No-Mayo Potato Salad

 

No-mayo potato salad is a healthier alternative to potato salads made with a heavier mayonnaise dressing. It’s a potato salad that’s a classic with lemon and dill, and the potatoes really soak up the delicious fruity olive oil and dijon mustard dressing. 

Potato salads come in all forms, made with mayonnaise, salad cream or in this case a lemony mustard vinaigrette that ties it all together. We then add piquant capers, slivered mild red onion and loads of fresh parsley, mint and dill for a really fresh tasting salad.

ingredients to make No-Mayo Potato Salad

 

Potato salads are the perfect entertaining salad as they can be prepared ahead and refrigerated until you’re ready to serve. Too easy!

How to make potato salad

If you can boil potatoes you can make this delicious no-mayo potato salad. In this instance, we leave the potatoes whole and start cooking them with cold water that has a tablespoon of salt added to it just as you would when cooking pasta.

The salt is absorbed into the potatoes while cooking which enhances the flavour, simmer the potatoes until a knife will glide through the potato without the potato falling apart. Slice the potatoes as soon as you have drained them and toss the hot potatoes with the vinaigrette several times over a ten minute period, this ensures the potatoes have absorbed the delicious dressing. After dressing the potatoes refrigerate until chilled.

When you’re ready to serve toss through the capers, onion and herbs and you’re good to go. 

testing potatoes in a pot of boiling water with a knife to make No-Mayo Potato Salad
when testing, if the knife penetrates the potato easily and releases from the potato with little to no resistance you’re potatoes are cooked

Types of potatoes to use

The best potatoes to use are a waxy variety that will hold its shape when boiled and not start to fall apart as they cook. In Australia these potatoes include Kipfler, Bintje, Nicola and Pink Eye spuds. Because these potatoes have less starch they keep their shape, and remain creamy.

Dress the salad while the potatoes are hot

Halving or slicing the potatoes as soon as they are cooked and still hot allows the vinaigrette to absorb into the potatoes rather than just coating them. 

dressing potatoes on a glass bowl to make No-Mayo Potato Salad
immediately after draining the potatoes cut them into serving size pieces and dress while hot – this helps the potatoes to absorb the dressing

Herbs

You could just stick to adding dill but we particularly like the freshness of adding parsley and mint as they add another layer to the potato salad. You could substitute basil, tarragon, chives or thyme which would all work. 

Ingredients to make No-Mayo Potato Salad combined in a glass bowl
once the potatoes have cooled, add the herbs, onion and capers and give it a good mix

Perfect picnic fare

No-mayo potato salad makes for perfect picnic fare. This is the time to grab your tartan woolly picnic blanket and head out somewhere picturesque to enjoy a meal outdoors. 

The salad can be prepared the day before and popped into a container ready for your spread. Potato salad marries with so many other foods whether its cold meats, fish or barbeque meats. Plus everyone loves a great potato salad. 

Watch How To Make No-Mayo Potato Salad

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We would love to hear from you in the comments below when you make this healthier no-mayo potato salad.

No-Mayo Potato Salad in a white bowl on a timber table

 

No-Mayo Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This healthy potato salad will take you about half an hour to prepare. A lemon vinaigrette added whilst the poatoes are hot allow them to absorb all of the glorious dressing for maximum flavour.

Ingredients

  • 1 1/2 kg (3 pounds) even sized potatoes, whole and unpeeled
  • 1 tablespoon salt for boiling the potatoes
  • 1/2 cup fruity olive oil
  • 2 teaspoons dijon mustard
  • 4 tablespoons freshly squeezed lemon juice
  • 1 medium red onion, sliced into slivers
  • 3 tablespoons each of parsley, mint and dill finely chopped
  • 2 tablespoons capers
  • 1/2 teaspoon each of salt and pepper for seasoning the salad

Instructions

  1. place poatoes and 1 tablespoon of salt into a pot and cover with cold water
  2. bring to a boil and reduce heat to a rolling simmer
  3. while potatoes are cooking whisk oil, dijon mustard and lemon juice together
  4. chop the herbs
  5. strain potatoes and cut into halves or chunks and pour the oil mixture over them while hot
  6. stir the potatoes and oil mixture every few minutes so that the potatoes really drink up the dressing
  7. place potatoes in the refrigerator until chilled
  8. remove potatoes from refrigerator and toss through the onion, herbs, capers, salt and pepper
  9. serve and enjoy!

Notes

  • don't over cook your potatoes - they break while mixing, which doesn't change the flavour just how they present
  • potato salad will keep for 4 days
  • add some more fresh chopped herbs if keeping for a few days

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 242Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 1281mgCarbohydrates 19gFiber 2gSugar 2gProtein 2g

Nutritional information provided here is only intended as a guide.

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