No-Mayo Potato Salad
User Reviews
4.5
No-Mayo Potato Salad
Description
No-Mayo Potato Salad is a lighter, vinaigrette-based alternative to traditional creamy potato salads. Cooking red potatoes until fork-tender, then halving and dressing them while still warm allows the potatoes to absorb the vinegar, enhancing their flavor. The dressing blends white wine vinegar, extra-virgin olive oil, Dijon mustard, salt, and pepper for a balanced tang that coats the potatoes without overpowering them. Sliced red onions add crunch and mild bite, while fresh minced dill, basil, and Italian flat-leaf parsley contribute aromatic herbaceous notes throughout. The salad’s texture combines tender potatoes with crisp onion and fresh herbs, and its bright, zesty flavor complements a variety of main dishes.
The salad can be served immediately after cooling or chilled for later. It works well as a side for barbecues, picnics, or casual meals. Its flexibility in serving temperature lets you adjust for personal preference or occasion.
Leftovers keep well in the refrigerator for 3-4 days. Refresh the salad by adding more fresh herbs before serving to brighten the flavors if it stands for a day or two.
Ingredients
- 3 pounds potato red
- 5 tablespoons white wine vinegar , divided
- ½ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ red onion sliced (about 1 cup, small
- 2 tablespoons dill minced fresh
- 2 tablespoons basil minced, fresh
- 2 tablespoons Italian flat-leaf parsley minced
Instructions
- 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.
- 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.
- In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
- 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. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
Notes
- The potato salad improves in flavor after a day or two when the vinegar and herbs marry with the potatoes.
- For freshness after storage, add a little extra minced herbs before serving.
- Use red potatoes for a waxy texture that holds shape well after cooking.
- It can be served warm, at room temperature, or chilled according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 244kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 337mg | 14% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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