Italian Potato Salad (No Mayo, Eggless, Vegan)
A flavorful and healthy Italian potato salad without mayonnaise, perfect as a side dish or light meal. This vegan and eggless recipe is easy to make and packed with fresh herbs and a tangy vinaigrette.
Ingredients
Ingredients
- 2 pounds russet potatoes (cut into 1/2-inch cubes (roughly 4-5 medium potatoes))
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider or white distilled vinegar
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon salt (preferably kosher)
- 1/2 cup sliced white or yellow onion
- 1 clove garlic (minced (or 1 tablespoon garlic paste))
Instructions
- Boil potatoes in salted water until fork tender, about 5-8 minutes. Drain, rinse, and cool.
- Whisk together olive oil, vinegar, parsley, garlic, and salt. Adjust salt to taste.
- Stir onion into the dressing and let marinate.
- Add cooked potatoes to a bowl, pour dressing on top, and mix.
- Refrigerate for at least 1 hour or up to 24 hours before serving.
Notes
For best flavor, allow the potato salad to marinate in the refrigerator for at least a few hours before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Sodium: 150mg