With the weather in New York City (finally) turning warmer, I see a lot of barbecues and outdoor picnics in the near future. Simple, easy dishes with fresh ingredients are my go to’s especially in the warmer months. Keeping it healthy whenever I can, this lightened up No Mayo Potato Salad is quick to put together and delicious! This recipe calls for red potatoes which cook quicker and are actually a great source of nutrition.
Potatoes get a bad rap and can be part of a healthy diet if prepared right! Red Potatoes are low in calories, higher in potassium than a banana, a great source of Vitamin C and Vitamin K, and are sodium and cholesterol free. This No Mayo Potato Salad is one of our favorite spring and summer side dishes
No Mayo Potato Salad
Potatoes get a bad rap.
- 1 Pound Red Potatoes, sliced into 1" thick rounds (you can cut them into wedges if you prefer, but I find they cook quicker this way)
- 1 Bunch Scallions, chopped
- 1/2 cup pitted Kalamata Olives, halved
- 2 Tablespoons capers, drained and rinsed
- 1/4 Chopped Parsley
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Dijon mustard
- Juice of one large lemon
- Sea salt and pepper to taste
Place potatoes in a pot of cold water and bring to a boil.
Add Salt to the water, reduce heat, and simmer until potatoes are tender (approximately 10 minutes).
While the potatoes are cooking, make the dressing by mixing together the olive oil, lemon juice, and Dijon mustard in a small bowl.
Drain potatoes and set aside to cool. Once cooled, transfer to a large bowl.
Add olives, capers, scallions, and parsley and toss to combine. Add dressing and toss again. Season with sea sat and pepper to taste
Check out some of my family’s other favorite seasonal recipes: