No Mayo Potato Salad
Say goodbye to heavy, mayo-laden potato salads with this vibrant and flavorful No Mayo Potato Salad! Made with creamy Yukon gold potatoes and tossed in a tangy mustard vinaigrette featuring extra virgin olive oil, apple cider vinegar, Dijon mustard, and a touch of honey, this recipe is as light as it is delicious. Fresh herbs like parsley and dill, along with crunchy red onions and green onions, add a refreshing burst of flavor and texture to every bite. Perfect for picnics, barbecues, or a healthy side dish, this potato salad is served chilled or at room temperature for ultimate versatility. Gluten-free and dairy-free, it's a crowd-pleaser you can feel good about serving!
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Recipe Information
Ingredients
- 2 lbs Yukon gold potatoes
- 0.25 cup Extra virgin olive oil
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 0.5 tbsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Fresh dill, chopped
- 2 stalks Green onions, sliced
Instructions
Wash and peel the Yukon gold potatoes, then cut them into bite-sized chunks (about 1-inch pieces).
Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the pot to a boil over medium-high heat, then reduce the heat and let them simmer for 10-15 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the mustard vinaigrette. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Once the potatoes are cooked, drain them and let them cool for 5-10 minutes. Transfer them to a large mixing bowl while they are still slightly warm.
Pour the mustard vinaigrette over the potatoes and gently toss them to ensure they are evenly coated.
Add the finely chopped red onion, parsley, dill, and green onions to the bowl, and gently mix everything together.
Taste and adjust the seasoning with more salt or pepper if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
