Name: Creamy Herbed Potato Salad (Mayo-Free, Gluten-Free) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup fresh parsley, torn; 2 teaspoons dried dill or 2 tablespoons freshly chopped dill; 2 small garlic cloves (about 1 teaspoon minced); 2–3 tablespoons sour cream, plain Greek yogurt, or non-dairy yogurt; 1 teaspoon lemon juice; (Optional) 1 teaspoon honey or ½ teaspoon sugar; ⅓ cup olive oil; ½ teaspoon kosher salt or to taste; Ground black pepper, to taste; 1 lb red or yellow baby potatoes, cubed (optionally peeled); 1 teaspoon kosher salt for boiling; Additional sea salt and pepper, to taste; 2 sliced green onions (green portion only) and/or 2-3 chives, sliced

Jump to Recipe· 4.3 from 12 reviews

If you’re craving a fresh twist on a classic side dish, then you’re going to adore this Creamy Herbed Potato Salad (Mayo-Free, Gluten-Free) Recipe. It brings together tender baby potatoes bathed in a luscious, tangy herb sauce that’s bursting with fresh parsley, dill, and a hint of garlic. What makes this salad truly special is how it achieves that rich, creamy texture without any mayonnaise, relying instead on wholesome yogurt and olive oil for a vibrant, light finish. This dish is perfect whether you’re planning a picnic, a barbecue, or just want a comforting, soulful salad to brighten up any meal.

Ingredients You’ll Need

A white bowl is filled with small potatoes of three colors: purple, red, and yellow, mixed together. Above the bowl, there is a small white bowl filled with chopped green onions showing a fresh green color. To the right, there is a small glass jar with a yellow liquid, likely oil. On the left side of the bowl, a half lemon with bright yellow flesh faces upwards, and next to it is a small pile of green herbs tied with a string, along with a clove of garlic. Below the lemon, a black bowl holds a smooth white creamy sauce. Above the lemon, a small glass bowl contains some salt and pepper seasoning. The setting is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines with a handful of simple yet flavorful ingredients that each bring their own magic to the table. From the hearty baby potatoes to the fresh herbs and creamy dressing, every element is carefully chosen to complement and elevate the salad’s overall taste, texture, and color.

Red or yellow baby potatoes: These provide a tender, buttery base that holds the flavors beautifully.
Fresh parsley: Adds a bright, fresh note that livens up the whole dish.
Dill (dried or fresh): Infuses the salad with a subtle, fragrant depth that pairs wonderfully with the creamy dressing.
Garlic cloves: Just a touch of sharpness that balances the herbs perfectly.
Sour cream or plain Greek yogurt (or non-dairy yogurt): This is the creamy backbone of the dressing, lending a lovely tanginess without mayo.
Lemon juice: Brightens and lifts the herb sauce’s flavor with zest and acidity.
Olive oil: Helps create a silky, smooth dressing that coats every potato piece with love.
Kosher salt and black pepper: Essential seasonings that bring all the flavors together harmoniously.
Green onions or chives: For a mild oniony crunch and gorgeous color pop in the final salad.
Optional honey or sugar: A gentle touch of sweetness to balance the acidity, if desired.

How to Make Creamy Herbed Potato Salad (Mayo-Free, Gluten-Free) Recipe

Step 1: Prepare the Potatoes

Start by washing and cutting the baby potatoes into halves or quarters, depending on their size. Place them in a pot filled with salted water and bring to a boil. Once boiling, reduce the heat and let them simmer for about 8 to 10 minutes, or until tender when pierced with a fork. Drain and let them cool until safe to handle. Ensuring the potatoes are dry before dressing is key to preventing the salad from becoming watery.

Step 2: Make the Herbed Sauce

While your potatoes cool, it’s time to create the flavorful sauce. Combine fresh parsley, dill, garlic, sour cream or yogurt, lemon juice, and the optional touch of honey in a food processor or blender. Pulse until everything is finely chopped and just starting to come together.

Step 3: Emulsify the Dressing

With the machine running on low speed, slowly drizzle in the olive oil. This gradual addition is essential for a smooth, creamy emulsion that won’t separate. When the dressing is silky and well blended, season it with salt, pepper, and a splash more lemon juice if desired. Taste and adjust until it sings!

Step 4: Combine Potatoes and Dressing

Place the cooled potatoes in a large bowl, then add one-third of the herb sauce. Mix gently to coat every chunk of potato. For a creamier salad, use the full half-cup of sauce provided. Allow the potatoes to marinate for 5 to 10 minutes at room temperature so all those bright flavors soak in.

Step 5: Finish with Green Onions and Serve

Fold in the sliced green onions or chives, giving everything one last gentle mix. Taste once again and adjust seasonings if needed. You can serve this salad immediately or refrigerate it for an hour or even overnight to let the flavors mingle and deepen. Just before serving, consider garnishing with extra herbs or green onions for a fresh, inviting look.

How to Serve Creamy Herbed Potato Salad (Mayo-Free, Gluten-Free) Recipe

A bowl filled with three layers of small potatoes, each cut into halves or quarters. The potatoes have three different skin colors: purple, red, and yellow, all mixed together. They are coated in a green herb dressing that looks slightly thick and creamy. Small bright green herb leaves and bits are mixed in and sprinkled on top of the potatoes. A silver spoon rests inside the bowl, slightly lifting some potatoes. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of freshly chopped green onions or delicate herb leaves just before serving adds a vibrant burst of color and a fresh, mild onion bite, elevating the overall presentation and taste of the salad.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted fish, or a hearty bean burger for a vegan twist. The fresh herbs and creamy texture complement smoky, savory mains and add a refreshing counterpoint to spicy or rich dishes.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out tomatoes or avocado halves for individual portions at a picnic or buffet. You can also nestle the salad atop a bed of fresh greens or alongside crisp crudités for a vibrant and satisfying summer spread.

Make Ahead and Storage

Storing Leftovers

This Creamy Herbed Potato Salad (Mayo-Free, Gluten-Free) Recipe keeps wonderfully well in the fridge for up to 5 days. Store it in an airtight container to preserve freshness, and give it a gentle stir before serving again to reincorporate any flavor that settles.

Freezing

Because of the fresh herbs and creamy yogurt-based sauce, freezing this salad is not recommended as it can alter the texture and freshness. It’s best enjoyed fresh within a few days to savor the herbs and creamy dressing at their peak.

Reheating

This potato salad is best served chilled or at room temperature. If you prefer it slightly warmer, let it sit out for 15 to 20 minutes before serving. Warming it in the microwave isn’t ideal as it could separate the dressing and wilt the herbs.

FAQs

Can I substitute the sour cream or yogurt?

Absolutely! You can use plain Greek yogurt, non-dairy yogurt, or even a silken tofu blend to keep the salad creamy while maintaining the mayo-free quality.

What if I don’t have a food processor?

No worries at all! You can finely chop the herbs and garlic by hand and whisk all dressing ingredients together vigorously. It might take a little elbow grease to emulsify, but it’s totally doable.

Can I use other types of potatoes?

Baby red or yellow potatoes are best because they hold their shape well while remaining tender. Avoid starchy potatoes like Russets, as they can crumble and become mushy in this salad.

Is this recipe suitable for vegans?

Yes, as long as you use a plant-based yogurt, this recipe is entirely vegan and still creamy and delicious without mayo.

Can I add other veggies to the salad?

Definitely! Feel free to toss in finely diced celery, radishes, or even blanched green beans for some extra crunch and color, tailoring the salad to your taste.

Final Thoughts

I can’t recommend this Creamy Herbed Potato Salad (Mayo-Free, Gluten-Free) Recipe enough. Its vibrant herb sauce, creamy texture without the heaviness of mayo, and easy preparation make it a reliable favorite you’ll want to return to again and again. Once you try it, you might never go back to traditional potato salads!