This potato salad isn't made with mayonnaise. Instead, the potatoes are tossed with a light herb-seasoned vinaigrette.
1 bay leaf
2 tbsp. chopped onion
½ tsp. pepper
1 ½ pounds (about 12) new potatoes, cut into 1-inch cubes or ½-inch slices
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
1 tbsp. chopped fresh flat-leaf parsley
1 clove garlic, finely minced
1 tbsp. minced fresh summer savory, or 1 tsp. dried summer savory
½ tsp. freshly ground pepper
¼ tsp. mustard powder
Dash of salt, or to taste
Cherry tomato slices for garnish
Bring a medium pot of water to a boil over high heat. Stir in the bay leaf, onion, and pepper; add the potatoes. When the water returns to a boil, reduce the heat to medium; cover and cook for about 8 minutes, or until the potatoes are just tender.
While potatoes are cooking, whisk together all of the dressing ingredients in a small bowl.
When the potatoes are done, drain well and remove the bay leaf. Transfer the potatoes to a large bowl; add the dressing and toss. Bring the salad to room temperature for serving.
If not serving this salad immediately after it is prepared, it's best to refrigerate the vinaigrette and salad in separate covered containers for up to 3 days; toss together up to 1 hour before serving.