No Mayo Lemon Dill Potato Salad with Asparagus
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No Mayo Lemon Dill Potato Salad with Asparagus is refreshingly well-seasoned with fresh dill tossed in an olive oil and mustard-based dressing that will blow your mind!
Why you’ll love this Dill Potato Salad Recipe!
This lemony dill potato salad is the perfect alternative to the classic potato salad with mayo-based dressing that is a staple at every summer get-together, especially backyard cook-outs.
Instead, pull out this no-mayo potato salad recipe when you want all the wonderful and comforting flavors of the popular dish without all the extra calories.
Ingredient notes
- Potatoes | For the perfect tenderness and buttery flavor, I like to use gold potatoes. My favorite is a bag of Tasteful Selections Honey Gold Potatoes.
- Asparagus | Bring color and a satisfying crunch to the salad with fresh asparagus, rinsed and trimmed.
- Red onion | Add strong and tangy flavor with thinly sliced red onion. Use chopped green onions if you prefer something other than red onions.
Vinaigrette
- Olive oil | Thin the dressing without losing flavor by incorporating olive oil. If preferred, use avocado oil or another mild-tasting oil instead.
- Lemon | Brighten the taste of the dressing with fresh lemon juice. Add a little lemon zest if you like things extra tart and zesty!
- Dill weed | Give the recipe a classic potato flavor with fresh and finely chopped dill.
- Mustard | Mix some whole-grain mustard for a tangy dressing with savory notes. This also acts as a replacement for mayonnaise.
- Garlic | Toss in freshly minced garlic for subtle spice. If necessary, stir garlic powder into the dressing instead.
- Salt and pepper | Add a pinch of salt and freshly ground black pepper to round out the flavor of the potato salad dressing.
How to make Lemon Potato Salad
Even those who don’t typically love traditional potato salad can’t get enough of this tasty recipe with a twist!
STEP 1 | Boil potatoes
First, rinse and scrub the potatoes, placing them in a large pot with enough cool water to cover them by 2 inches.
Bring the pot to a boil over high heat and cook for 12 – 15 minutes, until the potatoes are fork tender and can be pierced by the tip of a sharp paring knife easily.
STEP 2 | Mix the dressing
Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dill, Dijon mustard, and garlic. Season to taste with salt and pepper, then set aside until ready to use.
STEP 3 | Remove potatoes and add asparagus
Next, carefully transfer the cooked potatoes to a bowl with a slotted spoon, saving the boiling potato water. Then, add the asparagus to the boiling water and turn off the heat. Let them sit for about 5 minutes.
STEP 4 | Cool and chop asparagus
Once tender, drain the asparagus and plunge it into a bowl of ice water to stop the cooking process, letting the veggies cool for 5-10 minutes until the potatoes can easily be handled.
Then, slice the asparagus into bite-sized pieces and quarter the potatoes.
STEP 5 | Combine ingredients, chill, and serve!
Add the asparagus, potatoes, and red onion to a large bowl. Pour in the vinaigrette and toss gently with a rubber spatula.
All that’s left to do is to serve this delicious no mayo potato salad warm or chill for 30 minutes, then enjoy!
tips
- Make extra dressing to spice up grilled steaks, baked chicken, or pan-fried pork chops. Or drizzle it over simply seasoned grilled or roasted veggies!
- For even bites that give you notes from each ingredient, chop the asparagus and potatoes to about the same size.
- If possible, mix the dressing into the potatoes, onions, and asparagus while the potatoes are still warm. This will help the flavorful dressing coat and seep into the tender potatoes a little better.
- When you allow the salad to chill in the refrigerator for a couple of hours, the flavors meld and develop, making for a delicious dish! However, it’s also tasty, served warm and freshly combined.
Variations and substitutions
- Vary the potatoes. Red potatoes or any Yukon gold potatoes will also work well for this simple recipe.
- Swap out green veggies. Instead of asparagus, you may swap fresh or frozen green beans.
- Herbs keep flavors fresh. Try other fresh herbs, like oregano, rosemary, or thyme, if desired.
Storage tips
- Even without mayonnaise, this creamy potato salad won’t last long at room temperature. After it has sat on the counter for no longer than two hours, cover and refrigerate.
- Keep leftovers fresh by storing it in an airtight container in the refrigerator for up to five days.
- Any extra dressing can be stored in a separate container in the fridge, lasting up to ten days.
Frequently asked questions
Sure! To enjoy healthy potato salad leftovers chilling in the fridge, heat them in a microwave-safe dish for a couple of minutes or toss them in a saucepan over medium heat. It’s also delicious served cold!
Make potato salad last longer by freezing the leftovers to thaw for another day. Just store the salad in a freezer-safe container or bag. Then, let it thaw in the fridge overnight before serving. Remember that the recipe will likely have a different texture after being frozen.
For today’s lemon dill potato salad, the mayonnaise is replaced with an olive oil and mustard mixture for the dressing. However, there are several other alternatives to mayo for potato salad, including sour cream, pesto, different mustards, and more!
Looking for more Potato Salads?
Try more delicious potato salad recipes before summer concludes, like my quick Red Potato Salad with salty bacon bits and hard-boiled eggs. Or, if you’re looking for another way to use tasty gold potatoes, check out this classic and versatile Smashed Little Potatoes recipe.
Serving suggestions
Enjoy your non-mayo asparagus potato salad with flavorful Greek Turkey Burgers and juicy Italian Garlic Butter Burgers, or go all out with this Smoked Boston Butt for BBQ pulled pork — Delish!
For even more ideas, check out this collection of the 30 Best Dishes to Serve with Potato Salad — there are plenty of great recipes there!
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Lemon Dill Potato Salad with Asparagus
Ingredients
- 1 16-oz pkg. Tasteful Selections Honey Gold potatoes
- 1 lb. asparagus rinsed and trimmed
- ⅓ cup thinly sliced red onion
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon whole grain mustard
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse and scrub potatoes. Place whole in a large pot and add enough cool water to cover the potatoes by 2 inches. Bring to a boil over high heat and cook for 12 – 15 minutes, until the potatoes can be pierced by tip of a sharp paring knife easily.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dill, Dijon mustard, and garlic. Season to taste with salt and pepper, then set aside until ready to use.
- Carefully transfer the potatoes to a bowl with a slotted spoon. Then, add the asparagus to the boiling water and turn off the heat. Let sit for 5 minutes.
- Drain the asparagus, then plunge it into a bowl of ice water to stop the cooking process. Let the veggies cool for 5-10 minutes, until the potatoes can easily be handled, then slice the asparagus into bite size pieces and quarter the potatoes.
- Add the asparagus, potatoes, and red onion to a large bowl. Pour in the vinaigrette and toss gently with a rubber spatula. May serve warm or chill for 30 minutes before serving.
Notes
- Make extra dressing to spice up grilled steaks, baked chicken, or pan-fried pork chops. Or drizzle it over simply seasoned grilled or roasted veggies!
- For even bites that give you notes from each ingredient, chop the asparagus and potatoes to about the same size.
- If possible, mix the dressing into the potatoes, onions, and asparagus while the potatoes are still warm. This will help the flavorful dressing coat and seep into the tender potatoes a little better.
- When you allow the salad to chill in the refrigerator for a couple of hours, the flavors meld and develop, making for a delicious dish! However, it’s also tasty, served warm and freshly combined.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
Instead of giving you information about the fascinating origins of potato salad without mayonnaise, I want to spotlight a tasty discovery I made a couple of years ago– Tasteful Selections Honey Gold Potatoes!
You can sometimes find these buttery baby potatoes conveniently packaged in microwave bags, which makes this easy recipe even more effortless!
These Tasteful Selections baby potatoes are pre-washed, don’t need to be peeled and have faster cook times than traditional potatoes. They help you rescue moments to spend with your family.
Tasteful Selections are sold at Fresh Market, Food City, and Walmart Supercenter locally. Check their website for other retailers in your area.
Dear Sheila, I’m so excited about your quick house sale and new condo. I remember when we were getting ready to move north from South Carolina in 2004. The housing market was bad and there were tons of homes for sale in our neighborhood. We put up a for sale by owner sign and in five days it had an offer. We were moving north to plant a church and this was definite confirmation we were on the right track!!! Hope you love your new kitchen! This is one gorgeous potato salad! Great flavors and colors!
Thank you, Allie! Isn’t it great when you get confirmation? We’re at peace with this move and know that God is with us every step of the way. I’d love to hear more about your mission – God Bless you!
What a gorgeous potato salad and I LOVE the fact that there’s no mayo! This is perfect for outdoor events as it’s much safer to bring to picnics, etc. without the egg products! Good luck with your new digs and envious of that kitchen!
Thank you, Christina! We’re extremely excited — not so much about the packing, but definitely excited about the new digs!
I love how easy this potato salad looks, yum!
Thank you, Kelly! I’m all about easy recipes 🙂
This looks delicious! This must go on the Fourth of July menu!
Thanks, Cynthia! Enjoy your 4th of July picnic!