Healthy Potato Salad (No Eggs)
This healthy potato salad with no eggs is a total dream. This tasty side dish is packed with healthy carbs, dietary fiber, and complex flavors from the rich and creamy dressing. Serve it with a satisfying entrée or enjoy it on its own!
Servings: 4 servings
Calories: 338kcal
Ingredients
- 3 pounds baby potatoes - (note 1)
- salt
- 1/3 cup green onions - thinly sliced
Dressing
- 2 tablespoons olive oil - extra virgin
- 1 lemon - zested and juiced
- Zest of 1 lemon - make sure it is organic, unwaxed
- 2 cloves garlic - finely minced
- 1 tablespoon capers in brine
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cut the baby potatoes in half.
- Bring a large pot of salted water to a boil. Add the potatoes, bring back to a boil, reduce the heat to medium-low and cook until potatoes are easily pierced by a fork, about 6 to 8 minutes.
- Reserve 1/4 cup of the cooking water, then drain.
- Finely chop the parsley and capers. Add all the dressing ingredients in a jar, add the cooking water, and give it a good mix (note 2).
- Place the potatoes in a large mixing bowl, add the chopped onions, drizzle them with the dressing and let them rest for at least 15-20 minutes before serving (note 3).
- Sprinkle with some extra chopped parsley and spring onion before serving.
Notes
Note 1: You can use pretty much any potatoes for this recipe (with or without skin). Just make sure not to overcook your potatoes, or they will become really crumbly and will break when you mix them. I personally find that waxy potatoes (red potatoes, new potatoes, and fingerling potatoes) hold their shape best and don’t turn into mush. Avoid starchy potatoes like russet potatoes.
Note 2: You can also prepare the dressing by mixing everything in a small food processor or a blender.
Note 3: You can also let the salad rest overnight in the fridge. It will soak up all the flavors from the dressing and taste incredibly good. Just let the potato salad warm up at room temperature before serving.
How to store: You can keep the salad in an airtight container in the fridge for up to three days (but it's best consumed within 24 hours).
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 338kcal | Carbohydrates: 63g | Protein: 8g | Fat: 7g | Sugar: 4g