Description

Discover a refreshing twist on a classic favorite with this Oil and Vinegar Potato Salad with Herbs, a delightful no-mayo alternative that’s perfect for summer gatherings. This vibrant dish combines tender potatoes with crunchy celery, zesty sun-dried tomatoes, and a tangy oil and vinegar dressing infused with fresh herbs. It’s not only a healthier option but also incredibly versatile, making it the ideal side for picnics, barbecues, or family dinners. Easy to prepare and make-ahead friendly, this salad is sure to impress your guests while keeping your meal light and satisfying.

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
1 teaspoon sugar (optional)
1 ¾ teaspoons salt
½ teaspoon pepper
1 ½ cup 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 for 13 to 17 minutes until tender.
In a mixing bowl, whisk together olive oil, vinegar, mustard, sugar (if using), salt, and pepper.
Add the steamed potatoes while hot to the dressing and toss to coat. Let cool to room temperature.
Once cooled, stir in diced celery, parsley, chives or scallions, sun-dried tomatoes (if desired), and dill.
Serve immediately or refrigerate for up to 12 hours before serving.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Side Dish
Method: Steaming
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg

Keywords: Customize by adding bell peppers or olives for extra flavor. For an extra creamy texture without mayo, top with sliced avocado just before serving.