No Mayo Potato Salad

Course: Side Dish

Cuisine: American

Keyword: no mayo potato salad

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 186kcal

Author: Megan Gilmore

This healthy Potato Salad is tossed with a refreshing herby dressing, instead of using mayo. It's ultra-flavorful and will quickly be the hit of your next party or gathering!

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Ingredients

3 pounds red potatoes (or other waxy potato)
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 garlic clove
½ cup flat-leaf Italian parsley
¼ cup fresh dill
3 green onions , chopped (white & green parts only)
2 teaspoons fine sea salt (I use Real Salt brand)
1 teaspoon black pepper

Instructions

Scrub the potatoes under running water to remove any dirt, then slice them into ¼-inch pieces. If some of the potato circles are particularly wide, slice the pieces into smaller half-moon shapes, so they will be easy to bite into later.
Fill a large pan with an inch of water and arrange a steamer basket into the bottom of the pan. Add the sliced potatoes to the steamer basket and bring the water to a boil over high heat. As soon as the water is boiling, cover the pot and let the potatoes steam until they are fork-tender about 10 to 12 minutes. You want the potatoes to be tender and creamy, without being mushy. Be sure to check several pieces for tenderness, so you know they are evenly cooked. (Under-cooked potatoes are miserable in a potato salad!)
While the potatoes are cooking, prepare the dressing. Add the olive oil, lemon juice, mustard, garlic, parsley, dill, green onions, salt, and black pepper to the blender. Add 2 tablespoons of water and blend until smooth.
When the potatoes are done cooking, use an oven mitt to lift the steamer basket from the pot and transfer the potatoes to a large bowl. Drizzle the dressing over the potatoes while they are still warm, and gently stir to make sure they are evenly coated. Sprinkle an extra ½ to 1 teaspoon of salt over the potatoes as you mix, to ensure the potatoes are well seasoned. (This may taste salty while the potato salad is still warm, but it will mellow significantly when it's chilled.)
Place the potato salad in an airtight container and let it chill for at least 4 hours before serving, or overnight. You can make this salad up to 3 days in advance and serve it chilled or at room temperature.

Notes

Nutrition information is for 1/8 of this recipe, or roughly a heaping 1/2 cup serving. This information is automatically calculated and is just an estimate, not a guarantee.

This recipe is adapted from The Fiber Fueled Cookbook, by Will Bulsiewicz MD. Check it out for more plant-based recipes!

Nutrition