My boyfriend says this is the best potato salad of all potato salads, so there’s that. I love this one because there actually isn’t even any mayo in it! By skipping the mayo and making a creamy vinaigrette instead, this gets healthier but more importantly, more flavorful! I love making vinaigrettes because it still gives me the opportunity to build layers of flavor. I always always always start by putting the aromatic (usually onions, garlic or shallot) in first with some salt and letting it sit while I get everything else ready. It is such a small step, but Im telling you it makes all the difference flavor wise.
Anyway, this potato salad is a spin off of a classic that is a little bit lighter. I love that because its usually a BBQ food so its going to be paired with heavier things. I am using marjoram and green onion in this version, but I’ve also made it with just parsley and it was also super yummy! Definitely a different flavor profile, but delicious just as well.
This recipe is:
A twist on a classic
doesn’t make a ton of dishes*
If you like this Light & Herbed Potato Salad, try some of my other summer favorites:
Light & Herbed Potato Salad
By skipping the mayo and making a creamy vinaigrette instead, this potato salad gets healthier, but more importantly more flavorful!
- 1 lb small yellow or red potatoes
- 1 large shallot
- pinch salt and pepper
- 2 Tbsp sherry vinegar
- 2 tsp Dijon mustard
- 1/3 cup olive oil
- 1/2 cup loosely packed marjoram leaves
- 1/4 cup loosely packed parsley leaves
- 3 green onions
- Step 1 Add the potatoes whole into a pot of cold salted water. Simmer until tender, but not overcooked and mushy. They will absorb the vinaigrette and get a bit softer.
- Step 2 Meanwhile, peel and roughly chop the shallot and put it in the blender with a good pinch of salt and pepper. Let sit for 3 minutes* DON’T SKIP.
- Step 3 Add the sherry vinegar, dijon and blend till smooth. Slowly stream in the oil. Turn off the blender. Add marjoram and parsley. Pulse until combined. Taste.
- Step 4 When the potatoes are cooked, drain and rinse with cool water. When cool enough to handle, chop them in half and mix with the vinaigrette and green onions. Best served immediately.