No Mayo Potato Salad
A fresh and vibrant potato salad that skips the mayo for a lighter, zesty flavor.
recipesbynani.comThis potato salad is a favorite in my house because it is so bright and refreshing. Without any heavy mayonnaise, the flavors of the fresh herbs and corn really shine through with every bite.
I love serving this at backyard barbecues because it keeps well even on warmer days. If you want a little extra zing, add an extra squeeze of fresh lemon juice right before you set it out on the table.
🧺 Ingredients
- 2 pounds baby potatoes
- 1 cup roasted corn kernels
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh parsley
- 2 green onions, thinly sliced
- Salt and black pepper to taste
👩🍳Instructions
- 1
Place the baby potatoes in a large pot and cover them with cold salted water.
- 2
Bring the water to a boil and cook the potatoes for about 15 minutes or until they are fork tender.
- 3
Drain the potatoes and let them cool slightly before cutting them into halves or quarters.
- 4
In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper to make the dressing.
- 5
Add the warm potatoes and the roasted corn to the bowl with the dressing and toss gently to coat.
- 6
Stir in the fresh parsley and green onions right before serving.
- 7
Taste and add more salt or pepper if you think it needs it.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This salad actually tastes even better the next day once the potatoes have soaked up all the dressing. Serve it chilled or at room temperature.
Made this recipe? Let us know how it went.
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