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.
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.
Recipe Notes
Leftover potato salad tastes almost better the next day!
