This Oil and Vinegar Potato Salad with Herbs (No-Mayo!) is a refreshing and vibrant side dish perfect for any occasion. Packed with flavor from fresh herbs, crunchy celery, and a light oil and vinegar dressing, it’s a delightful alternative to traditional mayonnaise-based salads. Ideal for summer gatherings, picnics, or barbecues, this salad is not only healthy but also incredibly easy to prepare.

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in just over an hour, making it perfect for last-minute gatherings.
• Vibrant Flavors: The combination of olive oil, vinegar, and fresh herbs creates a zesty taste that’s sure to please everyone.
• Versatile Side Dish: Pair it with grilled meats or serve it at potlucks; this salad complements a variety of dishes.
• Healthy Alternative: With no mayonnaise, it’s lower in calories and fat while still being creamy and satisfying.
• Make Ahead Friendly: This potato salad can be made up to 12 hours in advance, allowing flavors to meld beautifully.

Tools and Preparation

To make this delicious potato salad, you’ll need some essential kitchen tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Large saucepan
• Steamer attachment
• Large mixing bowl
• Whisk
• Cutting board
• Knife

Importance of Each Tool

• Large saucepan: A spacious pot allows you to steam the potatoes evenly, ensuring they cook perfectly without becoming mushy.
• Steamer attachment: Using a steamer helps retain the potatoes’ nutrients and flavor compared to boiling them directly in water.
• Large mixing bowl: Provides ample space for tossing the ingredients together after cooking, ensuring even coating of the dressing on the potatoes.

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Ingredients

This healthy vegan potato salad with herbs has a simple oil and vinegar dressing, crunchy celery, and sun-dried tomatoes. Because it is made without mayonnaise, it is the ideal plant-based side dish for summer.

For the Potatoes

• 4 pounds medium red or gold potatoes, peeled if desired and cut into 1 ½-inch pieces

For the Dressing

• ½ cup olive oil
• ¼ cup red or white apple vinegar
• 1 tablespoon whole grain mustard
• 1 teaspoon sugar (optional)
• 1 ¾ teaspoon salt
• ½ teaspoon pepper

For the Salad Mix-Ins

• 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

How to Make Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

Follow these simple steps to create your delicious oil and vinegar potato salad.

Step 1: Steam the Potatoes

1. Steam the potatoes in a large saucepan fitted with a steamer attachment.
2. Cover and cook until tender when pierced with a fork, about 13 to 17 minutes.

Step 2: Prepare the Dressing

1. In a large bowl, whisk together olive oil, vinegar, mustard, sugar (if using), salt, and pepper until well combined.

Step 3: Combine Potatoes with Dressing

1. Add the hot steamed potatoes to the dressing in the bowl.
2. Toss gently to coat all the potatoes evenly.
3. Allow cooling by stirring occasionally until they reach room temperature, approximately 45 minutes.

Step 4: Add Fresh Ingredients

1. Once cooled, add finely diced celery hearts, chopped parsley, scallions (or chives), sun-dried tomatoes (if using), and dill.
2. Toss everything together until well mixed.
3. Serve immediately or cover and refrigerate for up to 12 hours for best flavor development.

Enjoy your vibrant Oil and Vinegar Potato Salad with Herbs (No-Mayo!), perfect for any gathering or as a delightful addition to your meal!

How to Serve Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

This vibrant oil and vinegar potato salad with herbs is not only delicious but also versatile. Here are some serving suggestions to enhance your dining experience.

As a Standalone Dish

• This potato salad can shine on its own as a light meal, especially during warm weather.

With Grilled Vegetables

• Pair it with grilled vegetables for a colorful and healthy plate that brings out the flavors of summer.

Alongside Roasted Chicken

• Serve alongside roasted chicken for a hearty meal that balances protein with the freshness of the salad.

In a Wrap

• Use the potato salad as a filling in wraps with fresh greens or grilled chicken for a quick lunch option.

Topped with Avocado

• Add slices of creamy avocado on top for an extra layer of flavor and healthy fats.

At Potlucks or Picnics

• This dish is perfect for sharing at potlucks or picnics due to its easy preparation and transportability.

How to Perfect Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

Creating the perfect oil and vinegar potato salad is simple when you follow these tips. Here are some helpful suggestions to elevate your dish.

• Use freshly chopped herbs: Fresh herbs like parsley, chives, and dill enhance the flavor significantly compared to dried ones.
• Adjust seasoning after cooling: Taste and adjust salt, pepper, or vinegar after the salad has cooled for a balanced flavor.
• Choose the right potatoes: Red or gold potatoes hold their shape well and provide a creamy texture ideal for salads.
• Serve at room temperature: Allowing the salad to sit at room temperature helps meld the flavors together beautifully.
• Incorporate other vegetables: Feel free to add diced bell peppers or cucumbers for extra crunch and color.
• Make ahead of time: Preparing this salad a few hours in advance allows the flavors to develop even more.

Best Side Dishes for Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

Pairing your oil and vinegar potato salad with complementary side dishes enhances your meal. Here’s a list of great options:

1. Grilled Corn on the Cob
   A sweet and smoky addition that pairs perfectly with the tangy potato salad.

2. Quinoa Salad
   A light, protein-packed option that’s both refreshing and nutritious.

3. Garden Fresh Tomato Salad
   Bright tomatoes tossed in olive oil and herbs complement the flavors beautifully.

4. Roasted Asparagus
   Tender asparagus drizzled with lemon juice brings brightness to your plate.

5. Cucumber Salad
   Crisp cucumbers dressed in vinegar make a cool contrast to warm dishes.

6. Stuffed Bell Peppers
   Colorful peppers filled with grains or beans add heartiness alongside the salad.

7. Zucchini Noodles
   Lightly sautéed zucchini noodles drizzled with olive oil offer a low-carb option.

8. Baked Sweet Potatoes
   Their natural sweetness balances well against the tangy flavors of your potato salad.

Common Mistakes to Avoid

Making an Oil and Vinegar Potato Salad with Herbs (No-Mayo!) can be simple, but there are a few common pitfalls to watch out for.

• Using the wrong potatoes: Not all potatoes work well in salads. Choose medium red or gold potatoes for the best texture and flavor.
• Skipping the cooling step: Allowing the potatoes to cool before adding other ingredients helps them absorb the dressing better. Avoid rushing this step for optimal taste.
• Overdressing the salad: While it’s tempting to add more dressing, too much can make the salad soggy. Start with less and add more to taste if needed.
• Ignoring seasoning adjustments: The seasoning may vary based on personal preference and potato type. Always taste and adjust salt and pepper as necessary.
• Not letting it rest: If you serve immediately, the flavors won’t meld well. Letting it sit for at least 30 minutes enhances the overall taste.

Storage & Reheating Instructions

Refrigerator Storage

• Keep your salad in an airtight container.
• It will last up to 3 days in the fridge.

Freezing Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

• This salad is not recommended for freezing as it may alter the texture of the potatoes.

Reheating Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

• Oven: Preheat to 350°F (175°C) and warm covered for about 15-20 minutes.
• Microwave: Heat in short bursts of 30 seconds until warmed through, stirring in between.
• Stovetop: Gently heat in a pan over low heat, stirring occasionally until warmed.

Frequently Asked Questions

Here are some frequently asked questions about making Oil and Vinegar Potato Salad with Herbs (No-Mayo!).

What type of vinegar is best for Oil and Vinegar Potato Salad with Herbs (No-Mayo!)?

Using red or white apple vinegar adds a nice tangy flavor that complements the herbs perfectly.

Can I customize my Oil and Vinegar Potato Salad with Herbs (No-Mayo!)?

Absolutely! Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.

How long does Oil and Vinegar Potato Salad with Herbs (No-Mayo!) last?

In the refrigerator, it can last up to three days when stored properly in an airtight container.

Is this recipe suitable for meal prep?

Yes! This salad holds up well, making it a great option for meal prep. Just store it in portions.

Final Thoughts

This Oil and Vinegar Potato Salad with Herbs (No-Mayo!) is not only refreshing but also versatile enough to suit various occasions. Its healthy ingredients make it a perfect side dish for summer gatherings. Don’t hesitate to customize it by adding your favorite herbs or veggies!

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Oil and Vinegar Potato Salad with Herbs (No-Mayo!)

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• Author: Adeline
• Total Time: 37 minutes
• Yield: Serves approximately 8 people 1x

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Description

This Oil and Vinegar Potato Salad with Herbs (No-Mayo!) is a fresh, vibrant side dish that brings together the earthy flavors of potatoes and bright notes from herbs. Perfect for summer picnics, barbecues, or any gathering, this salad is free from mayonnaise yet remains creamy and satisfying thanks to a light oil and vinegar dressing. The combination of crunchy celery, sun-dried tomatoes, and aromatic herbs creates a delicious blend that pairs wonderfully with grilled meats or can be enjoyed on its own. Easy to prepare in just over an hour, this dish can even be made ahead for enhanced flavor.

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Ingredients

Scale 1x2x3x

• 4 pounds medium red or gold potatoes
• ½ cup olive oil
• ¼ cup red or white apple vinegar
• 1 tablespoon whole grain mustard
• 1½ cups 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

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Instructions

1. Steam the potatoes in a large saucepan with a steamer attachment until tender, about 13 to 17 minutes.
2. In a large bowl, whisk together olive oil, vinegar, mustard, sugar (if using), salt, and pepper.
3. Add hot steamed potatoes to the dressing and gently toss to coat evenly. Allow cooling for approximately 45 minutes.
4. Once cooled, mix in the celery, parsley, chives (or scallions), sun-dried tomatoes (if using), and dill until well combined. Serve immediately or refrigerate for up to 12 hours.

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Category: Side Dish
• Method: Steaming
• Cuisine: American

Nutrition

• Serving Size: 1 cup (approximately 150g)
• Calories: 246
• Sugar: 2g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Experiment with different fresh herbs like basil or oregano for unique flavor profiles. For added crunch and color, consider incorporating diced bell peppers or cucumbers. This salad can easily be doubled for larger gatherings.