New Potato Salad with Tomatoes and Dill

Toss together this quick and easy no-mayo New Potato Salad for your next outdoor gathering. This healthy potato salad recipe showcases tender new potatoes and fresh tomatoes in light, tangy garlic and dill dressing. This easy recipe is naturally gluten-free and vegan.

A backyard BBQ isn’t complete without a bowl of potato salad, but serving creamy mayo-based salads in warm weather isn’t ideal.

Fortunately, potato salads without mayo are just as satisfying and make a fantastic addition to any outdoor dinner party.

This refreshing homemade potato salad recipe merges tender new potatoes, juicy tomatoes, fresh onion, garlic, and plenty of fresh dill with oil and vinegar to make the perfect side dish. Just in time for fresh spring and summer produce!

Why You’ll Love This Recipe

• This salad makes a delicious budget-friendly side dish for weeknight dinners and outdoor gatherings.
• It’s made with natural ingredients.
• This new potato salad recipe is easy to modify with different veggies and flavors.
• This delicious salad is mayo-free, gluten-free, and vegan.

Ingredients You’ll Need

• New Potatoes: New potatoes aren’t a specific type of potato. They are any potato harvested before maturity. They are small, sturdy, and have a naturally sweet, buttery taste. I used white, but feel free to use red, purple, Yukon gold, or fingerling.
• Tomatoes: Select the reddest, juiciest tomatoes you can find -fresh, seasonal tomatoes make all the difference. You can use beefsteak, heirloom, Roma, cherry, etc.
• Red Onion: Red onion adds a pleasant contrast to the potato and tomato. Shallots also work.
• Herbs: I love adding lots of fresh herbs. Dill, parsley, and basil all work here. You can also add chopped green onions or chives.
• Garlic: Garlic makes everything better. Add more or less to your liking.
• Dressing: White wine vinegar and extra virgin olive oil enrich every bite with delightfully tangy flavor.
• Salt & Pepper: These popular seasonings enhance and balance the flavors.

How To Make Potato Salad with New Potatoes

1. Prepare the potatoes: After giving your potatoes a good wash, place them in a medium saucepan and cover with cool water by about 1 inch. Bring the water to a boil and boil until the potatoes are fork-tender (5 to 8 minutes). Drain and let cool. Once cooled, cut the potatoes in half and add them to a large bowl (or serving platter).
2. Toss the potatoes with other ingredients: Add the tomatoes, onion, dill, garlic, white wine vinegar, and olive oil to the bowl. Season generously with salt and pepper. Toss to combine. You can serve the salad immediately, but I recommend letting it chill in the fridge for about 30 minutes so the flavors have a chance to mingle. Enjoy!

Recipe Tips

Leave the skin on the potatoes, so they hold their shape.

Make sure there is enough water in the pot to cover the potatoes by at least an inch.

We aren’t making mashed potatoes, so it’s crucial that you do not over-boil the potatoes. Boil until you can pierce the skin with a fork and then drain.

Let the potatoes cool before cutting them in half and assembling the salad.

You can leave cooked potatoes in the fridge overnight if needed.

This potato and tomato salad pairs well with various grilled meats like these yogurt-marinated chicken kebabs.

Variations

This simple recipe is a great canvas for creating your perfect no-mayo potato salad. The options are endless:

• Add more veggies – Thinly sliced cucumber and radish go great in this salad.
• Add marinated onion – Try adding sumac marinated onions instead of red onion or some of each.
• Add egg – A sliced hard-boiled egg is a great option to add a creamy element without using mayo. It will also make the salad more filling.
• Add lemon – Brighten up every flavor by finishing the salad with freshly squeezed lemon juice and lemon zest.

Making Ahead & Storing

Making Ahead: The night before you plan to serve the salad, you can boil the potatoes, cut them in half, and slice your vegetables. Store each element in a separate container in the fridge overnight and toss with fresh herbs, garlic, and dressing 30 minutes to an hour before serving.

Storing: The fresh herbs will begin to wilt, so it’s best to enjoy leftovers within 1 to 2 days. Store in an airtight container in the fridge. This one doesn’t freeze well.

Frequently Asked Questions

How long does it take to boil new potatoes for potato salad?

You should be able to easily pierce the skin with a fork and slide it back out. Begin checking for doneness around 5 minutes. Small potatoes shouldn’t take over 8 minutes to become soft and tender. Larger potatoes can take up to 20 minutes.

How do you keep potatoes from getting mushy in the potato salad?

For potato salad, use small, waxy potatoes (new potatoes are perfect), leave the skin on, and boil them whole until they are just tender. Drain the potatoes very well and let cool to room temperature before cutting and tossing in the potato salad.

What is the glycemic index of potatoes?

Mature potatoes have a high glycemic index and high glycemic load. For instance, a baked potato has a GI of 85 and a GL of 26. New potatoes, on the other hand, have a medium GI of 62 and a GL of 13 (source: glycemicindex.com).

More No-Mayo Potato Salad Recipes:

• Potato Salad with Avocado
• Potato Salad with Asparagus
• Potato Cucumber Salad with Dill

New Potato Salad with Tomatoes and Dill

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

This is a perfect potato salad for a weeknight dinner or a BBQ party. It's budget-friendly and very easy to make. Dill, onion, garlic, white wine vinegar, and olive oil lend this salad lots of flavor. This salad is naturally gluten-free and vegan.

Print

Ingredients

• 1-1.5 pound new potatoes
• 2-3 medium tomatoes, sliced
• 1/3 red onion, thinly sliced
• 2 generous handfuls of dill, chopped
• 2 garlic cloves, minced
• 2 Tbsp white wine vinegar
• 1.5-2 Tbsp olive oil
• salt and pepper to taste

Instructions

1. Wash the potatoes and put them in a medium saucepan. Add cold water to cover the potatoes by about an inch. Boil the potatoes for about 5 to 8 minutes or until you can pierce them with a fork. Do not overcook! Remove from water and let them cool completely. You can leave them in the fridge overnight.
2. When ready to make the salad, cut the potatoes in half and place them in a large salad bowl.
3. Add the tomatoes, onion, dill, garlic, white wine vinegar, and olive oil. Generously season with salt and toss to combine. Alternatively, you can also arrange the salad on a platter.
4. You can serve the salad right away or let it cool in the fridge for about 30 minutes.

Notes

Nutrition information is a rough estimate for 1 of 4 servings calculated for 1 pound of new potatoes, 2 tomatoes, and 1.5 tablespoons of olive oil.

Nutrition Information

Serving Size 1/4 to 1/6 of recipe
Amount Per Serving Calories 105.7Total Fat 5.2gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 4.5gCholesterol 0mgSodium 340.9mgCarbohydrates 13.9gFiber 1.6gSugar 2.8gProtein 1.5g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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