A bowl of vegan potato salad with wood serving spoons.
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5 from 1 vote

No Mayo Potato Salad with Basil Vinaigrette

This potato salad is so stinking easy and comes together quickly. The hardest part is waiting for the potatoes to cool while they marinate in the basil vinaigrette. I stretch this salad into a larger serving (and bump up its nutritional value) by tossing it with a few ounces of baby greens. Sun-dried tomatoes add a meaty flavor to the finished salad that will please even the most carnivorous palettes. 
Course Side Dish
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 237kcal
Author Danielle

Ingredients

Potato Salad

  • 2 lb. new potatoes (red bliss or yukon gold) quartered
  • 1 tbsp kosher salt
  • 4 scallions sliced
  • 2 oz oil-packed sundried tomatoes about 1/3 cup chopped
  • 5 oz baby greens

No Mayo Basil Vinaigrette

  • 1 c fresh basil leaves chopped
  • 1/2 c extra virgin olive oil
  • 1/4 c champagne vinegar
  • 1 tbsp whole grain mustard
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions

  • 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.
  • In a large mixing bowl, combine the basil, olive oil, champagne vinegar, whole grain mustard, salt, and pepper. Whisk until well combined. 
  • Once the potatoes are finished cooking, strain them and immediately add to the basil dressing. Toss the warm potatoes with the dressing, then set aside to cool to room temperature. Occasionally re-toss the potatoes and dressing to encourage them to soak up as much flavor as possible.
  • Toss the cooled potatoes with the scallions, sun-dried tomatoes, and baby spinach. Transfer to the fridge and chill, or serve at room temperature. Leftovers can be stored in the fridge for up to 3 days. See notes for preparing this recipe in advance. 

Notes

  • It may seem like a lot of salt, but do use a full tablespoon for the potatoes - they need a lot of salt, and will be seasoned wonderfully from the inside out. 
  • Allow the warm potatoes to soak up the basil dressing and then cool to room temperature before adding the remaining ingredients - if you add the baby spinach too early it will wilt unpleasantly.
  • To make this in advance for a potluck or picnic, transfer the potatoes to the fridge after they've soaked up the dressing, then chill overnight. The next morning, toss the potatoes with the sun-dried tomatoes, onions and spinach.

Nutrition

Calories: 237kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 639mg | Potassium: 157mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3200IU | Vitamin C: 150.2mg | Calcium: 60mg | Iron: 2.2mg