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Herbed Potato Salad (No Mayo)

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Herbed Potato Salad (No Mayo) is a light, zesty take on classic potato salad, featuring tender potatoes tossed in a tangy olive oil and mustard dressing with plenty of fresh herbs. Perfect for picnics and warm-weather meals.

Ingredients

Scale
  • 2 lbs baby potatoes or Yukon gold potatoes, halved or quartered
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and simmer for 10–15 minutes or until fork-tender.
  2. Drain the potatoes and let them cool slightly.
  3. In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. In a large mixing bowl, combine the warm potatoes with the dressing and toss gently to coat.
  5. Add the chopped parsley, dill, and chives. Toss again until evenly mixed.
  6. Let the salad sit for 10–15 minutes before serving to allow flavors to develop. Serve warm or at room temperature.

Notes

  • Can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Substitute other fresh herbs like basil or tarragon to change the flavor profile.
  • Adding sliced radishes or capers gives an extra layer of flavor and texture.
  • Delicious served alongside grilled vegetables, fish, or meats.

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