by Diana Rattray
This is an excellent choice if you’re looking for a lighter potato salad with no eggs or dairy. Many flavorful potato salads are made with a heavier mayonnaise dressing. However, in this version, the potatoes and vegetables are mixed with olive oil, Dijon mustard, fresh herbs, and lemon juice. Feel free to vary the vegetables in the salad, depending on your tastes. Instead of peas and carrots, use a mixed vegetable medley, or add more fresh vegetables to the salad, like cucumbers and celery.
Light Potato Salad
A simple olive oil, lemon, and mustard dressing makes this dairy-free and egg-free potato salad lighter than the typical mayonnaise-laden versions. It’s perfect for anyone following a vegan diet!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Potatoes, Potato Salad, Side Dishes
- Cuisine: American
Ingredients
Scale
- 1 1/2 pounds red-skinned potatoes, cubed
- 1 1/2 cups frozen peas and carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 teaspoon chopped fresh dill
- 1 teaspoon chopped chives
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Put the cubed potatoes in a medium saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium, cover the pan, and continue cooking for about 12 to 15 minutes, or just until tender. Drain thoroughly and let the potatoes cool completely.
- Meanwhile, steam the frozen vegetables following the package directions; drain. Set aside to cool completely.
- In a large serving bowl, combine the potatoes, vegetables, bell pepper, onion, dill, and chives.
- In a small bowl or cup, combine the olive oil, lemon juice, and mustard. Drizzle the dressing mixture over the potato salad and toss gently to combine.
- Season to taste with salt and pepper.
