No-Mayo Potato Salad – Easy Herbed Potato Salad with Olive Oil
This No-Mayo Potato Salad combines tender red potatoes with extra-virgin olive oil, white wine vinegar, Dijon mustard, red onion, and fresh herbs. Served warm, at room temperature, or chilled, this easy vegan and egg-free side dish is perfect for potlucks, barbecues, and family meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3 pounds red potatoes
- 5 tablespoons white wine vinegar, divided
- ½ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ 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
- Place the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook for about 15–20 minutes, or until the potatoes are fork-tender. Drain well.
- When the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While they are still hot, sprinkle with 3 tablespoons of the white wine vinegar. Let them cool so they can absorb the vinegar.
- In a small bowl, whisk together the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt, and black pepper.
- Drizzle the dressing over the potatoes and gently toss to coat.
- Add the sliced red onion, minced dill, basil, and parsley. Toss again to combine.
- Season with additional salt and pepper to taste. Serve warm, at room temperature, or chilled.
Notes
- This potato salad often tastes even better on the second or third day as the flavors develop.
- Add extra fresh herbs before serving if you want to freshen up leftovers.
- Store in the refrigerator for 3–4 days.
- The source instructions add 1 tablespoon of kosher salt to the potato cooking water, while the ingredient list includes 1 teaspoon of kosher salt for the dressing. Keep these amounts distinct when preparing the recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 244 kcal
- Sugar: 2 g
- Sodium: 337 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg