It tastes like summer in a bowl! Unlike the classic version, this no-mayo potato salad recipe is made with a simple combination of olive oil, lemon juice, and fresh herbs. (This also happens to make it a vegan potato salad, if you need an egg-free or dairy-free option.) When it chills in the fridge, the dressing thickens up and develops an almost creamy texture. No one will miss the mayonnaise in this delicious side dish!
Ingredients You’ll Need
You can use Yukon gold potatoes, fingerling potatoes, or small red potatoes for this salad. Just be sure to pick a potato with a thin, waxy skin so you won’t have to peel any potatoes! (Russet potatoes will work, too, but you may want to peel them in that case.) This recipe is also flexible, so you can add in any extras you love. Try finely diced celery or red onion for crunch, hard-boiled eggs for added protein, or any other fresh herbs you have on hand, like basil or fresh chives.
How to Make Mayo-Free Potato Salad
- Cook the potatoes. Scrub the potatoes under running water, then slice them into 1/4-inch slices. For larger potatoes, you may want to also slice the circles in half, so they are bite-sized. No one wants to pick up a huge potato slice while eating! To cook the potatoes, add an inch of water to a large saucepan and arrange a steamer basket at the bottom of the pot. Add the potatoes to the steamer basket, and bring the water to a boil over high heat. Once the water is boiling, lower the heat and cover the pot. Let the potatoes cook until they are fork-tender, about 10 to 12 minutes.
- Prepare the sauce. Steaming the potatoes, rather than boiling them, also speeds the process along! With this method, you don’t have to wait as long for a full pot of water to come to a boil. While the potatoes are cooking, you can prepare the sauce. In a blender, add the extra virgin olive oil, lemon juice, mustard, garlic, parsley, green onions, fresh dill, salt, and black pepper. Add 2 tablespoons of the starchy potato cooking water (or regular water) to the blender. Then secure the lid and blend until the dressing looks relatively smooth. The herbs don’t need to be totally pulverized.
- Mix. When the potatoes are done cooking, remove the steamer basket or drain them in a large colander. Transfer the cooked potatoes to a large bowl to cool briefly. Pour the blended dressing over the top and toss well, to coat them evenly.
- Chill. Place the bowl of potato salad in the fridge to chill for at least 4 hours or overnight. The olive oil will thicken up and stick to the potatoes better when it’s served cold. Store this healthy potato salad recipe in an airtight container in the fridge for up to 5 days if you’d like to make this in advance. The leftovers also make a delicious packed lunch when you stir in some white beans, for extra protein. Looking for more side dish ideas? Try Black Bean Salad, Refried Bean Dip, or Peach Salsa for more easy options. If you try this herbed potato salad recipe, please leave a comment and star rating below letting me know how you like it!
