Fresh Dill Pickle Potato Salad Without Mayo Easy German Vinaigrette Recipe
A refreshing and tangy potato salad made without mayo, featuring fresh dill pickles and a classic German vinaigrette. Perfect for summer gatherings, this salad is light, crisp, and full of bright flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: German
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
- 1 cup fresh dill pickles, chopped
- 1 small shallot, finely minced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/3 cup (80 ml) vegetable or mild olive oil
- Salt and freshly cracked black pepper, to taste
- 1 stalk celery, finely chopped (optional)
- 1 tablespoon capers, rinsed and drained (optional)
Instructions
- Place peeled or unpeeled potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender but still firm, about 12–15 minutes. Test with a fork to ensure potatoes don’t fall apart.
- Drain the potatoes in a colander and let them cool slightly, about 10 minutes, until warm but not hot.
- In a mixing bowl, whisk together white wine vinegar, Dijon mustard, sugar, salt, and pepper until sugar dissolves. Slowly drizzle in the oil while whisking vigorously to emulsify the dressing until smooth and slightly thickened.
- While potatoes cool, finely chop dill pickles, shallot, celery (if using), fresh dill, and rinse capers if adding.
- Add warm potatoes to the vinaigrette bowl. Gently fold in pickles, shallots, celery, fresh dill, and capers. Taste and adjust seasoning with salt, pepper, or a splash of vinegar if needed.
- Let the salad sit at room temperature for at least 20 minutes to allow flavors to meld.
- Just before serving, give the salad one last gentle stir and garnish with extra sprigs of dill.
Notes
Start potatoes in cold water to prevent overcooking the outside. Warm potatoes absorb vinaigrette better but avoid tossing when too hot to prevent mushiness. If vinaigrette separates, whisk in a teaspoon of warm water. Let salad rest before serving for best flavor. Store leftovers in airtight container up to 3 days and bring to room temperature before serving.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
Keywords: potato salad, dill pickle, German vinaigrette, no mayo, summer salad, vegan potato salad, easy potato salad