From potato salads to mac salads to pasta salads and more, this list of my top 45 easy potluck side dishes are the make-and-take favorites everyone at your summer cookout will love.

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45 Potluck Side Dishes | No-Mayo Potato Salad

From potato salads to mac salads to pasta salads and more, this list of my top 45 easy potluck side dishes are the make-and-take favorites everyone at your summer cookout will love. In this No-mayo potato salad, fresh herbs and olive oil flavor this easy and healthier potato salad without the mayonnaise. This no-mayo potato salad is perfect for a crowd at potlucks and barbecues and is vegan and egg free.

Course Side DishCuisine AmericanKeyword potato salad

Prep Time 20 minutesCook Time 20 minutesTotal Time 40 minutes

Servings 8 servings
Calories 244kcal

Ingredients

• 3 pounds red potatoes
• 5 tablespoons white wine vinegar , divided
• ½ cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ small red onion , sliced (about 1 cup)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh basil
• 2 tablespoons minced Italian flat leaf parsley

Instructions

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.
• As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
• In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
• Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.

Notes

• This potato salad gets even better the second or third day after it’s been made. To freshen it up as the days go by, add more fresh herbs if you desire. 

Nutrition

Serving: 1cup | Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 337mg | Potassium: 784mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 15.1mg | Calcium: 19mg | Iron: 1.4mg

More Summer Sides You’ll Love

• Classic Blue Cheese Wedge Salad
• How to Make the BEST Fried Green Tomatoes
• Greek Pasta Salad with Cucumbers and Artichoke Hearts
• The BEST Grilled Eggplant with Chimichurri Sauce
• Zucchini Casserole with Parmesan
• The BEST Easy Grilled Vegetables

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