No-Mayo Potato Salad with Fresh Herbs and Olive Oil Recipe
A fresh and healthier take on classic potato salad, this no-mayo version uses white wine vinegar, olive oil, and fresh herbs to create a flavorful, vegan, and egg-free side dish perfect for potlucks and barbecues. The red potatoes are boiled until tender, tossed with a tangy dressing and aromatic herbs, making it delicious served warm, at room temperature, or chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Potatoes
- 3 pounds red potatoes
Dressing
- 5 tablespoons white wine vinegar, divided
- ½ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt, plus 1 tablespoon for boiling potatoes
- ½ teaspoon freshly ground black pepper
Add-ins
- ½ small red onion, sliced (about 1 cup)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh basil
- 2 tablespoons minced Italian flat leaf parsley
Instructions
- Boil Potatoes: Place 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 fork tender, about 15-20 minutes. Drain thoroughly.
- Prepare Potatoes for Dressing: Once cool enough to handle, cut the potatoes in half and transfer to a large mixing bowl. While still warm, sprinkle the potatoes with 3 tablespoons of white wine vinegar and let them absorb the vinegar as they cool.
- Make Dressing: In a small bowl, whisk together the olive oil, remaining 2 tablespoons of white wine vinegar, Dijon mustard, 1 teaspoon kosher salt, and freshly ground black pepper until well combined.
- Toss Salad: Drizzle the dressing over the potato mixture and gently toss to coat. Add the sliced red onion and minced fresh herbs—dill, basil, and parsley—and toss again to evenly distribute.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the salad warm, at room temperature, or chilled. Refrigerate leftovers for up to 3-4 days.
Notes
- This potato salad tastes even better after resting for a day or two, allowing flavors to meld.
- To rejuvenate the salad after a few days, add freshly chopped herbs before serving.
- Red potatoes hold their shape well when boiled, making them ideal for this salad.
- Use fresh herbs for best flavor and aroma.
