This post is sponsored by Kroger.
Potato salad is a summer barbecue staple! And while I’m a huge fan of the classic mayo-laden varieties, I also occasionally like to lighten things up. In recent years, I’ve been gravitating towards this no-mayo version of the dish any time I’ve hosted or been invited to a backyard get-together.
This version of potato salad is tangy, savory, and packed with flavor from fresh herbs. The dressing is olive-oil based, so it’s also a great recipe for anyone who is mayo-averse or simply looking for a healthier option.
The recipe is naturally vegan and gluten-free.
Ingredients for Herbed Potato Salad
Red or Gold Potatoes – These are my favorite varieties to use in potato salad. They have a more waxy texture and retain their shape when cooked and tossed with dressing. I’d recommend avoiding starchier varieties like Russets; these tend to fall apart when boiled, and will lend themselves to a mushy potato salad.
Olive Oil – This is the base of our dressing, so it’s best if you can use high-quality extra-virgin olive oil.
Fresh Herbs – These add so much flavor and freshness to the dish! Dill is a must-have for potato salads in my book, and I also love adding parsley and sliced scallions. Feel free to add in any of your favorite herbs: fresh basil, thyme, rosemary or chives.
Lemon Juice, Red Wine Vinegar and Mustard – These add acidity and brightness to the potato salad. If you’re a big lemon fan, you can also add in a teaspoon or so of the zest! If you don’t have red wine vinegar on hand, you can sub in white wine or apple cider vinegar. Dijon mustard is my go-to, but you can use any kind of prepared mustard.
Garlic – Raw garlic packs quite the punch, so I generally add just one clove and make sure to mince it as small as possible. If you’re worried about the raw garlic having too much of a bite, you can substitute in a teaspoon of garlic powder.
Celery – This is optional, but I wanted to give a little nod to the classic potato salad that has lots of fresh celery and dill relish. This adds a nice crunch and extra freshness to the mix.
No-Mayo Herbed Potato Salad
- 2 pounds Yukon Gold potatoes
- 1 tablespoon salt
- 1 tablespoon red wine vinegar
- juice of 1 lemon
- 1 scant tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 2 stalks celery thinly sliced
- 3 tablespoons chopped dill
- 1/3 cup chopped parsley
- 2-3 green onions thinly sliced
- 1 clove crushed garlic
- salt and pepper to preference
- Scrub and peel potatoes. (You can leave some of the skins on if you like the texture.) Chop into roughly 1" cubes and transfer to a stockpot.
- Add enough cold water to cover the potatoes by 1 inch, and heat over medium-high until boiling. Add in 1 tablespoon of salt. Reduce heat to medium-low, cover and simmer until tender (about 8-10, minutes depending on how small you chopped the potatoes). To know they're done, you should be easy to pierce with a fork, but still hold their shape.
- Drain potatoes and transfer to a large bowl to cool slightly.
- In the meantime, make the dressing. Whisk together the vinegar, lemon juice, mustard, and olive oil with the dill, parsley, green onions and garlic.
- Pour the dressing over the slightly cooled potatoes. Add the celery, and toss to coat. Adjust salt and pepper to preference. You can serve it warm immediately, or cover and chill until time to serve. This can be made a day in advance.
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