Potato Salad No Mayonnaise
Light, zesty, and refreshingly creamy without the mayo, this Potato Salad No Mayonnaise is a vibrant twist on the classic BBQ side dish. Boasting tender baby potatoes drizzled with a tangy dressing of olive oil, red wine vinegar, and Dijon mustard, this recipe is a perfect balance of flavor and simplicity. Fresh parsley, chives, and red onion lend bright herbal notes, while capers add a delightful pop of briny goodness. Ready in just 35 minutes, this healthy and dairy-free potato salad is perfect for picnics, potlucks, or as a light weekday side. Serve it warm, at room temperature, or chilled—the versatility and bold flavors will keep you coming back for more!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 3 tablespoons Fresh parsley
- 0.5 Red onion
- 2 tablespoons Capers
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces, leaving the skin on for added texture.
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
Finely chop the fresh parsley, red onion, and chives. Reserve them for later use.
Drain the cooked potatoes and let them cool for 5-10 minutes so they are warm but not hot.
Transfer the potatoes to a large mixing bowl. While still warm, drizzle the dressing over the potatoes and gently toss to coat.
Add the chopped parsley, red onion, chives, and capers to the bowl. Stir gently to combine, ensuring the herbs and vegetables are evenly distributed.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the potato salad slightly warm or at room temperature. It can also be chilled in the fridge for a couple of hours before serving.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 782 mg | 17% | |
*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.
