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I was raised on good ol’ Southern potato salad - mayonnaise, boiled eggs, more mayonnaise…you get the idea. For years I refused to try any potato salads that weren’t mayo based because I assumed I wouldn’t like them. I am happy to report that I am now OBSESSED with this mayo-free potato salad, and it’s perfect for these unbearably hot summer days!
If you’re looking for a side dish that can stand up to the heat of a summer BBQ, this is your new best friend! Tastes fantastic warm, at room temperature, or chilled, so you can make it in advance or make it right before serving, no chilling required.
This summer-proof salad is surprisingly flexible. If you love Dijon mustard, add a bit more! If you’re obsessed with onions like I am, double them! If you don’t appreciate vinegar-forward flavors, decrease the vinegar by 1 Tbsp.
You won’t have to memorize or write down this recipe - just follow your heart.
Ingredients
Family size:
2 pounds red potatoes
4 Tbsp. white wine vinegar, divided
½ cup extra virgin olive oil
1 Tbsp. Dijon mustard
2 Tbsp. minced fresh dill (personal preference: I like 3 Tbsp., my husband prefers 1 Tbsp.)
1 ½ Tbsp. minced fresh basil (you can also use lightly dried, refrigerated basil)
3 Tbsp. minced Italian parsley, divided
1 tsp fine sea salt
½ tsp freshly ground black pepper
Small red onion, sliced thin (1 cup)
Party size:
3 pounds red potatoes
5 Tbsp. white wine vinegar, divided
½ cup EVOO
1 ½ Tbsp. Dijon mustard
2 Tbsp. minced fresh dill
2 Tbsp. minced fresh basil (you can also use lightly dried, refrigerated basil)
4 Tbsp. minced Italian parsley, divided
1 tsp fine sea salt
½ tsp freshly ground black pepper
Small red onion, sliced thin (1 heaping cup)
Instructions
1. Wash all produce
2. Cut potatoes into bite-size pieces, 1 - 1 ½ inches each
3. Place potatoes and 1 Tbsp. of salt in a large pot and cover completely in cold water
4. Over high heat, bring water to a rolling boil
5. Cook potatoes for 10-15 minutes, depending on size, until they are tender when poked with a fork (do not overcook to the point of falling apart)
6. Drain potatoes in a colander and immediately transfer to a large mixing bowl
7. While potatoes are still hot, sprinkle with 3 Tbsp. of white wine vinegar
8. Allow the potatoes to cool slightly and absorb the vinegar while moving to the next step
9. Slice the red onion very thin or according to personal preference
10. Place sliced onions into a bowl of ice water and allow to soak while moving to the next step
11. In a small bowl, whisk together the leftover vinegar, 2 Tbsp. parsley, and the remainder of ingredients
12. Drain the onions and gently pat to remove any excess liquid
13. Once the potatoes are warm, but not hot, add the onions to the potatoes
14. Whisk the vinegar/Dijon mixture one last time to ensure all ingredients are well incorporated
15. Add the mixture to the potatoes and onions in thirds, gently tossing with a spatula in between each pour
16. Garnish with remaining parsley
Best served warm or at room temperature. Still tastes great when chilled, but will not be as saucy as the potatoes will absorb much of the liquid.
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