Easy healthy potato salad recipe with no mayo (2024)

I guarantee you’ll love myhealthy potato salad recipe.

You won’t even notice that the mayo and cream are missing making it a deliciousvegan potato salad.

Healthy potato salad

Our healthy potato salad recipe is dairy-free (vegan option) & still tastes creamy & delicious. Can be made ahead and served warm or cold.

This dairy free potato salad recipe is a paranoid pregnant ladies dream.

When I was pregnant the first time I remember the whole food thing being a bit hard as you can expect for a big eater like me.

My doctor was very relaxed about the whole thing and used to tell me I can eat whatever I want but I was one of those paranoid pregnant ladies.

At least the first time around – the second I was much more relaxed about the whole thing – the third – food restrictions? What food restrictions?.

To me I’d just rather steer clear of foods I’ve heard bad things about just in case.

One of those is mayo as it’s pretty much raw egg which was on my no-no list.

That meant no good old potato salad – until I came across this healthy potato salad recipe

Why make dairy-free potato salad?

1. It tastes amazing – seriously, so very tasty. Somehow it tastes creamy without actually having any cream in it.
2. Dairy-free – if dairy is something you’re avoiding for whatever reason, then this recipe is for you.
3. Easy to make – it’s really simple to throw together.
4. Can be made in advance – making it great for parties. Plus,cooked and cooled potato actually can help with gut health.
5. Healthy potato salad can be served warm or cold – either way it’s just as delicious

You might also like to tryVegan Sweet Potato bakebyThe Natural Foodie.

How to make creamy potato salad with no cream

Ingredients for mayo free potato salad

Here’s what you’ll need to make this delicious potato salad with creamy dressing (that doesn’t actually have cream).

• White potatoes – see below for varieties
• Flat-leaf parsley, roughly chopped (or other fresh herbs – fresh dill would be delicious)
• Chives, roughly chopped (or green onions if you can’t find chives)
• Finely grated zest
• Sea salt flakes & freshly ground pepper
• Wholegrain mustard
• Dijon mustard (not to be confused with American yellow mustard)
• Honey (or maple syrup for vegan)
• Lemon juice
• Extra virgin olive oil

How to make healthier potato salad

1. Place the potatoes in a large pot and completely cover them with cold water (from the tap). Pop the lid on and bring the pot to a boil then cook for 12-15 minutes or until fork tender.
2. Drain then (no one likes a watery potato salad) and set aside for 15 minutes to cool.
3. To make the creamy dressing, whisk all the dressing ingredients together and then season with salt and pepper.
4. Cut the cooled potatoes in half and place potatoes in a large mixing bowl then pour over the creamy dressing and add the chopped fresh herbs and lemon zest.
5. Season with salt and pepper and toss well so all the potatoes are coated.
6. Serve herbed potato salad in a large serving bowl and watch it disappear.

A few common questions

Can you make this salad in advance?

Yes healthy potato salad can be made a day or two ahead of time and served cold or warmed up for serving.

Just make sure that the salad has come to room temperature before you refrigerate it. If you put something warm into the fridge, it will raise the temperature of all the food surrounding it which is not great for food safety!

You could also just boil the potatoes a day ahead of time and throw it all together when you’re ready to serve.

Do you cut the potatoes before boiling?

You can but if you’re using small potatoes, I keep them whole and cut them after they’ve boiled.

I am adding it to my salad repertoire as it meets the requirements – not too much lettuce!

How do you make this vegan?

To make vegan potato salad, swap out the honey for maple syrup or a similar vegan sweetener.

What are the best potatoes to you use for potato salad?

Should you use starchy potatoes, waxy potatoes, russet potatoes or new potatoes for vegan classic potato salad?

Because you’re going to be boiling the potatoes to make potato salad, you want a variety that will hold its shape when it’s boiled and then cut (nothing worse than a mushy potato salad!).

Look for waxy types of potatoes like red, or yukon gold potatoes or ask your green grocer for a recommendation.

At some places, they make a note next to the potatoes that make the best potato salad.

If you can find baby potatoes, they’re the best to use for this salad. If they’re really small then you can even keep them whole.

I personally wouldn’t use sweet potatoes.

Variations for healthy potato salad

This healthy version of traditional potato salad is an absolutely delicious, perfect side dish as is but if you want to jazz it up for your next bbq a bit some options are:

• Add crunchy celery and chopped walnuts
• Add extra protein with some chopped hard-boiled eggs (obviously no longer vegan)
• Add some garlic powder to the dressing for extra flavour

Can you use dried parsley instead of fresh?

Yes you can but you might have to add a little extra as dried tends not to be as full of flavour as fresh parsley.

I think for a healthy potato salad, fresh parsley looks a lot prettier.

So what about you?

Do you love potato salad?

What’s your favourite BBQ side dish?

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Healthy potato salad

Yield: 6

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

A healthy potato salad made without mayo or cream.

Ingredients

• POTATOES
• 1 kg chat or baby cream delight potatoes, well-scrubbed
• 3 tbsp flat-leaf parsley, roughly chopped
• 3 tbsp chives, roughly chopped
• Finely grated zest of one ½ a lemon
• Sea salt flakes & freshly ground pepper
• DRESSING
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup)
• 1 Tbsp lemon juice
• 3 tbsp olive oil

Instructions

1. Place the potatoes in a large saucepan and completely cover them with cold (from the tap) water. Pop the lid on and bring the pot to a boil then cook for 12-15 minutes or until tender.
2. Drain then and set aside for 15 minutes to cool.
3. To make the dressing, whisk all the ingredients together and then season with salt and pepper.
4. Cut the potatoes in half and place them in a bowl then pour over the dressing and add the chopped herbs and lemon zest.
5. Season with salt and pepper and toss well so all the potatoes are coated.
6. Serve on a platter and watch it disappear.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 60Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g