No-Mayo Potato Salad

No-mayo potato salad is made with a dressing that is made of olive oil, red wine vinegar, Dijon mustard, and parsley. It has a totally different flavor than your everyday potato salad that is made with mayo.

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Course: Side Dish

Cuisine: American

Keyword: No-Mayo Potato Salad, Potato Salad

Prep Time: 40

Cook Time: 25

Total Time: 40

Servings:

Calories: 195kcal

Author: Dawn Yucuis

Ingredients

4 medium potatoes
1 tablespoon salt additional when assembling the potato salad
2 large hard-boiled eggs
1 stalk celery chopped
1 teaspoon or to taste finely chopped onion
Salt and pepper to taste
Dill for garnish

Dressing

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoon fresh parsley

Instructions

Peel the potatoes and cut them into quarters. Put them in a large pot and cover them with water. Bring them to a boil and then turn them down to simmer. Once they are fork-tender remove them from the heat and drain. Cool.
Cut the cooked potatoes and the hard-boiled eggs into cubes. Add the celery and onion and toss together with the potatoes and eggs.
In a food processor (I used a mini food processor) add the olive oil, red wine vinegar, Dijon mustard, and fresh parsley.
Process until well blended.
Add about half of the dressing over the potato mixture and toss. Add the remaining dressing and toss the potato mixture until it coats the salad.

Notes

Pick the correct type of potatoes. Waxy potatoes work well for potato salad.
Don't overcook the potatoes. Cook just until fork-tender.
Drain the potatoes as soon as they are done cooking.
If you don't have fresh herbs on hand you can use dried ones.
Store leftovers in the refrigerator for up to 3 to 4 days.

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition