Mayo-Free Red Potato Salad

Serves 8-10 ? | Total cook ⏰: 15-20 min



⅓ cup of shredded carrots (if you prefer leaves substitute with flat-leaf parsley)

2oz EVOO (extra virgin olive oil)

⅓ cup thinly sliced scallions, divide in ½ for garnish

3-4 garlic cloves

¼ cup medium red onion, chopped fine

½ Tbs sea salt

1 tsp black pepper

2 Tbs fresh lemon juice

1-2 Tbs Dijon mustard

Potato Salad

1lb small red potatoes, cleaned well, halved and quartered.

2 celery sticks chopped

Cookware: Medium stockpot + large open bowl for serving + food processor or blender + colander



In a medium or large stockpot place potatoes and fill with water, enough to cover the potatoes by an inch or two. Bring the water to a rapid boil and add in salt. 

Cover the potatoes and reduce the heat to a low-medium flame. Cook the potatoes for approximately 4-6 minutes until they can be easily pierced by a sharp thin knife. 

Do not overcook the potatoes, or they will be too soft for potato salad.

Once cooked, retain a ¼ cup of the cooking water. Drain the rest of the potatoes and set aside to cool.


Using a food processor or blender, combine the olive oil, carrots (or parsley),  red onion, garlic, lemon juice, black pepper, Dijon mustard, and ½ scallions. Blend/combine the ingredients at a low speed until the garlic is chopped into smaller pieces. 

Add in a ¼ cup of the cooking water, by slowly pouring through the top of the blender (removing the plastic piece) or into your food processor using a low speed to combine.

Place potatoes into a large bowl for mixing and serving.

Drizzle 1-2 Tbs of the dressing over the potatoes, adding in the celery and remaining scallions – toss gently.  For more added garnish/color toss in some additional shredded carrots.

Salt & pepper to taste and toss salad.

Serve cold.