Description
A light and tangy No Mayo Potato Salad that combines tender Yukon gold potatoes with fresh herbs, capers, and a zesty mustard vinaigrette, perfect for a refreshing side dish without the heaviness of traditional mayo-based salads.
Ingredients
Scale
Potatoes
- 3 pounds Yukon gold potatoes
Vegetables and Herbs
- ½ cup chopped green onions
- ½ cup chopped fresh parsley
- 4 tablespoons capers (drained)
Dressing
- 4 tablespoons white wine vinegar
- 2 tablespoons caper liquid
- 1 ½ tablespoons Dijon mustard
- ½ cup + 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Cook Potatoes: Place the potatoes in a large pot filled with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15 minutes until they are just tender but not falling apart.
- Drain and Cool: Thoroughly drain the potatoes and allow them to sit until cool enough to handle comfortably. Peel the potatoes and dice them into bite-sized pieces.
- Combine Ingredients: Transfer the diced potatoes into a large mixing bowl. Add the chopped green onions, fresh parsley, and drained capers to the bowl.
- Prepare Dressing: In a small bowl, whisk together the white wine vinegar, caper liquid, and Dijon mustard. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to your taste.
- Toss and Serve: Pour the dressing over the potato mixture and toss gently to coat everything evenly. Let the salad stand at room temperature to allow flavors to meld. It can also be prepared up to 2 hours in advance for more depth of flavor.
Notes
- Use Yukon gold potatoes for a creamy texture that holds shape well after cooking.
- Peeling the potatoes after cooking makes it easier and keeps the salad smooth.
- The caper liquid adds a nice briny depth to the dressing; don’t omit it.
- This potato salad is best served at room temperature for optimal flavor.
- Can be made up to 2 hours ahead and kept covered at room temperature.
