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No-Mayo Red Potato Salad
- Total Time40 minutes
- Yield1250 grams (44 ounces), or about 6-8 servings 1x
A red potato salad recipe dressed with olive oil, white vinegar, Dijon mustard, and plenty of chopped fresh herbs.
Ingredients
1 kilogram red potatoes (35 ounces; 2 1/4 pounds), washed and quartered
85 grams chopped celery (2 10-inch stalks, or about 3/4 cup)
120 milliliters extra virgin olive oil (1/2 cup)
60 milliliters white wine vinegar (1/4 cup)
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
15 grams chopped fresh parsley (3/4 cup)
10 grams chopped fresh dill (1/3 cup)
10 grams chopped fresh basil (1/3 cup)
5 grams chopped fresh oregano (1/4 cup)
Instructions
Add the quartered red potatoes to a large stock pot, along with a generous pinch of kosher salt. Cover potatoes with water and bring to a boil. Reduce heat to medium and cook until potatoes turn fork-tender, about 12-15 minutes.
Pass potatoes through a colander to drain.
Transfer to a bowl and toss with the chopped celery. Set aside.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, kosher salt, and ground black pepper.
Stir in the chopped herbs.
Drizzle dressing over potatoes. Toss gently to combine. Season with additional salt and pepper, to taste.
Serve at room temperature, or refrigerate until ready to serve.
Store leftover red potato salad in the refrigerator for up to 3 days.
