This potato salad is made with a light dressing that doesn’t have any mayo. It’s flavored with garlic and herbs and corn, red onion, and fresh herbs are mixed with tender red potatoes for a side dish that is perfect for summer potlucks and BBQs. This recipe makes a big batch that’s great for serving a crowd.
This is a simple and delicious homemade potato salad with red potatoes that is easy to make. What I like best about it is that there’s no mayonnaise in the dressing. Instead, the potatoes are tossed with a light vinegar-based dressing made with garlic and rosemary.
Red Potato Salad - No Mayo!
I love a mayo-based potato salad, but it’s not always the healthiest thing, and it’s not always a great side dish if you are entertaining outside. Mayonnaise spoils pretty quick, so I like to leave it out and use a light dressing to make potato salad.
This is a really easy recipe that makes a big batch of potato salad that serves a crowd. Because there’s no mayo, you can feel more comfortable leaving it out of the refrigerator. It’s also just lighter and fresher without the thick dressing.
Potato Salad Ingredients
- Quartered red potatoes
- White vinegar
- Olive oil
- Minced garlic
- Thinly sliced red onion
- Thawed frozen corn
- Finely chopped fresh rosemary
- Finely chopped fresh parsley
- Salt and pepper
How to Make Potato Salad
Place the potatoes in a large pot and season them with salt. Cover the potatoes with water and bring them to boil over high heat.
Once the water is boiling, adjust the heat to medium-high and cook the potatoes for 15 to 20 minutes or until they are fork-tender.
Drain the potatoes and rinse them with cold water. Spread the potatoes out on a cutting board or sheet pan and let them cool for 10 to 15 minutes.
While the potatoes cool, make the dressing by combining the olive oil, garlic, vinegar, and rosemary in a small bowl.
Place the cooled potatoes in a large bowl. Add the corn, onions, and dressing. Gently mix to coat everything in the dressing. Add salt and pepper, and then garnish with parsley.
This salad is also great with Yukon Gold potatoes. You can use them instead of the red ones, or you can do a mix of both kinds.
This makes a big batch of potato salad that’s great for potlucks, BBQs, and summer parties. If you are making this for a small family, you can cut the recipe in half.
Feel free to adjust the seasonings to suit your tastes. You can add more garlic and rosemary or add other fresh herbs like chives, dill, or thyme.
If you are making this ahead, you should reserve some of the dressing. The potatoes will soak a lot of it up when chilled, so store some extra dressing in a container and toss it with the salad before serving.
How long do you boil potatoes for potato salad? It will depend on how big your potato pieces are, but it usually takes between 1O and 15 minutes.
How long does potato salad keep? Store in an airtight container, and it will keep for up to four days in the refrigerator. I don’t recommend freezing it.
How long does it keep at room temperature? Because it doesn’t have any mayonnaise, you don’t have to worry as much, but I wouldn’t leave it out for more than a couple of hours. If it’s hot, I would keep it in the fridge.
What can I add to potato salad? You can add fresh herbs to this salad. Or try adding diced hard-boiled eggs. You can also add other vegetables like chopped celery and sliced green onions. You can even add some crispy bacon that’s been finely chopped.
If you’ve been looking for a potato salad recipe with no mayo, you should give this one a try. The garlic-herb dressing pairs great with the potatoes for a delicious side dish - I hope you give it a try!
More Side Dishes To Try
Garlic Herb Potato Salad Recipe
- 3 pounds red potatoes washed and quartered
- 1 ½ tablespoons white vinegar
- ⅓ cup olive oil
- 3 cloves garlic minced
- ½ medium red onion thinly sliced
- ½ frozen corn thawed
- 1 ½ teaspoon fresh rosemary finely chopped
- ¼ cup fresh parsley finely chopped for garnish
- Salt and pepper to taste
- In a large saucepan or pot add potatoes and salt. Turn on high heat and bring to a boil. Reduce to medium high heat and cook for 15-20 minutes or until fork tender. Drain in a colander and rinse with cold water. Let potatoes cool for a few minutes and then let them out on a flat surface to cool for another 10-15 minutes.
- In a medium bowl, mix together olive oil, garlic, white vinegar and rosemary.
- Transfer the cooled potatoes into a large serving bowl. Add corn and onions. Pour the dressing over the potatoes and gently mix together making sure all the potatoes get coated. Add Salt and pepper to taste and garnish with parsley. Serve.
- 3 pound of potatoes is a lot. If just making for a small family you can cut this in half
- Feel free to add in extra garlic and/or rosemary if you like those flavors. Just add a little more at a time
- This also works well with Yukon gold potatoes
Fresh herbs are mixed with tender red potatoes for a perfect summer side – you’ve got to try this mayo-less Garlic Herb Potato Salad.