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Potato Salad No Mayo

Tangy No-Mayo Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 lbs small waxy potatoes (Yukon Gold or red)
  • 1 tbsp salt, plus more to taste
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 small shallot or ¼ cup finely chopped red onion
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • ½ cup chopped fresh parsley
  • 2 tbsp chopped fresh chives

Method
 

  1. Boil the potatoes in salted water until fork-tender, 15 to 20 minutes. Drain and let steam in the colander for 1 minute.
  2. Whisk together the vinegar, mustard, shallot, and a pinch of salt. Slowly whisk in the olive oil until thick. Season with black pepper.
  3. Cut the warm potatoes into bite-sized chunks, place in a bowl, and pour the vinaigrette over them. Toss gently to coat.
  4. Fold in the parsley and chives. Adjust salt and pepper, then serve warm or at room temperature.

Notes

If you are making this ahead, wait to add the fresh herbs until right before serving. The potatoes will absorb even more dressing overnight, so a quick toss with a tiny splash of vinegar revives it before the herbs go in.