No Mayo Potato Salad
This no mayo potato salad recipe has an irresistible herb vinaigrette, uses simple ingredients, and is a satisfying and delicious side dish at potlucks and BBQs!
Servings: 6
Ingredients
- 2 pounds Yukon Gold or red potatoes diced
- 1 tablespoon white vinegar
- 2 sticks celery chopped
- 1-2 tablespoons shallot or red onion chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 2 tablespoons fresh basil chopped/sliced thin
- Salt & pepper to taste
Dressing:
- 6 tablespoons olive oil or more, to taste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
Instructions
- Cut the potatoes into bite size pieces (a little bigger or smaller is fine depending on what you prefer!), and boil them until tender. I don't peel Yukon Golds, but you can if you like.
- Once the potatoes are done, drain them well and then add them back to the pot that they were cooked in. Drizzle them with the tablespoon of white vinegar and toss gently (I use 2 spoons to do this).
- Let the potatoes cool for about 20 minutes (it's ok if they're still a bit warm). Meanwhile, prep the remaining recipe ingredients. Add the dressing ingredients to a small bowl and whisk together.
- Add all ingredients to a salad bowl and toss until evenly coated. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a splash more olive oil if you think it needs it). You can eat it right away or cover and refrigerate so the flavors meld some more.
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 26mg | Potassium: 690mg | Fiber: 4g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg