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No-Mayo Potato Salad

A light and flavorful potato salad that skips the mayonnaise for a tangy white grape juice vinegar and olive oil dressing. Fresh herbs add a burst of freshness to this classic side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 pounds red potatoes
  • 5 tablespoons white grape juice vinegar divided
  • 0.5 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 small red onion sliced (about 1 cup)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced Italian flat leaf parsley

Method
 

  1. Boil potatoes until tender. Drain well.
  2. Cut potatoes in half, sprinkle with 3 tablespoons of vinegar, and let cool.
  3. Whisk olive oil, remaining vinegar, Dijon mustard, salt, and pepper.
  4. Drizzle dressing over potatoes, toss. Add onion and herbs, toss again. Season to taste. Serve warm, at room temperature, or chilled.

Notes

Adjust the amount of vinegar to your taste preference for a tangier or milder flavor.