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Potato salad in a white bowl.
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5 from 3 votes

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: no mayo potato salad
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