No Mayo Potato Salad with Herbs
Tasty Twist on a Classic Side Dish
Ever craved a potato salad that doesn’t weigh you down? Imagine creamy potatoes tossed in a zesty herb dressing that’s as refreshing as a spring breeze. This No Mayo Potato Salad with Herbs brings all the flavors without the heaviness of traditional mayo-based versions. Perfect for summer barbecues or cozy dinners alike, it’s a healthy, homemade option that everyone will love!
Why Make This Recipe
Why should this recipe be your next star dish? Well, for starters, it’s incredibly easy to whip up! You can get it done in under 30 minutes, leaving you more time for the fun stuff—like taste testing! Plus, it calls for simple ingredients you probably already have at home, making it budget-friendly. And let’s be real: who doesn’t want a potato salad that’s lighter on the waistline but heavy on flavor? 🙌
Ingredients
You don’t need fancy stuff — just these basics!
- 2 pounds potatoes
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
Directions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Once the potatoes are cool, chop them into bite-sized pieces and add them to the bowl with the dressing.
- Add the chopped herbs and green onions, and gently toss to combine.
- Serve chilled or at room temperature.
How to Make No Mayo Potato Salad with Herbs (Overview)
Making this potato salad is a breeze! Start by boiling your potatoes until they’re nice and tender—it’s the foundation of your dish. While they cool, whip up a zesty dressing that packs a punch with Dijon mustard and apple cider vinegar. Toss in your freshly chopped herbs, and voilà! You’ve created a fresh, herbaceous salad that shines at any table.
Pro tip: Make sure your potatoes are cool enough before chopping. This helps them absorb that YUM factor from the dressing!
How to Serve No Mayo Potato Salad with Herbs
This potato salad is a star on its own but shines even brighter when paired with your favorite grilled meats. Picture the vibrant colors of green onions and fresh herbs against the creamy potatoes, creating a feast for the eyes. Serve it at a summer barbecue alongside grilled chicken or as a side dish on your holiday table. The fresh aroma of dill will have everyone asking for seconds!
How to Store No Mayo Potato Salad with Herbs
Leftovers? Yes, please! This salad keeps well in the fridge for about 3-5 days. Just make sure to store it in an airtight container to maintain freshness. If you want to meal prep, you can make it a day or two in advance. It also tastes great cold, so there’s no need to reheat—it’s always ready to enjoy!
Tips to Make No Mayo Potato Salad with Herbs
- Timing is everything! Boil your potatoes first and prep your dressing while they cool to save time.
- Want a kick? Add some diced jalapeños for a spicy twist!
- Texture Tip: Cut your potatoes into uniform sizes for even cooking.
- If you’re not a fan of dill, try using fresh basil or cilantro for a different flavor profile.
Variations
Feeling adventurous? Switch it up by adding diced red bell peppers or cherry tomatoes for extra color and crunch. If you want to make it vegan, simply swap the Dijon mustard for a vegan version or skip it altogether. You can also toss in some olives for a Mediterranean flair. 🌍
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Gold or red potatoes work beautifully too.
How can I make this potato salad ahead of time?
You can prepare it a day or two in advance. Just give it a good toss before serving!
Can I freeze the potato salad?
For best results, it’s better enjoyed fresh. Freezing can change the texture of the potatoes, but if you’re brave, give it a shot—just note it may be a bit mushy!
📌 Pin this recipe for your next cozy dinner night!
No Mayo Potato Salad with Herbs
Ingredients
Method
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain and let cool.
- In a large bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Once the potatoes are cool, chop them into bite-sized pieces and add them to the bowl with the dressing.
- Add the chopped herbs and green onions, and gently toss to combine.
- Serve chilled or at room temperature.
