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No Mayo Potato Salad 1200 x 1200
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No Mayo Potato Salad

This No Mayo Potato Salad is full of flavor and is a light side dish that is perfect this summer.  Simple to make using fresh ingredients this no mayo potato salad is filled with fresh herbs and a delicious dressing that brings the whole dish to life without the heavy mayo. Serve with grilled vegetables, meat, or fish and enjoy at your next BBQ or potluck. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: bbq, picnic, potatoes, salad, side dish, vegetarian
Servings: 6
Author: Julia Jolliff

Ingredients

  • 2 pounds small red potatoes scrubbed and sliced into 1/4 inch thick rounds
  • 1 tablespoon sea salt
  • 1 small red onion thinly sliced
  • 1/4 cup capers
  • 4-5 green onions green and white parts chopped
  • 1 stalk of celery diced
  • 1/4 cup fresh parsley minced
  • 1/4 cup of fresh basil minced
  • 3 tablespoons fresh dill minced

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/2 of a lemon juiced
  • 3 tablespoons White Wine Vinegar
  • 2 teaspoons Dijon Mustard
  • 3 garlic cloves minced
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  • In a large pot add the sliced potatoes and 1 tbsp. salt. Cover the potatoes with water.
  • Bring the potatoes a boil over medium- high heat. Reduce to medium-low heat and cook for about 6-7 minutes or until the potatoes can be pierced easily with a knife. Don't overcook. Cool the potatoes.
  • Add the cooked potatoes to a large mixing bowl. Add in the red onion, capers, green onions and celery and gently toss.
  • Mix in the parsley, basil and dill and gently combine.
  • In a mason jar or salad dressing container combine the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, salt and pepper and whisk to combine.
  • Pour the dressing over the potato salad and gently toss. Serve immediately or refrigerate until ready to serve.

Notes

  • STORAGE: This salad will last up to 3 days in the fridge. I usually will add more dressing when I serve the leftovers.
  • You can add a variety of other ingredients including roasted red peppers, sun-dried tomatoes, olives, feta cheese or artichokes.

Nutrition

Serving: 6g | Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1609mg | Potassium: 785mg | Fiber: 4g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 2mg