This herbed potato salad is a low-effort, high-impact summer side dish. Plus, no mayo means you can safely let it sit out at picnics and barbecues.
American potato salad – the goopy beige mass drenched in mayo – was never really a part of my culinary vocabulary. The closest thing we had in Ukraine was salat oliviye – tiny cubes of boiled potato, carrot, egg, and pickles – which too are bound by an alarming amount of mayo.
In fact, I first became cognizant of “potato salad” thanks to Ina Garten and her French-style version with herbs and olive oil. (Even found the clip!). Since then, no-mayo potato salad has been the only type of potato salad I care to eat.
This herby version is the thing I make every summer with new potatoes from the farmers market. An obscene amount of dill, plus salty, briny capers, replace Hellman’s as the star ingredients. The whole thing is dressed simply with olive oil, mustard, lemon, and a bit of raw garlic.
Why You’ll Love No-Mayo Potato Salad
Here, tender baby potatoes get coated in an herby, garlicky, tangy dressing. Because the potatoes are dressed while they’re still warm, they – for lack of a better term – activate the aroma of the herbs and garlic, and become perfumed with them throughout.
So instead of being goopy and one-noted like traditional potato salad, this one bursts with freshness. Capers, on the other hand, provide contrast by punctuating the salad with pops of salty brininess.
Key Ingredients + Substitutions
- Potatoes: Baby potatoes (a.k.a. new potatoes) are best because they have a creamy texture and sweet flavor. But larger potatoes work too. Go for Yukon Golds or butter potatoes, and cut them down to a similar size. (In a pinch, russet potatoes work too.)
- Herbs: Boiled potatoes + dill are a match made in heaven. But if you already have parsley or cilantro on-hand, you can use those too. A bit of fresh oregano or tarragon would also be nice.
- Capers: Their salty personality contrasts perfectly with the sweetness of the potatoes. (If you don’t like capers, sub with finely chopped kalamata olives.)
- Garlic: A tiny bit of raw garlic is key. Pass it through a garlic press or grate it on a Microplane.
- Mustard: Dijon is my fave here, but brown also works.
- Lemon Juice: Adds even more brightness. In a pinch, you can sub with a mild vinegar like apple cider or white wine.
- Good Oil: The flavor of whatever oil you use will come through, so use something nice, like California Olive Ranch. Or if you bought sunflower oil to make my Ukrainian dill potatoes, use that!
How to Make Herbed Potato Salad
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Boil the Potatoes
Halve the baby potatoes (or cut them into 1-inch chunks). Place in a pot, and add salt and water. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer very gently until the potatoes can be pierced easily with a knife, 10 to 15 minutes, being careful not to overcook them.
Pro tip: Starting the potatoes in cold water versus adding them to already-boiling water helps ensure the insides will cook through before the skins get a chance to burst.
Step 2: Prep the Flavorings
While the potatoes cook, combine the dill, garlic, capers, mustard, oil, and lemon juice in a very large bowl (you’ll want a roomy place to toss the potatoes in later).
Step 3: Dress the Potatoes
After draining the potatoes, return them to the empty pot and let them sit for a minute to dry up a little. While they’re still hot (this is key so all those flavors really soak in!), toss the potatoes in the herb mixture.
How to Serve No-Mayo Potato Salad
This dill potato salad can be served warm or at room temperature. It’s best eaten the same day as it’s made – the dill loses its potency after that. This salad is perfect for barbecues, picnics, and vegan dinner parties. It goes well with these lentil patties, eggplant tomato stew, or Italian tomato tofu.
FAQ’s
The cook time depends on the size of the potatoes, as well as how rapidly the water is boiling. To avoid soggy waterlogged potatoes, bring the water up to a boil first, then reduce the heat and simmer them gently. If your potatoes are roughly 1-inch pieces, this should take 10 to 15 minutes.
If you don’t like dill, sub with parsley or cilantro, or a mix of both. A bit of fresh oregano or tarragon would be nice, too.
This salad is best eaten on the same day as it’s made (although leftovers are certainly edible on day 2). After that, the herbs lose their potency and the potatoes take on a tougher texture.
More Potato Recipes…
- The Best Brunch Potatoes
- Dairy-Free Potato Gratin
- Warm Potato Salad with Green Beans
- Ukrainian Dill Potatoes
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintNo-Mayo Potato Salad with Capers and Dill
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Description
This French-style herbed potato salad features dill, capers, and garlic.
Ingredients
- 2 pounds baby potatoes* (see note below)
- Fine sea salt, to taste
- 1 cup chopped dill
- 2 medium garlic cloves, crushed or grated
- One 3.5-ounce jar capers, drained*
- 3 tablespoons extra virgin olive oil or Ukrainian unrefined sunflower oil
- 1 tablespoon Dijon or brown mustard
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
Instructions
- Thoroughly wash the potatoes.
- Cut the potatoes into 1-inch chunks, making sure all the pieces are roughly the same size. Place in a medium pot, add 2 teaspoons salt, and enough water to cover by about 1 inch.
- Cover with a lid and bring to a boil. Then reduce the heat to low and simmer very gently with the lid ajar until the potatoes can be pierced easily with a knife, 10 to 15 minutes, being careful not to overcook them.
- Drain the potatoes, return to the pot, and set aside for a minute to let them dry a little.
- While the potatoes are cooking, in a large mixing bowl, combine the dill, garlic, capers, oil, mustard, lemon juice, and lots of black pepper. Stir to combine.
- Add the hot potatoes to the dill mixture. Toss to coat evenly and adjust the seasonings, if needed. Serve warm or at room temp.
Notes
- If you can’t find baby potatoes, large ones will work. Yukon Gold or butter potatoes are best, but russets will do in a pinch.
- If you don’t like capers, sub with finely chopped kalamata olives or pickles.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 175
- Fat: 7.3 g
- Carbohydrates: 24.9 g
- Fiber: 4 g
- Protein: 3.1 g
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