No Mayo Potato Salad

This No Mayo Potato Salad is perfect as a side dish for meat and chicken dishes and is so easy to make at home!

We like to substitute mayonnaise for yogurt from time to time, not only because of the calories intake is a lot lower, but also because of the flavor, which in our opinion the greek yogurt is much better.

No mayo potato salad on a white bowl.

There’s a farmer market near where I live and they sell there a very good artisanal Greek yogurt that is to die for! We often buy it, so this means that I not only use it to eat with fruit for breakfast but also to make ice popsicles, cakes and salad dressings, like the one that I am sharing with you today.

Make It Ahead

This salad tastes so much better the day after! We found out that by chance when last time I made a little bit too much for dinner and we had some leftovers, I place them in an airtight container in the fridge and didn’t remember until two days later. And surprise, surprise! The salad was richer in flavour than the day I made it. Try it and you’ll see.

Mixing potato salad.
No Mayo Potato Salad

How To Serve No Mayo Potato Salad

No mayo potato salad is perfect to serve as an accompaniment to chicken dishes, for example this delicious Valdostana Chicken or these amazing Chicken and Pineapple Skewers. And even for less “conventional” dishes like these scrumptious and creamy Chicken Entomatadas.

And if chicken is not your thing, this salad is also perfect with other types of meat, for example this Veal Stuffed with Mushrooms or with this Roast Veal Roll aswell!

How To Make Potato Salad Without Mayo

*You can find the ingredients list below, in the recipe card.

Cook the potatoes (see note below), let them cool completely and then put them in a large bowl. Chop the onion and herbs finely. Add onions to the bowl and set aside the herbs.

Peel the celery and cut it into small pieces, I have used also the most tender leaves, place it in the bowl together with the potatoes.

Prepare the dressing: Place the yogurt, mustard and herbs in a jar. Add the fennel, vinegar and honey, mix with a spoon. Add salt and pepper, close the jar with the lid and shake it until everything is well emulsified.

Taste the dressing and adjust the flavor by adding more of the ingredient you prefer (for example more salt or vinegar or honey).

Pour the dressing on the vegetables in the bowl, mix for a couple of minutes. Place it in the refrigerator and let it rest for at least an hour before serving.

Preparing no mayo potato salad: Pouring the dressing into the bowl with all ingredients.

How To Cook Potatoes for Salad

Once peeled and cut into cubes, the potatoes should be rinsed to remove a little of the starch they release, then put them in a pot and cover them with cold water.

Add salt and place the pot over high heat. Once the water begins to boil, lower to medium the heat and let them cook until tender. The time for cook throughly depends on the size of the potato cubes. In this recipe I cut them more or less 1.2 ″ (3cm) and they were perfect after 3 minutes of boiling.

It is important to cut them more or less the same size so that they can cook evenly. Take a piece of potato with a fork, you have to feel a slight resistance when it enters, if the fork does not enter easily it means that potatoes needs more cooking.

Place the potatoes in a colander and rinse them with cold water. Then put them to soak in a bowl with water and ice, this will stop the cooking of the potatoes and the hot-cold contrast will make them harden a bit.

Recipe Notes

  • You can add the fresh herbs you prefer, but if you don’t have any, just replace them with dried herbs such as thyme, marjoram, fennel, oregano, etc.
  • Honey is important to give that touch that mayonnaise has and that in this case, we will be missing. If you want, you can replace it with sugar or stevia. Or, for a whole vegan salad, just replace it with your favourite vegan sweetener.
  • If you make this no mayo potato salad ahead of time, remember to place it in a container with a tight lid to prevent it from absorbing other odors when it’s in the refrigerator.
  • If you’d like a spicy touch add some pickled peppers or a few drops of your favourite hot sauce.

No Mayo Potato Salad

This No Mayo Potato Salad is perfect as a side dish for meat and chicken dishes and is so easy to make at home!
PREP 15 minutes
COOK 5 minutes
TOTAL 20 minutes
No ratings yet
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 700 gr (1 ½ lb) potatoes
  • 3 celery sticks
  • 100 gr red onions (1 medium)
  • 200 gr (1 cup) artisanal green yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh herbs (parsley, thyme, etc.)
  • 2 tsp. dill
  • 40 ml (3 tbsp) vinegar
  • 2 tsp honey
  • Salt and pepper

Instructions

  • Cook the potatoes (see note below), let them cool completely and then put them in a large bowl. Chop the onion and herbs finely. Add onions to the bowl and set aside the herbs.
  • Peel the celery and cut it into small pieces, I have used also the most tender leaves, place it in the bowl together with the potatoes.

Prepare the dressing:

  • Place the yogurt, mustard and herbs in a jar. Add the fennel, vinegar and honey, mix with a spoon. Add salt and pepper, close the jar with the lid and shake it until everything is well emulsified.
  • Taste the dressing and adjust the flavor by adding more of the ingredient you prefer (for example more salt or vinegar or honey).
  • Pour the dressing on the vegetables in the bowl, mix for a couple of minutes. Place it in the refrigerator and let it rest for at least an hour before serving.

notes

HOW TO COOK POTATOES FOR SALAD

Once peeled and cut into cubes, the potatoes should be rinsed to remove a little of the starch they release, then put them in a pot and cover them with cold water.
Add salt and place the pot over high heat. Once the water begins to boil, lower to medium the heat and let them cook until tender. The time for cook throughly depends on the size of the potato cubes. In this recipe I cut them more or less 1.2 ″ (3cm) and they were perfect after 3 minutes of boiling.
It is important to cut them more or less the same size so that they can cook evenly. Take a piece of potato with a fork, you have to feel a slight resistance when it enters, if the fork does not enter easily it means that potatoes needs more cooking.
Place the potatoes in a colander and rinse them with cold water. Then put them to soak in a bowl with water and ice, this will stop the cooking of the potatoes and the hot-cold contrast will make them harden a bit.
Nutrition
Serving: 1grams | Calories: 210kcal
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