Not a fan of mayonnaise? Try this Healthier Potato Salad with No Mayo! The dressing is light and fresh because it’s made with lemon vinaigrette! This salad is sure to be a crowd pleaser at your next gathering.
One of the best potato salads I’ve ever eaten is this Healthier Potato Salad with No Mayo. I’m picky about potato salad. I feel like I’m eating a big pile of goop if the salad has too much mayonnaise on it. I favor this recipe since the flavor is much cleaner, and the recipe itself is much healthier!
Kieran and I end up bringing this potato salad, anytime I’m attending a summer BBQ or Potluck. This recipe is not only quick and easy, it’s a fail-safe dish that can be consumed by everyone. Vegetarians, vegans, and anyone with a gluten allergy can all enjoy it! Even the pickiest of eaters enjoy this recipe when I make it.
My friend, Julie, is a health nut. She enjoys a healthy and clean eating lifestyle. A few years back we vacationed together at a cabin in the Smokey Mountains. We decided to cook in one evening and everyone was to contribute a dish. I wanted to make potato salad since steak kebabs were the main dish.
Julie politely told me she wasn’t a fan of potato salad because she doesn’t care for mayonnaise. When I told her the ingredients, she instantly said my potato salad sounded great! Low and behold, after tasting it, she agreed it was great! Anytime I make this salad for any party/gathering I instantly get compliments.
The Healthier Potato Salad With No Mayo tastes amazing because of the lemon vinegarette served on it. The vinegarette is made with olive oil, garlic, mustard, lemon juice, salt, and pepper. That’s it. It’s light, fresh, and slightly tangy due to the lemon juice.
The recipe comes together in roughly a half hour, so it’s the perfect last-minute recipe to prepare. And like I said before, the recipe is gluten-free and vegan-friendly, so if you make this dish for a party, everyone will get to enjoy it!
We’re still in the midst of BBQ season, and this dish is the perfect BBQ-Y accompaniment. This recipe is a sure fire way to please an entire crowd. I hope you enjoy it as much as we do!
Thanks for stopping by,
Christina
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 pounds of small new potatoes cut into bite size pieces
- 3 teaspoons of salt divided
- 1 clove of garlic crushed
- 1 teaspoon of freshly ground black pepper
- 2 teaspoons of grainy mustard
- 1 lemon zest
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- Green onion for garnish
Ingredients
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- Place the new potatoes in a saucepan with just enough water to cover them. Add 2 teaspoons of the salt and bring the water to a boil. Once the water is boiling, turn down the heat and then simmer the potatoes for 12- 15 minutes or until tender.
- While the potatoes are cooking, make the vinaigrette.
- In a large bowl, crush the garlic and add the remaining teaspoon of the salt and the black pepper. With the back of a spoon, mash the salt and garlic together. Remove the zest from one lemon and add it to the bowl. Gradually whisk in the fresh lemon juice and olive oil. Set aside.
- Chop the green onion and set aside until ready to serve.
- When the potatoes are cooked, drain them in a colander and spill them out onto a large flat dish and pour on the vinaigrette dressing while they are still hot. Gently toss them around in the dressing and let them sit for a few minutes in order to absorb the dressing. Put the potatoes into a decorative serving dish and scatter the green onions and on top. Serve warm or at room temperature.
Leftover potato salad tastes almost better the next day!
Yuuum! I’ve never met a potato salad I didn’t like, but this one might be love at first sight. Gotta try it soon!
Yay! Thanks for taking the time to comment Karly. I adore your blog so your input means a lot to me 🙂
very nice post, i certainly love this website, keep on it
Thank you so much for saying so! Sorry, I didn’t see your comment earlier, it went to my spam filter.