A Lighter, Brighter Potato Salad

This lighter potato salad contains no mayonnaise.

A confetti of summer peppers brings sweet and spicy heat to this potato salad. Lynda Balslev for Tastefood

A confetti of summer peppers brings sweet and spicy heat to this potato salad. It’s a lighter no-mayo salad, which relies on olive oil and white balsamic vinegar to bind the ingredients. White balsamic vinegar is made from Trebbiano grapes. The juice of the grapes is cooked at a low temperature and aged for no longer than one year. It contrasts with dark balsamic vinegar, which is made from the same grape. However, the juice is reduced and then aged for at least 12 years to achieve a rich, caramelized flavor and a dark, syrupy consistency. White balsamic vinegar is distinctively lighter and fruitier, which lends itself well to dressings, fruit, and salads.

The potatoes can be left unpeeled in this recipe. The skins will provide additional texture and nutrients to the salad. It’s important to toss the potatoes with the vinegar and oil while still warm to allow them to absorb the liquid and flavors as they cool. If white balsamic vinegar is unavailable, you can substitute a high-quality white wine vinegar and add 1 teaspoon of sugar.

Peppery Potato Salad

Active Time: 30 minutes Total Time: 30 minutes, plus cooling and chilling time

Serves 6

• 2 pounds Yukon gold potatoes
• Kosher salt
• 1/4 cup white balsamic vinegar
• Extra-virgin olive oil
• 2 garlic cloves, grated
• 2 teaspoons dried mustard, such as Colman’s
• 1/2 teaspoon freshly ground black pepper, plus more for sprinkling
• 4 green onions, white and green parts thinly sliced
• 1 poblano pepper, stemmed and seeded, finely chopped
• 1 small red bell pepper, stemmed and seeded, finely chopped
• 1 to 2 Jimmy Nardello peppers, stemmed and seeded, finely chopped
• 1/2 small red onion, finely chopped
• 1 cup chopped mixed fresh herbs, such as Italian parsley, mint, dill, chives
• Pinch of sugar (optional)

Quarter the potatoes and place in a large pot. Cover with cold water and add 2 teaspoons of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork or skewer, about 20 minutes. Drain and cool in a colander for 5 minutes, then transfer to a large bowl.

While the potatoes cool, whisk the vinegar, 2 tablespoons oil, the garlic, the mustard, 1 teaspoon salt, and the black pepper in a small bowl. Add to the potatoes and stir to thoroughly combine, breaking up any large chunks of potatoes. Let stand at room temperature for 30 minutes to allow the potatoes to absorb the dressing.

Add the green onions, all peppers, and the red onion to the potatoes, then add 3 to 4 tablespoons olive oil and stir to thoroughly combine. Stir in the fresh herbs and taste for seasoning. You may want to add a little more salt or a pinch of sugar, depending on the sweetness of the peppers.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop. Garnish with additional black pepper and serve chilled or at room temperature.