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Fresh Vinaigrette Potato Salad Without Mayo

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A light and tangy potato salad dressed with a bright vinaigrette instead of traditional mayo, perfect for outdoor parties and warm weather gatherings.

Ingredients

Scale
  • 2 pounds small red potatoes or Yukon Gold potatoes
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, thinly sliced
  • 2 medium green onions, thinly sliced (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash 2 pounds of small red or Yukon Gold potatoes thoroughly. Leave skins on and cut larger potatoes into halves or quarters about 1 to 1.5 inches in size.
  2. Place potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a rolling boil over high heat, then reduce to medium and simmer until tender but firm, about 12-15 minutes. Test with a fork.
  3. Drain potatoes in a colander and rinse briefly under cool water to stop cooking. Let cool slightly for about 10 minutes.
  4. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 small minced garlic clove. Season with salt and pepper. Whisk until emulsified and slightly thickened.
  5. Transfer warm potatoes to a large mixing bowl. Pour vinaigrette over potatoes and gently toss with a wooden spoon or silicone spatula to coat evenly.
  6. Fold in 1/4 cup chopped fresh parsley, 2 tablespoons sliced chives, and 2 sliced green onions (optional). Adjust seasoning with salt and pepper as needed.
  7. Serve warm or chill in the refrigerator for about 30 minutes to meld flavors before serving.

Notes

Do not overboil potatoes to keep them firm. Whisk vinaigrette until emulsified for best coating. Serve slightly chilled or at room temperature for optimal flavor. Freshly ground pepper and quality mustard enhance the dressing. For vegan option, substitute honey with maple syrup. Variations include adding cherry tomatoes, green beans, or roasting potatoes for a nuttier flavor.

Nutrition

Keywords: potato salad, vinaigrette, no mayo, outdoor party, picnic, BBQ, fresh herbs, light salad, gluten-free, vegetarian

Find it online: https://ariaappetite.com/fresh-vinaigrette-potato-salad-without-mayo-easy-recipe-for-outdoor-parties/