A record-breaking heat wave. Severe thunderstorms. Wildfires. Lately, the only cool thing in my life is this no-mayo potato salad. No joke.
Served chilled, it’s surprisingly refreshing on a sizzling day. Imagine silky smooth spuds tossed with a tangy vinaigrette and four kinds of herbs. Diced celery and red onion add more flavor and crunch.
Whether you’re heading to a picnic or hanging out at home, consider preparing no-mayo potato salad. The side is delicious as is or piled atop a bed of greens. What are your favorite dishes to make – or eat – when it’s unbearably hot?
Recipe adapted from No Spoon Necessary!
No-Mayo Potato Salad
Makes 5 servings
Ingredients
- 1½ pounds red-skinned potatoes, cut into 1½" pieces
- 2 tablespoons rice vinegar, divided
- 1 tablespoon + ¾ teaspoon sea salt, divided
- 1 tablespoon + ½ teaspoon sugar, divided
- ¼ cup olive oil
- 1 teaspoon whole-grain Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon dried chili flakes
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 teaspoon chopped fresh oregano
- 1 teaspoon fresh thyme leaves
- 2 celery stalks, finely diced
- 2 green onions, thinly sliced
- ½ small red onion, finely diced
Instructions
- Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 tablespoon rice vinegar, 1 tablespoon salt and 1 tablespoon sugar. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 10-12 minutes. Drain and transfer to a large bowl.
- While the potatoes are cooking, make the dressing. In a medium bowl, combine the olive oil; remaining 1 tablespoon rice vinegar, ¾ teaspoon salt and ½ teaspoon sugar; and next four ingredients (Dijon mustard through pepper) and whisk until emulsified. Add parsley, dill, oregano and thyme and stir to combine.
- Add half of the dressing to bowl with potatoes while they're still warm and toss gently to combine.
- Add celery, green onions, red onion and remaining dressing and toss gently to combine. Serve warm, at room temperature or cold.
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