Herb Olive Oil Potato Salad

This hearty no-mayo potato salad has been my family's go-to side dish for years. The combination of fresh herbs and olive oil creates a light, flavorful alternative to traditional mayonnaise-based versions that everyone loves.

I first created this recipe when hosting a summer barbecue for friends with various dietary restrictions. What started as an accommodation became our new favorite potato salad that even the mayo-lovers request repeatedly.

Ingredients

• Red potatoes: Stay firm after cooking and hold their shape beautifully in salads
• White wine vinegar: Adds brightness without overwhelming tanginess
• Extra virgin olive oil: Provides a rich foundation for the dressing
• Dijon mustard: Brings depth and subtle spice to balance the flavors
• Fresh herbs (dill, basil, parsley): Create layers of flavor that dried herbs simply cannot match
• Red onion: Adds color contrast and a pleasant bite that mellows as it marinates
• Kosher salt: Enhances all other flavors; use it generously in the cooking water

Step-by-Step Instructions

Boil the Potatoes:

Place potatoes in a medium saucepan and cover with cold water by about 2 inches. Starting with cold water ensures even cooking throughout. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook until fork tender, about 15-20 minutes. The salt in the water seasons the potatoes from the inside out.

Create the Vinegar Base:

While potatoes are still hot, cut them in half and place in a large mixing bowl. Immediately sprinkle with 3 tablespoons of vinegar and let cool. This is crucial as the hot potatoes absorb the vinegar, creating layers of flavor that would be impossible to achieve once they cool.

Prepare the Dressing:

Whisk together olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, salt and pepper in a small bowl until fully emulsified. The mustard helps bind the oil and vinegar together for a silky texture that coats each potato piece perfectly.

Combine and Finish:

Drizzle the dressing over the potatoes and gently toss to coat every piece. Add the sliced onion and minced herbs, then toss again carefully to maintain the potato shapes. Season with additional salt and pepper to taste, making sure to taste as you go.

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You Must Know

My favorite thing about this potato salad is how the herbs infuse their essence into the olive oil over time. I once brought this to a family reunion where my uncle, a devoted mayonnaise potato salad purist, took three helpings and asked for the recipe. That moment convinced me this lighter version could truly stand alongside the classics.

Make-Ahead Magic

This potato salad actually improves with time, making it perfect for busy hosts. The flavors deepen and meld together beautifully after sitting in the refrigerator overnight. If making 1-2 days ahead, I recommend adding about half the herbs initially, then refreshing with the remaining herbs just before serving for the perfect balance of infused flavor and fresh brightness.

Clever Substitutions

If you are missing some ingredients, several swaps work wonderfully. Yellow potatoes can replace red potatoes for a creamier texture. Champagne vinegar makes an excellent substitute for white wine vinegar with a slightly more delicate flavor profile. For herbs, feel free to experiment with what you have on hand. Chives, tarragon, or mint can create entirely new flavor profiles while maintaining the fresh essence that makes this salad special.

Serving Suggestions

This potato salad pairs beautifully with grilled proteins of all kinds. Serve alongside herb-marinated chicken, grilled salmon, or plant-based options like portobello mushrooms. For a complete meal, I often add a simple green salad dressed with lemon and a crusty baguette. The potato salad also travels exceptionally well, making it perfect for picnics where traditional mayo versions might be concerning in warm weather.

Recipe FAQs

→ Can I make this potato salad ahead of time?

Yes! This potato salad actually improves with time as the flavors develop. You can prepare it 1-3 days in advance and store it in the refrigerator. For the freshest presentation, consider adding additional herbs just before serving.

→ What type of potatoes work best for this salad?

Red potatoes are ideal for this salad as they hold their shape well after cooking and have a creamy texture. You could substitute with Yukon Gold potatoes if needed, but avoid russet potatoes which tend to fall apart.

→ Can I substitute the fresh herbs with dried herbs?

While fresh herbs provide the best flavor and texture, you can use dried herbs in a pinch. Use about 1/3 the amount called for (so about 2 teaspoons total of dried herbs instead of 2 tablespoons fresh). However, the fresh herbs really make this dish special!

→ How can I add more protein to this potato salad?

To increase the protein content, consider adding chickpeas, white beans, or even some toasted nuts like slivered almonds or pine nuts. For non-vegan options, hard-boiled eggs or crumbled feta cheese would work beautifully with these flavors.

→ Is there a substitute for white wine vinegar?

If you don't have white wine vinegar, you can substitute with apple cider vinegar, champagne vinegar, or even lemon juice for a different but complementary flavor profile. Each will bring a slightly different character to the final dish.

→ How should I store leftover potato salad?

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious. If it seems dry after refrigeration, you can refresh it with a small drizzle of olive oil before serving.