Potato salad is a classic summer side dish that can be made many different ways. This potato salad is creamy filled with fresh herbs and rich in flavor even without the mayonnaise.
Summer is officially here, and it arrived rather quickly too! Once again spring decided to not make an appearance in New Jersey. Just a few weeks ago, we were wearing sweaters and had the fireplace on and now it’s 90 degrees. In celebration for the official kick off for summer #SundaySupper bloggers are sharing their best recipes for summer gatherings.
What’s a summer party without potato salad? It can be made ahead of time and it should be because it tastes so much better after it’s been sitting in the refrigerator for a few hours.
I usually make potato salad in the morning so that all of the wonderful flavors have a chance to meet each other. I add half of the dressing so that the potatoes soak it up, and just before serving I stir in the remaining dressing.
- 2 pounds of red, new or Yukon gold potatoes
- ½ cup diced celery
- ½ cup diced onion
- ¾ cup chopped kalamata olives
- ⅛ cup chopped basil
- ⅛ cup chopped dill
- 2 tablespoons chopped oregano
- FOR THE DRESSING
- 2 tablespoons apple cider vinegar
- 6 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- clean the potatoes and cut in half
- place the potatoes in cold water and heat over medium heat
- continue to cook them until they begin to feel soft when pierced with a fork (approximately 20-30 minutes)
- drain the potatoes and run cold water over them to stop them from cooking and set aside
- make the dressing by mixing all of the ingredients together
- when the potatoes are cool enough to handle, cut them into bite sized chunks and place into a bowl
- add the onions, celery, herbs, olives
- pour half of the dressing mixture over the salad and gently toss
- place in refrigerator for at least one hour - just before serving mix in remaining dressing
My Ingredient Picks. . .
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Here are some more inspiring summer recipes. . .
Appetizers
- Calamari salad with fennel and avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and be Tracy
- Watermelon Salad with Feta Cheese Recipe by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Veggies by Beauty and the Beets
The Main
- Steve’s Fried Chicken by Monica’s Table
Desserts
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel Syrup “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Blueberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Love this–I’m not a fan of mayo!
Lots of flavor in this, you don’t even need the mayo! It looks so tasty. I love that you used olives in there, they add a great pop of taste!
This looks delicious! Some of the best potato salads I have had did not use mayo. Can’t wait to try this one!
I like to leave out the mayo when attending potlucks as well. Nothing wonderful about passing out food poisoning LOL
This sounds simply amazing! I’ve never tried potato salad without mayo but now I definitely want to! Thanks for sharing 🙂 Pinned!
I like mayo, but don’t love it. I’m so glad to have found this recipe for no mayo potato salad because sometimes you just don’t want mayo. Especially in the summer. Sounds tasty!