No Mayo Garlic Herb Potato Salad

Prep Time 5 mins
Total Time 20 mins
Servings 4 servings

Jump to Recipe

This no mayo Garlic Herb Potato Salad is great warm or cold — the perfect make ahead side dish for summer barbecues, loaded with fresh herbs! Includes step by step recipe video.

PIN THIS RECIPE FOR LATER

little potatoes in herb dressing on white plate
Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

I know that maybe it seems a little strange to see me get excited about this no mayo potato salad after I shared this Classic Potato Salad with Bacon two short months ago, but grilling weather is at least a few months here in Manitoba and a girl’s gotta have options, right?!?

I do love potato salad with mayo (even though I’ve confessed over and over that I despise mayo and it’s the only way I’ll eat it). But this no mayo option is just as good and has tons of flavor from fresh herbs — such a great way to dig into your stash this summer!

There are so many things I love about this deliciousness right here.

no mayo potato salad with little potatoes whole in garlic herb dressing on white plate

You’ve got allllll the herbs (and you can mix it up and use whatever you have or whatever you like! Add basil, thyme, whatever you’ve got on hand!). Plus, herbs add a ton of flavor and pretty much zero calories (perfect for swimsuit season!).

A super simple dressing with just a touch of tang and a touch of sweetness — it’s really light and mild in flavor.

Garlic (call me crazy if you want — I love my garlic in everything!).

white plate with whole little potatoes in herb dressing and bag of little potatoes on the side

The creamiest, most delicious Little Potatoes — for this recipe I used Baby Boomers because I love them boiled. They are so soft and fluffy inside, and they’re the perfect base for this super flavorful dressing! One serving also has only 120 calories, 12% of your daily fibre and 8% of your daily Iron — both super important for this preggo here!

And lastly, it’s perfect hot, warm, room temperature or straight from the fridge. Serve it up as a hot side dish fresh out of the pan in the winter with a roast, or serve it cold with grilled meat and veggies in the summer. It’s totally flexible!

Tips and Tricks for Making this no mayo Garlic Herb Potato Salad:

  • This recipe is naturally gluten-free, vegetarian (use something else to sweeten and we can call it vegan!), and dairy free — so it’s perfect for those big potlucks or gatherings!
  • Speaking of this salad being dairy free…. I wouldn’t judge you if you threw in a handful of freshly grated Parmesan cheese — that garlic/herb/Parm combo is out of this world!
  • If your potatoes are a little larger than mine, you may want to halve them just for ease of eating.
  • Feel free to add in your favorite summer veggies: peppers, spinach, kale, cherry tomatoes — fresh or roasted!
  • Pictured above is the entire recipe — for me, this was about 28 Little Potatoes for 340 grams. It can easily serve anywhere from 3-4 people, or a little more or a little less. It’s super easy to double the recipe and use a full 1.5lb/680g bag if you like!

Watch the recipe video and see how easy it is to make!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

No Mayo Garlic Herb Potato Salad + RECIPE VIDEO

5 from 2 votes
This no mayo Garlic Herb Potato Salad is great warm or cold — the perfect make ahead side dish for summer barbecues, loaded with fresh herbs! Includes step by step recipe video.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cuisine American
Course Salad, Side Dish
Servings 4 servings
Calories 141cal

Ingredients

  • 340 g Little Potatoes I used 28 Baby Boomers
  • 2 tablespoons canola oil or oil of choice
  • 1 teaspoon cider vinegar
  • 1 teaspoon liquid honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • pinch of pepper
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped

Instructions

  • In a large pot of boiling, salted water, cook potatoes until tender, about 10-13 minutes (I use a sharp knife to test doneness as shown in the video — it should pierce easily). Drain potatoes and return to pan.
  • In a small bowl, combine oil, vinegar, honey, garlic, salt, pepper, dill, parsley and chives. Add to potatoes in pan, cook and stir over medium heat for 2 minutes to soften garlic and bring flavors together (this cooking is optional, but I prefer to cook the garlic even just for a couple minutes — if you want to skip this step, feel free to just add to the hot potatoes or use ¼ teaspoon garlic powder).
  • Remove potatoes to a plate and serve warm or refrigerate to serve cold later.

Notes

Along with the nutrition information provided, ¼ of this recipe also provides 23% of your Vitamin A, 25% of your Vitamin C, and 10% of your Iron.

Nutrition Information

Calories: 141cal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Sodium: 294mg | Fiber: 2g | Sugar: 2g

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Fran Schwitek says

    I love little potatoes roasted with a drizzle of olive oil, rosemary, lemon juice, salt and pepper!

    • Shirley Turcotte says

      I would like to try them by making an appetizer plate with deviled eggs and mini stuffed Little Potatoes.

      Kind regards,
      Shirley

  2. Tracey Ginter says

    We love bbq’d potatoes around here whether they are done on foil with butter and spices or paroled and skewered or in a casserole.

  3. Karen Brennan says

    They are an excellent source of iron. My husband is anemic so we would have some everyday and not overdue it. I am looking forward to locating your product in our grocers.

  4. yvonne zook says

    I would boil them, then fry them in bacon grease with onions and garlic powder. I would add the onions in about the last three minutes so they would still be a little crunchy and retain their flavor.

  5. Jennifer Abrams says

    I love little potatoes! Last night I baked them in olive oil and seasonings. I would love to make the mayo free potato salad recipe you have above!

  6. Adell Wendt says

    I love to roast them in the grill, just add the garlic and chives and parsley and onions to a foil pouch along with the Potatoes and put them in the grill for about 20 minutes or however you like yours cooked. The best flavor in the world is a lil Potatoe that burting into your mouth. mmmmmmmmmmmm

  7. Annette says

    I love their potatoes and usually par boil them then heat up oil and fry crushed garlic plus herbs (usually the blend that comes with the potatoes in the tray). Then I toss the potatoes in with the mixture and mash them with a potato masher. So good.

  8. Anita Sharp says

    We love to toss little potatoes with olive oil, fresh garlic, salt and pepper, and whatever fresh herbs are on hand. Then we oven roast them for about 15 minutes in a 425f oven. Even the pickiest eaters love them!

  9. Betty Wilkerson says

    I love these little potatoes and have adapted them into many of my recipes. My favorite way to fix them is to cut in half and roast them in the oven with a little olive oil , garlic powder and salt.

  10. Ronna Feldman says

    My sweetie and I love those tiny potatoes. We are trying to watch our carbs so we can’t eat a lot of potato at once any more. Since we’d rather go for good flavor and quality instead of volume, these potatoes are perfect. We would eat them as a side dish with anything and everything.

  11. Susan Burns says

    I would use them with fresh green beans or as little devils which makes them compliant on a Whole Food Plant Base life style with no added oils or sugars.

  12. Michelle Starks says

    I would make oven roasted potatoes with garlic, butter, and fresh dill. I think I’d also like to try scalloped potatoes

  13. Jasmine D says

    This must be a trick question – obviously the only way I’d eat my potatoes all month is Garlic Herb Potato Salad style! Thanks for the great recipe, can’t wait to try it!

Leave A Reply

Have you tried this recipe? Leave a rating