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This easy Garlic Herb Red Potato Salad recipe without mayo is the best way to enjoy a lighter and healthy potato salad without skimping on flavor. This bright salad is tossed with a vinaigrette rich with garlic and fresh herbs.
Garlic Herb Red Potato Salad
Sometimes when I crave potato salad I want something a little lighter. Don’t get me wrong, I love a good creamy classic potato salad, but there’s just something about this vinaigrette loaded with garlic and herbs. I can’t get enough of it!
If you prefer your potato salads a big creamier, you can definitely add a few tablespoons of mayo or sour cream to this recipe. It’s a great base that you can get creative with! Even some grainy mustard would be fantastic.
Ingredients in Garlic Herb Red Potato Salad
You’ll probably have most of these ingredients kicking around already! This is such a delicious and simple salad. Keep scrolling for the full recipe and ingredient amounts.
- Red potatoes – This is my favorite variety to use for a salad like this. The skin is thin, mildly flavored, and the potatoes themselves hold up well.
- Olive oil – You can also use other mild oils such as avocado, safflower, sunflower, or peanut oils.
- Vinegar – I used regular white vinegar but you can use white wine, red wine, or even balsamic if you want.
- Garlic – Garlic is in the name of this recipe for a reason! I like to use lots. You can use as much or as little as you like.
- Salt & pepper – Season your salad to taste.
- Herbs – I used fresh parsley, oregano, and thyme. You can use other herbs such as dill, basil, tarragon and/or rosemary. If you use dried herbs instead, use half of what the recipe calls for.
What Type of Potatoes Are Best to Use?
If you don’t have red potatoes on hand, other waxy potatoes like Yellow Finn or Yukon Gold will work as well. If you can find baby potatoes like the ones I used for this recipe, get them! Don’t they look great? You can, of course, use full-sized potatoes cut into bite-sized pieces.
What Else Can I Mix Into My Potato Salad?
I kept this recipe nice, simple, and all about the potatoes. Want to load it up or try to find a way to use up extra ingredients in your kitchen? Try these out!
- Onions
- Celery
- Corn
- Cherry tomatoes
- Olives
- Shredded or chopped chicken
- Nuts or seeds (slice almonds, chopped pecans, pepitas, poppy seeds, etc.)
How to Make Garlic Herb Red Potato Salad Recipe
- Cook the potatoes: Cover the potatoes with cold water, salt the water generously, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 10 minutes. Drain the potatoes and rinse them with cold water until cooled through completely.
- Make the vinaigrette: Whisk the rest of the ingredients together and toss with the potatoes in a large bowl. Serve cold and enjoy!
Just like that, you have a fantastic crowd-pleasing potato salad! I like to crack fresh pepper over the top and sprinkle some of the herbs over top as a garnish.
Can I Make This Potato Salad Ahead?
This is a great salad to make ahead! As the potatoes sit and marinate with that delicious dressing it will just taste even better. This is a great dish to make the night before a BBQ, potluck, or picnic.
Tips for Making the Best Red Potato Salad
- Slice your potatoes before boiling so they not only cook fast but also cool down faster.
- Salt the water well for boiling the potatoes- it should taste like the ocean!
- While you can use dried herbs, fresh herbs work much better in this recipe. Not only is the flavor better, but since they aren’t cooked down dried herbs can give a grittier texture.
- Make sure your potatoes are completely cooled before tossing them with the dressing so they don’t absorb it all.
How to Store Garlic Herb Red Potato Salad
Store this salad in an airtight container in the fridge for 3-5 days. This recipe should not be frozen- the texture and color of potatoes after freezing and thawing is not very appetizing.
What to Serve With Garlic Herb Red Potato Salad
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Garlic Herb Red Potato Salad
Ingredients
- 3 pound baby red potatoes washed and quartered
- 1/3 cup olive oil
- 1 tablespoon vinegar regular white
- 6 cloves garlic minced
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper freshly ground
- 1/4 cup parsley fresh, chopped
- 2 tablespoon oregano fresh, chopped
- 1 tablespoon thyme fresh, chopped
Instructions
- Cook the potatoes: Cover the potatoes with cold water, salt the water generously, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 10 minutes. Drain the potatoes and rinse them with cold water until cooled through completely.
- Make the vinaigrette: Whisk the rest of the ingredients together and toss with the potatoes in a large bowl. Serve cold and enjoy!
