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potato salad with radish and celery

No-Mayo Potato Salad

This herb-packed and creamy potato salad is made without mayo, making it vegan-friendly
Prep Time 20 mins
Cook Time 30 mins
Course Salad, Side Dish
Servings 6 people


  • 2 lbs red potatoes
  • 1 cup sliced radish
  • 3 ribs of celery
  • 1/4 cup white wine vinegar divided
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley loosely packed
  • 1/2 cup green onion
  • 1/2 cup fresh dill loosely packed
  • 1 tbsp dijon mustard
  • salt


  • Cut 2 lbs of red potatoes and place them in a salted pot of boiling water. Cook for 20-30 minutes, until the potatoes are soft. Once done, drain potatoes in a colander. Set to the side in a mixing bowl.
  • While the potatoes cook, slice radishes until you have approximately one cup sliced. Cut 3 ribs of celery. Slice your green onion, fresh dill, and parsley and set aside.
  • Pour half of the white wine vinegar over the potatoes while they are still hot. They will soak up the vinegar flavor best while hot.
  • Combine the vinegar-soaked potatoes, radishes, and celery in your mixing bowl.
  • Prepare the dressing by combining the remaining vinegar, olive oil, dijon mustard, parsley, dill, and green onion. Toss the potatoes, radishes, and celery in the dressing. Chill in the refrigerator for at least 1 hour before serving.