Perfect Potato Salad (Mayo-Free!)
This mayo-free potato salad is light and refreshing, perfect for any cookout. Its full of flavor from a macerated shallot vinaigrette and an ample mix of fresh herbs. 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.
Servings: 8
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