Red Potato Salad Recipe (No Mayo)

This red potato salad recipe is fresh, flavorful, and perfect for summer. Tender skin-on red potatoes are steamed, then tossed with capers, celery, shallot, fresh herbs, and a creamy lemon Dijon vinaigrette. It's a no-mayo potato salad that's light, tangy, easy to make ahead, and perfect for barbecues, picnics, potlucks, and summer dinners.

I've been making this red potato salad without mayo for years. Steaming the potatoes helps preserve their flavorful red skins and keeps them from becoming waterlogged, while the Dijon vinaigrette adds creamy texture and bright flavor without mayonnaise. Cook the potatoes ahead, then finish and dress the salad when you're ready to serve.

Red Potato Salad Recipe Snapshot

• No mayo - Unlike traditional potato salad, this red skin potato salad skips the mayo.
• Fresh and tangy - Capers, herbs, lemon, celery, and shallot add bright flavor.
• Skin-on potatoes - Red skins add color, texture, and flavor.
• Steamed, not boiled - Better texture, less waterlogged.
• Make-ahead friendly - Cook the potatoes ahead and dress before serving.

Ingredients You'll Need

• Red potatoes - Baby red potatoes are best, and there's no need to peel them. The thin tender skins add color, texture, and nutrients.
• Celery - Adds fresh crunch.
• Shallot - Milder and sweeter than onion, or use red or white onion.
• Herbs - Use a mix of fresh herbs such as dill, parsley, chives, and tarragon.
• Capers - Adds a salty, tangy pop.
• Mustard - Smooth Dijon gives the vinaigrette creamy texture and sharp flavor.
• Oil - Extra virgin olive oil makes the dressing rich and smooth.
• Lemon juice - Adds brightness and balances the potatoes.
• Garlic - Adds savory depth to the vinaigrette.

Please see the recipe card for measurements, salt, and pepper.

Substitutions and Variations

• No baby red potatoes - Use larger red potatoes and cut them into bite-sized pieces.
• No red potatoes - Use baby gold potatoes or small yellow potatoes.
• Whole grain mustard - Replace the smooth Dijon with whole grain mustard for extra texture (or use both).
• Add feta - Crumbled feta adds salty, creamy contrast.
• Add eggs - Chopped hard-boiled eggs make the salad heartier.
• Swap the capers - Use chopped cornichons instead of capers for a briny crunch.

Chef's Tip - Steaming vs. Boiling Potatoes and Dressing
Steaming keeps red potatoes from getting waterlogged, so they hold their shape and taste more flavorful. They cook through without absorbing excess water and are less likely to become mushy. Steaming skin-on potatoes also helps preserve more of the nutrients found in the skins, including fiber and certain vitamins that can leach into cooking water.

If you love potato salad, here's another one I make often in summer, my French Potato Salad with a light, creamy, mayo-based dressing.

How to Make Red Potato Salad

Chef's Tip: Add the fresh herbs after dressing the potatoes and tossing the salad. This keeps the herbs bright, fresh, and vibrant instead of getting weighed down by the vinaigrette. It's a simple step that improves both the flavor and presentation of the salad

For an easy warm red potato side dish, make these air fryer red potatoes.

Serving Suggestions

Serve red potato salad with lemon grilled chicken breasts or roast spatchcock chicken, smoked pork like baby back ribs or pork tenderloin, burgers, steak, salmon, or simple sandwiches. It's a terrific side dish for barbecues, picnics, potlucks, and easy summer dinners.

For a finishing tip, if you want it more moist, drizzle with a little extra olive oil or more of the dressing.

It also pairs well with grilled vegetables, corn on the cob, green salad, or recipes from the grill.

Storage

Store red potato salad in an airtight container in the refrigerator for up to 3-4 days. For the freshest flavor and texture, add the herbs just before serving if making it ahead.

If the salad seems a little dry after chilling, toss with a spoonful or two of extra Dijon vinaigrette or olive oil before serving. Potato salad is not a good dish for freezing as the potatoes become watery and grainy after thawing.

More Summer Side Dish Recipes

For more summer side dish recipes check out the Best of Summer recipe index.

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