This no mayo potato salad with basil vinaigrette is a deeply flavorful, nutrition packed side dish. It’s naturally vegan and gluten-free, making it the quintessential summer party crowd-pleaser.
There is no better way to declare that summer is imminent than by making a good old-fashioned potato salad. Unfortunately I’m not really a fan of mayo. What’s a girl to do? Why, whip up this no mayo potato salad with basil vinaigrette, that’s what.
Potato salad is one of my favorite ways to feed a crowd, and ranks high on my list of go-to potluck and picnic foods. Just like its close friend pasta salad, potato salad is portable, easy to prepare in advance, crowd friendly, and at its best when served at room temperature. Can you say perfect party food?
This recipe for potato salad with basil vinaigrette is a flavorful, nutritional powerhouse with scads of fresh basil, sundried tomatoes, and baby greens. It’s also vegan and gluten-free, so it can be enjoyed by friends of all dietary persuasions.
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No Mayo Potato Salad with Basil Vinaigrette Recipe Notes
This no mayo potato salad recipe is so stinking easy and comes together quickly. Probably the hardest part is waiting for the potatoes to cool so you can dive in.
I stretch this salad into a larger serving (and bump up its nutritional value) by tossing it with a few ounces of baby greens. Any baby green will work and this time I went with spinach. Sun-dried tomatoes add a meaty flavor to the finished salad that will please even the most carnivorous palettes in the room. Let’s get cookin’!
How to Make Perfect Boiled Potatoes
The key to making perfect potatoes for potato salad is two-fold.
First, you want to start them in cold water. Potatoes dropped into boiling water will cook quickly on the outside and more slowly on the inside, because physics. By starting them in cold water, the dense potatoes will heat right along with the water, and therefore cook evenly throughout.
Secondly, you should heavily season the water. I use at least a tablespoon of good kosher salt per 2 pounds of potatoes. This infuses the potatoes with flavor from the start. You certainly can salt them after, but as with cooking pasta, potatoes are a pretty blank slate that are rather bland on their own. Salting the water will add a punch of flavor that can’t be replicated by simply salting the finished salad.
For a cooking vessel, I use a wide, heavy bottomed pot, like my trusty Lodge dutch oven. This gives the potatoes plenty of breathing room and helps with even cooking.
I prefer to cut my potatoes before boiling them. For one, I just think it’s easier to do it beforehand instead of handling hot potatoes (and who wants to wait around for them to cool before slicing?). Two, they retain more of their integrity (no mushy potatoes!), and it’s pretty easy to tell if you’re over-cooking them. Three, they cook faster. Tastier and faster? Yes, please.
Basil, basil, basil. I freaking love basil. Can I get a heck yes? YAZ.
This basil vinaigrette is packed with so much flavor you won’t even think twice about losing the mayo. It’s made with a full of cup of basil, some whole grain mustard, champagne vinegar, and a few good glugs of extra virgin olive oil.
The potatoes soak up that vinaigrette like a boss, and the result is a fresh, tangy no mayo potato salad that your friends will rave about for weeks.
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No Mayo Potato Salad with Basil Vinaigrette
This no mayo potato salad with basil vinaigrette is a deeply flavorful, nutrition packed side dish. It's naturally vegan and gluten-free, making it the quintessential summer party crowd-pleaser.
- 2 lb. new potatoes or fingerling potatoes or other small varietals
- 1 tbsp kosher salt
- 4 scallions sliced
- 2 oz. oil-packed sundried tomatoes chopped
- 5 oz. baby greens
No Mayo Basil Vinaigrette
- 1 c. fresh basil leaves chopped
- 1/2 c. olive oil
- 3 tbsp champagne vinegar
- 1 tbsp whole grain mustard
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Wash your potatoes under cool water, then slice them into quarters. Place the potatoes in a large, heavy bottomed pot with plenty of room (I like to use a dutch oven). Add enough cold water to the pot to cover the potatoes by 1-2" and add kosher salt to the water. Place the pot over high heat and bring to a boil. Once it hits a boil, reduce to medium high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
- While the potatoes are cooking, prepare the vinaigrette. In a small jar with a lid, combine the basil, olive oil, champagne vinegar, whole grain mustard, salt, and pepper. Shake vigorously until combined.
- Once the potatoes are finished cooking, strain them and immediately toss with the vinaigrette so they can start soaking in the flavor.
- While the potatoes are marinating, prepare the remaining ingredients. Slice the scallions and mince the sundried tomatoes.
- Once the potatoes have cooled, toss the potatoes with the scallions, sundried tomatoes, and baby greens. Serve warm or at room temperature.
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