Monday, May 4

Light & Herby Potato Salad

A mayo-less potato salad with lots of green herbs

No Mayo Potato Salad with Herbs

As someone who hates mayonnaise, traditional American potato salad (and egg salad, chicken salad, etc.) is one of my worst nightmares. This recipe is a much lighter take on the classic, with perfectly cooked Yukon Gold potatoes, thinly sliced red onions, and lots of green herbs, all tossed in a mustardy vinaigrette. The warm potatoes soak up the dressing and take on the zippy flavor of the vinegar and mustard. The herbs add freshness and the onion adds a sweet crunch for a balanced side dish that's much lighter than the traditional. You can make it ahead and leave it out at all day at a picnic and you don't have to worry about it spoiling because it has no mayo. Bring it to your friends' BBQs all summer long and pair it with ribs, burgers, grilled chicken, and more.

Note: The key to a good potato salad is perfectly cooked potatoes. They should be tender but not falling apart.

More (Not Green) Salad Recipes:
- Grilled Corn Salad with Red Onion, Feta, & Cilantro
- Green Bean Salad
- Farro, Asparagus, & Tomato Salad

Potato Salad with Green Herbs & Red Onion:
- 1 3/4 lb. Yukon Gold potatoes, cut into bite-size pieces
- 1/2 red onion, peeled and very thinly sliced
- 1/4 c. chives, minced
- 1/4 c. parsley, minced
- 1/4 c. dill, minced
- 1 clove garlic, smashed and minced
- 1/4 c. + 1 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. rice vinegar
- 1 tbsp. dijon mustard
- kosher salt
- black pepper

  • Add the potatoes to a large pot and cover with cold water by 1".
  • Bring the pot to a boil, then lower to a simmer and cook for 7-10 minutes, or until the tip of a sharp knife easily goes into the potato.
  • Drain the potatoes and add to a large bowl. Toss with the rice vinegar, 1/4 tsp. salt, and 1/2 tsp. pepper.
  • Add the parsley, dill, chives, and red onion and stir to combine.
  • Meanwhile, whisk together the garlic, red wine vinegar, mustard, and a big pinch of salt and pepper in a small bowl. Slowly whisk in the olive oil.
  • Pour the dressing over the potatoes and toss to coat. Check for seasoning and adjust if needed.
  • Serve warm or at room temperature. This can sit out for several hours or be refrigerated for a few days.

Serves four-eight (side dish)