This recipe for Mayonnaise Free Potato Salad is ideal for picnics and BBQ’s because it doesn’t need to be refrigerated. It only uses 5 ingredients and can be served warm or chilled. Dill and parsley are my herb of choice, but you could use any fresh herb your garden is producing at the time.
Pssst… listen up. I’m about to give you a secret recipe. A recipe that I never thought about posting because it is so simple to make, it doesn’t make me feel like I am cooking. Yet, every time I bring it to a cookout or serve it at a dinner, people rave about it and ask for the recipe. When I tell them how I made it, they look at me curiously like I am intentionally withholding an ingredient or two so they won’t be able to recreate it at home. I promise that isn’t the case. Here’s the secret…
I know fresh herbs can be a little pricey, but they are worth their weight in flavor when it comes to this potato salad. Don’t go substituting dried herbs in this recipe and then tell me it failed. This goes for the garlic too! I promise if you use fresh ingredients, this recipe will be a winner.
When I make this potato salad, I like to use parsley or dill, but you can use any fresh herb your garden is producing or that you have on hand. I use red potatoes when I make this salad because they add a pop of color and contrast nicely with the greenery of whatever herb you are using.
The addition of fresh garlic is probably my favorite part of this salad. I may or may not have been caught scraping the bits of garlic and herbs off the bottom of the bowl with my fingers. Speaking of garlic, the directions call for “finely chopped garlic,” but since you are adding it to the potatoes raw, you do not have to make sure all of the pieces are uniform. In fact, I kind of like the way it looks when some pieces are bigger than others because it adds a nice visual texture to this salad.
I usually serve this potato salad at room temperature with dinner, but I have recently found it is a wonderful addition to breakfast. If making this potato salad for dinner, I try to make more than I know I will serve so I will have leftovers. The next morning, I fry up an egg and plop it right on top of these babies. Just before serving, I break the yolk and let it run all over the potatoes. Yum!
I typically serve this potato salad at room temperature, but if you are making it on a cold winter night, you can serve it hot. Alternately, if it is a scorcher of a day outside, this salad can be chilled and served cold.
- 2 pounds red potatoes, skin on and cleaned (about a dozen)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh dill or fresh herb of choice, finely chopped
- Salt and pepper to taste
- Bring a large pot of water to a boil. While the water is heating, wash potatoes, chop garlic, and chop herbs.
- When the water starts to boil, add potatoes and cook until fork tender, about 25 minutes.
- Drain the potatoes in a colander. When they are cool enough to handle, cut them into quarters. Be careful because they will still be very hot on the inside.
- Toss the potatoes in olive oil until well coated. Add the garlic, herbs, and season with salt and pepper. Mix well.
- Serve at room temperature.