NO MAYO! POTATO SALAD WITH HERBS Recipe

I love how this no mayo potato salad with fresh herbs delivers a light, tangy flavor perfect for any gathering. I appreciate that it uses crisp baby potatoes, garlic and red wine vinegar with a hint of Dijon mustard to boost its charm. Its bright herbs elevate every bite.

I love this recipe for no mayo potato salad with herbs because it’s super easy and healthy. I’m using 2 lbs baby potatoes, halved or quartered, and tossing them with 1/2 a red onion thinly sliced and 3 minced garlic cloves.

The dressing is made of 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, and 1 teaspoon Dijon mustard, with salt and freshly ground black pepper added to taste. I mix in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh dill, and sometimes a little chopped fresh chives for an extra kick.

This recipe is a nutritious twist on traditional potato salad and fits perfectly into several health focused themes like healthy potato side dishes and low-cal recipes. What I like about it is that it is a light yet satisfying side dish option that brings out the natural flavors in every ingredient.

Why I Like this Recipe

1. I really love how simple it is to make – all you gotta do is boil some baby potatoes and toss them with the dressing, and it’s ready to go.
2. I like that this recipe skips the mayo, which makes it feel lighter and a bit healthier without sacrificing flavor.
3. The mix of fresh herbs with the olive oil and red wine vinegar really pops, and it makes every bite super tasty.
4. I dig how the ingredients come together so perfectly – the warm potatoes, raw red onions, and garlic create a cool mix of textures and tastes that makes me crave more.

Ingredients

• Baby Potatoes: They provide carbs and fiber; they fill you up with wholesome energy.
• Red Onion: Adds a crunchy, mild sweetness and is rich in vitamins for good health.
• Garlic: Boosts flavor and contains antioxidants that support heart health naturally.
• Extra-virgin Olive Oil: Supplies healthy fats while giving the dish a rich smooth flavor.
• Red Wine Vinegar: Offers a tangy, sharp note which brightens up the overall taste.
• Fresh Herbs: Parsley, dill and chives give vitamins and a burst of freshness that liven it up.
• Dijon Mustard: Adds a zesty kick and helps blend flavors without making it too heavy.
• Seasoned Well: Salt and black pepper enhance the dish balancing all the flavors just right.

Ingredient Quantities

• 2 lbs baby potatoes, halved or quartered
• 1/2 red onion, thinly sliced
• 3 garlic cloves, minced
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives (optional)

How to Make this

1. Start by washing the baby potatoes and halving or quartering them. Place them in a pot of salted water and bring to a boil until they’re fork tender, about 10-15 minutes. Drain the water and let the potatoes cool a bit.

2. While the potatoes are cooking, thinly slice half a red onion and mince the 3 garlic cloves.

3. In a large bowl, whisk together 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, and 1 teaspoon Dijon mustard until well combined.

4. Season the dressing with salt and freshly ground black pepper to taste.

5. Add the sliced red onion and minced garlic into the salad bowl with the dressing.

6. Once the potatoes are still warm, toss them in the bowl so they soak up the flavors.

7. Stir in the fresh chopped herbs – 1/4 cup parsley, 1/4 cup dill, and if you like, 1/4 cup chives.

8. Mix everything gently until all the ingredients are well distributed.

9. Taste the salad and adjust the seasonings as needed.

10. Let the salad sit for about 10 minutes before serving so the flavors can meld together, then enjoy your tasty, no mayo potato salad!

Equipment Needed

1. A large pot to boil the baby potatoes.
2. A colander to drain the potatoes after cooking.
3. A cutting board to wash and cut the potatoes, slice the red onion, and chop the herbs.
4. A sharp knife for halving or quartering the potatoes, slicing the onion, mincing the garlic, and chopping the herbs.
5. A large bowl to mix the dressing and toss all the salad ingredients together.
6. A whisk to combine the olive oil, red wine vinegar, and Dijon mustard.
7. Measuring cups and spoons to accurately portion the olive oil, vinegar, mustard, and herbs.
8. A stirring spoon to gently mix everything in the salad bowl.

FAQ

• Q: Can i use regular potatoes instead of baby potatoes?
  A: Yeah, you can, but just remember that the cooking time might change a bit based on how big the potatoes are cut.
• Q: How do i know when the potatoes are fully cooked?
  A: You’ll wanna check them with a fork, if they are tender enough that the fork goes in easily then they are done.
• Q: Can i adjust the garlic if i prefer a milder tone?
  A: For sure, you can reduce the amount of garlic or even leave it out if its not your favorite flavor.
• Q: Is it okay to add other herbs or substitute some?
  A: Yup, feel free to experiment with basil or mint if you like, just keep in mind that the overall flavor might change a bit.
• Q: How long does the salad need to chill before serving?
  A: Let it chill for at least an hour in the fridge so that the flavors mix well, though you can serve it warm if you prefer.

NO MAYO! POTATO SALAD WITH HERBS Recipe Substitutions and Variations

• If you can’t get baby potatoes, try using red potatoes or Yukon Gold potatoes instead. They’ll work pretty much the same.
• Not a fan of red onion? Use a white onion or even some shallots for a milder, sweeter kick.
• If you’re out of extra-virgin olive oil, you can go with avocado oil or any other neutral oil around.
• No red wine vinegar? Apple cider vinegar or white wine vinegar will do the job and add a similar tang.
• Don’t have Dijon mustard? Yellow mustard works fine if you want a slightly less sharp flavor.

Pro Tips

1. Make sure u dont overcook the potatoes; if they get mushy, the salad loses its texture, so keep an eye on them.
2. It helps a lot if you toss the dressing with the still warm potatoes – this way they soak up more flavor instead of just being tossed in cold dressing.
3. Fresh herbs are a game changer, so use them if you can; even a small tweak like substituting roasted garlic for raw can add a nice twist to the taste.