Red Potato Salad: A Tangy, Herb-Packed Summer Essential
A refreshing and herb-infused summer potato salad made with red potatoes, olive oil, and a zesty tangy vinaigrette. Perfect for picnics and summer gatherings, this no-mayo version is light, vibrant, and endlessly customizable with herbs.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: Salads
- Method: Cooking and Chilling
- Cuisine: American - Mediterranean Inspired
- Diet: Vegetarian
Ingredients
2 pounds red potatoes, cut into 1½-inch chunks
⅓ cup extra-virgin olive oil
2 tablespoons grainy Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon mayonnaise (optional)
1 tablespoon white wine vinegar, or cider vinegar as substitute
3 garlic cloves, grated or minced
1 teaspoon sea salt
Freshly ground black pepper, to taste
4 celery stalks, chopped
3 scallions, chopped (reserve green parts for garnish)
¼ cup chopped fresh chives
¼ cup chopped fresh dill
Instructions
Place the red potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Cook until tender but still firm, about 8-10 minutes. Drain and let cool slightly while you prepare the dressing.
In a large bowl, whisk together olive oil, Dijon mustard, lemon juice, mayonnaise (if using), vinegar, grated garlic, sea salt, and a generous amount of black pepper.
Once the potatoes are slightly cooled, add them to the bowl with the dressing and toss gently to coat. Add the chopped celery, scallions, chives, and dill. Mix well.
Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with reserved scallion greens before serving.
Notes
Chilling the salad enhances the tangy flavor and improves texture.
Feel free to substitute white wine vinegar with apple cider vinegar for a slightly different depth.
Leftovers store well in the refrigerator for up to 3 days. Shake or stir before serving.
Find it online: https://cookingwithramsay.com/red-potato-salad/