Med Style Potato Salad No Mayo
Elevate your summer gatherings with this vibrant Med Style Potato Salad No Mayo—an irresistibly fresh and healthy alternative to traditional potato salads. Featuring tender baby potatoes tossed in a zesty dressing of extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic, this Mediterranean-inspired dish is packed with bold flavors and wholesome ingredients. The addition of briny kalamata olives, juicy cherry tomatoes, tangy capers, and aromatic herbs like parsley and dill creates a delightful balance of textures and tastes. Perfect for picnics, barbecues, or weekday meals, this no-mayo potato salad is easy to prepare, naturally dairy-free, and can be enjoyed at room temperature or chilled. Ready in just 35 minutes, it’s a crowd-pleasing side dish you'll turn to again and again!
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Recipe Information
Ingredients
- 900 g baby potatoes
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 10 g Dijon mustard
- 2 cloves garlic cloves, minced
- 100 g kalamata olives, pitted and halved
- 200 g cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 20 g fresh parsley, chopped
- 10 g fresh dill, chopped
- 20 g capers, drained
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half so they are all roughly the same size.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium heat.
Cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and set them aside to cool slightly.
While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
In a large salad bowl, combine the cooled potatoes, kalamata olives, cherry tomatoes, sliced red onion, capers, chopped parsley, and chopped dill.
Pour the dressing over the potato mixture and gently toss everything together until the potatoes and vegetables are well coated.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve the potato salad at room temperature or slightly chilled. It can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 16.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
