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.

Ingredients

Scale

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

Instructions

Steam the potatoes in a large saucepan with a steamer attachment until tender, about 13 to 17 minutes.
In a large bowl, whisk together olive oil, vinegar, mustard, sugar (if using), salt, and pepper.
Add hot steamed potatoes to the dressing and gently toss to coat evenly. Allow cooling for approximately 45 minutes.
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.