Looking for summer potato recipes? Then you'll love this scrumptious Red Potato Salad! This easy recipe is made without mayonnaise, and it features an amazing lemon herb dressing that's light, fresh, and delicious. Best of all, it's quick and easy to make!
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Ginnie's Take
I'm a potato lover. Honestly, I could eat potatoes with every meal, and I love them every which way: french fried, roasted, mashed, you name it! But my favorite way to eat them just might be potato salad. I'm kind of obsessed, and this delicious Red Potato Salad is truly my favorite. This recipe has no mayo, which means it's lighter than most, and it has a flavor-packed Lemon, Garlic, and Herb Dressing that you won't be able to resist!
Why You'll Love This Recipe
- Easy to Make - This recipe couldn't be easier to prepare, and it's fast, too! Simply cook the potatoes, make the vinaigrette dressing in the meantime, then toss everything together.
- Mouthwatering Flavor - You are going to crave this recipe's fresh, vibrant flavors! Rather than drowning the flavorful potatoes in a heavy sauce, this salad features a fresh herb, garlic, lemon juice, and olive oil dressing. It's so delish!
- Perfect for Any Occasion - This simple side dish is truly a standout. You can serve it warm or cold, and it's perfect for busy weeknight dinners and all your summer occasions, like backyard parties, potlucks, family get togethers, and BBQs.
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Ingredients
You can find the ingredients for this no mayo Potato Salad at any grocery store! Here's what you'll need:
- Potatoes - You'll need some red potatoes, of course! This recipe works with any variety from baby red potatoes to Red Bliss, so choose your fave.
- Lemon - The juice and zest from a fresh lemon gives the salad dressing a zesty flavor.
- Olive Oil - Along with the juice, extra virgin olive oil forms the dressing's base.
- Garlic + Herbs - A combination of garlic and herbs adds a bright, herbaceous flavor to the salad. I used fresh parsley, rosemary, and thyme, but feel free to substitute others, such as dill, tarragon, mint, etc.
This recipe is naturally vegetarian, vegan, dairy free, nut free, and gluten free, which means that everyone at your table can enjoy it!
You'll Also Need
You'll need a sharp knife to prep the ingredients, a large pot (this nonstick dutch oven is my fave) to cook the potatoes, a small bowl to make the dressing, and a large bowl to mix everything together. A microplane zester will also come in handy for zesting the lemon.
How to Make Red Potato Salad (No Mayo)
This simple Red Skin Potato Salad couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cook potatoes. Chop the potatoes into equal-sized chunks, add them to a large pot, and cover them with cold, well-salted water. Bring the water to a boil over high heat, then cook the potatoes until they're tender. Drain the potatoes well, then add them to a large bowl to cool slightly while you make the dressing. Tips: Starting with cold water helps your potatoes cook evenly so they don't lose their shape. I typically use a small palmful (about two tablespoons) of salt.
- Make the salad dressing. Add the lemon juice and zest, olive oil, garlic, fresh herbs, salt, and pepper to a small bowl. Whisk everything together until the dressing is well combined and looks creamy.
- Combine potatoes + dressing. When the potatoes have cooled off (they should be warm, not hot), pour the dressing over the top. Then, gently mix everything together. Tip: These silicone spoon spatulas work perfectly for mixing potato salad! They're gentle on the potatoes, and they make it easy to get all that tasty dressing from the bottom of the bowl.
- Season to taste. Before serving, try the salad, then season generously with extra salt and pepper to taste.
And that's all there is to it ... your easy Red Potato Salad without Mayo is ready to eat! Wasn't that simple?
Variations
Feel like experimenting? This potato salad with red skin potatoes is easy to customize! Here are a few ideas to try:
- Potatoes - Out of red potatoes? No worries, simply substitute other varieties, such as yukon gold, baby potatoes, fingerling, and more.
- Herbs - Swap out the rosemary and thyme for different herbs, such as chives, dill, mint, tarragon, basil, or even cilantro.
- Veggies - Mix in fresh veggies, such as thinly sliced celery, green onions, bell peppers, blanched green beans, pickled onions, or dill pickles.
- Warm or Cold - This recipe is delicious served a different temperatures. Enjoy it warm as soon as you finish making it, or chill it and serve cold at dinnertime.
Serving Suggestions
This versatile recipe goes perfectly with all your summer meals, and it's great for parties and BBQs, too! I paired it with my Halloumi Burgers and Grilled Vegetables for an ideal summer dinner. But you can serve it alongside everything from sandwiches (try it with this yummy Brie and Apple Sandwich or this simple Tomato Avocado Sandwich) to other picnic fare, like this easy Four Ingredient Pasta Salad or this gorgeous Veggie Galette. For a delicious dinner any time of year, serve it warm and pair it something more sophisticated, like this Creamy Mushroom Strudel!
Storage
Store leftover salad in an airtight container in your refrigerator, where it will stay fresh for about four days. For the best flavor and texture, remove the potato salad from your fridge about 20 to 30 minutes before enjoying the leftovers.
Related Recipes
Looking for similar recipes? Try my French Potato Salad or this Roasted Sweet Potato Salad with Black Beans next! You'll love these other simple summer salads, too:
- This light Butter Lettuce Salad features a unique sour cream dressing you'll crave!
- Serve this lovely Arugula and Quinoa Salad at all your summer picnics and BBQs.
- Make this flavorful Tomato and Onion Salad any time you want to show off peak summer produce!
- If you're looking for a hearty summer dinner salad, you'll love this Bulgar Salad with Tahini Dressing!
- This beautiful Nectarine Salad Feta Salad is busting with fresh, sweet-savory flavors.
P.S. Searching for more red potato recipes? Check out my mom's Cream Cheese Mashed Potatoes, this Vegan Irish Stew, and this Kale and Potato Soup, too!
Frequently Asked Questions (FAQs)
Thin-skinned, waxy potatoes that hold their shape when boiled work best for potato salad. Red potatoes, fingerling potatoes, new potatoes, and yukon gold potatoes are all great choices. Avoid using starchy potatoes, like russets or baking potatoes, which will fall apart easier.
Yes, cut your potatoes into equal pieces before boiling them for potato salad. This helps the potatoes cook faster, and as long as you don't overcook them, the potatoes will hold their shape.
I prefer to leave the skin on when making red potato salad. It looks nice, adds nutrition, and it's simply faster and easier. However, you can peel the potatoes if you prefer.
Red Potato Salad
Ingredients
- 3 pounds (1361 grams) red potatoes, cut into chunks (about 8 cups)
- â…“ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 large cloves garlic, minced
- ¼ cup chopped parsley
- 2 teaspoons chopped rosemary
- 2 teaspoons thyme leaves
- kosher salt
- pepper
Instructions
- Place potatoes in a large pot of cold, well-salted water.
- Bring water to boil, then cook potatoes until tender (but still firm), about 7 to 10 minutes.
- Drain potatoes well, then transfer to a large bowl. Allow to cool slightly.
- Whisk together olive oil, lemon juice and zest, garlic, parsley, rosemary, and thyme. Season generously with salt and pepper.
- When potatoes are warm (but not hot), pour the dressing over the potatoes and gently mix together.
- Taste, then season generously with additional salt and pepper, if needed.
- Serve potato salad warm or chill until ready to eat. Enjoy!
Notes
Nutrition
Very nice recipe, Ginnie! Thank you
Thank you so much, Spiro! I'm glad you enjoyed it. 🙂