Perfect Potato Salad (Mayo Free!)

Potato Salad Season

Last summer I became obsessed with making the perfect potato salad. Every week I would make another batch, trying something different each time. I knew I wanted a mayo-free potato salad, something that I could make and then let sit out on the counter while I get the grill going.

A Perfect Mayo-Free Potato Salad

The recipe that I landed on has a bright and tangy macerated shallot vinaigrette. All you need to do to macerate shallots is let the chopped up shallot soak in acid (like vinegar or lemon juice) for 5-10 minutes. This takes the sharp bite out of the shallot, mellowing their flavor to a mild pop of deliciousness. I use macerated alliums all the time, most frequently as a base for dijon vinaigrette and white onion macerated in in lime juice for pico de gallo.

Along with the macerated shallot vinaigrette, this potato salad is loaded with fresh herbs. I love using handfuls of fresh herbs straight from my garden all summer long- elevating them to a main ingredient and not just a garnish. Like my herb-filled green goddess dressing, you can use any combination of fresh herbs in this potato salad. My favorite combination to use is 3/4 c dill, 1/4 c parsley, and a few tablespoons of chives. But if I could only use one herb for this recipe, my choice would be dill.

Like any great cook-out dish, this potato salad gets better the longer it sits. I like to make it at least an hour before serving, and it always tastes better the next day.

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5 from 4 votes

Perfect Potato Salad (Mayo-Free!)

This potato salad is light and refreshing, perfect for any cookout. It tastes best if made ahead and allowed to sit at room temperature for a few hours.

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 8

Author: Sammy

Ingredients

• 2 lbs small red potatoes
• 1 shallot peeled and chopped
• 2 tbsp apple cider vinegar
• ⅓ c extra virgin olive oil
• 1 tsp salt plus more as needed
• 1 c dill or combination of herbs chopped; see note

Instructions

• Place potatoes (whole and unpeeled) in a large pot with enough salted water to cover. Bring to a boil and cook until potatoes are tender, about 15-25 minutes depending on the size of the potatoes. Drain and cut potatoes into ½ inch pieces as soon as you can handle them.
• While the potatoes are cooking, place the chopped shallot in a jar and add the vinegar. Allow shallots to macerate 5-10 minutes. Finish the dressing by whisking in the olive oil and salt.
• Transfer still warm potatoes to a large bowl and toss with the dressing and herbs. Serve at room temperature. Before serving taste and add more salt or vinegar as needed.

Notes

My favorite herbs to use for this potato salad are 3/4 c dill, 1/4 c parsley, and a few tbsp of chives

more recipes making the most of fresh herbs