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+ servings

No mayo Lemon Dill Potato Salad

Potato salad tastes equally delicious when made without mayo. This lemon herb vinaigrette ads a punch to the salad and makes it a perfect side dish.
Course Salad, Side Dish
Cuisine American
Keyword Dill Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 224kcal
Author Subhasmita


  • 500 grams Potatoes
  • ¼ cup Red Onion chopped
  • 2 tablespoon Fresh Dill Leaves
  • 2 tablespoon Parsely

For Lemon Vinaigrette

  • ¼ cup Olive Oil
  • 2 tablespoon Fresh Lemon Juice (ref note 2)
  • 1 Garlic Clove minced (1 teaspoon)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Salt & Pepper
  • ½ teaspoon Sugar


  • In a glass jar with a lid, add all the ingredients for the dressing. Close the lid and shake it really well.
  • If using baby potatoes cut the potatoes into halves. For large potatoes, cut into small cubes. Cook potatoes in salted water until it is fork-ender.
  • Drain cooked potatoes and place in a bowl. While potatoes are still hot, add half of the dressing.
  • Once the potatoes have cooled down, add chopped onion and herbs. Taste and add more dressing if required.



  1. You can also add chopped celery to the salad.
  2. Lemon juice and lime juice are not the same. Lemon juice is less sour than lime juice and has a sweetness to it. If you are using Lime( in India we get Lime), reduce the juice to 1 tablespoon. You can add more lime juice to the dressing later as per taste. 


Serving: 1serving | Calories: 224kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 22mg | Potassium: 551mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg