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. 🙂
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 in moderation. They are actually quite nutritious.
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.
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 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 healthy potato salad, 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!
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 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.