No-Mayo Potato Salad Recipe

This No-Mayo Potato Salad Recipe is sure to please those who are just not into mayonnaise. This is an easy recipe with an elegant presentation. Perfect for a casual BBQ but elegant enough for a dinner party too.

My Traditional Potato Salad Recipe is made with mayo and bacon. But if you aren’t the biggest fan of mayo, this recipe is for you! It has a bit of French flair and is a little more gourmet than its creamier cousin with mayo and bacon. 

Potato salad with no mayo on a platter with green beans and vinagrette

Recipe Pairing Ideas:

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Step 1: Prepare the potatoes

I like to use Yukon Gold or fingerling potatoes for this recipe, but if you can’t find those, any small waxy potato variety will work just as well. 

If you are using Yukon Golds cut them in half, then in quarters to give a slender, delicate look. Then you’ll toss the potatoes in a bowl with olive oil. 

Slicing a potato into wedges

Add salt and pepper and a good pinch of Herbs de Provence.

Sliced Yellow Potato Wedges in a bowl with olive oil and seasoning

Roasting vs Boiling the Potatoes

For this recipe, I prefer to roast the potatoes. They will keep their shape that when and look prettier in the salad too. I also find the flavor and texture are better when the potatoes are roasted as well. Place the potatoes cut-side down on a baking sheet lined with parchment paper.

The parchment paper will prevent the potatoes from sticking to the pan, and becoming too overly browned. 

Potatoes sliced on a baking sheet lined with parchment paper

Roast at 400F (204C) degrees for about 25 minutes until they are golden brown and fork-tender.

Roasting potato wedges in the oven

Make-ahead Tips:

  • You can roast the potatoes up to an hour ahead of serving. Or allow to cool and refrigerate for up to 2-4 hours.
  • But I find the texture is better if you roast and serve them the same day. As opposed to prepping them a day ahead and letting them sit in the fridge.
  • The green beans and dressing can both be prepared up to a day ahead, kept separated, covered and refrigerated until ready to serve.

Roasted Potato Wedges on a baking sheet lined with parchment paper cooling on cooktop

Step 2: Prepare the Green Beans

Haricot Vert and fresh green beans are very similar and can be used interchangeably for this recipe. For a thinner green bean look for the Haricot Vert variety. 

Trimmed Green beans in a Bowl

Blanching the Green Beans

Place the green beans in a pot of boiling water for about a minute or two, then quickly transfer to an ice bath. This “shocks” the vegetables and stops them from cooking.

What is an ice bath for vegetables?

An ice bath is used to quickly stop the cooking process and preserve the colors of the food – just like in this recipe. There aren’t really any specific measurements for an ice bath. But equal amounts of ice and cool water is a good place to start.

Don’t let your vegetables soak in the ice bath. Just dunk them to “shock them with the cold” and then quickly remove them to drain on a dry paper towel.

Green beans in a spider strainer about to be blanched in hot water

It also helps the beans preserve their bright green color! Pat them dry and set them aside to cool.

Blanching cooked green beans in ice water

Step 3: Make the Vinaigrette 

In a small bowl, add Dijon mustard, whole grain mustard, white wine vinegar, and then whisk to combine. Slowly add the grapeseed oil and whisk.

I like to use the two different mustards for texture, and the whole grain mustard looks beautiful on the potatoes as well.

Add chives and tarragon and whisk until well-combined. This vinaigrette is a similar vinaigrette that’s used in my Charred Asparagus Salad. Another great No-Mayo side salad for summer entertaining!

Herbs and dressing on a cutting board

Step 4: Assemble the Potatoes and Green Beans

Place potatoes and green beans in a large bowl. Then, pour the vinaigrette over the top and toss to combine. If you like shallots, you could add a minced shallot for a nice punch of flavor!

No-Mayo Potato Salad Recipe being mixed together with dressing

After the potatoes and green beans are coated with the dressing, transfer to a large serving bowl or platter.

Transferring potato salad from a bowl to a platter

For another elegant touch, use the blossoms from the chives if you are growing your own. They are perfectly edible and add a beautiful color and elegant presentation to this dish.

Chive Blossoms for the No-Mayo Potato Salad Recipe

Place the chive blossom on just moments before serving so they don’t wilt. Have more chive blossoms on hand? Try them on my Egg Biscuit Sandwich Recipe! Another great recipe to try!

If you don’t have chive blossoms, flat-leaf parsley is also great too!

Close up detail of a No-Mayo Potato Salad Recipe

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No-Mayo Potato Salad Recipe

No-Mayo Potato Salad Recipe

Yield: 4
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

A No-Mayo Potato Salad for those who like their potato salad on the lighter side! Great with BBQ Chicken, fish or burgers!


  • 3 lbs (1350g) fingerling potatoes or Yukon Gold potatoes, sliced lengthwise
  • 1 tbsp (15ml) olive oil
  • ¼ tsp (1.25ml) herbs de provence
  • Large pinch of salt
  • Freshly cracked pepper
  • 8 oz. (230g) French green beans, cleaned and trimmed
  • 1 tsp (5ml) Dijon mustard
  • 1 tsp (5ml) whole grain mustard
  • 1 tbsp (15ml) white wine vinegar
  • 5 tbsp (75ml) grapeseed oil
  • 1 tsp (5ml) fresh chives, minced
  • 1 tbsp (15ml) fresh tarragon, minced


  1. Preheat oven to 400F (200C).
  2. Toss potatoes with olive oil, herbs de Provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside
  3. In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.
  4. In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.


To make ahead of time keep the vegetables and vinaigrette separated, then toss together just before serving.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 21gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 78mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g
Brownie cake scooped into a mug with ice cream

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  1. This is hands down our favourite potato salad. It is delicious and very easy to make. We are taking it on our camping trip this weekend too!

    1. YAY! So glad to hear it! One of my favorites too 🙂 Have fun camping! That sounds great right about now! 🙂

  2. I just bought a veg box from my
    Local grocery store in Lytham st Anne’s and this recipe ticks the boxes for myself and my children to make for lunch. I will try English mustard and parsley and let you know the outcome.

    Keep up the good work and your website is keeping us going at this strange time.

    1. Aww thank you! Yes it’s a very strange time but I find a lot of comfort has come from all the home-cooking! 🙂 hope you enjoy!