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.
Ingredients
- 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
Instructions
- 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.
Notes
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.