This quick and easy potato salad is the perfect recipe for hot summer days. Packed with fresh herbs and tossed in a Dijon vinaigrette, this potato salad recipe resembles the French classic — tangy, light and herb-infused flavors. There is no mayo, so it’s completely plant-based (yes, vegan!) and with simple additions like summer radishes and green onions it’s packed with fresh flavors. I toss in come capers since I love their salty, briny flavor, but this salad also tastes terrific without them.
A potato salad recipe without mayonnaise
Unlike many American-style potato salads which are drenched in mayonnaise, this potato salad is tossed in a delicious grainy Dijon vinaigrette. And because it’s made with simple, garden ingredients, it also suitable for all kinds of diets. This potato salad recipe is vegan, egg-free, dairy-free and gluten-free — for all to enjoy! Plus leftovers keep well. We usually toss leftovers with some arugula leaves for a freshened up take. Marinated artichoke hearts, chopped sun-dried tomatoes, or even roasted red peppers would also be delicious addition.
A quick and easy all-arounder
Surprisingly simple and quick to make, this 9-ingredient, 30-minute recipe starts with new potatoes (red, white or a mix are great) boiled until just tender. They’re then halved or quartered and tossed in the vinaigrette while warm so that they soak up lots of flavor before adding the rest of the ingredients. I like to leave the skin on for new potatoes as it is full of lots of additional goodness (feel free to peel your potatoes if you prefer).
Ways to serve it!
I hope this potato salad becomes a popular side dish at your dinner table, your next BBQ or even a picnic. It’s great served slightly warm or at room temperature and goes great with anything off the grill, other salads and much more. Personally, love pairing it with a grain salad and something like a simple tabbouleh. Salad, salad and more salad. 🙂
Looking for more potato salad inspiration?
How about trying my traditional German potato salad recipe? Or one of these other delicious variations:
- Green Bean Potato Salad
- Vegetable Pot Pie with Sweet Potato & Lentils
- Roasted Corn and Potato Salad with Green Beans
Quick & Easy Potato Salad Recipe
- 1 kg new potatoes, scrubbed clean
- 3 tablespoons red wine vinegar
- 2 tablespoons grainy Dijon mustard
- 6 tablespoons extra virgin olive oil
- 5 green onions, thinly sliced
- 6-8 radishes, thinly sliced
- 1 small bunch flat-leaf parsley, chopped
- 2 tablespoons chopped dill
- 1 tablespoon capers, drained and coarsely chopped (optional)
- Sea salt and freshly ground pepper, to taste
Place the potatoes in a large pot, and cover with generously-salted cold water. Bring to a boil, then reduce heat slightly and cook until the potatoes are easily pierced with a knife, 15- 20 minutes (depending on size).
Drain and allow to cool slightly. When cool enough to handle, cut the potatoes in half (quarter, if larger).
Meanwhile, in a large bowl, combine the vinegar and mustard. Slowly whisk in the olive oil.
Add the warm potatoes to the vinaigrette, and toss gently but thoroughly to coat. Add the green onions, radishes, parsley, dill and capers (if using). Season with salt and pepper, to taste.
Serve warm or at room temperature. Enjoy!
- I highly recommend adding capers to this salad. I find they are a fantastic finisher to the flavors.
- I like to leave the peel on for this potato salad recipe, but feel free to peel them if you prefer.
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