No Mayo Potato Salad is a delicious side dish without dairy or mayo! Mix baby potatoes and roasted corn in a Dijon herb dressing.
Love potato salads? Try my creamy Potato Salad or Ranch Potato Salad next time.
The Best No Mayo Potato Salad
If you’ve followed me for long, you probably know I really like mayo. And I seriously love a good mayo-dressed potato salad (a summer must!).
But sometimes, I want something lighter. That’s where this No-Mayo Potato Salad comes in! The herb-Dijon dressing pairs perfectly with soft potatoes and crisp corn. It’s downright delicious, and now I can’t imagine a summer BBQ without this dish!
Ingredients
| Ingredient | Helpful Swaps or Tips |
|---|---|
| Baby Potatoes | Halve or quarter for even cooking. A mixed variety is delicious, but if not, grab baby gold potatoes. |
| Roasted Corn | Use frozen, roasted canned corn, or fresh. Roast or grill until slightly charred. |
| Dijon Mustard | Sensitive to Dijon? Start with less and add gradually. |
| Fresh Herbs | Flat-leaf parsley works best over curly parsley. |
| Apple Cider Vinegar | White wine vinegar also works. |
| Honey | Maple syrup can substitute. |
What Is a Good Substitute for Mayo in Potato Salad?
An herby Dijon dressing! This dressing perfectly complements the potatoes and corn in this healthy potato salad.
It’s bright, fresh, and very tangy. If you love Dijon mustard, you’ll be hooked!
Quick Tip: Use flat-leaf Italian parsley, not curly parsley, for the best flavor.
How to Make No Mayo Potato Salad
- Potatoes: Cut baby potatoes in half or quarters and steam until tender. Let them cool.
- Cook Corn: Roast corn in a hot pan until slightly brown. Let it cool.
- Make Dressing: Mix together dressing ingredients until smooth.
- Mix Together: Toss the cooled potatoes and corn with the dressing. Enjoy!
Storage
Leftovers will stay fresh for 3-4 days if stored properly, but it’s best on the first day. The potatoes will absorb the dressing and become drier over time.
More Recipes With Potatoes:
Appetizers
Smashed Potatoes Recipe
Breakfast
One Pan Potatoes and Bacon
Side Dishes
Baked Potato Recipe
Dinner
Mexican Picadillo Recipe
No-Mayo Potato Salad Recipe
Video
Equipment
- Steamer insert or try this hack
Ingredients
- 1-1/2 pounds halved or quartered baby potatoes see note 1
- 1-1/3 cup corn frozen, fresh, or canned, see note 2
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons Dijon-style mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- Salt and pepper
Instructions
- Place a steamer insert into a large pot and add water up to the steamer. Cover and bring to a boil, then add potatoes and sprinkle with 1-1/2 tsp salt. Reduce heat to medium-low and cook until potatoes are fork-tender, about 15–20 minutes. Drain and return potatoes to the dry pot. Dump frozen corn on top, then cover with a lid to steam for 5 minutes. Remove and fully cool in the fridge.
- Combine all dressing ingredients in a wide-mouth mason jar, seasoning to taste (I add 3/4 tsp salt and 1/2 tsp pepper). Vigorously shake until smooth. If needed, use a fork to whisk ingredients together. Once potatoes and corn are cooled, pour the dressing over and toss gently. Adjust seasoning to taste. If time permits, cover tightly and chill in the fridge for 1 hour before serving. Toss before serving and enjoy!
Recipe Notes
- Frozen Non-Roasted Corn or Canned Corn: In a large skillet, melt 2 tbsp butter over high heat. Add the corn; salt to taste. Cook for 7–10 minutes, stirring occasionally, until nicely browned. (Avoid stirring too often to allow browning.)
- Grill Fresh Corn: Peel husks, remove silk, and rub with oil, salt, and pepper. Grill at 400–450°F, rotating every 3–4 minutes for 12 minutes. Cut kernels off and cool before adding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making this recipe for 2 years now and it’s my go-to potato salad. However, I just noticed the descroptio Calls it a lemon-Dijon dressing, yet there is no lemon in the ingredients. Is it supposed to be there?
Thanks so much for catching that! I fixed it! So glad this has been a hit!
Being a southern gal, my potato salad of choice is mustard, mayo, dill pickles, eggs, red onions and celery, squished between the fingers. Today I was looking for a recipe to use up some baby reds, possibly potato salad with broccoli, when I ran across this recipe. I had no fresh herbs at all, though I usually have basil. But I decided to give it a try…dry herbs it is. It was absolutely amazing! Hubs is a ACV fan. With just the corn (which BTW stuck to my iron skillet and wasn’t really charred), It looked a little boring. So I added red bell peppers and green onions. I basically served it room temp after being in the fridge a few hours, because of oil coagulating when cold. It was so, so good! I may add cherry tomatoes next time, but this was definitely a keeper for me.
Delish! I am so glad you enjoyed! Love your additions! Thanks for sharing! 🙂