No-Mayo Potato Salad
A light and flavorful potato salad that skips the mayonnaise for a tangy white grape juice vinegar and olive oil dressing. Fresh herbs add a burst of freshness to this classic side dish.
Ingredients
Ingredients
- 3 pounds red potatoes
- 5 tablespoons white grape juice vinegar (divided)
- 0.5 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 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 until tender. Drain well.
- Cut potatoes in half, sprinkle with 3 tablespoons vinegar, and let cool.
- Whisk olive oil, remaining vinegar, Dijon, salt, and pepper.
- Drizzle dressing over potatoes, toss. Add onion and herbs, toss again. Season to taste. Serve warm, at room temperature, or chilled.
Notes
For a richer flavor, use a high-quality extra virgin olive oil.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Sodium: 300mg