No-Mayo Potato Salad: Fresh Herbs and Olive Oil Bring Vibrant Flavor
By Noah Bennett
Prep
20 min
Cook
20 min
Total
40 min
Servings
8
Level
Easy
Red-skinned potatoes provide creaminess for this potato salad without mayonnaise․ Other ingredients and red-skinned potatoes provide creaminess in this potato salad without mayonnaise․ Fresh herbs and an olive-oil-based vinaigrette provide flavor to this potato salad․
Small red potatoes don't need to be peeled‚ which saves you preparation time․ Other ingredients needed to make this dish‚ such as white wine vinegar and Dijon mustard‚ along with other seasonings‚ create a flavorful and cooling side dish that works well for picnics and barbecues․
When cooking potatoes‚ check for softness and small cracks in the skin as signs that the potatoes are ready to absorb vinegar․ Raw potatoes should not be sliced to prevent a grainy texture and flavor․
Serve potato salad warm‚ at room temperature‚ or chilled․ Potato salad may be best tasting on the second or third day after preparation to allow flavors to blend․ Leftover potato salad can be refrigerated for up to four days․
Why you'll love this recipe
- Features red potatoes that do not have to be peeled and are creamy‚ among other qualities‚ making this potato salad recipe simple to make․
- Include additional herbs like dill‚ basil‚ and parsley to add new flavors to classic potato salad․
- Contains white wine vinegar and Dijon mustard in a salad dressing suitable for serving with hot potatoes․
- Best for parties because it does not need to be refrigerated during the party and is more enjoyable as a result․
- Offers suggestions for herbs to include in the salad for variety and to take advantage of seasonal herbs․
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
- 1
Put the potatoes in a medium saucepan and cover with cold water by about 2 inches.
- 2
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.
- 3
Drain well.
- 4
As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl.
- 5
While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
- 6
In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt, and pepper.
- 7
Drizzle the dressing over the potato mixture and gently toss.
- 8
Add the sliced onion and minced herbs and toss again.
- 9
Season with more salt and pepper to taste.
- 10
Serve warm, at room temperature, or chilled.
FAQ
Nutrition (per serving)
Calories
244
Protein
3g
Fat
14g
Carbs
28g
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