No Mayo Potato Salad
A twist on the classic recipe, this No Mayo Potato Salad is light, tangy, and packed with incredible flavor. It's a great side dish to any meal and ideal to make in advance. The longer the potatoes absorb the dressing, the more flavorsome it becomes.
Servings 6 - 8 people
Ingredients
For the potatoes
- 2 pounds potatoes See note 1
- 1 teaspoon salt or to taste
- Boiling water enough to cover the potatoes
For the dressing
- ¼ cup lemon juice
- ¼ cup olive or canola oil
- ¼ cup chopped chives See note 2
- 2 cloves crushed garlic
- ¼ cup chopped parsley See note 3
- 1 Tablespoon cream cheese or Dijon mustard See note 4
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon sugar or honey optional See note 5
Instructions
Cook the potatoes
- Scrub and cut in half (for baby potatoes) If you are using medium-sized potatoes, cut them into 4 pieces. Larger potatoes can be cut into 5 or 6 pieces.
- It is not necessary to peel the potatoes, but you can if you prefer.
- In a large pot, add salt and enough water which will be able to cover the potatoes. Bring the water to a boil and add in the chopped potatoes.
- Cook for about 10 to 15 minutes. The cooking time will also depend on the type of potatoes you are using. You want it to keep its shape so cook just until a fork slides easily out of the potato when pierced.
- Keep an eye on it while it boils, because they soften quickly and turn mushy. Drain well and transfer to a bowl.
Make the dressing
- In a small bowl, whisk together all the dressing ingredients until well combined.
- Pour the whisked dressing ingredients over the hot cooked potatoes. Use a rubber spatula to gently mix the potatoes with the dressing. Cover the bowl and allow the dressing to absorb into the potatoes for at least 30 minutes before serving. See note 6
- The longer the potatoes marinate the more flavorsome it becomes.
Video
Notes
- With this type of salad, you want the potatoes to absorb the dressing and flavors, not just coat it. To do this it's best to use a starchy type of potato.
- Also referred to as shallot, scallions, or spring onion.
- The best part of this recipe is you can use whichever herbs you like most or have on hand or growing in the garden. Some great herbs to try are: Dill, Parsley, Basil, Thyme Cilantro
- You can use either cottage cheese or cream cheese. For a dairy-free potato salad, Dijon mustard makes a better alternative to cream cheese. If this potato salad is going to be left out of the fridge the entire day, probably for a BBQ, I suggest using Dijon mustard instead of cream cheese.
- Using sugar or honey is totally optional. I just love it for the combination of the tangy from the lemon and the sweet from the sugar or honey.
- The dressing must be added to the cooked potatoes while it is hot. This allows the dressing to be absorbed into the potatoes and not just coat it.
Nutrition
Serving: 200grams | Calories: 212kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 794mg | Potassium: 675mg | Fiber: 4g | Sugar: 2g | Calcium: 29mg | Iron: 1mg
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