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Potato salad with lemon vinaigrette, lots of fresh herbs, and feta in a beige serving bowl garnished with two lemon wedges and more fresh parsley.

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No Mayo Potato Salad

Recipe by Veronika Sykorova

This No Mayo Potato Salad is a great summer side and much lighter than a classic potato salad. It's made with lots of fresh herbs, lemon, capers, and feta. You can serve it as a side, bring it to potlucks, picnics, or barbeques! It's gluten-free, easy to make, and so delicious!

  • Total Time22 minutes
  • Yield4 1x
  • DietVegetarian

Ingredients

Units Scale
  • 2 lb potatoes (baby potatoes or red potatoes)
  • 2 tsp fine sea salt
  • 1/4 cup extra virgin olive oil
  • 1 tsp fresh lemon zest
  • 2 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 1 clove garlic, grated
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp capers in brine
  • 3-4 scallions, thinly sliced (white parts and some of the green parts)
  • 2-3 tbsp finely chopped fresh parsley, stems removed
  • 2-3 tbsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh dill, stems removed
  • 1/4 cup crumbled feta

Instructions

  1. Peel the potatoes or wash them really well. Cut them into quarters or large bite-sized pieces.
  2. Add them to a large pot and cover with cold water. 
  3. Add sea salt and bring to a boil. Once it starts to simmer, use a spoon to remove some of the foam that forms.
  4. Lower the heat to medium and boil partially covered for 10-12 minutes or until fork-tendertender.
  5. While the potatoes cook, make the dressing.
  6. In a large mixing bowl, whisk extra virgin olive oil, lemon zest, lemon juice, honey, grated garlic, and black pepper.
  7. Once emulsified, whisk in capers, sliced scallions, finely chopped parsley, chives, and dill. Set aside. 
  8. Use a fork to try if the potatoes are soft and carefully drain them.
  9. Add the potatoes to the bowl with the dressing while they’re still hot so they soak up the flavors.
  10. Toss them gently with the dressing to coat.
  11. Sprinkle with crumbled feta and toss again.
  12. Serve with extra herbs, feta, or black pepper, and enjoy!

Notes

Storing: Store the potato salad in an airtight container in the fridge for up to 3-4 days. Do not freeze.

For leftovers, allow the salad to come back to room temperature before serving.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/no-mayo-potato-salad/