Healthy potato salad, made with no mayo. A simple dressing of olive oil, lemon juice, and basil gives it a wonderfully fresh, crisp taste.
I make this healthy potato salad with no mayo. I use olive oil instead. The combination of olive oil, lemon juice and basil is wonderful!
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 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!
Are potatoes healthy?
Despite being starchy, potatoes actually have several health benefits. Although they’re obviously not appropriate for anyone who needs to limit their carb intake.
In addition, the advantage of eating cooked and cooled potatoes is that part of the readily-absorbed starch in them is converted, as they cool, into beneficial resistant starch.
The ingredients needed for this recipe
You’ll only need a few ingredients to make this tasty side dish. Scroll down to the recipe card for exact amounts.
- Baby red potatoes
- Olive oil
- Fresh lemon juice
- Minced garlic
- Salt and pepper
- Fresh basil
How to make healthy no mayo potato salad
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by boiling the potatoes until just tender (not mushy), then let them cool slightly.
- In a serving bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
- Add the cooled potatoes and the basil gently toss to coat.
What to serve with healthy potato salad?
I usually make it when we go on a picnic. So I pack a picnic basket with this delicious salad. Then I add the following delicacies:
- Healthy chicken salad
- Cold oven-fried chicken
- Creamy cucumber salad
- And a simple dessert such as almond flour chocolate cake
What about leftovers?
This healthy potato salad keeps well in the fridge, in an airtight container, for 3-4 days. Give it a gentle mix before serving.
A low-carb alternative
If you prefer to stick with a low carb menu, you should definitely try this mock potato salad, made with cauliflower. It’s amazing!
Healthy Potato Salad (No Mayo)
- 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 serving bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.
- With a slotted spoon, transfer the cooked potatoes to a platter and allow to slightly cool, about 5 minutes.
- Add the cooled potatoes and the basil to the serving bowl. Gently toss with the dressing. Serve warm, or refrigerate overnight to allow the flavors to set and to turn some of the starch into resistant starch.