Meet my new go-to contributory dish for summer cookouts: herbed potato salad. It’s hearty, delicious, and contains absolutely no mayo! Potato salad is always a hit, and I love my creamy vegan potato salad, but sometimes it scares people. I mean, it’s delicious and all but I can’t always sell non-vegan friends and family on sauce made from cashews.
Why Make Mayo-Free Potato Salad?
This no-mayo potato salad, on the other hand, is totally vegan (and bonus: gluten-free), but it doesn’t contain any ingredients that might be off-putting to non-vegans. Most folks will probably be intrigued by this lighter, flavor-packed take on potato salad. Give it a try! I think it’ll be a hit.
Herbed Potato Salad Ingredients
Here’s what you’ll need:
Red potatoes Olive oil Red wine vinegar Shallots Dijon mustard Organic sugar Salt & pepper Fresh parsley Fresh dill Fresh chives
How to Make Dijon & Herb Potato Salad
Start by boiling your potatoes in a large pot of water, just until they’re fork tender. Don’t overcook them — nobody likes mushy potato salad.When they’re done, drain them into a colander and return them to the pot. While your potatoes boil you can make the dressing. Whisk your olive oil, vinegar, shallots, mustard, sugar, and salt together in a small container.
Once the potatoes cool, place them into a large bowl. Finely chop and add your herbs to the bowl and pour in the dressing. Give everything a stir.
Taste-test your potato salad and season it with salt and pepper to taste. Adjust any other seasonings to your liking. You can serve your potato salad right away, or chill it for later.
Is this potato salad gluten-free? It sure is! Can I use a different variety of potato? Yellow potatoes, such as Yukon gold, would work great. Russet potatoes will work in a pinch, though I prefer the texture of waxy varieties for mayo-free potato salad. Storage: leftover potato salad will keep in a sealed container in the fridge for up to 3 days. I don’t recommend freezing potato salad. Don’t overcook your potatoes! This is really easy to do. Keep a close eye on them while they cook, and take them off of the burner once you can easily pierce a potato with a fork.
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