This herby no-mayo potato salad is fresh, simple and easy to make ahead. Instead of a creamy mayonnaise dressing, it uses olive oil, lemon and plenty of herbs, so the potatoes stay light, bright and full of flavour.
Ingredients
- 750 g baby or small potatoes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 3 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 2 tablespoons chopped spring onion or chives
- salt and black pepper, to taste
Method
- Place the potatoes in a pan of salted water and simmer until just tender when pierced with a knife.
- Drain well and let them cool until comfortable to handle.
- Cut larger potatoes in half or quarters.
- Whisk the olive oil, lemon juice, mustard, garlic, salt and pepper together in a large bowl.
- Add the warm potatoes and toss gently so they absorb some of the dressing.
- Once the potatoes have cooled further, fold through the fresh herbs and spring onion.
- Taste and adjust the lemon, salt and pepper before serving.
Why I like this version
The appeal is mostly practical: it is fresh-tasting, easy to transport and does not rely on a heavy creamy dressing. The herbs and lemon keep the flavour lively, especially alongside grilled vegetables, fish, chicken or other picnic-style dishes.
Make it your own
You can add capers, finely chopped celery, cucumber, radish or a little crumbled feta if that suits the rest of the meal. If you prefer a softer flavour, reduce the mustard and add a little more olive oil.
Storage
Keep the salad refrigerated in a covered container and use normal food-safety care when serving outdoors. Even without mayonnaise, cooked potatoes and fresh ingredients should not be left sitting in warm conditions for long periods.
This recipe is meant to be flexible. The best version is the one that fits your meal, your taste and what you already have in the kitchen.
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