This no mayo potato salad with dill and mint is full of flavor and uses easy to find affordable ingredients! Cook it up as a dairy free and egg free summer side dish for barbecues, potlucks or as picnic food to share with friends and family.
Love potato salad, but can't do mayo? Same here! Many traditional picnic or BBQ sides have ingredients such as mustard, tomato or lemon juice, which aren't usually suitable for those of us on a low histamine diet. So I've made lots of recipes using food swaps that are just as tasty!
Alongside my mango slaw and chicken pesto pasta salad, this no mayo potato salad with dill and mint has been made on repeat! We cook up the potatoes, and then make a flavorful dressing with olive oil and fresh herbs. It's a no mayo and no mustard potato salad that I hope my low histamine readers can enjoy.
Jump to:
Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Potatoes - I like to use new potatoes or baby potatoes, but you can also use waxy potatoes such as Yukon gold or red potatoes to make potato salad (they keep their shape when boiled).
- Mint and dill - make sure to use fresh fragrant herbs rather than dried for their flavor!
- Garlic - this is optional, but adds a little kick of heat.
How to Make Potato Salad without Mayo
All you need is some fresh produce and pantry staples to make this egg free potato salad with olive oil and herbs, and there's no fancy kitchen equipment required.
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Cook the potatoes
Dice your potatoes into halves or quarters, so they are roughly the same size. Add to a large pot and cover with cold water (there should be a few inches of water above the potatoes). Add salt and cook until fork tender (image 1).
Step 2: Cool the potatoes
Tip the cooked potatoes into a colander and set aside to cool (image 2).
Step 3: Make the dressing
Whisk together olive oil, fresh diced mint, fresh dill, apple cider vinegar (optional), minced garlic, salt and black pepper (optional) to make your mayo-free dressing (image 3).
Step 4: Assemble the potato salad
Tip the cooled potatoes into your serving bowl and pour over the olive oil and herb dressing. Gently toss to coat the potatoes in the dressing (image 4).
Recipe Tips and Notes
- Dice the potatoes to a similar size. I suggest to dice them into pieces about a half inch to inch in size. Have at the same size for an even cook time.
- Start with cold water. Begin with cold water, and then bring to a boil.
- Mix up the herbs! You can easily swap herbs such as cilantro or parsley in if those are what you like, or have to hand.
- Not using the apple cider vinegar? I suggest to use a little less olive oil and perhaps more herbs and salt to add flavor.
Frequently Asked Questions
Personally, I don't peel the potatoes and leave the skins on.
I don't recommend to freeze the potato salad. You can refrigerate for a day or two, although this likely isn't suitable for low histamine readers who typically want to avoid leftovers. See the SIGHI 'kitchen tips' page for more info.
Sure! Finely diced celery, radishes or green onion would all be nice and make it a heartier side dish, similarly to my potato salad with cucumber.
More Summer Side Dishes
Having a summer potluck or barbecue? Have a peek at so many ideas on my salads page, including my apple and carrot salad, roasted potato salad and radish slaw, as well as these recent ideas:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please so leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
No Mayo Potato Salad with Dill and Mint
Ingredients
- 2 pounds new potatoes diced into halves if larger in size*
- 1 teaspoon salt
- 3 tablespoon olive oil
- 2 teaspoon apple cider vinegar
- ¼ cup fresh dill finely diced
- 2 tablespoon fresh mint leaves finely diced
- 1 garlic clove minced, optional
- pinch black pepper optional
Instructions
- Add the halved new potatoes (or baby potatoes, Yukon gold or red potatoes) to a large pot of cold water, which fully covers the potatoes by at least 2 inches. Add a good pinch of salt. Bring to a boil and then reduce the heat and simmer for 12-15 minutes. Check the potatoes are fork tender and cook for a few minutes longer, if required.
- Tip the potatoes into a colander and allow to cool.
- Whisk together the olive oil, apple cider vinegar, dill, mint, minced garlic and black pepper (if using).
- Add the cooled potatoes to a large serving bowl and pour over the dressing. Toss gently to coat the potatoes, then season with more salt or herbs to preference.
Notes
- If you don't love a lot of dressing on your potato salad, I suggest to use about two-thirds, then add more to taste. The potatoes will absorb some of the dressing.
- If apple cider vinegar doesn't work for you, then leave out and I suggest to reduce the amount of olive oil used.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar, garlic and dill, which score 1.
- black pepper, which scores 2.
Comments
No Comments