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No-Mayo Potato Salad

No-Mayo Potato Salad is a tangy, flavorful salad without any dairy or mayo! We combine baby potatoes with corn in a lemon-Dijon-herb vinaigrette.
Course Salad, Side Dish, Vegetarian
Cuisine American, Vegetarian
Keyword no mayo potato salad
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 (as a side)
Calories 111kcal
Author Chelsea Lords
Cost $6.72

Ingredients

  • 1-1/2 pounds baby potatoes, halved or quartered (Note 1)
  • 1-1/3 cup frozen corn raw or canned corn can also work (Note 2)

Dressing

  • 2 tablespoons each: finely chopped fresh basil, fresh chives
  • 3 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons Dijon mustard (NOT yellow mustard)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • Fine sea salt & pepper

Instructions

  • COOK POTATOES: Fill a large pot with about an inch of water. Add a steamer insert, cover, bring to a boil, and then add the washed and halved potatoes on top. Cook until the potatoes are fork-tender, about 15-20 minutes depending on their size. Remove from the pot. Add to a large bowl and let cool completely (I pop 'em in the fridge).
  • COOK CORN: Heat a large cast-iron skillet on medium-high heat for 3-4 minutes or until hot. Place frozen corn in a single layer and cook for about 5 minutes, stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast. Once nicely charred, remove from skillet and dump on top of the potatoes to let cool. (See Note 2 for directions using canned or fresh corn.)
  • DRESSING: In a small bowl, whisk together all of the dressing ingredients, seasoning to taste with salt and pepper (I add 3/4 tsp salt and 1/2 tsp pepper). Whisk until smooth and emulsified. Once the potatoes and corn are completely cooled, pour dressing over all and toss gently to combine. Taste and adjust salad, and seasoning to personal preference (add salt until flavors sing!) Enjoy!
  • STORAGE: Leftover potato salad will stay fresh (properly stored) for 3-4 days, but we do like it best on day 1. (The potatoes will continue to absorb the dressing, getting drier each day).

Video

Notes

Note 1: Potatoes: We love a mix of potato varieties best! Make sure to get baby/small potatoes for this salad! Halve small ones and quarter slightly larger ones. For this recipe, we steam the potatoes to fork tender. I love this steamer basket (affiliate), but if you don't have one, here's a great article on how to "hack" one.
Note 2: Corn: There are several ways to prepare the corn, depending on what type of corn you have.
  1. Use frozen corn, prepared like this: Heat a large cast-iron skillet on medium-high heat for 3-4 minutes or until very hot. Place corn in a single layer and cook for about 5 minutes, stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast. Once nicely charred, remove from skillet onto a plate to let cool before adding to the salad.
  2. Grill fresh corn on the cob until lightly charred all over. To grill corn: Peel back the husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred and corn is easily pierced with a fork, about 12 minutes total. (This also works on a grill pan!) Once grilled, cut the kernels off the cob and let cool before adding to the salad.
  3. Buy roasted canned corn (near regular canned corn in the grocery store). Drain and add.
  4. Buy regular canned corn and roast it for a few minutes on the stovetop. Heat a large cast-iron skillet on medium-high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes, stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast. Once nicely charred, remove from the skillet onto a plate to cool before adding to the salad.

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 14g | Protein: 1.7g | Fat: 5.6g | Sodium: 401.7mg | Fiber: 1.9g | Sugar: 2.8g