Description
A light and flavorful No Mayo Potato Salad made with tender baby red potatoes tossed in a tangy dressing of olive oil, red wine vinegar, and Dijon mustard, enhanced with fresh herbs and red onions. Perfect for those seeking a refreshing, mayonnaise-free alternative.
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
Additional Ingredients
- 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 the 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 it adequately.
- Cook the potatoes: Bring the pot to a rolling boil, then immediately turn off the heat without moving the pot. Cover with a lid and let the potatoes sit in the hot water for about 15 minutes until fork tender but still holding their shape. Drain the potatoes and set aside.
- Make the dressing: In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, sea salt, granulated garlic, and black pepper until fully combined and emulsified.
- Toss potatoes with dressing: Add the warm cooked potatoes to the dressing and gently stir to evenly coat all the potato halves with the flavorful mixture.
- Add herbs and onions: Mix in the thinly sliced red onions, chopped fresh parsley, and dill. Toss everything together carefully to distribute the herbs and onions throughout the salad.
- Chill and serve: For best flavor, refrigerate the salad for several hours before serving to allow the flavors to meld. Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving and adjust seasoning if needed.
Notes
- Boiling the potatoes with the heat off after bringing to a boil ensures they cook gently and retain shape without falling apart.
- Allowing the salad to chill for several hours greatly enhances the flavor development.
- This recipe is a perfect mayo-free alternative suitable for those avoiding mayonnaise or looking for a lighter potato salad.
- Leftovers keep well in the refrigerator for up to 3 days; always stir before serving and adjust seasoning as needed.
