Potato Salad Recipe

This potato salad skips the mayo entirely and goes with a whisked olive oil dressing loaded with herbs and spices instead. It’s lighter, holds up better in warm weather, and won’t spoil sitting out at a picnic table.

The dressing is a blend of olive oil, paprika, basil, oregano, garlic powder, and a dash of red pepper flakes. Whisking it all together emulsifies the oil with the spices so the dressing clings to the potatoes instead of pooling at the bottom of the bowl.

Cooling the potatoes completely before dressing them is a must. Cold potatoes hold their shape and absorb the dressing without falling apart. Overnight in the fridge is even better. Diced green bell pepper, celery, and scallions add fresh crunch against the soft potatoes.

Kitchen Tips

• Cook the potatoes until just tender, not mushy. They should hold their shape when diced and tossed.
• Dice the vegetables small so you get a bit of crunch in every bite alongside the potato.
• Let the dressed salad sit in the fridge for at least an hour before serving. The flavors meld and the potatoes absorb the herbed oil.
• This salad actually tastes better the next day after the dressing has fully soaked in.

Variations

• Add a squeeze of fresh lemon juice to the dressing for extra brightness.
• Toss in halved cherry tomatoes and sliced olives for a Mediterranean spin.
• Use red-skinned potatoes and leave the skins on for more texture and color.