No Mayo Potato Salad

Name: No Mayo Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 pounds small red potatoes (scrubbed and sliced into 1/4 inch thick rounds); 1 tablespoon sea salt; 1 small red onion (thinly sliced); 1/4 cup capers; 4-5 green onions (green and white parts chopped); 1 stalk of celery (diced); 1/4 cup fresh parsley (minced); 1/4 cup of fresh basil (minced); 3 tablespoons fresh dill (minced); 1/4 cup extra virgin olive oil; 1/2 of a lemon (juiced); 3 tablespoons White Wine Vinegar; 2 teaspoons Dijon Mustard; 3 garlic cloves (minced); 1/2 teaspoon sea salt; 1/8 teaspoon black pepper

This No Mayo Potato Salad is full of flavor and is a light side dish that is perfect this summer. Simple to make using fresh ingredients this no mayo potato salad is filled with fresh herbs and a delicious dressing that brings the whole dish to life without the heavy mayo. Serve with grilled vegetables, meat, or fish and enjoy at your next BBQ or potluck.

Prep15 min
Cook20 min
Total35 min
Makes6 servings
Calories206

Ingredients

6 servings

2 pounds small red potatoes (scrubbed and sliced into 1/4 inch thick rounds)
1 tablespoon sea salt
1 small red onion (thinly sliced)
1/4 cup capers
4-5 green onions (green and white parts chopped)
1 stalk of celery (diced)
1/4 cup fresh parsley (minced)
1/4 cup of fresh basil (minced)
3 tablespoons fresh dill (minced)

For the dressing:

1/4 cup extra virgin olive oil
1/2 of a lemon (juiced)
3 tablespoons White Wine Vinegar
2 teaspoons Dijon Mustard
3 garlic cloves (minced)
1/2 teaspoon sea salt
1/8 teaspoon black pepper

Method

1
In a large pot add the sliced potatoes and 1 tbsp. salt. Cover the potatoes with water.
2
Bring the potatoes a boil over medium- high heat. Reduce to medium-low heat and cook for about 6-7 minutes or until the potatoes can be pierced easily with a knife. Don't overcook. Cool the potatoes.
3
Add the cooked potatoes to a large mixing bowl. Add in the red onion, capers, green onions and celery and gently toss.
4
Mix in the parsley, basil and dill and gently combine.
5
In a mason jar or salad dressing container combine the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, salt and pepper and whisk to combine.
6
Pour the dressing over the potato salad and gently toss. Serve immediately or refrigerate until ready to serve.

Notes

Storage: This salad will last up to 3 days in the fridge. I usually will add more dressing when I serve the leftovers. You can add a variety of other ingredients including roasted red peppers, sun-dried tomatoes, olives, feta cheese or artichokes.