Red Potato Salad (No Mayo)

A bowl of red potato salad with a creamy dressing and a serving spoon.

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Fresh, tangy red potato salad made with skin-on steamed red potatoes, herbs, capers, celery, shallot, and a creamy Dijon vinaigrette. No mayo, easy to make ahead, and perfect for summer meals.

Prep Time15

Cook Time20

Cooling time20

Total Time55

Course: Salad, Side Dish

Servings:

Calories: 169kcal

Author: Sally Cameron

Equipment

Large pot, 5-6 quarts with lid
Folding steamer basket that opens wide and flat so potatoes are in a mostly single layer

Ingredients

Potato Salad

1 pound baby red potatoes
⅓ cup finely chopped celery
2 tablespoons finely chopped shallot red onion, or white onion
2 tablespoons capers rinsed and drined
2 tablespoons chopped mixed herbs of choice tarragon, parsley, dill, chives

Dressing (makes ½ cup)

⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 large garlic clove microplaned or chopped fine
½ teaspoon salt
½ - 1 teaspoon mild honey or similar sweetener
¼ teaspoon pepper

Instructions

Set up the steamer

Fill a pot with a few inches of water and insert a steamer basket.

Steam potatoes

Add the potatoes, cover, and steam until tender, about 18–25 minutes, depending on size. A paring knife or thin metal skewer should slide in easily.

Cool potatoes

Remove the steamer basket from the pot and allow potatoes to cool on a sheet tray. When cool enough to handle, quarter the potatoes into bite-sized pieces.

Make the dressing

Add all ingredients to a small blender and blend creamy. Alternatively add to a tight lidded jar and shake well, or whisk smooth in small bowl.

Dressing potatoes

Before serving, add the celery, shallot, and capers. Toss with 3–4 tablespoons of dressing to start, then taste and add more dressing, salt, and freshly ground pepper if desired. Add the fresh herbs last and toss gently so they stay bright and fresh.

Notes

Potatoes can be steamed and chilled the day before serving to save time.

Nutrition