5 Ingredient No-Mayo Paleo Potato Salad

I love a picnic, a potluck, a cookout and … potato salad. Yup, I love me some tater salad. And this herby, lemony, garlicy potato salad is a proven winner. It’s an ideal dish to bring to an outdoor event in warm weather. Because it doesn’t use mayonnaise it won’t spoil if it gets warm. In fact, it tastes best eaten at room temperature (or slightly warm.)

Made with only five simple ingredients in well under an hour (high fives for not having to wait for the potatoes to cool,) the “trick” to this recipe is that you add the vinaigrette mixture to the cooked potatoes while they are warm. That lets the warm potatoes soak in all of the lemony, herby, garlicy goodness. And it’s Paleo, vegan, gluten-free, and Whole30 compliant.

You only need five ingredients for this dish but if you’re feeling fancy, you can certainly add other ingredients such as:

  • Finely chopped celery
  • Chopped olives
  • Cherry tomatoes sliced in half
  • Smoked salmon or cooked shrimp  (Don’t knock it ’til you’ve tried it – it’s awesome!)
  • A sprinkle of smoked paprika

Try it and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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5 Ingredient No-Mayo Paleo Potato Salad


  • Author: jzmcbride
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x

Description

Made with only five simple ingredients in 45 minutes, the “trick” to this recipe is that you add the vinaigrette mixture to the cooked potatoes while they are warm. That lets the warm potatoes soak in all of the lemony, herby, garlicy goodness. And it’s Paleo, vegan, gluten-free, and Whole30 compliant.


Scale

Ingredients

  • 2 pounds baby (small) potatoes, skin on, cut into bite sized pieces
  • 1/2 cup fresh lemon juice
  • 1 cup extra virgin olive oil
  • 1 bunch green onions, chopped
  • 2 cloves garlic
  • chopped fresh parsley for garnish

Instructions

  1. Boil potatoes in lightly-salted water for 15 -20 minutes, or until easily pierced with a fork. Drain potatoes.
  2. While potatoes are boiling, chop green onions, mince garlic, and juice lemons.
  3. Combine lemon juice, olive oil and garlic in a small mixing cup. I like to use a mini-whisk for this.
  4. Pour mixture over cooked potatoes while the potatoes are hot. This step is important. The warm potatoes will start to absorb the liquid.
  5. Mix in chopped green onions and chopped parsley (if desired.)
  6. Add salt and pepper to taste.
  7. Serve warm or at room temperature. Prepare yourself for lots of compliments.

Notes

The leftovers taste great but the olive oil will congeal if the potato salad is put in the refrigerator. Remove it about 30 minutes before serving and let it get close to room temperature. You can add a drizzle of olive oil if the mixture seems dry.

You can use any kind of potatoes. I used a multi-color mix but I’ve also made this with all Yukon Golds and/or baby bliss.

Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

  • Category: recipe
  • Method: stovetop
  • Cuisine: paleo

Keywords: picnic, cookout

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