No Mayo Potato Salad
User Reviews
5
No Mayo Potato Salad
Description
No Mayo Potato Salad highlights small red or gold potatoes boiled until tender, then cooled and cut into pieces that retain their shape and bite. The addition of chopped baby spinach, shallots, and sun-dried tomatoes contributes texture and subtle tang. A dressing combining red wine vinegar, minced shallot, whole-grain Dijon mustard, maple syrup, sea salt, black pepper, and extra virgin olive oil is whisked together and tossed with the potato mixture, ensuring each piece is coated evenly.
The salad carries a firm but tender texture from the potatoes, a mild earthiness from the spinach, and slight acidity and sweetness from the vinegar and maple syrup combination in the dressing. The use of whole-grain mustard adds mild heat and depth without overwhelming the dish.
Ideal for serving chilled or at room temperature, this salad fits well alongside grilled meats or as part of a picnic offering. It is an alternative for those who prefer to avoid traditional mayonnaise-based potato salads and seeks lighter, brighter flavors.
Leftover salad should be stored in the refrigerator in an airtight container and can be kept up to three days, during which time the flavors meld further without losing texture. If red wine vinegar is not available, substitutes like white wine vinegar, apple cider vinegar, or lemon juice can be used for comparable acidity.
Ingredients
- 1 ½ pounds potato small red or gold
- 1 Tablespoon salt
- 2 cups baby spinach chopped
- ¼ cup shallot peeled and chopped into small pieces
- 4 sun-dried tomatoes chopped into small pieces
- 1 teaspoon chive fresh
- 1 teaspoon parsley dried
Dressing
- ¼ cup red wine vinegar
- 1 Tablespoon shallot minced
- 2 teaspoons Dijon mustard whole-grain
- 1 teaspoon maple syrup
- ½ teaspoon salt sea salt
- ⅛ teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Wash potatoes well and place in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces.
- Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
- In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.
- Pour dressing over the potatoes, toss to coat and serve. Store any leftovers in the fridge.
Notes
- Store leftover potato salad in an airtight container and refrigerate for up to 3 days, allowing flavors to meld.
- If red wine vinegar is unavailable, substitute with white wine vinegar, apple cider vinegar, or lemon juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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