Red Potato Salad Recipe Without Mayonnaise
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Last Updated on May 24, 2026 by becky
A red potato salad recipe dressed with olive oil, white vinegar, Dijon mustard, and plenty of chopped fresh herbs.
Why Make This Red Potato Salad Recipe?
If I could choose just one food to eat forever, it’d definitely be potatoes. They’re so versatile. You can mash them, roast them, bake them, boil them. Turn them into bread or dinner rolls or pancakes or donuts. Add diced potatoes to soups, stews, and pot pies. Top a fish pie or a shepherd’s pie. Make French fries, potato wedges, chips (both British and American), hash browns, and tater tots. Cover them in cheese sauce and or pile high with taco toppings. And of course, nothing says “picnic” like a big bowl of homemade potato salad.
In this recipe, I’ve tossed red potatoes, chopped celery, and fresh summer herbs in an oil-and-vinegar dressing for a simple salad that comes together in about 40 minutes. Along with other cookout classics like corn relish and Amish macaroni salad, this lighter alternative to mayonnaise-based potato salad makes the best side dish for potlucks and summer celebrations.
Red Potato Salad Ingredients
To make this red potato salad recipe, start by gathering the following ingredients:
- Red Potatoes – You’ll need 1 kg (35 ounces, or about 2 1/4 pounds) of red potatoes. Wash and dice before getting started, but no need to peel. The red potato skin adds flavor, texture, and color.
- Celery – Chopped fresh celery adds a crunchy texture. This recipe calls for two stalks of celery—save the rest to make vegetarian chicken noodle soup; add it to macaroni salad; or dunk the stalks in homemade blue cheese or dill pickle dip.
- Olive Oil – To make the dressing. Opt for a good-quality, mild-tasting extra virgin olive oil.
- White Wine Vinegar – You can use any good-tasting white wine vinegar, or substitute apple cider vinegar.
- Dijon Mustard – Dijon mustard emulsifies the oil and vinegar, creating a smooth, creamy dressing.
- Salt and Pepper – Season your potato salad with kosher salt and ground black pepper, to taste.
- Fresh Herbs – I used a combination of parsley, dill, basil, and oregano. Feel free to add or substitute other fresh green herbs, such as tarragon or thyme. Do not use dried herbs.
How to Enjoy Red Potato Salad
This no-mayo red potato salad makes a great side dish for summer potlucks and picnics. Pair it with grilled salmon; steaks; hot dogs and burgers; or barbecued chicken. For a cookout, serve red potato salad alongside other classic sides like rainbow coleslaw, deviled eggs, macaroni salad, and corn on the cob (or corn relish!) And if you’re not celebrating, this simple salad pairs just as nicely with a sandwich and a scoop of feta and watermelon salad for a quick lunch.
Serve in a pretty ceramic dish or a clear glass serving bowl, garnished with additional chopped fresh herbs or freshly ground black pepper.
Make-Ahead and Storage Suggestions
You can prepare this red potato salad a day in advance and refrigerate until ready to serve. The flavors will deepen as it chills.
Store leftover red potato salad in a covered bowl or airtight container in the refrigerator for up to three days.
Other salad recipes you might enjoy:
Feta and Watermelon Salad
Chickpea Salad
Pennsylvania Dutch Corn Relish
Amish Macaroni Salad
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
No-Mayo Red Potato Salad
- Total Time40 minutes
- Yield1250 grams (44 ounces), or about 6-8 servings 1x
A red potato salad recipe dressed with olive oil, white vinegar, Dijon mustard, and plenty of chopped fresh herbs.
Ingredients
1 kilogram red potatoes (35 ounces; 2 1/4 pounds), washed and quartered
85 grams chopped celery (2 10-inch stalks, or about 3/4 cup)
120 milliliters extra virgin olive oil (1/2 cup)
60 milliliters white wine vinegar (1/4 cup)
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
15 grams chopped fresh parsley (3/4 cup)
10 grams chopped fresh dill (1/3 cup)
10 grams chopped fresh basil (1/3 cup)
5 grams chopped fresh oregano (1/4 cup)
Instructions
Add the quartered red potatoes to a large stock pot, along with a generous pinch of kosher salt. Cover potatoes with water and bring to a boil. Reduce heat to medium and cook until potatoes turn fork-tender, about 12-15 minutes.
Pass potatoes through a colander to drain.
Transfer to a bowl and toss with the chopped celery. Set aside.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, kosher salt, and ground black pepper.
Stir in the chopped herbs.
Drizzle dressing over potatoes. Toss gently to combine. Season with additional salt and pepper, to taste.
Serve at room temperature, or refrigerate until ready to serve.
Store leftover red potato salad in the refrigerator for up to 3 days.
