A tangy, flavorful, mayo-free, vinaigrette potato salad that’s perfect for a barbecue! This simple salad is always a huge hit!
First of all…just look at this hydrangea!
Isn’t it amazing? Look at that pretty pinky purple, and look how huge it is! (Sorry, I’m probably sounding overly excited here, but we planted these hydrangea bushes about 3 years ago now, and they are really producing some spectacular flowers this year). Darryl put coffee grounds around one bush, and left the other alone, so we have blue flowers, and pink flowers, and some lilac flowers were they met in the middle. I love how pretty they are.
How was your holiday weekend? Did you grill? See fireworks?
It was a busy weekend for us, with an arts and craft sale in the park on the 4th. Darryl volunteered to man the booth for me, since the two buddies would get a little bit antsy sitting there all day. We went shopping, and I prepared our 4th of July dinner so that we were ready to eat when he got home. I made this simple mayo-free vinaigrette potato salad, and it’s my new favorite thing. It’s tangy, light, and delicious, and can be made with simple ingredients that you probably already have on hand.
I like to use Yukon Gold potatoes in this vegan and mayo free potato salad, but redskin potatoes would work as well.
It’s easy to make this vinaigrette potato salad, and even people who don’t like traditional potato salad may like this version! It’s not heavy at all, and it has a great flavor.
Dijon Vinaigrette Potato Salad (Mayo Free).
- 6 large Yukon Gold potatoes
- 1/2 cup red onion finely chopped
- 1/2 cup dill pickle relish
- 1 Tablespoon grainy mustard or any mustard you prefer
- 1/4 cup vinegar
- 1 Tablespoon olive oil
- 1 teaspoon sugar
- 2/3 teaspoon salt
- 1/3 teaspoon pepper
Peel the potatoes, and slice them into chunks. Place them in a pan with enough water to cover them, and bring to a boil. Reduce heat, and cook until tender (but not mushy), about 15-20 minutes. Drain and rinse with cold water to cool them down.
In a large bowl, whisk together the mustard, vinegar, olive oil, salt, pepper, and sugar.
Add the cooled potatoes, red onion, and dill pickle relish.
Stir to combine. Refrigerate until time to serve. Garnish with parsley if desired.
This vegan, vinaigrette potato salad is:
- easy to prepare
- the perfect side for a picnic or barbecue
- a wonderfully light summer salad
- gluten free and allergy friendly
I hope you enjoy this simple recipe!
What was on your July 4th menu this year?