This NO MAYO potato salad is a super delicious and flavorful side dish loaded with Mediterranean flavors such as olive oil, garlic, lemon, and cumin; no mayonnaise is needed for this recipe.
No Mayo Potato Salad
I cooked the potato until tender, and I thought it would be more delicious and vibrant if I added a green touch to it, so I added some fresh parsley and spring onion, which was amazing!
I love this salad's dressing so much; it is lemony, fresh and light. It has lemon juice, olive oil, cumin, and garlic, and I added a tiny amount of mustard for extra flavour.
This no mayo potato salad is perfect for a quick and easy dinner or lunch and it is delicious warm or cold. I like to serve it with some Roasted Chicken or Baked Honey Glazed Salmon.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Potatoes: I used Yukon Gold potatoes; you may also use red potatoes or baby potatoes. I also like to peel my potatoes. However, you don't have to. Just cut them into medium-sized cubes to cook quickly.
Spring Onion and Parsley: Both will give a bit of green to this salad; you can replace either of them with chives if you like.
Olive Oil: Extra virgin olive oil is the best to use in making this salad.
Lemon Juice: Gives the lovely tangy flavour to the salad.
Garlic. I used fresh, minced garlic.
Seasonings: Ground black pepper, salt, and cumin.
Mustard: I like to use Dijon mustard because it gives a nice flavor to this potato salad.
How to Make Mediterranean Potato Salad Without Mayo
Cooke the Potatoes: Wash, peel, and cut the potatoes into medium size cubes. Then boil some salted water to cook the potatoes in for 5-6 minutes (don't overcook them) and drain well.
Tip: Instead of boiling the potatoes you can cover them in aluminium foil and bake them in the oven about 30-35 minutes.
Make the Dressing: In a mixing bowl, combine parsley, onion, mustard, olive oil, salt, pepper, cumin, sugar, lemon juice, and garlic.
Toss the hot potatoes in the dressing and mix. Serve hot or cold.
Top Tips:
- Make sure to test the potatoes while cooking with a fork or knife to avoid overcooked potatoes.
- This salad can be served warm or cold. In both cases you need to combine the dressing with the potatoes while they’re warm.
- If you want to add more flavours to this recipe, you can add nuts, cheese, or any herbs you prefer like thyme, rosemary, or oregano.
Storage
Make this salad 2-3 days ahead of time and store it in the fridge.
How To Serve
I recommend serving this dish with Oven-baked bbq chicken or Grilled chicken kofta.
You may also serve this salad with Sticky Chinese chicken drumsticks or Crispy fried chicken recipe.
More Potato Salad Recipes
Easy Salad Recipes
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No Mayo Potato Salad (Mediterranean Style)
Ingredients
- 1 kg potatoes , peeled and cut cubes
- ¾ cup spring onion , sliced
- ¼ cup parsley , chopped
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- 2 cloves garlic , minced
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- 1 teaspoon Dijon mustard
Instructions
- Wash and peel the potatoes then into cubes.
- Then boil some salted water to cook the potatoes in for 5-6 minutes (don't overcook them) and drain well.
- To make the dressing: combine parsley, olive oil, onion, mustard, salt, pepper, cumin, lemon juice, sugar, and garlic.
- Finally, toss the hot potatoes in the dressing and mix. Serve hot or cold.
Notes
- This salad can be served warm or cold. In both cases you need to combine the dressing with the potatoes while they’re warm.
- Instead of boiling the potatoes you can cover them in aluminium foil and bake them in the oven about 30-35 minutes.
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