This potato salad without mayo is the version I keep coming back to. I first made it at my sister’s place in Totnes when she handed me a bag of lemons from her tree and expected dinner the same evening. The dressing is simple and bright: olive oil and lemon carry the flavor without any heavy cream, so the potatoes feel light and honest.
It leans a little toward a mediterranean potato salad in spirit, with lemon, parsley, and green onion playing the lead roles. The contrast between warm potatoes and sharp citrus is what makes it sing, and it works warm or cooled for a picnic. One thing I learned the hard way in Lyon is to dress the potatoes while they are still hot so the dressing soaks in properly.
I like recipes that do a small job very well. This one uses baby potatoes halved, a quick lemon and mustard dressing, and a handful of herbs to make something that feels like summer and yet is everyday food. It is vegetarian and vegan friendly, simple to scale, and forgiving if you tinker a bit.
Bring 4 quarts water to a boil and add 2 tablespoons salt. Add the halved potatoes, bring back to a boil, then reduce the heat to a simmer. Once at a simmer, cook for 5 minutes or until just cooked. Don't let the potatoes overcook and become too soft; the residual heat will continue to cook them.
Meanwhile, in a jar with a lid, combine 5 tablespoons extra-virgin olive oil, ¼ cup lemon juice, 1 tablespoon lemon zest, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 ½ teaspoons sugar, ¾ teaspoon salt, and ½ teaspoon black pepper. Cover and shake vigorously. Set aside.
Drain the potatoes and immediately transfer to a large bowl.
While the potatoes are hot, pour over half the prepared lemon dressing and gently stir with a rubber spatula. Set aside to marinate for at least 30 minutes or overnight.
Gently stir in 1 cup sliced green onions, ¼ cup finely chopped parsley leaves, and the remaining lemon dressing.
Serve warm, at room temperature, or chilled.
A large pot for boiling, a colander for draining, and a roomy bowl for tossing are the essentials. Use a pot with a lid to bring the water to a boil faster. A rubber spatula helps fold the dressing without breaking the potatoes. I shake the dressing in a jar with a tight lid because it is quick and easy, but a small bowl and whisk will do the same job.
You will also need a sharp knife to halve the potatoes, a microplane for the lemon zest, measuring spoons, and a timer. A clean towel for patting potatoes dry finishes the list. If you are missing one item, improvise. I have cooked whole meals with only a saucepan and a spoon in a guest flat, and it turned out fine.
Dress the potatoes while they are still hot. The heat helps them absorb the lemon dressing instead of just sitting under it. I speak from many ruined batches of mush when I say this: stop the boil when a fork slips through with a little give.
Halve small baby potatoes for even cooking and quick simmering. Simmer for five minutes once the pot returns to a simmer and then drain. That timing preserves a little bite while allowing the dressing to soften the edges. If your potatoes seem too starchy, rinse them briefly after draining, but only if you must, because that washes away some of the natural creaminess that clings to the dressing.
Shake the dressing well to marry the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, sugar, salt, and pepper. Mince the garlic fine so it mellows as it marinates. Zest the lemon generously; those oils make the lemon feel alive, not simply sour. Fold in the green onions and parsley gently to keep their crunch.
Serve warm if you like a cozy plate, or cool it for a summer picnic. Quick note: warm potato salad with lemon dressing brings out the aroma in a way that cold does not. Try both and see which you prefer. I change my mind depending on the weather.
Olive and plant feta version: Add chopped Kalamata olives and crumble in a feta made from plants for a salt forward twist. It becomes more of a main dish if you toss in chickpeas for protein. I sometimes call this my picnic proof version.
Spicy herb version: Stir smoked paprika or a little diced jalapeño into the dressing, and add more parsley or cilantro for an herbal kick. It is bold, so keep the heat gentle for little ones.
Roasted veg mix: Roast sliced bell peppers or zucchini until they caramelize and fold them in at the end. Roasting adds chew and extra sweetness and turns this into a heartier salad when you want something more filling.
You can riff freely, but keep the basic balance of potato, oil, lemon, and herb so the dressing does not get lost.
This is a fine summer side dish for barbecues and packed lunches because the flavors hold up. Garnish with extra lemon zest or a scatter of toasted pine nuts for crunch. It sits well beside grilled vegetables, tofu skewers, or a simple mezze spread with hummus and flatbread. I have also served it next to a greek potato salad inspired plate with cucumber and pita for a fuller spread.
For a main meal, toss with quinoa or lentils, or add a can of rinsed chickpeas. Serve with a crisp white wine or an herbal iced tea for balance. Bread for sopping the dressing is never a bad idea.
Dress hot potatoes with half the dressing and leave to marinate for at least thirty minutes. Use fresh lemon zest and juice, and do not be shy with the Dijon and garlic. If it still needs brightness, a tiny pinch of sugar balances the acid without making it sweet.
Yes. Mix and serve while the potatoes are still warm so the dressing releases more aroma. Keep the parsley fresh by adding it at the last moment.
It is lighter than the mayo version because it relies on olive oil for fat. Potatoes bring carbohydrates and vitamin C, and the herbs add micronutrients. Portioning matters, but I find it more satisfying than many creamy sides.
Add chickpeas or white beans when you toss in the herbs. They absorb the dressing and make the salad more filling without changing the overall taste much. Start with half a cup and adjust.
Cool it completely if you plan to pack it. The flavor will deepen overnight. Keep extra dressing on the side if you think it will dry out during transport.
Yes. Add olives, cucumber, and a crumbled plant feta and it slides straight into that flavor family. It is a nice change when you want something more substantial for guests.
Our Lemon Potato Salad No Mayo puts a bright spin on a beloved classic. This light and tangy salad is a great addition to any get-together, adding a pop of flavor to your meal. Want to share a photo of your salad? Tag us on social with @CookMeRecipes and #cookmerecipes!
This herby lemon potato salad is naturally gluten free, egg free, and vegan.
