Potato Salad Without Mayonnaise
Description
Incredibly savory and satisfying, this non-mayo potato salad is a fusion of Asian and Middle Eastern flavors. It's a unique and flavorful upgrade to classic potato salad.
Video
Save This Recipe!
Ingredients
- 1½ pounds red-skinned potatoes, cubed
- 3 tablespoons rice vinegar, divided
- ¼ cup extra-virgin olive oil
- 2 tablespoons white miso paste
- 1 tablespoon za’atar
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- ½ cup thinly sliced scallions
- ¼ cup chopped parsley
- 2 tablespoons minced shallots
- Kosher salt and black pepper to taste
Instructions
- Cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes.
- Drain potatoes, transfer to a baking sheet, and drizzle with 2 tablespoons vinegar; cool.
- In a large bowl, whisk together remaining 1 tablespoon vinegar, 3 tablespoons olive oil, 2 tablespoons miso, 1 tablespoon za’atar, 2 teaspoons Dijon, 1 teaspoon sugar, and 1 teaspoon sesame oil.
- Toss potatoes, 1/2 cup sliced scallions, ¼ chopped parsley, and 2 tablespoons minced shallots with dressing to coat. Season generously with salt and pepper to taste.
Equipment
Notes
This recipe can easily be doubled.
Store potato salad in an airtight container in the refrigerator for up to 1 week (best enjoyed within the first few days).
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 220mgFiber: 3gSugar: 2g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!