Potato Salad Without Mayo
A bright and zesty potato salad made without mayonnaise. This light, herb-filled side dish is perfect for picnics, potlucks, and barbecues, offering a fresh alternative to the classic creamy version. It's naturally vegan and gluten-free.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 325 kcal
- 2 pounds baby potatoes
- 1/2 red onion (finely diced)
- 2 celery stalks (finely diced)
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
For the Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Boil the potatoes: Place baby potatoes in a large pot with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender, then drain well.
Prepare the vegetables: While the potatoes are cooking, chop your red onion, 2 celery stalks, dill, and parsley and place them in a large mixing bowl.
Mix the dressing: In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Seal and shake vigorously until well combined.
Combine the salad: Once the potatoes are cool enough to handle, slice them into halves or quarters. Add the warm potatoes to the bowl with the vegetables.
Dress and serve: Pour the dressing over the potato mixture and toss gently to coat everything evenly. Let it sit for 30 minutes before serving to allow the flavors to meld.
Recipe Notes
-
Letting the salad marinate for at least 30 minutes is key to great flavor.
-
Feel free to add more or fewer fresh herbs according to your personal taste.
-
This salad is best served at room temperature or slightly chilled.
-
Store any leftovers you have in an airtight container for up to 3 days.
-
For the best texture, be sure to use waxy potatoes like red or Yukon Gold.