No Mayo Potato Salad Recipe
This No Mayo Potato Salad offers a fresh and flavorful alternative to traditional creamy versions, using olive oil, Dijon mustard, and fresh herbs to create a tangy and herbaceous dressing. It's perfect as a light side dish and can be prepared in under 30 minutes, making it ideal for summer gatherings or easy weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds baby red potatoes, sliced in half
- 2 tablespoons salt (for boiling water)
Dressing
- 6 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon sea salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
Add-ins
- 1/2 cup thinly sliced red onion (about half a medium onion)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Prepare Potatoes: Place the sliced baby red potatoes into a large pot and cover them with water. Add 2 tablespoons of salt to the water to season the potatoes as they cook.
- Cook Potatoes: Bring the water to a rolling boil. Once boiling, turn off the heat but leave the pot on the stove. Cover the pot with a lid and let the potatoes sit in the hot water for 15 minutes until they are fork tender but still hold their shape.
- Drain Potatoes: After the resting period, drain the potatoes and set them aside while preparing the dressing.
- Make Dressing: In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, sea salt, granulated garlic, and black pepper until well combined.
- Toss Potatoes with Dressing: Add the warm potatoes to the bowl with the dressing. Stir gently to ensure all potato pieces are evenly coated.
- Add Fresh Herbs and Onions: Incorporate the sliced red onions, chopped parsley, and chopped dill into the potato mixture. Toss again gently to distribute evenly.
- Chill and Serve: For best flavor, prepare the salad several hours in advance and refrigerate. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and adjust seasoning if needed.
Notes
- Using baby red potatoes helps maintain a firm texture and enhances the salad’s visual appeal.
- Allowing the potatoes to sit in hot water after boiling ensures they do not overcook and become mushy.
- The salad tastes better when prepared a few hours ahead to let the flavors meld.
- Leftover salad should be stored in the refrigerator and consumed within 3 days.
- You can adjust the amount of fresh herbs to suit your taste preferences.
Find it online: https://simpleplatter.com/no-mayo-potato-salad-recipe/