Mediterranean Potato Salad (No Mayo)
This Mediterranean potato salad is creamy with no mayo and gluten free, all thanks to the potatoes!
Ingredients
- 3 lbs (1.35 kg) Yukon Gold potatoes, cut into large chunks
- 1 pint (0.45 kg) cherry tomatoes, halved
- 1/4 medium red onion, sliced thin
- 1/2 large cucumber, sliced
- 1/3 cup (45 g) Kalamata olives, halved
- 1 tbs capers
- 1/4 cup (10 g) dill, chopped
Dressing:
- 1/3 cup (70 g) olive oil
- 2 tbs red wine vinegar
- 1 tbs Dijon mustard
- 1 tbs honey
- 1 tsp dried oregano
- 1/2 tsp salt
Instructions
- Bring a large pot of water to a boil, salt water with 1 tablespoon and drop in the potatoes. Cook on medium heat for about 12 minutes or until fork tender. Drain and transfer to a flat surface. You can leave the skin on or remove when they have cooled (I removed the skins).
Dressing:
- To a small bowl, add the olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt and whisk together vigorously until almost thick and creamy.
Assembly:
- To a large bowl, add in the cooked potatoes, tomatoes, onions, cucumber, olives, capers, dill and the dressing. Toss everything gently until all is coated with the dressing.
Notes
You may also like this Tzatziki Potato Salad
- Store leftovers in an airtight container in the fridge for up to 4 days.
- When you're ready to eat the leftovers, remove from the fridge for at least half an hour before.
- I also usually add sliced thin green bell pepper, but I didn't have any that day.
- You can use green olives instead of Kalamata olives.
- We love to add diced cooked shrimp to the salad for a boost of protein and to make it a complete meal.
Calories: 244kcal, Carbohydrates: 36g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 300mg, Potassium: 896mg, Fiber: 5g, Sugar: 5g, Vitamin A: 448IU, Vitamin C: 49mg, Calcium: 42mg, Iron: 2mg
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