No-Mayo Potato Salad

Fresh herbs and olive oil flavor this easy and healthier potato salad without the mayonnaise. This no-mayo potato salad is perfect for a crowd at potlucks and barbecues and is vegan and egg free.

📝 Ingredients

• 3 pounds red potatoes
• 5 tablespoons white wine vinegar (, divided)
• 1/2 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small red onion (, sliced (about 1 cup))
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh basil
• 2 tablespoons minced Italian flat leaf parsley

👨‍🍳 Instructions

1. 1Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.
2. 2As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
3. 3In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
4. 4Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.