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Potato salad in a white bowl.

No Mayo Potato Salad

This No-Mayo Potato Salad features golden potatoes, green onions, herbs, and a simple vinaigrette! No mayo insight which means this salad is perfect for picnics and backyard BBQs!
Course Salad, Side Dish
Cuisine American
Keyword no mayo potato salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5 servings
Calories 205kcal
Author Anna


  • 1 ½ lbs gold potatoes
  • 2 green onions chopped
  • ¼ cup chopped parsley
  • 1 teaspoon fresh thyme leaves
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Wash and chop potatoes into bite-size pieces. I leave the skin on, but you can remove it.
  • Place potatoes in a large pot and cover them with water.
  • Bring to a boil and then cook over medium heat for 4 to 5 minutes OR until fork-tender. Do not overcook!
  • Drain potatoes and cool completely. Place into a large bowl.
  • In the meantime, combine olive oil, lemon juice, salt and pepper in a small bowl.
  • Add thyme leaves and chopped parsley. Pour vinaigrette over potatoes.
  • Add chopped onions. Toss everything together.


  • This potato salad will keep well in the fridge for up to 4 days. Any leftovers are best stored in containers with lids.
  • Chop potatoes before cooking to decrease the prep time.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.


Calories: 205kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 243mg | Potassium: 613mg | Fiber: 3g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg