Easy Herby Potato Salad Recipe (No Mayo)
Looking for a side dish? What can be better than potato salad recipe? It’s loaded with fresh herbs, minced garlic, but there is NO MAYO! This is not your classic potato salad recipe. You won’t compromise on taste, plus it’s healthier!
Servings: 6 servings
- 1 ½ pound baby potatoes Yukon gold is best
- ¼ cup parsley chopped
- ¼ cup dill leaves chopped
- 3 tablespoon fresh basil chopped
- 2 tablespoon chives chopped
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- Red chili flakes optional
For Cashew Mayo
- ½ cup cashews whole
- 1 tablespoon yellow dijon mustard
- 5 tablespoon olive oil good quality
- 1 teaspoon white wine vinegar
- 1 clove garlic roasted
- Pinch of kosher salt
Cashew Mayo: Soaking cashews in hot water for 10 to 12 minutes is crucial. Your cashew mayo will turn creamy and luscious! Don’t settle for bland cashew mayo. Season and add flavors to it. Using high powder blender, blend soaked cashews with yellow mustard, roasted garlic clove, kosher salt, good quality olive oil and a dash of white wine vinegar.
Prep Herbs: Cut fresh herbs like basil, parsley, dill leaves and chives.
Boil The Potatoes: Scrub and clean potatoes to get rid of dirt. Leaving the skin on, cut potatoes into half leaving the skin on. If potatoes are large quarter them. Place them in large sauce pan filled with water. Bring it to boil. Cook for 10 to 12 minutes or until potatoes are fork tender.
Drain and Cool Boiled Potatoes: Once potatoes are cooked to fork tender, remove it from stove. Drain the potatoes into a colander. Rinse it under cold tap water to stop it cooking further.Cook’s Tip : If you that person who hates potato skin, you can peel them off at this stage.
I love this salad with potatoes skin on.
Make The Salad: To the warm potatoes add cashew mayo, fresh herbs, salt and pepper to taste, red chili flakes and freshly squeezed lemon juice. Gently toss everything together.
Serve immediately or refrigerate until ready to serve.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Picking the best potatoes: Use starchy/waxy Yukon gold potatoes. It’ll hold it’s shape even after cooking, even when it’s soft.
- Taste like classic salad: Remember the classic potato salad recipe tastes? It has that wonderful tangy taste to it. You achieve that by adding a dash of white wine vinegar along with fresh lemon juice. If you don’t like classic tangy taste of this salad, use just lemon juice.
- Mix In herbs: If you storing this salad for a day or two in the fridge, mix in fresh herbs when you are ready to serve. Herbs will be fresh.
- Seasoning to your taste buds: Potatoes take in salt and pepper very well. You cannot serve this salad without generous amount of salt and pepper seasoning. But don’t just stop there, use red chili flakes or smoked paprika if you like a little kick in the salad.
Calories: 261kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 584mg | Fiber: 3g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 2mg