Oil and Vinegar Potato Salad with Herbs (No-Mayo!)
This Oil and Vinegar Potato Salad with Herbs (No-Mayo!) is a vibrant, healthy side dish that shines during summer gatherings and picnics. Bursting with fresh flavors, this salad combines tender potatoes dressed in a zesty olive oil and vinegar dressing, complemented by crunchy celery and an array of fragrant herbs. With its no-mayo approach, it’s not only lighter but also caters to various dietary preferences without compromising taste. This easy-to-make salad can be prepared ahead of time, allowing the flavors to meld beautifully. Whether served next to grilled meats or as a standalone dish, it’s sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: Approximately 8 servings 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: American
Ingredients
Scale
- 4 pounds medium red or gold potatoes
- ½ cup olive oil
- ¼ cup apple 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 saucepan until tender (13-17 minutes).
- Whisk together olive oil, vinegar, mustard, salt, and pepper in a mixing bowl.
- Combine hot potatoes with the dressing; toss gently to coat.
- Cool for about 45 minutes at room temperature.
- Stir in celery, herbs, and optional sun-dried tomatoes.
- Serve immediately or refrigerate for up to 12 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg