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This dairy-free Healthy Potato Salad is made with cooked red potatoes, onion, fresh herbs, and a tangy creamy dressing. It makes the perfect side dish for potlucks and summer BBQs.
You’re going to love this easy potato salad recipe! It’s still creamy like classic potato salad, but it’s made without mayo or Greek yogurt, so everyone can enjoy it!
This delicious healthier potato saladfeatures tender red-skinned new potatoes, sliced red onion, and fresh herbs like parsley, thyme, and dill, all tossed in a tangy, creamy lemon dijon dressing for a flavorful experience.
Everyone who tries this potato salad raves about it and agrees that it’s better than traditional potato salad.
The best part is that it is great for special diets since it isvegan, gluten-free, dairy-free, and paleo! Making it one of the best healthy recipes you MUST TRY!
Some other amazing potluck recipes to try would be thisvegan macaroni salad,vegan chicken salad, thischopped kale salad with quinoa, andhealthy tuna pasta salad.
WHY YOU’LL LOVE THIS creamyPOTATO SALAD RECIPE
- Healthy– made with simple ingredients and it’s low-fat.
- Packed with so much flavor– tangy, herby flavors mixed with a creamy mustard dressing.
- Best side dish– It makes the best summer side dish that goes with all of your favorite grilling recipes.
- Allergen-friendly– egg-free, dairy-free, gluten-free, and vegan!
- Stores great– it tastes even better the next day!
IS POTATO SALAD HEALTHY?
Potato salad can be healthy if you include the right ingredients. Here are a few reasons why this potato salad recipe is healthy.
- It contains no mayo, dairy, eggs, or sugar. Making it vegan, dairy-free, low-sugar, andallergen-friendly.
- Lower in fatsince it contains no mayo, sour cream or Greek yogurt.
- Cholesterol free.
- Low in calories, and filling, making it great for weight loss and those on a low-calorie diet.
- Loaded with nutrients like Vitamins C and A as well as calcium and iron.
No Mayo POTATO SALAD INGREDIENTS
- Red skinpotatoes– Baby red potatoes work best in this recipe and you get to leave the skin on so they are super low-maintenance.
- Herbs– lots of herbs like fresh parsley, fresh dill, andthyme– fresh or dried will work, although fresh herbs are best.
- Lemon– to give it a nice zippy flavor.
- Dijon Mustard– is used to give the salad a nice tangy flavor. Although yellow mustard will also work, the dressing will not be as creamy, and flavorful.
- Red onion– sliced into thin strips so it’s easier to mix with the rest of the ingredients. Shallots will also work.
- Scallions (green onions) – to give the salad a mild fresh flavor and some crunchy texture.
- Red wine vinegar– for that tanginess we all love in a good dressing. You could also use apple cider vinegar or white wine vinegar.
- Olive oil– extra virginolive oilto emulsify the dressing without needing to add any dairy.
- KosherSalt and blackpepper– are used to enhance all the flavors.
*Check out the recipe card located at the bottom of this post for the complete list of recipe ingredients, instructions, and nutritional information.
How to make healthy red potato salad
This potato salad is so easy peasy to make in minutes! You are going to love it!
- Cook the potatoes.Place potatoes in a large pot, fill the pot with enough water to cover the potatoes, and boil over medium-high heat. Reduce the heat to simmer, and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water.
- Cut the potatoes.Once the potatoes are cool enough to handle, use a sharp kitchenknifeand slice them in half. For larger potatoes, you can quarter them. Then let them cool for a few more minutes.
- Mix up the dressing.Add all dressing ingredients to a small bowl and whisk well to combine.
- Assemble and dress the salad.Add the sliced cooked potatoes to a large bowl with the sliced red onion. Pour on the dressing and lightly toss it all together. Top with remaining herbs, lemon zest, salt, and pepper.
- Serve.Enjoy this potato salad at room temperature as a healthy side dish.
What types of potatoes are best for potato salad?
The best types of potatoes for potato salad are waxy potatoes such as red potatoes, new potatoes, and fingerling potatoes. They hold their shape well after boiling and have a creamy texture when mixed with dressing or mayonnaise. Avoid using starchy potatoes likeRusset potatoes, as they tend to fall apart and become mushy in potato salad.
Variations and substitutions
- Use different types of potatoeslike fingerling potatoes or Yukon gold potatoes as mentioned above.
- Switch up the herbs.I used a combination of parsley,thyme, and dill but you could also use basil or chives if you prefer.
- Add a little sweetness.If the dressing is too tangy for you then you can add a little honey or maple syrup to the dressing to balance out the tangy flavors. About 1 tablespoon should do the trick.
- Mix up the veggies. Add more crunch by including some sliced celery, chopped pickles, or radishes.
- Add extra protein– add in some chopped hard-boiled eggs for more protein.
RECIPE TIPS FOR MAKING THE BEST POTATO SALAD
- For this recipe, I recommend using smaller potatoes with thinner skin like red or Yukon gold potatoes. They’re lighter, easier to work with (no need to peel!), and cook faster. Personally, I used baby red potatoes and they were perfect. They only took about 7-8 minutes to cook and tasted amazing in this dish.
- To speed up cooking time, try cutting them before cooking. This also eliminates the need to slice them after cooking, which could potentially cause them to become mushy. It hasn’t happened to me, but it’s always a possibility!
- Drain the potatoes well after you cook them to avoid a watery potato salad.
- To make this healthy potato salad extra creamy, mix lemon juice with vinegar and mustard. For an even creamier texture, reserve 2 tablespoons of starchy cooking water from the potatoes and add it to the dressing.
- Feel free to slice the potatoes into any shape you prefer, but be sure to cut them into similar sizes and shapes to ensure they cook evenly.
Storing instructions
If you have leftover potato salad, store it in an airtight container in the fridge for up to 4 days. When you’re ready to eat it again, give it a good stir to redistribute the creamy dressing.
Can I make this ahead of time?
You can make this potato salad ahead of time. If you are making it ahead, store the dressing separately, in the refrigerator then dress and toss the salad when you are ready to serve it.
Serving suggestions
Here are some recipes that would pair well with this healthy potato salad.
- Juicy Air Fryer Boneless Chicken Breast
- Air Fryer Chicken Tenders
- Amazing Healthy Turkey Burger
- Buffalo Cauliflower
- Crispy Breaded Chicken Breast
More healthy SALADS
- Kale Salad with Lemon
- Carrot Raisin Salad
- Healthy Egg Salad
- Strawberry Kale Salad
- Easy Salmon Salad
Other Quick and Easy Side Dish Recipes
- Best Air Fryer Sweet Potato Chips
- Air Fryer Asparagus
- Easy Tuna Pasta Salad
- Simple Fennel Slaw
- Carrot Raisin Salad
Have you tried making this healthy potato salad recipe? If so, please leave a rating and comment below. I’m curious to know how it turned out for you!
Creamy Healthy Potato Salad – No Mayo
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Amy Estes
- Total Time: 12 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This no-mayo healthy potato salad is loaded with creamy, herby flavors without any dairy. It makes a great side dish with any meal or to bring to potlucks and parties.
Ingredients
Scale
- 2 pounds red-skinned potatoes, scrubbed clean
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- The juice and zest of 1 lemon
- ¼ cup packed, chopped fresh parsley
- 2 tablespoons freshthyme
- 2 tablespoons fresh chopped dill
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup sliced red onion
- ¼ cup chopped scallions
Instructions
- Cook the potatoes. Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Reduce the heat to simmer and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water. Note: reserve some of the starchy water to add to the dressing for extra creamy potato salad.
- Cut the potatoes. Once the potatoes are cool enough to handle, use a sharp kitchen knife and slice them in half. For larger potatoes, you can quarter them.
- Mix up the dressing. Add olive oil, red wine vinegar, dijon mustard, lemon juice, and zest, half of the parsley, thyme and dill, salt, and pepper to a small bowl and whisk well to combine.
- Assemble and dress the salad. Add the sliced potatoes to a large bowl with the sliced red onion and scallions. Pour on the dressing and lightly toss it all together. Top with remaining herbs and more lemon zest, salt, and pepper if desired for taste.
- Serve. Enjoy at room temperature as a healthy side dish.
Notes
- Use smaller potatoes that have thinner skin like red potatoes or Yukon gold potatoes so they are lighter, easier to work with (i.e do not need to be peeled), and cook faster. I used baby red potatoes and they were perfect. They cooked in about 7-8 minutes and were amazing in this recipe.
- For quicker cooking, you can cut the potatoes before you cook them. This will also prevent them from possibly getting mushy while you slice them after they are cooked, which did not happen to me but it does happen.
- To make this no-mayo potato salad super creamy, you want to use lemon juice mixed with vinegar and mustard. You can make it even creamier by reserving some of the water you cooked the potatoes in (i.e starchy cooking water), about 2 tablespoons. Add this to the dressing and it will make it even creamier. I did not do this since we like it a little less creamy and more lemony and herby.
- Slice the potatoes in any shape you like. Just make sure to cut them in the same sizes to ensure even cooking.
- Storing. Store this potato salad in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Healthy Side Dishes
- Method: Boiled
- Cuisine: Mediterranean
