Easy Champagne Vinegar Red Potato Salad

Mayo free potato salad with champagne vinegar is vegan and gluten free
No mayo in this classic potato salad. Nope. Nada. Zip.

Easy Vegan Bliss

For those of you looking for a mayo-free potato salad recipe, here's an easy, tasty picnic style salad seasoned with Champagne vinegar and tarragon. I plan on making potato salad several times this week. Picnic food- that's perfect for packing. Sorry for the alliteration. I blame excitement. Life is getting interesting again. We're living sans furniture now- except for a bed, desk and rug. The casita feels empty in a good way. Clean and spacious.

Inviting possibility.

Let's hope potential buyers feel the same way.

As for me, I'll be at the Santa Monica Farmer's Market a week from Wednesday (expect pictures). We don't know where we're staying yet. But if Craig's List is any indication, choices will be numerous. Until then?

Dinner will be picnic style.

A bowl of vegan potato salad made with champagne vinegar and tarragon
Creamy good vegan potato salad

Karina's Super Easy Vegan Champagne Vinegar Red Potato Salad Recipe

Posted August 2007.

It's barely a recipe. All you need is some good tasting extra virgin olive oil, a light but bracing vinegar, a diced red or purple onion, sea salt, fresh cracked pepper and some tarragon. Easy vegan bliss.


1 bag of ripe and firm Red Bliss potatoes - about two pounds
1 medium red onion
Organic extra virgin olive oil
Champagne vinegar
Sea salt and fresh cracked pepper
Tarragon - fresh, snipped, or dried


Heat a large pot of fresh cold water to boil. Add some sea salt.

Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender - about 20 minutes.

Meanwhile, dice the onion.

Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes - about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test.

Add more if needed. Don't be stingy.

Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.

And now you have a choice. You can serve it warm - which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit.

GFG Tip:

Got leftover potato salad? We use our leftover potato salad as a topping on spicy shepherd's pie. I layer the leftover salad on top of the filling and use a fork to mash the potatoes a bit. Then I bake the pie in a moderate oven until heated through and bubbling.

There wasn't a scrap left for the coyotes.

Serves 4 to 6.

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Recipe Source: glutenfreegoddess.blogspot.com

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More tempting picnic style recipes...

Karina's Horseradish Spiked Red Potato Salad
To go with your potato salad, Cherry Tomato Cucumber Feta Salad from Simply Recipes
Kalyn's Kitchen Sliced Tomato, Olive, and Goat Cheese Salad
Green beans add interest to Gluten-Free Bay's Herbed New Potato Salad
The Crispy Cook's Carrot Pepper Salad with Tangy Tomato Dressing
Just for fun- Gluten-Free Maui's Great Grandma Dot's Potato Salad Recipe

xox Karina


ByTheBay said...

I love potato salads with vinaigrette - I'm not a mayo fan at all. I actually just bought some new potatoes for the purpose of cooking up some of my favorite "German" potato salad. Maybe I'll post the recipe eventually. It's not too far off from yours, though. I love new potatoes - And I was happy to find out that they're actually lower on the glycemic index than regular baking potatoes.

Sea said...

Am I crazy because I'm wondering how this would be with purple potatoes? Sounds lovely and light. I happen to be a mayo fan, myself, but with the right potato I could be persuaded to change my wicked ways.


Slacker Mom (aka Mrs. GF) said...

Yum. My CSA gave me a bunch of potatoes this week, and I am having company for the weekend..and I think I will make a version of this...eat it right away warm, leftover cold. Perfect.

Thanks for the idea, my brain is completely fried right now. We have had so much company, I can't think of menus anymore!!

doglover said...

Simple and tasty, thanks for posting this. I have multiple allergies and have been making variations of this type of potato salad for years. Some of the additions that we like are organic stone ground mustard added to the vinaigrette (made before adding potatoes) green onions, cucumbers and/or radishes, dillweed and fresh parsley. The potato salad I made with these additions for a party almost caused a fight between two people who both wanted the last serving (after already gorging themselves on the salad, it was difficult getting them to share with the rest of us).

lucette said...

I make pretty much this salad, except I usually use lemon juice instead of vinegar. It's heavenly warm, isn't it?

jen said...

I had completely forgotten about this type of potato salad. My grandmother was German, she used to make this all the time. Going on my shopping list, for sure.

Patricia said...

Both of my kids are on GF/CF diets and I get so frustrated when people ask "what do you feed them?" We had a huge party for my son and the entire menu was GF/CF and we used this recipe. It is now a family favorite with everyone wanting the recipe. Thanks for this fantastic blog, it has been a lifesaver.

moonwatcher said...

Hi Karina,

Still having trouble posting comments. Hope this goes through. It's my second try. This sounds really good, and reminds me of my Italian grandmother's potato-tomato salad, which was red potatoes, tomatoes, red onion and fresh oregano, olive oil, wine vinegar, salt and pepper. Now I want to get my hands on some champagne vinegar--I've never had it, but, with the tarragon, it sounds wonderful. And while we're on the subject of vinegar, the addition of balsamic vinegar to your strawberry rhubarb crisp is inspired. I tried it with a crisp I made with a lower fat topping (those trendy quinoa flakes, cornmeal, maple syrup and vanilla) and it was ambrosial. Thanks so much!! Okay, I'm going to hit the button. . .fingers crossed as this goes into suspended virtual reality. . .

(and by the way doglover, those variations do sound really good, and I loved the image of your guests fighting over the last serving)



Allana said...

Ah Karina,

You've done it again! Thanks for sharing what looks like another tasty keeper :) Any ideas for omitting the tarragon? I'm not particularly fond of it...toying with the idea of dill, parsley, or maybe some basil.

BTW, the first time I tried a vinegar-based potato salad was about a month ago when I tested your Two Potato Salad recipe...so simple yet scrumptious. It's by far the BEST potato salad (and hubby agrees with me) I've ever had before :)It has become a family favorite and makes a regular apperance on our dinner table.

G'bye mayo-based potato salads; it's vinegar all the way!


jd said...

I adore mayo-free potato salads, too.

In fact, I just made one last week, although you already have me looking forward to making another one... using your recipe, of course!

Thanks for the idea!

Lisa Cooks Allergen Free said...

Hi Katrina,
I make a similar salad with tarragon vinegar, I can't wait to try it with the champagne vinegar. I also have used white balsamic and it works great Thanks for the great recipes.

Rachel said...

Thanks for the link to the Carrot-Pepper Salad I reworked. Just made some last week to share with friends. And the photo of your potato salad is lovely as always. So many hues.

Karina Allrich said...

Thanks, everyone- this is such an easy favorite.

Sea- I bet it would be fab with purple potatoes. Why not?



kastex said...

NEWS FLASH....my family now has a new favorite! I managed to get them hooked on THIS salad instead of the awful one with bacon, bacon grease, and lots of both! YAY! Thanks!! We've even made two trips to the farmers market to get more of those delish baby reds! : )

LisaLew said...

I just made this, and it's absolutely delicious!! I used an orange muscat champagne vinegar I found at Trader Joe's and swapped out the tarragon for dilll. I was sweet, tangy and creamy and now sadly gone :(

Thanks Karina!

Anonymous said...

This recipe is delicious! I even made it without the red onion the second time, because I was too lazy to go to the store, and it was just as amazing! Thanks Karina!
(New to Gluten-Free, and this site reminds me that food SHOULD and CAN taste good without gluten)

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