This Creamy Herbed Potato Salad is sweet, tangy, and bright for a gluten-free, egg-free, mayo-free side dish that’s easy to make and great for meal prep, picnics, backyard barbecues, and warm weather parties!
Not a fan of mayo-heavy potato salad? Same. That’s exactly why I started making this version—with a creamy herb yogurt sauce instead. It’s still rich and satisfying, but way lighter and fresher. Honestly, it’s the only potato salad I make now. If you’ve ever wished for a more flavorful, less gloopy take on the classic, this one’s for you.
Tips Before You Begin
- Make-Ahead. Prep the herb sauce up to 3 days in advance, and store it separately in the fridge. Then, boil the potatoes the day before serving, and chill them dry in the fridge. This makes them even better at soaking up the flavor of the sauce!
- Double the sauce. Having a full cup of sauce gives you flexibility depending on how creamy you like the potato salad, especially if you’re doubling the recipe. You can always start with ½ cup to ¾ cup and add more to taste. If you end up with extra, you can always save it to make baked salmon and asparagus, too!
- Cut potatoes evenly. Uneven chunks mean some will turn out mushy, and some will be underdone. Aim for uniform 1-inch pieces for uniform cooking.
- Don’t overcook the potatoes. You’re looking for a fork-tender, not falling apart. Overcooked potatoes can make the salad mushy.
- Chop the herbs and green onions right before serving. Fresh herbs can brown or lose their flavor if chopped too early.
Ingredients and Notes
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details.
Herb Sauce
- Herbs – Fresh parsley and dried or fresh dill add a bright, peppery taste.
- Garlic – Use whole garlic cloves, not pre-minced garlic, for the best taste.
- Sour Cream – This replaces mayonnaise found in most potato salad recipes. Plain Greek yogurt or dairy-free yogurt will also work, if preferred.
Swap Tip: If using dairy-free yogurt, note that flavor and texture may vary depending on the brand. So, adjust seasoning or consistency as needed. Skip soy-based options as they can overpower the herbs.
- Lemon Juice – Freshly squeezed is best! The acidity balances some of the tang, adding a bright taste.
- Honey – Adds just a touch of sweetness.
- Oil – Use olive oil as the base of the dressing, creating a smooth consistency and adding omega fatty acids.
Potato Salad
- Baby Potatoes (New Potatoes) – Use waxy potatoes such as red potatoes and/or yellow baby potatoes (also known as Yukon gold potatoes). You can also use fingerling potatoes, but I don’t recommend using Russet potatoes for this recipe!
Tip: Baby red or yellow potatoes hold their shape after boiling, have thin skins (so no need to peel unless you want to), and a buttery, smooth texture that pairs beautifully with this herb sauce.
- Salt – Use plenty of kosher salt to boil the potatoes and infuse them with flavor. Then, add additional sea salt (and black pepper) as needed when assembling.
- Green Onions – Use the green portion only for a bit of extra bite. Fresh chives also work well in addition to or in place of the green onion.
How to Make a Mayo-Free Herbed Potato Salad
- Boil the potatoes. Wash the potatoes, slice them in half, and then cut them into quarters. Then, add them to a large pot, submerge them in water, and season with salt. Boil and simmer just until the potatoes are fork-tender. Then, drain in a colander and set aside to cool. You want the potatoes to be completely dry before adding the dressing, or your salad will become runny!
- Create the sauce. Add the parsley, dill, sour cream, lemon juice, and honey to a food processor or blender. Pulse to chop and combine. Then, with the machine running on low, slowly drizzle in the olive oil, blending until smooth. Season with salt, pepper, and lemon juice as desired.
Note: If you don’t have a blender or food processor, you can easily make the sauce by hand. See the recipe card for full instructions.
- Combine. Slice the cooled potatoes in half and place them in a large bowl. Then, add part of the sauce, and toss to combine. Add more sauce as needed and marinate at room temperature for up to 10 minutes to allow the flavor to meld.
Flavor Tip: Once the potato salad reaches room temp, refrigerate for 1–2 hours (or overnight) to let the flavors fully develop.
- Serve. Add the chopped green onion, and stir again. Season as desired. Then, serve immediately.
Storing and ServinG
You can store leftover potato salad in an airtight container in the fridge for up to 5 days. Just be sure to give them a quick stir before serving to redistribute the ingredients. Note: I don’t recommend freezing the potato salad after it has been mixed in the herb sauce—the dressing can separate, and the potatoes may turn mealy once thawed.
Pair this salad with all your favorite main courses, such as BBQ chicken thighs, grilled ground chicken burgers, or marinated shrimp.
More of Our Favorite
Gluten-Free Potato Recipes
Creamy Herbed Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Not your average potato salad, this creamy herbed potato salad recipe is sweet, savory, herbaceous, and creamy, all while being completely mayo-free!
Ingredients
Herb Sauce (makes ½ cup)
- 1 cup fresh parsley, torn
- 2 teaspoons dried dill or 2 Tablespoons freshly chopped dill
- 2 small garlic cloves (about 1 teaspoon minced)
- 2–3 Tablespoons sour cream, plain Greek yogurt or non-dairy yogurt*
- 1 teaspoon lemon juice
- (Optional) 1 teaspoon honey or ½ teaspoon sugar
- ⅓ cup olive oil
- ½ teaspoon Kosher salt or to taste
- ground black pepper, to taste
For the Potato Salad
- 1 lb red/yellow baby potatoes, cubed (optionally peeled)
- 1 teaspoon kosher salt for boiling
- additional sea salt and pepper, to taste
- 2 sliced green onions (green portion only) and/or 2-3 chives, sliced
Instructions
- Wash the potatoes and slice them in half or into quarter pieces depending on size of potato.
- Place the potatoes in a pot, cover with water, and add 1 teaspoon salt.
- Bring to a boil, reduce the heat and simmer until the potatoes are just tender with a fork, about 8-10 minutes. Drain and let stand until cool enough to handle, about 10 minutes. Note -make sure the potatoes are dry before dressing.
- While potatoes are cooling, make the herb sauce (see the Notes if you don’t have a food processor or blender).
- Add the parsley, dill, garlic, sour cream or yogurt, lemon juice, and honey (if using), to the food processor or blender. Pulse a few times until everything’s finely chopped and starting to come together.
- With the machine running on low, slowly drizzle in the olive oil through the top opening. Blend until smooth. Adding the oil last, whether blending or whisking, is the trick to a smooth emulsion—it keeps the sauce from separating.
- Taste and adjust with additional salt, black pepper, or a splash more lemon juice, if needed.
- Once the potatoes are cool enough to handle, place in a large mixing bowl. Add ⅓ cup sauce, and mix to combine. For creamier salad use the full amount of sauce. Let the sauce and the potatoes marinade for 5-10 minutes at room temperature to get the most flavor.
- Add the chopped green onion and stir to combine. Taste and adjust the salt and pepper to your liking. Serve immediately or let sit, covered, in the fridge for an hour or overnight to fully allow the flavors to meld. Garnish with extra chopped green onion or herbs, if desired, before serving.
- The potato salad can be stored for up to 5 days in the fridge in an airtight container.
Notes
Alternative Method for Herb Sauce (No Food Processor) Finely chop the parsley, dill, garlic, and capers (if using) by hand with a sharp knife—get them as small as you can! Toss them into a bowl. Stir in the sour cream (or yogurt) and lemon juice until it’s well mixed with the herbs and garlic. Slowly whisk in the olive oil by hand, a little at a time, until the sauce comes together and thickens slightly. Season to taste.
Dairy- Free Tip – If using dairy-free yogurt, note that flavor and texture vary by brand. Adjust seasoning and consistency as needed. Avoid soy-based options, as they can overpower the herbs.
Doubling the Recipe – If you’re doubling the potatoes, I recommend doubling the sauce as well. Having a full cup of sauce gives you flexibility depending on how creamy you like it. You can always start with ½ cup to ¾ cup and add more to taste.
Storage Tips – Store in an airtight container in the refrigerator for up to 5 days. For best texture, give the salad a quick stir before serving leftovers. Avoid freezing, as the creamy dressing may separate and the potatoes can become mealy once thawed.
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 256
- Sugar: 2.1 g
- Sodium: 185.6 mg
- Fat: 19 g
- Saturated Fat: 2.8 g
- Carbohydrates: 20.7 g
- Fiber: 2.6 g
- Protein: 3.9 g
- Cholesterol: 0.6 mg
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