This mayonnaise-free potato salad is a lighter version of the well-known potato salad recipe. Although it is called a salad, it is actually a side dish as it usually accompanies the main course. It is mainly served at casual meals such as barbecues, potlucks picnics, and weekday dinners.

It is a popular menu choice when preparing food for a large number of people. It is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

This recipe tosses some new potatoes with a lemony dijon mustard dressing. The fresh herbs add a great aroma and a punch of flavor. The option to use scallions in place of onions, adds a freshness that makes this version of the salad an ideal make-ahead side dish for spring and summer dinners.

Looking for more side dishes? 

• Roasted Brussels Sprouts with Parsnips and Carrots

• Roasted Sweet Potatoes with Sage

• Green Beans Amandine

• Cauliflower Tabbouleh

• Braised Okra (Bamia) 

• Roasted Tomato Salsa

Potato Salad (Mayonnaise Free)

Sonia Skounaki for Primal Mediterranean Gourmet

4.85 from 19 votes

Save Saved!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine Greek Recipes

Servings 4

Calories 185 kcal

Ingredients

  

1x2x3x

• 1 lb new potatoes about 1 – 1 1/2 inch diameter
• 2-4 scallions finely sliced, the white and tender green parts
• ⅓ cup parsley finely shopped
• 1 tbsp fresh tarragon finely chopped or 1 tsp dried
• 1 tsp dijon mustard check the labels for one without any sugar
• Freshly ground pepper
• The juice of 1/2 lemon
• 3 tbsp extra virgin olive oil

Instructions

 

• Rinse the potatoes, half them, place them in a pot and cover then with cold water.
• Bring to boil and cook the potatoes over medium heat until fork tender, but not too soft, about 10 – 15 minutes
• Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, salt and dijon mustard. Add the scallions, parsley and tarragon and stir.
• When the potatoes are ready, drain them and place them in a large bowl. Pour the sauce over the hot potatoes and gently toss so that it is evenly distributed around the potatoes.
• Can be served warm or cold.

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Serving: 4gCalories: 185kcalCarbohydrates: 21.4gProtein: 2.8gFat: 10.4gSaturated Fat: 1.5gSodium: 25.7mgFiber: 3.1gSugar: 1.2gVitamin A: 150IUVitamin C: 43.7mgCalcium: 40mgIron: 1.6mg

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Mention @eatfoodmed or tag #eatfoodmed!