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You can create a fantastic Potato Salad without using mayo! The key is to marinate the potatoes to infuse them with flavor. This Lemon Potato Salad is vibrant, zesty, and perfectly seasoned. It tastes great whether served warm, at room temperature, on the day it’s made, or even the day after!

Potato Salad Lemon Potato Salad

For a healthier creamy option, you can try either the Potato Salad with a no-mayo Creamy Potato Salad Dressing or the no-mayo Creamy Lemon Dressing!

It’s been quite some time since I shared a potato recipe, so I couldn’t wait any longer to share this one.

After tackling the Biryani recipe on Friday, I realized the need to share something incredibly simple. While I absolutely love the challenge of creating more complex recipes, it involves a thorough process from research to development, testing, photography, filming, video editing, and engaging with comments and questions.

And yes, the “research” part might occasionally involve taste testing at restaurants – it’s a tough job, indeed!

But after the taste testing, the post-production work can be quite demanding. So, today, I’m excited to share a straightforward, refreshing Lemon Potato Salad recipe that requires no mayo. It’s the perfect way to take a breather and recover from the intensive process!


Few things are as disheartening as taking a big bite of a generously dressed potato, whether with mayo or a non-mayo dressing, only to discover that the interior tastes like plain, unseasoned potato.

But fear not, there’s a simple solution: dress your potatoes while they’re still hot. When they’re warm, they have a remarkable ability to soak up the dressing like a sponge, resulting in a burst of flavor. It’s so incredibly delicious that you might even find you don’t need to add any additional dressing to enhance the taste!

NO MAYO POTATO SALADS are in hot demand!

Although I have a special fondness for the classic Creamy Potato Salad, which is always in high demand during the holiday season, I find myself making this no-mayo Lemon Potato Salad much more frequently throughout the year. It has become a favorite among my friends, many of whom prefer to avoid mayo for different reasons.

I’ve also experimented with other delightful variations, such as the No-Mayo Red Potato Salad with Charred Corn and Bacon or the traditional German Potato Salad. Regardless of the version, one essential step not to be skipped is marinating the potatoes. Trust me, the marinating process is truly worth it and adds an incredible depth of flavor to the salad.

Lemon Potato Salad

Lemon Potato Salad

You can create a fantastic Potato Salad without using mayo! The key is to marinate the potatoes to infuse them with flavor. This Lemon Potato Salad is vibrant, zesty, and perfectly seasoned. It tastes great whether served warm, at room temperature, on the day it's made, or even the day after!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 1 kg / 2 lb baby potatoes (Note 1)

  • 2 tbsp salt (for water)

  • 1 cup green onions , sliced

  • 1/4 cup parsley , finely chopped


  • 5 tbsp / 75 ml extra virgin olive oil

  • 1/4 cup / 65 ml lemon juice

  • 1 tbsp lemon zest (1 large lemon)

  • 1 garlic clove, large, minced

  • 1 tsp Dijon mustard

  • 1.5 tsp sugar

  • 3/4 tsp salt

  • 1/2 tsp black pepper


Dressing: Combine all dressing ingredients in a jar and shake well.
Potatoes: Cut the potatoes in half, aiming for pieces about 2.5cm / 1" in size (if they are large, cut them into thirds). Bring 4 liters / 4 quarts of water to a boil, and add salt. Add the potatoes, bring it back to a boil, and then reduce the heat to a simmer. Cook the potatoes for about 5 minutes or until they are just cooked; be careful not to overcook or make them too soft, as they will continue to cook from the residual heat. Drain the potatoes and immediately transfer them to a bowl.
Potato Salad: While the potatoes are still hot, pour half of the prepared dressing over them. Use a rubber spatula to gently stir the potatoes, ensuring they are well coated with the dressing. Set the bowl aside and allow the potatoes to marinate for at least 30 minutes, or even overnight, to absorb the flavors.
Before serving, add chopped green onions and parsley to the marinated potatoes. Pour over the remaining dressing and carefully toss everything together using a rubber spatula. The potato salad can be enjoyed warm or at room temperature, and it remains delicious the next day as well.


This recipe is versatile and works well with any type of potato. While starchy and all-purpose potatoes tend to absorb the flavors better than waxy ones, even waxy potatoes will do just fine. Just ensure you cut them to the recommended size and avoid overcooking, as they may crumble when tossed if overcooked. There are various add-ins and variations you can try: experiment with other fresh herbs like chives, basil, thyme, or rosemary (use them sparingly as they can be potent), dried herbs, bacon (yes, please!), parmesan, rocket/arugula, or sun-dried tomatoes. For a Mediterranean twist, consider adding oregano and/or feta cheese. The nutritional values provided below are based on five servings, with each serving weighing approximately 200g (7oz).
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