Parsley Potato Salad ~
Warm potatoes mixed with fragrant parsley and tangy oil and vinegar dressing.
Serve with Chickpea Burgers and Pan Fried Asparagus.
No-Mayo Potato Salad
I like this simple potato salad recipe because it’s quick to make with just a few ingredients and minimal prep. It’s also easy to customize by adding additional ingredients, such as chopped celery or red onion, for a little crunch or swapping the parsley for a different herb, such as chives or dill. A light sprinkling of lemon zest or a squeeze of fresh lemon juice just before serving would add a nice touch, too.
This easy potato salad, with its tangy oil and vinegar-based dressing, is similar to German Potato Salad in that it does not contain mayonnaise or sour cream, differing from the classic creamy potato salads that many Americans associate with traditional potato salad.
Step 2 of the recipe calls for tossing the cooked potatoes in vinegar and setting them aside to sit for a few minutes before adding the dressing. Coating the warm potatoes with vinegar allows them to absorb some of the vinegar’s tangy flavor. This step ensures the salad has a balanced zestiness without being overly acidic, resulting in a simple and healthy potato salad.
Ingredients for Parsley Potato Salad
You will need the following:
- 2 pounds Yukon Gold potatoes, quartered or cubed into bite-size pieces
- 3 tablespoons fresh parsley leaves, chopped
- 2 tablespoons white wine vinegar, divided
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Ingredient Notes
- Yukon Gold Potatoes – Baby potatoes are recommended for their mild flavor and uniform size and shape. Baby red potatoes can also be used for a pretty pop of color.
- Fresh Parsley – Chopped parsley adds a vibrant freshness and subtle earthy undertone. Other fresh herbs such as Italian flat-leaf parsley, dill, green onions, chives, or cilantro can also be substituted or added for a slightly different flavor profile.
- White Wine Vinegar – The mild acidity of white wine vinegar gives the dressing a tangy kick and balances the richness of the potatoes and olive oil. Champagne vinegar can be used for a more delicate flavor or apple cider vinegar for a slightly fruitier tang. Red wine vinegar is not recommended since the darker color of red vinegars can potentially alter the appearance of the salad.
- Olive Oil – The light flavor profile of extra virgin olive oil allows the tangy notes of the vinegar and the freshness of the parsley to shine through without overpowering them.
- Salt and Ground Black Pepper – Adjust amounts to suit your personal preference.
How to Make Parsley Potato Salad
STEP ONE: Place potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat to medium-high. Boil potatoes for 8-10 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes.
STEP TWO: Transfer the cooked potatoes to a large bowl. Drizzle with 1 tablespoon of vinegar and toss gently to distribute the vinegar. Let the potatoes sit with the vinegar for about 10 minutes.
STEP THREE: In a small bowl, combine the chopped parsley, remaining 1 tablespoon of vinegar, olive oil, salt, and pepper. Pour over the warm potatoes and toss to coat.
STEP FOUR: Adjust seasoning to taste, adding a little olive oil or a little vinegar as needed. Serve warm or at room temperature.
Storage
- Store this mayo-free potato salad in an airtight container in the refrigerator.
More Easy Side Dish Recipes You’ll Love!
- Oil and Vinegar Coleslaw
- Balsamic Green Bean Salad
- Classic American Potato Salad
- Lemon Herb Green Peas
- Grilled Potato Skewers
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Parsley Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes quartered or cubed into bite-size pieces
- 3 tablespoons fresh parsley leaves chopped
- 2 tablespoons white wine vinegar divided
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place potatoes in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat to medium-high. Boil potatoes for 8-10 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes.
- Transfer the cooked potatoes to a large bowl. Drizzle with 1 tablespoon of vinegar and toss gently to distribute the vinegar. Let the potatoes sit with the vinegar for about 10 minutes.
- In a small bowl, combine the chopped parsley, remaining 1 tablespoon of vinegar, olive oil, salt, and pepper. Pour over the warm potatoes and toss to coat.
- Adjust seasoning to taste, adding a little olive oil or a little vinegar as needed. Serve warm or at room temperature.
Leave a Reply