This herb potato salad recipe is simple to make yet extraordinary in flavor! Made with a vibrant herb vinaigrette (and not a drop of mayonnaise in sight), this crowd-pleasing salad will become your go-to recipe for every occasion! Can be served warm, cold or at room temperature! (Dairy-free, Gluten-free, Vegetarian, Vegan)
Course: Side Dish
Keyword: herb, No Mayo, potato, potato salad, vegan, vegetarian, vinaigrette
3poundsSmall Red Potatoes – scrubbed, washed and quartered
2TBSGranulated Sugar – PLUS a pinch for dressing
4TBSWhite Wine Vinegar - divided
Kosher Salt & Ground Black Pepper
½CupExtra Virgin Olive Oil
2-3clovesGarlic – minced
¼ - ½tspCrushed Red Pepper Flakes – to taste
½CupFresh Parsley – gently packed & chopped
¼CupFresh Dill– gently packed & chopped
3TBSFresh Cilantro – gently packed & chopped
4Scallions (green part only) – thinly sliced (about ½ cup)
3Ribs Celery – finely diced (about 1 cup)
1smallRed Onion – finely diced (about ¾ cup)
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). Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer 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, crushed red pepper flakes and a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined. Set aside.
Finish the potato salad: Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.
Do NOT continuously boil the potatoes or they will be more susceptible to falling apart and becoming mushy.
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!
Potato salad can be kept in an airtight container in the refrigerator for up to 4 days.
Recipe Serves 10-12 peopleNutritional information based upon 10 servings.