No Mayo Potato Salad
This healthy no mayo potato salad with sun-dried tomatoes, shallots, spinach and a red wine vinegar dressing is egg-free, vegan and super easy to make. It's the perfect side dish for all your summer parties!
Servings: 8
Ingredients
- 1 ½ pounds small red or gold potatoes
- 1 Tablespoon salt
- 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
- Wash potatoes well and place in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces.
- Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.
- In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.
- Pour dressing over the potatoes, toss to coat and serve. Store any leftovers in the fridge.
Notes
- Inspired by Rancho La Puerta's Potato Salad with Chervil and Shallots.
- Storage: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop over time.
- Red wine vinegar: If you don't have red wine vinegar on hand you can use white wine vinegar, apple cider vinegar or lemon juice instead.
Nutrition
Serving: 1/8 of recipe | Calories: 127kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Fiber: 2g | Sugar: 3g