Oil and Vinegar Potato Salad with Herbs (No-Mayo!)
Oil and Vinegar Potato Salad with Herbs (No-Mayo!) is a bright and zesty dish that brings together tender potatoes, crunchy celery, and vibrant herbs for a refreshing side perfect for any summer gathering. The simple oil and vinegar dressing highlights the natural flavors of the ingredients without the heaviness of mayonnaise, making it a healthier alternative that everyone can enjoy. Ideal for barbecues, picnics, or family dinners, this plant-based salad is not only easy to prepare but also versatile enough to complement a variety of main dishes. Prepare it ahead of time to let the flavors meld, ensuring a delicious addition to your meal.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: Serves 8
- Category: Salad
- Method: Steaming
- Cuisine: Plant-based
Ingredients
Scale
- 4 pounds medium red or gold potatoes, peeled if desired and cut into 1 ½-inch pieces
- 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
- ½ cup olive oil
- ¼ cup red or white apple vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sugar (optional)
- 1 ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Steam the potatoes in a large saucepan with a steamer attachment until tender (about 13 to 17 minutes).
- In a mixing bowl, whisk together olive oil, apple vinegar, whole grain mustard, sugar (if using), salt, and pepper.
- Add the steamed potatoes to the dressing while hot and gently toss to coat. Allow to cool at room temperature for about 45 minutes.
- Once cooled, mix in diced celery, parsley, chives or scallions, optional sun-dried tomatoes, and dill. Toss well before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg