No-Mayo Potato Salad (Print Version)
Fresh herbs and olive oil create a light, flavorful potato salad - perfect for potlucks, vegan-friendly, and deliciously mayo-free.
# Ingredients:
→ Potatoes and Seasoning
01 -
3 pounds red potatoes
02 -
5 tablespoons white wine vinegar, divided
03 -
½ cup extra-virgin olive oil
04 -
2 teaspoons Dijon mustard
05 -
1 teaspoon kosher salt
06 -
½ teaspoon freshly ground black pepper
→ Vegetables and Herbs
07 -
½ small red onion, sliced (about 1 cup)
08 -
2 tablespoons minced fresh dill
09 -
2 tablespoons minced fresh basil
10 -
2 tablespoons minced Italian flat leaf parsley
# Steps to Follow:
01 -
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.
02 -
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.
03 -
In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt, and pepper.
04 -
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.
05 -
Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
# Additional Notes:
01 -
This potato salad improves in flavor after 1-2 days in the refrigerator. Add more fresh herbs to refresh as needed.