No-Mayo Potato Salad

Prep Time
Cook Time
1h 15m
Ready In

"This is out of a local grocery store magazine...try this bright, herby take on classic potato salad for a perfect side dish...Cook time includes chilling time..."

Original recipe yields 6 servings


  • Serving Size: 1 (195.2 g)
  • Calories 287.8
  • Total Fat - 19.6 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 3.5 mg
  • Sodium - 489 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 1.8 g
  • Protein - 3.9 g
  • Calcium - 53.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step 1

Add potatoes to pot of cold, salted water. Set over high heat, bring to a boil and cook until tender, 20-25 minutes.

Step 2

Drain well, and transfer to mixing bowl. Sprinkle 2 tablespoons vinegar and chicken stock over potatoes and toss. Transfer to refrigerator and chill 30 minutes, until liquid has been absorbed.

Step 3

In small mixing bowl, whisk together remaining 2 tablespoons vinegar, Dijon mustard, salt, pepper, olive oil and shallot. Add dressing to potatoes and toss. Add herbs and toss again. Season with additional salt and pepper, to taste, and serve.

Step 4

Refrigerate any leftovers.

Tips & Variations

No special items needed.



A very nice change from mayo based potato salads. With the potatoes having marinated in the chicken stock and vinegar it increased the flavors. Loved the zip from the dijon mustard and vinegar in the dressing. Omitted the basil but added a little more dill. Definitely will be added to my favorite's folder! Made and reviewed for the FYC tag game.

review by:
(29 Aug 2019)