Herby Vinaigrette Potato Salad
A light and refreshing take on classic potato salad, this version features tender baby potatoes tossed in a vibrant, zesty vinaigrette with fresh herbs and crisp vegetables, offering a delightful no-mayo alternative.
For 6 servings
Wash baby potatoes thoroughly. Place them in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 12-15 minutes.
Drain the cooked potatoes well and spread them out on a baking sheet or large plate to cool completely. For best results and to maximize resistant starch, refrigerate for at least 30 minutes, or up to several hours, until thoroughly chilled.
While potatoes cool, prepare the other ingredients. Finely dice the red onion, thinly slice the celery stalks, and finely chop the fresh dill and parsley. Mince the garlic clove.
Once potatoes are chilled, cut them in half (or quarter larger ones) and transfer them to a large mixing bowl. Add the diced red onion, sliced celery, chopped dill, and chopped parsley to the bowl with the potatoes.
In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, apple cider vinegar, minced garlic, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper until well combined and emulsified.
Pour the vinaigrette dressing over the potato mixture. Gently toss everything together using a rubber spatula or large spoon, ensuring all the potatoes and vegetables are evenly coated.
Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar to your preference.
Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld, or ideally for 2-3 hours before serving.
Before serving, give the salad another gentle toss. Serve chilled or at room temperature as a refreshing side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcook Potatoes: Cook potatoes just until fork-tender. Overcooked potatoes will become mushy when tossed, losing their desirable texture.
- 2Chill Thoroughly: Cooling the potatoes completely is crucial for both texture and the development of resistant starch, which is beneficial for gut health.
- 3Adjust Acidity: Taste the dressing before adding it to the potatoes. If you prefer a tangier salad, add a little more apple cider vinegar.
- 4Make Ahead: This potato salad tastes even better the next day as the flavors have more time to meld. Store covered in an airtight container in the refrigerator.
Adapt it for your goals.
Mediterranean Twist
Add chopped Kalamata olives, sun-dried tomatoes, and crumbled vegan feta cheese. Use fresh oregano or mint instead of dill for a different aromatic profile.
Spicy KickSpicy Kick
Incorporate a pinch of red pepper flakes into the dressing or finely chop a jalapeño and add it to the salad for a bit of heat.
Herb GardenHerb Garden
Experiment with other fresh herbs like chives, tarragon, or a combination of your favorites for different flavor profiles.
Why this is on our healthy list.
Resistant Starch
Cooling cooked potatoes increases their resistant starch content, which acts as a prebiotic, feeding beneficial gut bacteria and supporting digestive health.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats, known for their role in reducing bad cholesterol levels and supporting cardiovascular health.
Rich in Vitamins & Minerals
Potatoes offer potassium and Vitamin C, while fresh herbs and vegetables contribute a range of vitamins, minerals, and antioxidants essential for overall well-being.
Frequently asked questions
Yes, you can use larger potatoes like Yukon Gold or red potatoes. Just cut them into 1-inch pieces before boiling to ensure even cooking and similar texture.
