A potato salad without mayo??? What??? We love traditional potato salad with the good ol’ mayo but we stumbled on a lighter more Greek option and B’s wheels got to turning.
So here you go, a lighter, herbal, flavorful potato salad to change up your game!
Greek No Mayo Potato SaladCourse: RecipesCuisine: Greek
▪️3 pounds red potatoes
▪️5 tbsp white wine vinegar, divided
▪️½ cup Filippo Berio olive oil
▪️2 tsp Dijon mustard
▪️1 tsp kosher salt
▪️½ tsp black pepper
▪️½ small red onion, sliced
▪️2 tbsp minced dill
▪️2 tbsp minced basil
▪️2 tbsp minced parsley
- Chop your potatoes and place in a
- saucepan. Cover with cold water (about 2 inches above potatoes). Bring to a boil, add 1 tablespoon of kosher salt, and cook the potatoes about 15-20 minutes or until tender. Drain well.
- Once potatoes are cool enough to handle, but still hot, place them in a large bowl. Sprinkle in 3 tablespoons of vinegar and let cool – they’ll be sitting there all pretty absorbing the vinegar.
- In a small bowl, whisk together your olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
- Drizzle the dressing you just made over the potatoes and gently toss.
- Add the onion and herbs and toss again.
- Season with more salt and pepper to taste.
- You can serve this Greek goodness warm, chilled, or at room temperature, and it will keep in the fridge for 3 or 4 days…. If you don’t eat it up too fast!