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Bowl of tangy dill and dijon potato salad made without mayonnaise.

Tangy Dill Potato Salad (No Mayo)

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan


This tangy potato salad is easy to make with just a few simple ingredients. Enjoy this delicious dish as a side to your favourite Summer meals.


  • 2 lbs small red or yellow potatoes, halved
  • 3 tbsp white vinegar
  • 2 tbsp dijon mustard, any variety
  • 3 tbsp finely chopped fresh dill, or more to preference
  • 3 tbsp minced shallot (approx. 1 small shallot)
  • 2 cloves garlic, grated
  • salt and pepper, to taste


  1. Prepare Potatoes: Rinse and scrub the potatoes then slice in half and place in a large saucepan. Fill the pot with enough water water to cover the potatoes. Add a 1/2 tsp of salt to the water.
  2. Boil Potatoes: Bring to a boil then reduce heat slightly and cover. Cook for 10-15 minutes, depending on size. They’re ready when you can easily pierce with a fork for knife.
  3. Drain: Once cooked, reserve a scoop of the cooking water then drain the potatoes and add to a large mixing bowl.
  4. Mix Salad: Add the rest of the ingredients, season with salt and pepper and mix until thoroughly combined. If desired, add 1-2 tbsp of the reserved potato cooking liquid for creaminess and moisture.
  5. Serve: Serve right away while warm or chill in the fridge for 1-2 hours before serving to allow flavours to develop.


This recipe makes 4 generous servings so could serve 6-8 as a small side dish.

This salad is best served right away or within a few hours but can be stored in the fridge for up to 3 days.

Adding a bit of the potato cooking water creates a bit of a creamy texture when it mixes with the outside of the cooked potatoes. It’s optional and the salad is delicious with or without it. 

Keywords: dill potato salad, dijon potato salad