Tangy No-Mayo Dill Red Potato Salad

This light, bright side dish comes together in just 30 minutes, making it ideal for weeknight dinners, backyard barbecues, and picnic spreads. It relies on fresh herbs and tangy vinaigrette instead of heavy mayo for a refreshing, flavorful bite that pairs perfectly with grilled proteins, sandwiches, and nearly any main dish.

| Prep Time | Cook Time | Cooling Time | Total Time | Servings |

|-----------|-----------|--------------|------------|----------|

| 10 minutes | 15 minutes | 5 minutes | 30 minutes | 4 |

Ingredients

  • 24 ounces (≈680 grams) baby red potatoes, or any small potatoes pre-cut into bite-sized 1-inch pieces

  • ½ small red onion, halved and sliced into thin half-moons

  • 2 tablespoons chopped fresh dill (dried dill will not deliver the same bright, fresh flavor this recipe calls for)

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ tablespoons white vinegar

  • ¾ teaspoon granulated white sugar

  • Fine salt and freshly ground black pepper, to taste

Instructions

  1. Add all prepared potatoes to a large stockpot, then pour in cold salted water until the potatoes are covered by roughly 1 inch of water. Bring the water to a rolling boil over medium-high heat, then let the potatoes cook for 12 to 15 minutes. Stop cooking once they are fork-tender but still firm enough to hold their shape (avoid overcooking to prevent mushy, falling-apart potatoes).

  2. Drain all excess water from the pot, then let the potatoes rest for 5 minutes until they cool enough to handle safely. Cut each whole baby potato in half, then transfer all potatoes to a large mixing bowl. Add the sliced red onion and fresh dill to the bowl, and toss gently to combine.

  3. In a separate small bowl, whisk together the olive oil and white vinegar until the mixture forms a smooth vinaigrette. Drizzle the dressing evenly over the potato mixture, then sprinkle in the sugar. Toss everything thoroughly until all ingredients are evenly coated in dressing.

  4. Finish by seasoning the salad with salt and pepper, adjusting the amount to match your taste preferences. Let the salad sit 2 to 3 minutes to absorb flavors, then serve at room temperature.