Description
Herbed Potato Salad (No Mayo) is a light and refreshing take on the classic, featuring tender potatoes tossed with a zesty olive oil and mustard dressing, fresh herbs, and no mayonnaise — perfect for warm-weather meals.
Ingredients
Units
Scale
- 2 lbs baby potatoes or Yukon gold potatoes, halved or quartered
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp chives, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
- Reduce heat and simmer for 10–15 minutes or until potatoes are fork-tender. Drain and let cool slightly.
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar (or lemon juice), garlic, salt, and pepper.
- In a large mixing bowl, combine the warm potatoes with the dressing and gently toss to coat.
- Add the chopped parsley, dill, and chives. Toss again until evenly distributed.
- Let the salad sit for 10–15 minutes before serving to absorb the flavors. Serve warm or at room temperature.
Notes
- Use a mix of herbs like basil or tarragon for variation.
- Can be made a few hours ahead — flavors improve as it sits.
- Add thinly sliced red onions or capers for a punchier version.
- Great served alongside grilled meats or as part of a picnic spread.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 1g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg