Oil and Vinegar Potato Salad with Herbs (No-Mayo!)
This Oil and Vinegar Potato Salad with Herbs (No-Mayo!) is a refreshing take on the classic side dish, perfect for summer picnics, barbecues, or any casual gathering. With tender potatoes tossed in a zesty oil and vinegar dressing, complemented by fresh herbs and crunchy vegetables, this salad bursts with flavor without the heaviness of mayonnaise. It’s not only a healthier choice but also vegan-friendly, making it suitable for various dietary preferences. Easy to prepare in just 30 minutes, this vibrant salad can stand alone or accompany grilled meats and other main dishes, ensuring it will be a hit at your next meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 8 people 1x
- Category: Salad
- Method: Steaming
- Cuisine: American
Ingredients
Scale
- 4 pounds medium red or gold potatoes
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sugar (optional)
- 1 ¾ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cup finely diced celery hearts
- ½ cup chopped parsley
- ½ cup chopped fresh chives or minced scallions
- ¼ cup finely chopped oil-packed sun-dried tomatoes (optional)
- 2 tablespoons chopped dill
Instructions
- Steam the potatoes in a large pot until tender (about 13-17 minutes).
- In a mixing bowl, whisk together olive oil, vinegar, mustard, sugar (if using), salt, and pepper.
- Combine cooked potatoes with the dressing while still warm and let cool for 45 minutes.
- Stir in diced celery, parsley, chives, and dill before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg