Name: No Mayo Potato Salad with Basil Vinaigrette Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lb red new potatoes (quartered); 1 tbsp kosher salt (for boiling); 3 oz baby spinach; 4 green onions (thinly sliced); ⅓ cup chopped sun dried tomatoes (oil-packed); ½ cup extra virgin olive oil; ¼ cup champagne vinegar (or white wine vinegar); 1 cup fresh basil leaves (finely chopped); 1 tbsp whole grain mustard; ½ tsp kosher salt; ½ tsp ground pepper

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If you’re searching for a fresh twist on a classic comfort food, this No Mayo Potato Salad with Basil Vinaigrette Recipe is an absolute must-try. It swaps the traditional creamy dressing for a vibrant, herbaceous vinaigrette that highlights the natural sweetness of tender red potatoes, the zing of fresh basil, and the subtle chewiness of sun-dried tomatoes. This potato salad brings lively color, fabulous texture, and a burst of flavor to your table, making it perfect for everything from casual weeknight dinners to lively summer picnics.

Ingredients You'll Need

This image shows many small red potatoes cut into halves, scattered on a wooden surface. The potatoes have smooth reddish skin with some small spots and creamy white flesh inside. The pieces are arranged close together, showing the contrast between the red skin and light inside. The background has a warm, natural wood texture. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are the heart of this recipe, and each one plays a crucial role in crafting the perfect balance of taste, texture, and color. You’ll appreciate how these fresh, straightforward elements come together to create a dish that tastes both gourmet and genuinely comforting.

Red new potatoes (1.5 lb, quartered): Their waxy texture holds up beautifully after boiling, ensuring each bite is tender but firm.
Kosher salt (1 tablespoon + ½ tsp): Essential for seasoning both the cooking water and the vinaigrette to bring out bright, layered flavors.
Baby spinach (3 oz): Adds a fresh, leafy green pop of color and a subtle earthiness to each forkful.
Green onions (4, thinly sliced): Offer a mild, crunchy bite that complements the softness of the potatoes.
Sun dried tomatoes (⅓ cup, oil-packed): Provide a rich, sweet-tart chewiness that adds depth and complexity.
Extra virgin olive oil (½ cup): The backbone of the vinaigrette, delivering richness and a silky finish.
Champagne or white wine vinegar (¼ cup): Brings a bright acidity that balances the oil and sweetness perfectly.
Fresh basil leaves (1 cup, finely chopped): The star herb that infuses the salad with aromatic freshness and that unmistakable summer vibe.
Whole grain mustard (1 tbsp): Adds a subtle tang and texture that lifts the vinaigrette.
Ground pepper (½ tsp): Adds just the right amount of gentle heat to finish the dressing.

How to Make No Mayo Potato Salad with Basil Vinaigrette Recipe

A clear glass bowl filled with a small amount of green sauce sitting in the middle. The sauce has a mix of finely chopped dark green herbs and tiny bits of red and yellow spices, floating in a shiny light green oily liquid. Small bits of herbs and spices are scattered around the edges inside the bowl. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep the Potatoes

Start by quartering your red new potatoes into “fat” chunks — first slice each one lengthwise, then cut those halves into thick pieces. This size ensures the potatoes cook evenly and retain a pleasant bite that stands up beautifully against the dressing.

Step 2: Boil Potatoes to Tenderness

Place the potatoes in a large pot with enough cold water to cover by about two inches. Bring the water up to a boil over high heat, then add kosher salt. Lower the heat to medium-high and simmer gently for 8 to 10 minutes. The potatoes should be fork-tender but not mushy.

Step 3: Drain and Dry

Drain the hot potatoes and give the colander a good shake to release as much water as possible. Return the potatoes to the empty hot pot—this step uses residual heat to evaporate any extra moisture, which helps the dressing adhere better later on.

Step 4: Whisk the Basil Vinaigrette

In a large mixing bowl, combine the olive oil and champagne vinegar, whisking until silken and smooth. Add the finely chopped basil, whole grain mustard, salt, and pepper, then whisk again. This vinaigrette is the essence of why this recipe shines—fresh, vibrant, and packed with flavor.

Step 5: Dress the Potatoes

Toss the warm potatoes gently with the basil vinaigrette, ensuring every piece is gleaming with that luscious dressing. Taste and adjust salt or pepper if needed. Let the salad marinate at room temperature for at least an hour until it has cooled completely. This resting time allows the flavors to meld perfectly.

Step 6: Add Fresh Greens and Tomatoes

Just before serving, fold in the baby spinach, thinly sliced green onions, and chopped sun-dried tomatoes. These bring wonderful layers of texture and bright bursts of flavor, rounding out the salad with freshness and color.

How to Serve No Mayo Potato Salad with Basil Vinaigrette Recipe

Garnishes

A sprinkle of fresh basil leaves or a few sun-dried tomato slivers on top instantly elevates the presentation. For a little extra crunch, toasted pine nuts or sliced almonds make excellent garnishes that complement the salad’s earthy and tangy notes.

Side Dishes

This potato salad is so versatile; it pairs beautifully with grilled chicken, seafood, or even a juicy burger. If you’re aiming for a vegetarian meal, serve it alongside grilled vegetables or atop a bed of mixed greens for a light, satisfying feast.

Creative Ways to Present

For an eye-catching party dish, consider serving this No Mayo Potato Salad with Basil Vinaigrette Recipe in individual mason jars or pretty bowls, layering some extra basil leaves and sun-dried tomatoes on top. This makes every serving feel extra special and colorful.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well covered in the fridge for up to 24 hours. Since the potatoes soak up the vinaigrette’s flavors over time, the salad tastes even better the next day! Just be sure to stir in the fresh spinach and green onions right before serving to keep everything crisp and fresh.

Freezing

This salad is best enjoyed fresh and does not freeze well due to the texture changes in potatoes and fresh greens. It’s a great dish to plan ahead for but not one to make far in advance through freezing.

Reheating

If you like your potato salad slightly warm, gently reheat leftovers in a microwave-safe bowl for about 30 seconds to 1 minute. Avoid overheating to preserve the fresh basil flavor and the delicate balance of the vinaigrette.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While red new potatoes are preferred for their waxy texture, Yukon Golds or fingerlings also work well. Just avoid starchy potatoes like Russets as they can become too soft and fall apart.

Is this salad suitable for vegan diets?

Yes, this No Mayo Potato Salad with Basil Vinaigrette Recipe is naturally vegan since it uses no dairy or eggs, making it a great option for plant-based eaters.

Can I prepare this salad a day ahead?

You can! In fact, letting the potatoes marinate in the vinaigrette for several hours or overnight enhances the flavor. Just keep the spinach, green onions, and sun-dried tomatoes separate until just before serving.

What can I substitute for champagne vinegar if I don’t have any?

White wine vinegar is a perfect stand-in and will maintain the light, bright acidity needed. Apple cider vinegar can also work but may add a slightly different flavor note.

How long does this salad keep in the refrigerator?

For the best taste and texture, enjoy within 24 hours. Beyond that, the potatoes can become mushy and the fresh greens may wilt, so plan to serve it soon after making.

Final Thoughts

This No Mayo Potato Salad with Basil Vinaigrette Recipe is my go-to whenever I want a refreshing, flavorful side that feels both light and satisfying. Its bright, herbal dressing and colorful mix-ins always earn compliments, and it’s so easy to make. I hope you give it a try and that it becomes a cherished favorite at your table just as it is at mine!

Ingredients You'll Need