Fresh herbs and olive oil flavor this easy and healthier potato salad without the mayonnaise. This no-mayo potato salad is perfect for a crowd at potlucks and barbecues and is vegan and egg free.
Course Side Dish
Keyword potato salad
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
5tablespoonswhite wine vinegar, divided
1/2cupextra virgin olive oil
1/2teaspoon freshly ground black pepper
1/2small red onion, sliced (about 1 cup)
2tablespoons minced fresh dill
2tablespoonsminced fresh basil
2tablespoonsminced Italian flat leaf parsley
Put 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 the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.
As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
This potato salad gets even better the second or third day after it's been made. To freshen it up as the days go by, add more fresh herbs if you desire.