Blueberry Potato Salad
Submitted by sketor2001
A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
20 minBefore you raise an eyebrow at blueberries in potato salad, hear me out.
This is a vinaigrette-style potato salad, not the creamy mayo kind, and those little bursts of blueberry sweetness against the tangy white wine vinegar dressing and earthy potatoes just works.
Crunchy cucumber and shredded carrots add texture, dried basil brings an herbal note, and the scallions and parsley tie everything together with a fresh finish.
No heavy dressing weighing it down. No mayonnaise to worry about sitting out at a summer barbecue. Just a bright, colorful side dish that’ll have people reaching for seconds and asking what your secret ingredient is.
Variations
- Swap the basil for fresh mint to lean into the fruity side even more
- Add crumbled feta or goat cheese for a tangy, creamy element
- Toss in some toasted walnuts for crunch
Kitchen Tips
- Toss the warm potatoes with the vinaigrette while they’re still hot. They’ll absorb the dressing and develop more flavor than cold potatoes would.
- Add the blueberries last and fold gently so they stay whole and don’t get mashed into the salad.
Ingredients
Directions
Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.
In a large bowl, combine the dressing with the potatoes, mixing well.
Stir in the blueberries, carrot and cucumber.
Sprinkle with the chopped scallions and parsley.
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