become fork tender. Bringing the water to a boil from cold will add additional time.

Most homemade potato salads are naturally gluten-free, including this recipe. If buying pre-made potato salad, always check labels for thickeners or additives that might contain gluten.