Awesome No-Mayo Herb Vinaigrette Potato Salad: 7 Fresh Flavors
This vibrant potato salad is bursting with fresh herb flavors and a tangy vinaigrette, offering a lighter and healthier alternative to traditional mayonnaise-based versions. Perfect as a side dish or light meal, it's sure to be a crowd-pleaser.
Ingredients
Ingredients
- 2 pounds small new potatoes, such as red or Yukon Gold
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or white grape juice vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and black pepper to taste
- 1/4 cup finely diced red onion (optional) (optional)
Instructions
- Wash and quarter the potatoes. If using larger potatoes, cut them into 1-inch pieces.
- Place the potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
- Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 10-15 minutes. Do not overcook.
- Drain the potatoes well and set aside to cool slightly.
- While the potatoes cook, prepare the vinaigrette: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, and minced garlic.
- Stir in the chopped parsley, dill, and chives. Season with salt and pepper to taste.
- Once the potatoes are cool enough to handle but still warm, transfer them to a large bowl.
- Pour the herb vinaigrette over the warm potatoes.
- Gently toss the potatoes to coat them evenly with the vinaigrette. The warm potatoes will absorb the flavors better.
- If using, stir in the finely diced red onion.
- Taste and adjust seasoning as needed.
- Serve warm or at room temperature. This salad is also delicious chilled.
Notes
For best flavor, let the potato salad sit for at least 30 minutes before serving to allow the flavors to meld.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Sodium: 150mg