Recipe courtesy of Ali Rosen

Potato Salad with Soy Vinaigrette

I know what you're thinking. Why is potato salad even in the salad section? But that's where you've been going wrong about potato salad all these years. This is not your grandmother's heavy mayo-laden potato salad (no offense to your grandmother). More than just a plate filler, this lighter version feels bright and flavorful and--dare I say?--fun.
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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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1 1/2 pounds small red potatoes or a mix of tricolored potatoes (about 15 to 20 potatoes)

2 tablespoons soy sauce

2 tablespoons fresh lemon juice (about 1/2 a lemon)

2 tablespoons mayonnaise

Kosher salt

1 red bell pepper, diced

1 cup chopped tomato

1/4 cup diced red onion

1/4 cup sliced scallions (about 3 scallions)

1 tablespoon chopped tarragon


  1. Add the potatoes to a pot of water and bring to a boil. Cook for 8 to 15 minutes, depending on the size of your potatoes, until they are softened but still with a bit of bite. Strain and run cold water over them to cool.
  2. Once they are cool, cut them into 1-inch pieces. Whisk together the soy sauce, lemon juice, mayonnaise and salt to taste in a small bowl. Add the potatoes to the peppers, tomatoes, onions, scallions, tarragon and salt to taste and combine with the dressing.
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