A tasty and healthy potato salad, made with no mayo. Instead, I use olive oil, fresh lemon juice and basil. It’s incredibly fresh and delicious!
I make this healthy potato salad with olive oil instead of mayonnaise. The combination of olive oil, lemon juice and basil gives it a fresh, crisp taste. It’s very different than traditional, greasy potato salads. Better, I think! You can easily substitute different herbs for the basil. Rosemary, cilantro and parsley all work well in this recipe.
My oldest daughter adores this healthy potato salad and insists that I make it every time we go on a picnic. Since it’s such an easy recipe, I don’t mind in the least. 🙂
But are potatoes healthy? If your body metabolizes carbs well, with no ill effects (such as high blood sugar, high insulin or post-meal hypoglycemia), you can probably enjoy potatoes. They are actually quite nutritious.
Potatoes are a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. They also contain phytonutrients that might provide protection against cardiovascular disease, respiratory problems and certain cancers.
But even if your ability to metabolize carbs isn’t what it used to be, the advantage of eating cooked and cooled potatoes, as in potato salad, is that part of the readily-absorbed starch in them is converted, as they cool, into resistant starch, which appears to have several health benefits.
However, if you prefer to stick with a low carb menu, you should definitely try this mock potato salad, made from cauliflower. It’s amazing.
As for leftovers, this healthy potato salad keeps well in the fridge for 2-3 days.
Olive Oil Potato Salad
- 24 oz baby red potatoes, rinsed and halved (quartered if they're relatively big)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil, chopped
- Boil the potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil. Lower heat to medium-high and cook about 8 minutes, uncovered, until just tender. Cook slightly less than you normally would - you don't want the potatoes to get mushy.
- While the potatoes are cooking, in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
- With a slotted spoon, transfer the cooked potatoes to a serving bowl and allow to slightly cool, about 5 minutes.
- Gently toss the potatoes with the dressing and with the basil. Serve warm, or refrigerate overnight to allow the flavors to set and to turn some of the starch into resistant starch.