No-Mayo Potato Salad

Mix up a fresh & zesty No-Mayo Potato Salad recipe! Loaded with herbs & a tangy dressing, it's naturally vegan & gluten-free. Perfect for picnics!

📝 Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons white wine vinegar (divided)
• 1 3/4 teaspoons Dijon mustard
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds red potatoes
• 1 tablespoon kosher salt (for boiling potatoes)
• 3/4 cup red onions (sliced)
• 2 garlic cloves (minced)
• 2 tablespoons fresh dill (minced)
• 2 tablespoons fresh chives (minced)
• 2 tablespoons fresh parsley (minced)

👨‍🍳 Instructions

1. 1Whisk dressing: In a small bowl, whisk together the olive oil, 1 tablespoon white wine vinegar, the Dijon mustard, sea salt, and black pepper.
2. 2Boil potatoes: Place the potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, and add 1 tablespoon of kosher salt.
3. 3Cook potatoes: Cook until the potatoes are tender, about 15-20 minutes. Drain well.
4. 4Slice potatoes: While still warm, cut the potatoes in half and place them in a large mixing bowl. Sprinkle with 2 tablespoons of white wine vinegar and let cool.
5. 5Toss salad: Pour the dressing over the cooled potatoes. Add the onions, garlic, minced dill, chives, and parsley. Toss gently to combine.
6. 6Season: Adjust seasoning with more salt and pepper if needed. Serve warm, at room temperature, or chilled.