This New Potato Salad with Red-Wine Vinaigrette is a light and herby recipe, which is made with tender new potatoes and a zesty red-wine vinegar dressing. It’s a healthy, mayonnaise-free side dish, perfect for a summer picnic or barbecue, ready in about 45 minutes.
New Potato Salad with Red-Wine Vinaigrette Ingredients
A fresh, vibrant combination for a delicious, mayo-free potato salad.
- 3 pounds mixed whole new potatoes, unpeeled and scrubbed
- Kosher salt and freshly ground pepper
- 2 tablespoons red-wine vinegar
- 2 tablespoons fresh lemon juice, plus ½ teaspoon grated lemon zest
- ¾ cup extra-virgin olive oil
- ½ cup finely chopped sweet onion
- ½ cup roughly chopped fresh parsley leaves
- ½ cup roughly chopped celery leaves
- 1 tablespoon chopped fresh oregano
How To Make New Potato Salad with Red-Wine Vinaigrette
A step-by-step guide to this simple and flavorful side dish.
- Boil the Potatoes: Place the whole new potatoes in a large pot and cover with at least 2 inches of generously salted water. Bring the water to a boil, then reduce the heat to medium-high and cook for about 9 minutes, or until the potatoes are fork-tender.
- Smash and Marinate: Drain the potatoes well and transfer them to a large bowl. While they are still hot, use the back of a spoon or a potato masher to lightly smash each potato, just enough to break the skin.
- Dress the Potatoes: Drizzle the red-wine vinegar, fresh lemon juice and zest, and the olive oil over the hot, smashed potatoes. Season with salt and pepper and toss gently to combine. Let the potatoes cool completely in the bowl, about 30 minutes.
- Add Herbs and Serve: Once the potatoes are cool, stir in the finely chopped sweet onion, parsley, celery leaves, and oregano. Season with more salt and pepper to taste. You can serve the salad immediately or refrigerate it.
Recipe Tips
For the most flavorful, perfectly textured potato salad.
- Why smash the potatoes? Lightly smashing the hot potatoes, rather than dicing them, creates a wonderful texture. The fluffy, broken surfaces are perfect for soaking up the zesty vinaigrette, making every bite incredibly flavorful.
- How to get the most flavorful potatoes? The most important trick is to dress the potatoes while they are still hot. The warm potatoes will absorb the tangy vinaigrette much more effectively than cold potatoes, seasoning them from the inside out.
- What are celery leaves? The leafy tops of a bunch of celery are often discarded, but they have a wonderful, concentrated celery flavor that is milder and more delicate than the stalks. They are a fantastic, no-waste addition to salads and dressings.
- Can I make this ahead of time? Yes, this is an excellent make-ahead salad. The flavors will continue to meld and improve in the refrigerator. You can make it up to a day in advance. Just be sure to let it sit at room temperature for about 30 minutes and give it a fresh toss before serving to liven it up.
What To Serve With New Potato Salad with Red-Wine Vinaigrette
Perfect main courses to pair with this light and herby side.
This versatile, mayo-free potato salad is a wonderful accompaniment to a variety of dishes, especially grilled foods:
- Grilled salmon or a simple white fish like cod
- Seared steak or grilled chicken breasts
- Roasted pork tenderloin or lamb chops
- As a fantastic addition to any picnic or potluck spread.
How To Store New Potato Salad with Red-Wine Vinaigrette
Keeping your salad fresh and delicious.
- Refrigerate: Store leftover potato salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
New Potato Salad with Red-Wine Vinaigrette Nutrition Facts
An estimated guide per serving.
- Calories: 310 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 20 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, definitely not. The thin, delicate skins of new potatoes are an essential part of this rustic salad’s texture and visual appeal. Just be sure to scrub them well before cooking.
Yes. While red-wine vinegar provides a classic, robust flavor, you could also use white-wine vinegar, apple cider vinegar, or sherry vinegar for a slightly different tangy profile.
If your celery bunch doesn’t have many leaves, you can simply add more fresh parsley or a mix of other soft, leafy herbs like fresh dill or chives.
Try More Recipes:
- Test Kitchen’s Favorite Potato Salad Recipe
- Balsamic Potato Salad Recipe
- Martha’s Favorite Potato Salad Recipe
New Potato Salad with Red-Wine Vinaigrette Recipe
Description
A light, fresh, and vibrant potato salad made with tender, smashed new potatoes and a zesty red-wine and lemon vinaigrette, packed with fresh herbs and sweet onion.
Ingredients
Instructions
- Boil the whole new potatoes in generously salted water for about 9 minutes, until fork-tender.
- Drain the potatoes and transfer them to a large bowl.
- While the potatoes are still hot, lightly smash them with the back of a spoon.
- Drizzle the hot potatoes with the vinegar, lemon juice and zest, and olive oil. Season with salt and pepper and toss gently.
- Let the potatoes cool completely in the bowl, about 30 minutes.
- Once cool, stir in the chopped onion, parsley, celery leaves, and oregano.
- Season to taste with more salt and pepper and serve at room temperature.
Notes
- Dressing the potatoes while they are still hot is the secret to a deeply flavorful salad.
- Lightly smashing the potatoes creates a wonderful texture and helps them absorb more of the vinaigrette.
- This salad is perfect for making ahead, as the flavors get even better after a few hours in the fridge.
- This recipe is naturally vegan and gluten-free, making it a great option for various dietary needs.