No-Mayo Potato Salad is a delicious side dish without dairy or mayo! Mix baby potatoes and roasted corn in a lemon-Dijon herb dressing.
Love potato salads? Try my creamy Potato Salad or Ranch Potato Salad next time.
The Best No-Mayo Potato Salad
If you’ve followed me for long, you probably know I really like mayo. And I seriously love a good mayo-dressed potato salad (a summer must!).
But sometimes, I want something lighter. That’s where this No-Mayo Potato Salad comes in! The herb-Dijon dressing pairs perfectly with soft potatoes and crisp corn. It’s downright delicious, and now I can’t imagine a summer BBQ without this dish!
Ingredients
- Baby Potatoes: Halve or quarter for even cooking. A mixed variety is delicious, but if not, grab baby gold potatoes.
- Corn: Use frozen, canned, or fresh. Roast or grill until slightly charred.
Dressing
- Fresh Basil, Chives, Parsley: Finely chop for lots of fresh flavor.
- Dijon Mustard: Adds a tangy kick. If you’re not a fan of Dijon, use less.
- Apple Cider Vinegar: Adds tang and a hint of sweetness.
- Honey: Sweetens the dressing. Add more if it’s too tangy.
- Olive Oil: Use extra virgin for the best flavor.
- Salt & Pepper: Season well; potatoes need a good amount to bring out their flavors.
Corn Options
There are several options for preparing the corn in my no-mayo potato salad:
- Easiest Option: Use frozen charred corn. Toss with the hot potatoes to warm through.
- Frozen Corn: In a large skillet, melt 2 tablespoons butter over high heat. Add the corn and cook for 7-10 minutes, stirring only occasionally, until nicely browned. (Avoid stirring too often to allow browning.)
- Grill Fresh Corn: Peel husks, remove silk, and rub with oil, salt, and pepper. Grill at 400-450°F, rotating every 3-4 minutes for 12 minutes. Cut kernels off and cool before adding.
- Roasted Canned Corn: Buy roasted canned corn, drain, and add.
Potatoes
- Use baby potatoes—they’re easy to eat and coat well with dressing. A mix of colors adds flavor and looks great.
- Steam the potatoes until tender. If you don’t have a steamer, here’s a hack.
- Prepare the potatoes ahead. This salad takes time to cook and cool, so plan ahead. I like preparing the potatoes a day in advance!
What Is a Good Substitute for Mayo in Potato Salad?
An herby Dijon dressing! This dressing perfectly complements the potatoes and corn in this healthy potato salad.
It’s bright, fresh, and very tangy. If you love Dijon mustard, you’ll be hooked!
Quick Tip: Use flat-leaf Italian parsley, not curly parsley, for the best flavor.
How to Make No Mayo Potato Salad
- Cook Potatoes: Cut baby potatoes in half or quarters and steam until tender. Let them cool.
- Cook Corn: Roast corn in a hot pan until slightly brown. Let it cool.
- Make Dressing: Mix together dressing ingredients until smooth.
- Mix Together: Toss the cooled potatoes and corn with the dressing. Enjoy!
Storage
Make Ahead And Storage Suggestions
Leftovers will stay fresh for 3-4 days if stored properly, but it’s best on the first day. The potatoes will absorb the dressing and become drier over time.
More Recipes With Potatoes:
- Smashed Potatoes with Parmesan cheese
- Potato Corn Chowder with fresh basil pesto
- Ham and Potato Pot Pie with a puff pastry topping
- Tuna Nicoise Salad with potatoes
- Turkey Picadillo with ground turkey
No-Mayo Potato Salad Recipe
No-Mayo Potato Salad is a delicious side dish without dairy or mayo! Mix baby potatoes and roasted corn in a lemon-Dijon herb dressing.
Ingredients
- 1-1/2 pounds halved or quartered baby potatoes, Note 1
- 1-1/3 cup frozen, fresh, or canned corn, Note 2
Dressing
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- Salt & pepper
Instructions
- Place a steamer insert into a large pot and add water up to the steamer. Cover and bring to a boil, then add in potatoes and sprinkle with 1.5 tsp salt. Reduce heat to medium-low and cook until potatoes are fork-tender, about 15-20 minutes. Drain and return potatoes to the dry pot. Dump frozen corn on top then cover with a lid to steam for 5 minutes. Remove and fully cool in the fridge.
- Combine all dressing ingredients in a wide-mouth mason jar, seasoning to taste (I add 3/4 tsp salt & 1/2 tsp pepper). Vigorously shake until smooth. If needed, use a fork to whisk ingredients together. Once the potatoes and corn are cooled, pour the dressing over and toss gently. Adjust seasoning to taste. If time permits, cover tightly and chill in the fridge for 1 hour before serving. Toss before serving and enjoy!
Video
Recipe Notes
Storage: Leftovers will stay fresh for 3-4 days if stored properly, but it's best on the first day. The potatoes will absorb the dressing and become drier over time.
Make Ahead: Potatoes and corn can be prepared a day in advance and stored in an airtight container. The dressing can also be made a day ahead and kept in a mason jar in the fridge. Toss everything together 1 hour before serving.
Note 1: Potatoes: Use baby potatoes—a mix of colors adds flavor and looks great. If you don’t have a steamer, here’s a hack.
Note 2: Corn: I like buying frozen roasted corn for ease. If you want to use fresh or canned, here's what to do:
- Frozen Non-Roasted Corn OR Canned Corn: In a large skillet, melt 2 tbsp butter over high heat. Add the corn and salt to taste. Cook for 7-10 minutes, stirring only occasionally, until nicely browned. (Avoid stirring too often to allow browning.)
- Grill Fresh Corn: Peel husks, remove silk, and rub with oil, salt, & pepper. Grill at 400-450°F, rotating every 3-4 minutes for 12 minutes. Cut kernels off and cool before adding.
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 14g | Protein: 1.7g | Fat: 5.6g | Sodium: 401.7mg | Fiber: 1.9g | Sugar: 2.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Being a southern gal, my potato salad of choice is mustard, mayo, dill pickles, eggs, red onions and celery, squished between the fingers. Today I was looking for a recipe to use up some baby reds, possibly potato salad with broccoli, when I ran across this recipe. I had no fresh herbs at all, though I usually have basil. But I decided to give it a try…dry herbs it is. It was absolutely amazing! Hubs is a ACV fan. With just the corn (which BTW stuck to my iron skillet and wasn’t really charred), It looked a little boring. So I added red bell peppers and green onions. I basically served it room temp after being in the fridge a few hours, because of oil coagulating when cold. It was so, so good! I may add cherry tomatoes next time, but this was definitely a keeper for me.
Delish! I am so glad you enjoyed! Love your additions! Thanks for sharing! 🙂