No Mayo Potato Salad with Basil Vinaigrette Recipe
A vibrant and refreshing no-mayo potato salad featuring tender red new potatoes tossed in a bright basil vinaigrette with sun dried tomatoes, baby spinach, and green onions. This light, flavorful salad is perfect for warm-weather gatherings or as a healthy side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 1.5 lb red new potatoes (quartered)
- 1 tbsp kosher salt (for boiling)
Salad Mix-ins
- 3 oz baby spinach
- 4 green onions (thinly sliced)
- ⅓ cup chopped sun dried tomatoes (oil-packed)
Basil Vinaigrette Dressing
- 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
Instructions
- Prepare Potatoes: Dice the red new potatoes into fat quarters by slicing each potato in half lengthwise, then each half widthwise.
- Boil Potatoes: Place the potatoes in a large 6-quart pot with enough cold water to cover by about two inches. Bring to a boil over high heat, add kosher salt, then reduce heat to medium-high and boil until tender, about 8-10 minutes, testing with a knife tip.
- Drain and Dry: Drain the potatoes and shake the pot gently to release excess water. Return the potatoes to the hot pot to allow residual heat to evaporate any remaining moisture.
- Make Basil Vinaigrette: In a large mixing bowl, whisk together extra virgin olive oil and champagne vinegar until smooth. Add finely chopped basil, whole grain mustard, kosher salt, and ground pepper; whisk again to combine thoroughly.
- Toss Potatoes with Dressing: Add the warm potatoes to the vinaigrette and toss gently until well coated. Taste and adjust seasoning if needed. Let the potatoes marinate at room temperature for at least 1 hour to cool and absorb flavors. They can be refrigerated for up to 24 hours at this point.
- Add Salad Mix-ins and Serve: When ready to serve, add baby spinach, thinly sliced green onions, and chopped sun dried tomatoes to the potatoes. Toss gently to combine and serve immediately for a fresh, flavorful salad.
Notes
- Using oil-packed sun dried tomatoes adds extra flavor and moisture to the salad.
- Marinating the salad for at least an hour enhances the taste by allowing the dressing to penetrate the potatoes.
- This recipe is a great alternative to traditional mayo-based potato salads—lighter and more refreshing.
- The salad can be stored in the refrigerator for up to 24 hours after marinating but add spinach and onions just before serving to maintain freshness.
