Crispy Herby Roast Potato Salad (No Mayo)

The ultimate mayonnaise-free potato salad.

by Samantha Tulett

Published Jan 5, 2026

RECIPE ↓

1 HOUR

EASY

SERVES 8

About the Recipe

Roast potatoes are one of my favouriote treats, so turning them into a salad was always going to result in something special. This recipe takes everything I love about golden, crispy potatoes and builds a salad around them that feels generous, vibrant and full of flavour.

Instead of a creamy or mayonnaise-based dressing, the potatoes are tossed while warm with a sharp, mustardy vinaigrette that soaks into all those crisp edges. Fresh herbs, capers, feta and toasted pine nuts add freshness, saltiness and texture, making this the ultimate potato salad for barbecues, long lunches and entertaining. It is hearty enough to stand on its own, but just as good alongside grilled meats or vegetables.

RECIPE

Crispy Herby Roast Potato Salad (No Mayo)

by Samantha Tulett | City Slicker

COOK TIME

40 MINS

TOTAL TIME

1 HOUR

COURSE

SIDES

SERVES

PREP TIME

20 MINS

INGREDIENTS

Roast Poatoes

1 kg baby potatoes

2 tbsp olive oil

30 g butter, melted

1 tsp salt

½ tsp black pepper

Dressing

1 tsp honey

2½ tbsp extra virgin olive oil

1 tsp Dijon mustard

1 tsp wholegrain mustard

1 tbsp white wine vinegar

¼ tsp salt

¼ tsp freshly ground black pepper

Potato Salad

2 tbsp fresh parsley, finely chopped

2 tbsp fresh chives, finely sliced

1 tbsp fresh dill, finely chopped

¼ small red onion, very thinly sliced

1 tbsp capers, rinsed and roughly chopped

1 cup rocket

80 g feta, crumbled

2 tbsp pine nuts, toasted

Cracked black pepper and flaky sea salt, to finish

METHOD

Preheat the oven to 220°C. Wash the baby potatoes and pat dry with a clean tea towel. Cut into quarters, or halves if the potatoes are particularly small.

Add the potatoes to a large bowl and toss with the olive oil, melted butter, salt and black pepper. Spread evenly onto a baking tray and roast for 40 minutes, turning halfway through, until deeply golden and crisp. Remove from the oven and allow the potatoes to rest on the tray for 10 minutes.

Meanwhile, whisk together the honey, extra virgin olive oil, Dijon mustard, wholegrain mustard and white wine vinegar in a small bowl. Season with salt and pepper to taste.

Transfer the warm potatoes to a large serving bowl. Drizzle over half of the dressing and gently toss to coat.

Add the parsley, chives, dill, red onion, capers and rocket. Drizzle over the remaining dressing and gently fold everything together until just combined.

To finish, fold through half of the feta and pine nuts, then scatter the remaining feta and pine nuts over the top. Season generously with cracked black pepper and flaky sea salt. Serve warm or at room temperature.

Tips

Dress the potatoes while they are still warm. This helps the dressing absorb properly and gives the salad far more flavour.

Be sure to serve the salad warm, as it affects the creaminess and flavour. If you are making this ahead of time, store in the refrigerator and allow to come to room temperature for around 30 minutes before serving.

Slice the red onion very thinly so it softens into the salad without overpowering the other flavours.

Taste and adjust seasoning just before serving. The potatoes will absorb salt as they sit, so a final sprinkle of flaky sea salt is key.