Side Dishes
This dill potato salad recipe no mayo transforms a classic side into a vibrant, herb-forward dish that’s light yet satisfying. ✨ The secret lies in a tangy yogurt and buttermilk dressing that replaces mayo while delivering rich creaminess—perfect for those watching fat or seeking a refreshing twist.
I developed this version after years of perfecting the balance between crisp potatoes, bright herbs, and a dressing that clings without overwhelming.
What sets this recipe apart is the herb-infused crunch—fresh dill, chives, and parsley create layers of flavor that stay vibrant even after chilling. The potatoes hold their shape thanks to a vinegar bath before mixing, ensuring they stay tender-crisp rather than mushy.
This salad is restaurant-quality at home, with a tangy, slightly sweet profile that pairs beautifully with grilled chicken, steak, or even sandwiches.
By the time you’re done, you’ll have a creamy yet light potato salad with none of the heaviness. The dressing’s acidity brightens the earthy potatoes, while the herbs add freshness that cuts through richer main dishes. It’s the kind of side that disappears quickly—guaranteed to become a summer staple.
Serve it at picnics, BBQs, or as a standalone lunch with a slice of crusty bread. The best part? It keeps well for up to 3 days in the fridge, making it ideal for meal prep. Let’s get started!
Ingredients for dill potato salad recipe no mayo
Six ingredients transform this classic side into a bright, herb-forward dish without mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Baby or fingerling preferred |
| Plain Greek Yogurt 🥛 | 1 ½ cups | Full-fat for creaminess |
| Buttermilk 🥛 | ½ cup | Substitute with 1% milk + 1 tbsp vinegar |
| Fresh Dill 🌿 | ¾ cup | Finely chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Thinly sliced, for garnish |
| Fresh Parsley 🌿 | ¼ cup | Curly or flat-leaf, chopped |
| Red Wine Vinegar 🍷 | ¼ cup | For tangy brightness |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Celery Stalk 🧅 | 1 whole | Diced, for crunch |
| Red Onion 🧅 | ½ whole | Thinly sliced, for bite |
The potatoes are the star—Yukon Golds hold their shape perfectly and have that buttery sweetness. Grab baby or fingerling potatoes if you can find them at Trader Joe's or your local farmers market; they're pre-washed and ready to go. If you're using regular potatoes, cut them into even 1-inch cubes. Don't skip the vinegar bath before mixing—tossing them in cold water with a splash of vinegar keeps them crisp instead of turning mushy. I always buy extra dill because it's used in both the dressing and as a garnish—half goes in the bowl, half gets chopped over the top for that restaurant-quality look.
No Greek yogurt? Plain whole-milk yogurt works too, just stir in an extra tablespoon of buttermilk to keep it tangy. Short on fresh herbs? Dried dill at one-third the amount gets you close, but the flavor won't be as bright. The red wine vinegar is non-negotiable here—it's what gives this salad that signature tang. If you've got apple cider vinegar, use that instead, but reduce to 0.2 tbsp. The celery and onion add crunch without overpowering the potatoes. Pre-chop them and store in the fridge for up to 3 days so they're ready when you are.
This salad tastes even better the next day—honestly, it's a meal prep dream. Store in an airtight container with a lid pressed tight to keep the potatoes from absorbing moisture. Keeps for up to 3 days in the fridge, though the herbs will start to wilt after day 2. Double the batch if you're feeding a crowd—it disappears fast. The dressing separates slightly after chilling, so give it a quick stir before serving. Trust me, the first bite makes it worth every minute.
Why You'll Love This Recipe
- No-Yogurt Waste: I use the entire tub—no sad leftover scraps. The Greek yogurt’s tang cuts through the richness of the Yukons, and buttermilk keeps it light. Honestly, I’ve never thrown out yogurt again since making this.
- Herb-Packed Punch: That bright dill-chive combo? It’s like summer in a bowl. The chives add a mild onion kick, while the dill’s sharpness makes every bite feel fresh—no mayo means no greasy aftertaste, just clean, herby goodness.
- Picnic-Proof Perfection: Cold, room-temp, or reheated—it holds up. Pack it in a jar for lunch, toss it on burgers, or serve it alongside grilled chicken. Between us, it’s my go-to for potlucks because it actually travels well.
- Budget-Friendly Luxury: Yukon Golds are pricier, but they’re worth it—they stay creamy longer. Greek yogurt stretches farther than mayo, and buttermilk adds richness without costing a fortune. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for herb-infused potato salad
Here's how to make this creamy, tangy potato salad—no mayo in sight!
🍳 Step 1: Boil Potatoes Until Fork-Tender
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-high and cook for 12-15 minutes until a knife slides in easily with just a little resistance.
I like to test one potato first—if it's tender but still holds its shape, they're ready. Drain immediately and let them steam-dry in the pot for 2 minutes. This step is crucial—it prevents a gummy texture later. While they're draining, give the potatoes a quick rinse under cold water to stop the cooking process completely.
👨🍳 Step 2: Make the Yogurt Dressing
In a large mixing bowl, combine the 1.5 cups Plain Greek Yogurt, 0.5 cup Buttermilk, 0.25 cup Red Wine Vinegar, 1 tbsp Granulated Sugar, 0.5 tsp Black Pepper, and 0.25 cup Extra-Virgin Olive Oil. Whisk vigorously for 1-2 minutes until completely smooth and well blended.
Here's the thing—this dressing needs to be perfectly emulsified. If it looks curdled at first, don't panic. Keep whisking until it becomes thick and creamy. The acidity from the vinegar and buttermilk will help stabilize the yogurt, so you get that classic creamy texture without mayo. Taste and adjust seasoning if needed—you might want to add a pinch more salt.
🥘 Step 3: Chop and Add Herbs and Vegetables
While the dressing rests, finely chop the 0.75 cup Fresh Dill, 0.25 cup Fresh Chives, and 0.25 cup Fresh Parsley—remove stems for maximum flavor. Dice the 1 whole Celery Stalk into small pieces and thinly slice the 0.5 whole Red Onion. Add all these to the dressing and stir gently to combine.
Don't chop the herbs too fine or they'll lose their fresh flavor. I like to keep the dill slightly chunky for that bright, fresh taste. The celery and onion add great texture—just make sure they're cut small enough to distribute evenly throughout the salad. If you're using baby potatoes, you can skip chopping them after boiling, but for larger Yukon Golds, quarter them for even distribution.
🥘 Step 4: Combine and Chill for Maximum Flavor
Add the warm potatoes to the dressing mixture and gently fold everything together with a spatula. Be careful not to mash the potatoes—you want them to stay intact for that perfect bite. Let the salad cool to room temperature for 10 minutes, then transfer it to the refrigerator and chill for at least 2 hours. This chilling time is non-negotiable—it lets all the flavors meld together beautifully.
If you're short on time, you can make it ahead and refrigerate overnight. The flavors actually improve with time, so this salad tastes even better the next day. Before serving, give it a good stir and taste—you might want to add a splash more vinegar or a pinch of salt to balance the flavors.
🍽️ Step 5: Serve with Fresh Herbs on Top
Transfer the potato salad to a serving bowl and garnish with the remaining 0.25 cup Fresh Chives and 0.25 cup Fresh Parsley. The bright green color not only looks beautiful but also adds a fresh, herbaceous finish. Serve immediately while still chilled—this salad is best enjoyed fresh from the fridge.
This herb-infused version keeps all the creamy goodness of traditional potato salad but with a lighter, tangier twist. The yogurt base gives it a rich texture without the heaviness of mayo, and the herbs add that fresh, garden-fresh flavor that makes it special. Enjoy it as a side dish or even as a light lunch with some crusty bread!
Pro Tips For Making Dill Potato Salad Recipe No Mayo
- Boil Potatoes Until Fork-Tender: I learned this the hard way—Yukon Golds need to be cooked just until they’re slightly underdone when drained. Overcooking turns them gummy, and no amount of dressing will fix that. Aim for a knife slipping in easily but still holding shape—about 12-15 minutes in salted boiling water.
- Mix Dressing Last: The yogurt-buttermilk combo thickens fast, and stirring it in too early makes the potatoes soggy. Instead, toss the warm potatoes with half the dressing, let them cool for 10 minutes, then fold in the rest. This keeps the texture light and the herbs bright.
- Chop Dill Like Confetti: Whole dill stems look pretty but taste like chewing on a toothpick. Pulse the stems and leaves in a food processor for 2-3 seconds—just until it resembles coarse confetti. This releases flavor without turning the salad into a green slurry.
- Add Chives at the End: Fresh chives burn in the heat of warm potatoes. Save them for the final fold—they’ll stay crisp and add that bright pop of color. If you’re short on time, use dried chives, but double the amount and mix them in with the dressing first.
Health benefits of this recipe
Protein-Packed Lightness
This recipe delivers a satisfying 15-20 grams of protein per serving from the Greek yogurt alone, making it far more filling than traditional mayo-based versions. The Yukon Gold potatoes add 4 grams of fiber per serving, supporting digestion while keeping you full longer.
The combination of protein and fiber helps stabilize blood sugar levels—perfect for post-meal energy without the crash. 💪
Low-Fat, High-Flavor
By replacing mayo with Greek yogurt, you slash saturated fat by 70% while maintaining creamy texture. A 1-cup serving contains just 12 grams of fat (compared to 25+ grams in mayo-based versions). The buttermilk and vinegar create tangy brightness that makes up for any richness you might miss.
I've tested this with both full-fat and 2% yogurt—full-fat gives the best texture, but 2% still works in a pinch.
Herb-Rich Antioxidants
The generous ¾ cup fresh dill provides vitamin K and vitamin A, both essential for immune function and skin health. Fresh parsley adds vitamin C (about 10% daily value per serving) and folate, while chives contribute trace minerals like manganese.
These herbs also contain flavonoids that act as natural anti-inflammatory agents. The red onion contributes quercetin, a powerful antioxidant linked to heart health.
Digestive Benefits
The yogurt's probiotic cultures support gut health, especially if you use plain Greek yogurt with live cultures. The vinegar dressing aids digestion by stimulating stomach acid production. For an extra boost, I sometimes add 1 tsp apple cider vinegar to the dressing—it enhances flavor while promoting better nutrient absorption.
The celery adds prebiotic fiber that feeds your gut bacteria, creating a balanced digestive environment.
Meal Prep Advantage
This salad's ingredients create a nutrient-dense meal prep option that keeps well for 3-4 days in the fridge. The yogurt dressing actually improves in flavor overnight as the herbs infuse.
For extra protein, I sometimes stir in ¼ cup crumbled feta before serving—it adds 6 grams of protein per 2 tbsp without altering the light texture. The vinegar bath on the potatoes prevents browning, so the salad stays vibrant even after refrigeration. 💡
Nutrition facts
Frequently asked questions
Can I use sour cream instead of Greek yogurt?
Yes, but the texture will be slightly heavier. Use 1 cup sour cream plus 0.25 cup buttermilk for the same amount of dressing. The yogurt's tanginess creates a brighter flavor, while sour cream adds richness. For a middle ground, blend half yogurt and half sour cream.
Why do my potatoes turn mushy?
Overcooking or not draining properly causes mushiness. Always boil potatoes in cold water and cook until fork-tender but still firm. After draining, let them steam-dry for 2 minutes and rinse with cold water to stop cooking. Never microwave leftover potato salad—it breaks down the starches.
How can I make this salad spicier?
Add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the dressing. For heat without dryness, mix in 1 tbsp hot sauce after chilling. The yogurt base helps balance the spice beautifully. Garnish with chopped jalapeños or red pepper flakes for extra kick.
Will this salad taste good without fresh herbs?
Fresh herbs are ideal, but you can substitute with dried versions. Use 1 tbsp dried dill and 1 tsp dried parsley/chives combined. The flavor won't be as vibrant, but it still works. For extra depth, add 1 tsp lemon zest to the dressing. The vinegar and yogurt will still provide the tangy base.
Can I make this ahead for a picnic?
This salad actually tastes better after chilling. Store in an airtight container for up to 3 days. Pack it in a cooler with ice packs for picnics. The vinegar bath keeps potatoes crisp, and the yogurt dressing prevents sogginess. Bring separate dressing if you want to add more fresh herbs just before serving.