No Mayo Potato Salad
A bright, herb-forward no mayo potato salad that keeps the potatoes intact, offers a creamy mouthfeel from olive oil and mustard, and balances acidity with gentle sweetness.
Servings: 4 servings
Calories: 280kcal
Equipment
- Large pot for boiling potatoes
- Chef's knife and cutting board
- Mixing bowl and whisk
- Colander and slotted spoon
Ingredients
- 900 g 2 lb Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 60 ml 1/4 cup extra-virgin olive oil
- 45 ml 3 tbsp apple cider vinegar
- 30 g 2 tbsp Dijon mustard
- 60 g 1/3 cup thinly sliced red onion
- 10 g 2 tbsp chopped fresh parsley
- 10 g 2 tbsp chopped fresh chives
- 5 g 1 tsp sea salt
- 2 g 1/2 tsp freshly ground black pepper
Instructions
- Place potatoes in a large pot and cover with cold salted water by 2 cm. Bring to a gentle boil, then simmer until a paring knife slides easily into a cube, 12 to 15 minutes. The texture should be tender but not falling apart.
- While potatoes cook, whisk olive oil, apple cider vinegar, Dijon, salt, and pepper in a bowl until slightly emulsified. The dressing should smell bright and tangy with an oily silkiness.
- Drain potatoes and return to the warm pot off the heat for 1 minute to let residual steam dry them. This helps the dressing cling rather than dilute.
- Toss warm potatoes with half the dressing, folding gently with a spatula so edges remain intact and cubes stay defined. You should hear a soft clink as cubes brush against one another.
- Add sliced red onion, parsley, and chives. Drizzle remaining dressing and fold once more. Taste and adjust salt and vinegar for balance - you want a lively finish, not flatness.
- Let the salad rest at room temperature for 20 to 30 minutes so flavors marry. Serve slightly warm or at room temperature; textures will feel more cohesive as the dressing permeates the potatoes.
Notes
- Potato Type: Use waxy potatoes like Yukon Gold for creaminess and intact cubes.
- Make-Ahead: Keeps 2 days refrigerated; bring to room temperature before serving for best texture.
- Variations: Add capers or diced cornichons for briny contrast.