This herb potato salad without mayonnaise is simple to make yet extraordinary in flavor! Made with tender baby potatoes, crisp veggies, and a vibrant herb vinaigrette, this crowd-pleasing recipe for no mayo potato salad will become your go-to side dish for every occasion! Can be served warm, cold or at room temperature! (Dairy-free, Gluten-free, Vegetarian, Vegan)
Cook potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE). Once boiling, add 2 tablespoons of salt, all of the sugar, and 2 tablespoons of vinegar to the water. Then immediately reduce the heat to maintain a simmer. Cook the potatoes, stirring occasionally, until they're fork tender, about 10-12 minutes. Remove the pot from the heat, drain the potatoes in a colander, and transfer the warm potatoes to a large mixing bowl.
While the potatoes are cooking, make the dressing: In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, and crushed red pepper flakes, along with a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Then, whisk until all the ingredients are emulsified and fully combined. Add in the fresh parsley, dill, and cilantro. Stir until combined. Taste the herb vinaigrette dressing and adjust to suit your personal taste before setting aside.
Toss the potato salad: Drizzle half of the dressing over the warm potatoes and gently toss to combine(SEE NOTE) . Add in the scallions, celery, and red onion. Gently toss the potato salad again. Next, taste the potato salad and adjust as you see fit, adding more dressing if the potatoes seem dry, salt and pepper for overall flavor, and herbs for freshness. Then, gently toss the potatoes again.
Serve warm, at room temperature or chilled. Serving Warm: For the best flavor, let the no-mayo potato salad sit out on the counter for 10 minutes before serving - this gives the flavor a chance to marry and meld. Serving at Room Temperature: Follow instruction above; however, let the herb potato salad sit at room temperature for 20-30 minutes. (Do not leave the potatoes salad at room temp. for more than 2 hours.)Serving Chilled: Store the potato salad in the refrigerator. Remove the salad from the fridge and let sit at room temperature for 20-30 minutes (Note: You want the potatoes to be chilled, not freezing cold). Gently toss the herb potato salad before serving.
Notes
Potatoes: You can also use Yukon Golds and Fingerling Potatoes. Just be sure to check on the smallest potatoes while they're boil as the cooking times vary.
Boiling potatoes: Do NOT continuously boil the potatoes or they will be more susceptible to falling apart and becoming mushy.
Dressing potatoes: Make sure the potatoes are still warm when you toss them with the dressing. Warm potatoes will soak up the dressing much better than cool potatoes!
Storage: Potato salad can be kept in an airtight container in the refrigerator for up to 4 days.
Recipe Serves 10-12 peopleNutritional information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.