Herby Potato Salad (No Mayo)
This no mayo herby potato salad is a light and flavorful side dish made with tender baby potatoes, fresh basil and parsley, and a tangy Dijon vinaigrette. Perfect for summer BBQs and picnics. This potato salad recipe is an ideal make-ahead side dish for a crowd.
Servings: 6
Calories: 187kcal
Ingredients
- 2 pounds baby potatoes halved if large
- ¾ cup finely diced celery
- 6 green onions white and light green parts
- 3 Tablespoons minced fresh parsley
- 3 Tablespoons minced fresh basil
Herbed Dressing
- 4 Tablespoons olive oil
- 1½ Tablespoons white wine vinegar
- 1 Tablespoon dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 10–12 minutes, until just fork-tender. Strain and let them cool slightly.
- In a small bowl, whisk together the oil, vinegar, mustard, salt, and pepper.
- In a large bowl, gently toss the warm potatoes with the dressing so they absorb the flavor. Add the green onions and celery, then toss again. Season to taste with salt and pepper. Fold in the fresh herbs right before serving. Serve at room temperature or chill and serve cold.
Notes
- If your celery has leaves, dice them up and add them to the salad; they have great flavor.
- Store leftover salad in an airtight container and refrigerate for 2-3 days. Let it come to room temperature before serving. Do NOT freeze.
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