Description
This herb potato salad with no mayo needs fresh herbs and Dijon vinaigrette as a light, summer dressing. Get my recipe for your picnic or BBQ.
Ingredients
Scale
For the salad:
- 2 lbs baby potatoes (yellow or red)
For the vinaigrette:
- 3.5 tbsp olive oil
- 1.5 tbsp Dijon mustard
- 3 tsp honey
- 2.5 tbsp white wine vinegar or champagne vinegar
- 1 small shallot, minced
- Salt and pepper, to taste
Fresh herbs:
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Optional: a little fresh tarragon or basil (adds great depth!)
Instructions
- Boil the potatoes: Add the baby potatoes to a large pot of generously salted water. Bring to a boil and cook until the potatoes are just fork-tender, about 12–15 minutes. You want them soft but not falling apart.
- Cool slightly: Drain the potatoes and let them sit for a few minutes, just until cool enough to handle. They should still be warm (this helps them soak up flavor later).
- Make the vinaigrette: In a bowl or jar, whisk together the olive oil, Dijon mustard, honey, vinegar, minced shallot, salt, and pepper. Taste and adjust seasoning if needed. You can make it as tangy or sweet as you like.
- Crush the potatoes: Place the warm potatoes on a cutting board or clean surface. Gently press each one with your palm or the bottom of a glass to slightly crush them. They should split open but still hold together. This gives more surface area to soak up the dressing.
- Toss with vinaigrette: Transfer the crushed potatoes to a large bowl. Pour the vinaigrette over the warm potatoes and gently toss to coat. Let them sit for a few minutes to absorb all the flavor.
- Add the herbs: Just before serving, sprinkle in the chopped dill, parsley, and chives. Fold gently to mix. You want those herbs fresh and vibrant. Add a little tarragon or basil if you’re feeling creative.
Notes
- Serve slightly warm or at room temperature.
- You can also add crumbled feta or shaved parmesan if you’re feeling fancy.
- This one’s made for summer dinners, backyard hangs, and lazy picnic days.
- Herbed potato salad will keep well for 3 to 4 days when stored in an airtight container in the fridge.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish