This No-Mayo Potato Salad features golden potatoes, green onions, herbs, and a simple vinaigrette! No mayo insight which means this salad is perfect for picnics and backyard BBQs!
Wash and chop potatoes into bite-size pieces. I leave the skin on, but you can remove it.
1 ½ lbs gold potatoes
Place potatoes in a large pot and cover them with water.
Bring to a boil and then cook over medium heat for 4 to 5 minutes OR until fork-tender. Do not overcook!
Drain potatoes and cool completely. Place into a large bowl.
In the meantime, combine olive oil, lemon juice, salt and pepper in a small bowl.
¼ cup olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
Add thyme leaves and chopped parsley. Pour vinaigrette over potatoes.
1 teaspoon fresh thyme leaves, ¼ cup chopped parsley
Add chopped onions. Toss everything together.
2 green onions
Notes
This potato salad will keep well in the fridge for up to 4 days. Any leftovers are best stored in containers with lids.
Chop potatoes before cooking to decrease the prep time.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.