No-Mayo Potato Salad Recipe

No-Mayo Potato Salad is fresh and flavorful! Toss baby potatoes and roasted corn in a zesty lemon-Dijon herb dressing for a light, dairy-free side.

Prep Time25

Cook Time15

Chilling Time30

Total Time1 10

Course: Salad, Side Dish, Vegetarian

Cuisine: American, Vegetarian

Keyword: no mayo potato salad, no-mayo potato salad recipe

Servings: (as a side)

Cost: $6.72

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

Dressing

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

US - Metric

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!

Video

Notes

Note 1: Use baby potatoes—a mix of colors adds flavor and looks great. If you don’t have a steamer, here’s a hack.

Note 2: I like buying frozen roasted corn for ease. If you want to use fresh or canned, here’s what to do:

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.

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.

Make Ahead: Potatoes and corn can be prepared a day in advance and stored in an airtight container. The dressing can also be made a day ahead and kept in a mason jar in the fridge. Toss everything together 1 hour before serving.

Nutrition