Fresh and Zesty Potato Salad No Mayo for Perfect Picnics

This Potato Salad No Mayo is a light, refreshing dish perfect for picnics, bursting with fresh herb flavors and a tangy vinaigrette.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Resting Time 30

Total Time 1 10

Servings: 8 servings

Course: Salad

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pounds Yukon Gold Potatoes halved
1 medium Red Onion diced
6 tablespoons Fresh Dill, Basil, Parsley chopped
1 teaspoon Celery Seed optional

For the Vinaigrette

3 tablespoons Champagne or White Wine Vinegar plus 1 for dressing
1/2 cup Extra Virgin Olive Oil
2 teaspoons Dijon Mustard
to taste teaspoon Kosher Salt
to taste teaspoon Freshly Cracked Black Pepper

Equipment

large pot
Large bowl
whisk
Knife
cutting board

Method

Step-by-Step Instructions

Start by dicing the medium red onion and mincing the garlic. Chop the fresh herbs finely.
Boil the Yukon Gold potatoes in salted water for 15-20 minutes until fork-tender, then drain and cool slightly.
While potatoes are warm, toss them with 3 tablespoons of champagne vinegar in a bowl to absorb flavor.
Whisk together the olive oil, remaining tablespoon of vinegar, mustard, minced garlic, and seasonings in a separate bowl.
Pour the dressing over warm potatoes, fold in diced red onion and chopped herbs. Mix well.
Taste the salad and adjust seasoning as needed before serving.
Let the salad sit for 20-30 minutes before serving to enhance the flavors.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Store in an airtight container for up to 3-4 days. Hold back herbs until serving for freshness.

Tried this recipe?

Let us know how it was!