Description
A refreshing and healthy No Mayo Potato Salad featuring tender red or gold potatoes, fresh baby spinach, sun-dried tomatoes, and a tangy red wine vinaigrette dressing. This vibrant salad is perfect for summer gatherings or as a wholesome side dish.
Ingredients
Potatoes
- 1 ½ pounds small red or gold potatoes
- 1 Tablespoon salt (for cooking potatoes)
Salad Mix
- 2 cups baby spinach, chopped
- ¼ cup shallots, peeled and chopped into small pieces
- 4 sun-dried tomatoes, chopped into small pieces
- 1 teaspoon fresh chives
- 1 teaspoon dried parsley
Dressing
- ¼ cup red wine vinegar
- 1 Tablespoon minced shallots
- 2 teaspoons whole-grain dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Cook Potatoes: Wash the potatoes well and place them in a large pot. Add enough cold water to cover the potatoes by 3 inches and stir in 1 tablespoon of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the potatoes until tender, about 20 minutes. Drain and let them cool until they can be handled comfortably. Cut the cooled potatoes into ½-inch pieces.
- Combine Ingredients: In a large mixing bowl, combine the cut potatoes with the chopped baby spinach, shallots, sun-dried tomatoes, fresh chives, and dried parsley. Mix gently to distribute the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the red wine vinegar, minced shallots, whole-grain dijon mustard, maple syrup, sea salt, and black pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
- Toss Salad: Pour the dressing over the potato mixture. Toss all ingredients gently to ensure everything is well-coated with the dressing. Serve immediately or refrigerate leftovers for later enjoyment.
Notes
- Use small red or gold potatoes for the best texture and flavor in this salad.
- Cooling the potatoes before cutting and mixing helps prevent them from breaking apart.
- Adjust salt and pepper in the dressing according to your taste preferences.
- This salad keeps well in the refrigerator for up to 2 days, making it a great make-ahead side dish.
- Adding chopped fresh herbs like parsley and chives brightens the overall flavor profile.
- The recipe is naturally gluten free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
