Description
This potato salad without mayo uses a tangy vinegar and olive oil dressing, making it a light and flavorful side dish perfect for any meal.
Ingredients
Scale
- 2 pounds small potatoes (like Yukon Gold or red potatoes)
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Wash and quarter the potatoes.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- While potatoes cool, whisk together olive oil, apple cider vinegar, and Dijon mustard in a small bowl.
- In a large bowl, combine the cooled potatoes, diced red onion, and fresh parsley.
- Pour the dressing over the potato mixture and gently toss to coat.
- Season with salt and black pepper to taste.
- Serve warm or at room temperature.
Notes
- For extra flavor, add a pinch of dried dill or chives to the dressing.
- You can prepare this salad a few hours ahead of time; the flavors will meld beautifully.
- If you prefer a bolder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg