• Cooking Time: 8
  • Servings:
  • Preparation Time:


Tried this today and it was very good. Not sure where I got the recipe. I didn't have any summer savory, so used dried Italian herb mix. Makes a nice, different and lighter in calories potato salad.

This potato salad isn't made with mayonnaise. Instead, the potatoes are tossed with a light herb-seasoned vinaigrette.

Cooks Note:

For Advance Preparation:

If not serving this salad immediately after it is prepared, it's best to refrigerate the vinaigrette and salad in separate covered containers for up to 3 days; toss together up to 1 hour before serving.


  • Salad:
  • 1 bay leaf
  • 2 tbsp. chopped onion
  • 1/2 tsp. pepper
  • 1 1/2 pounds (about 12) new potatoes, cut into 1-inch cubes or 1/2-inch slices
  • Vinaigrette:
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 tbsp. chopped fresh flat-leaf parsley
  • 1 clove garlic, finely minced
  • 1 tbsp. minced fresh summer savory, or 1 tsp. dried summer savory
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. mustard powder
  • Dash of salt, or to taste
  • Cherry tomato slices for garnish


  • Bring a medium pot of water to a boil over high heat.
  • Stir in the bay leaf, onion, and pepper; add the potatoes.
  • When the water returns to a boil, reduce the heat to medium; cover and cook for about 8 minutes, or until the potatoes are just tender.
  • While potatoes are cooking, whisk together all of the dressing ingredients in a small bowl.
  • When the potatoes are done, drain well and remove the bay leaf.
  • Transfer the potatoes to a large bowl; add the dressing and toss.
  • Bring the salad to room temperature for serving.

Categories: Potato  Potato  Salad  Side Dish  Stove  Vegetable 
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