Mayo-Free Roasted Potato Salad with Lemon Vinaigrette
This Mayo-Free Roasted Potato Salad with Lemon Vinaigrette is a bright take on a summer staple that you can enjoy year-round!
Gluten Free, Grain Free, Vegan option, Dairy Free, Soy Free, Egg Free
I’ve never met a potato I didn’t like!
Baked, roasted, French, fried… I like ’em all… EXCEPT for mayo-y potato salad! It just doesn’t do it for me!
No, not because of the mayo (I’m actually a big fan – this is my favorite!), but it doesn’t let the potato SHINE!
And despite what we’re often told in the media – Potatoes are ‘bad!’ White potatoes have no nutrition. – potatoes are a SUPERFOOD, if I ever met one!
Luckily for me, this month’s produce box from my friends at Cal-Organic Farms had a whole bag of GOLD potatoes waiting for me!
So let’s talk about this potato fear… or more specifically, carbohydrate fears.
Food fears ebb and flow – it’s part of the pop media nutritional landscape – but that doesn’t mean I have to like it! Despite learning that many foods we once feared are actually great for us (helloooo FAT!), carbs are still one of the most deep-rooted (get it… potatoes are a root vegetable! ????) food fears I see in my practice.
But do you know WHY most of us need carbs every damn day… and even every damn meal?!
Carbs are…
- Our MAIN source of energy
- INSTANT fuel for our cells
- Great for digestion (hello FIBER!)
- HAPPY foods – they boost our mood!
- SATISFACTION and FULLNESS promoters
So with all of these great benefits, why are so many people hating on CARBS… and specifically POTATOES?!
Potatoes are one of my absolute FAVORITE starchy carbs, because, well, CARBS, but also they’re full of…
- Potassium
- Iron
- Vitamin C (which actually helps you absorb the iron they contain!)
- Fiber – a medium potato contains 3 grams of fiber
So while creamy potato salad may not be my thang, a salad of roasted potatoes without mayo and with a deliciously bright tasting lemon vinaigrette definitely is!
While your potatoes are roasting, chop the onions and your favorite greens, and mix the vinaigrette. It doesn’t get much easier than that!
Plus, this roasted potato salad is delicious cold or warm. So, yes, you’ll want all the leftovers!
[Tweet “Try this easy side dish – Roasted Potato Salad With Lemon Vinaigrette! #glutenfree”]
This Roasted Potato Salad with Lemon Vinaigrette is…
- The perfect side dish for any meal – large or small
- Full of bright flavors
- Easy to make (with mostly hands-off time)
- Delicious warm or cold
- Full of nutrients
- Food allergy friendly
Let’s cook…
PrintMayo-Free Roasted Potato Salad with Lemon Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8-12 servings 1x
Ingredients
For the roasted potatoes:
- 6 cups cubed gold potatoes
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/8 teaspoon sea salt
For the salad:
- 1/2 medium onion, diced (about 3/4 cup)
- 2 cups chopped red chard (or another dark green leafy vegetable)
- 1/2 cup roughly chopped curly parsley
- 2 tablespoons capers
- 3 tablespoons freshly squeezed lemon juice (juice from about 1 medium lemon)
- 2 tablespoons good quality extra virgin olive oil
- 1/2 teaspoon honey* (vegan substitute: agave)
- 1 teaspoon dried oregano
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F. Cube potatoes, so chunks are approximately 1 inch wide (see picture for reference). Add potatoes to a medium-sized bowl, then add oil, paprika, salt and pepper. Toss to combine.
- Evenly distribute potatoes on a parchment paper (or silicone baking mat)-lined baking sheet. Roast for 15 minutes, then carefully flip, and return to oven for another 15 minutes. When the potatoes are golden brown on the outside, and soft to fork, remove from oven and let cool for about 10 minutes. Potatoes can be warm when added to the salad.
- While the potatoes are cooling, prepare the dressing – Mix together lemon juice, olive oil, honey, oregano, salt and pepper in a small bowl. Set aside.
- To assemble the potato salad, add potatoes, onion, chard, parsley, and capers to a large mixing bowl. Gently toss in the lemon vinaigrette until evenly coated. Serve warm or room temperature. Enjoy!
Notes
Check out my Amazon Healthy Must-Haves list to see the tools I used to make this recipe!
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What’s your favorite way to enjoy potatoes?!
XO