5.0 from 33 votes
Get the Recipe Herb and Leek Potato Salad (no mayo, no eggs)
The potato salad of all potato salads - bursting with flavor and easy to make in just about 25 minutes! Creamy, tender potatoes tossed with generous amounts of fresh herbs and fried leeks, in a tangy red wine vinaigrette. Made without eggs or mayo, it's not only vegetarian but vegan, dairy-free, and gluten-free, too!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 273 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 ½ pounds baby gold potatoes or another baby waxy potato
- 1-2 Tablespoons olive oil
- 2 cups leek (2 medium) white and light green sliced
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh parsley finely chopped
- 4 tablespoons scallions (2 whole) white and green parts, chopped
Dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1-2 cloves garlic finely minced or pressed
- 1 teaspoon fine sea salt
- 1 - 1 ½ Tablespoons extra virgin olive oil or neutral oil of choice
Instructions
- Add whole, cleaned potatoes to a large pot. Cover them with 1 inch of water and add a hearty pinch of salt. Bring to a boil for 15 minutes or so, until the potatoes are fork-tender. Drain, then let cool slightly until you can handle them. Cut into half or quarters, depending on their size.
- Meanwhile, add oil to just coat the bottom of a medium skillet. Heat over medium-high heat, then add the sliced leeks and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until golden brown. Remove from heat and set aside.
- Dressing: whisk together all of the dressing ingredients except for the oil, then slowly drizzle in the oil while whisking. Once the potatoes are cut but still warm, toss them in dressing and let sit for 5-10 minutes if you have time - this helps them absorb the flavor. The longer they rest, the better!
- Stir in the fresh herbs, scallion, and leek until combined. Serve at room temperature or cool in the fridge, and enjoy!
Cup of Yum
Notes
- Serving Size: Generally, the rule of thumb is just under 1/2 pound of potatoes per person. This recipe serves 4 smaller-sized servings. You can easily double it to make more.
- Make-Ahead: you can easily prepare the potato salad a day in advance, just store it in the fridge and take it out about 20 minutes before serving so the dressing has a chance to loosen up a bit (the olive oil may somewhat harden in the fridge).
Nutrition Information
Calories
273kcal
(14%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
617mg
(26%)
Potassium
838mg
(24%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
1055IU
(21%)
Vitamin C
44mg
(49%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 273
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 617mg | 26% |
| Potassium | 838mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 44mg | 49% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.