Loaded with flavour, this No Mayo Potato Salad features new potatoes, green beans, tomatoes and sweetcorn tossed in a delicious balsamic vinaigrette. It’s a simple twist on a classic and easy to rustle up in bulk, making it an ideal dish for a light lunch, picnics and barbecues.
Oh the joys of food blogging! You start planning lots of lovely Spring recipes, things that you’re certain your readers will like to eat as the weather gets warmer and – of course – all is does is rain. We even had some snow over the Easter weekend, what’s going on?
Anyway, let’s pretend that Winter is on its way out and let’s get talking about quick and easy meals for the warmer season.
Just like these Italian Roasted Potatoes with Onion & Tomatoes, today’s No Mayo Potato Salad is another of my mum’s recipes (you’d think she would only feed me spuds!). I remember she would make a huge bowl in summer when in Italy beans and tomatoes would be at their best and, after being left in the fridge overnight, it was such a good and refreshing lunch.
I used to love this salad as a kid! I remember I used to start off by eating the bits I liked the least (the green beans and tomatoes) and finish with what I liked best (the potatoes and the sweetcorn).
Funnily enough, I still do that to this day. Watch me eat and you’ll be able to tell right away what my favourite part of a dish is!
Mum never used balsamic vinegar because I wasn’t fond of it as a kid but she started adding it in recent years and it’s a lovely flavour combination.
It’s a recipe she still makes these days from and it was great to see my daughter tuck in when we visited last summer.
Once again, I’m keeping things very simple and making this No Mayo Potato Salad is very straightforward. Simply cook the new potatoes and the green beans until just done and let them cool to room temperature.
In the meantime, drain and rinse the sweetcorn and cut the tomatoes in half.
Prepare the balsamic vinaigrette by combining extra virgin olive oil, balsamic vinegar, a pinch of salt and lots of black pepper in a small bowl and stirring well with a whisk or fork. Alternatively, you can use my jam jar method so just pop all the ingredients into a small glass jar, put the lid on and shake until combined.
Pour the dressing over the salad and keep in the fridge for at least an hour before serving. If you can refrigerate it over night that’s even better – this will allow the vegetables to soak up the amazing flavour of the dressing, taking this simple dish to new heights.
Whether you’re planning to enjoy it as a light lunch (it’s also a great meal prep option!) or prepare it for the next barbecue, I promise you that you’re not going to miss the mayonnaise one bit.
High quality ingredients make all the difference.
I like to use Jersey Royals when they’re in season (in the UK, March to July, with the peak of the season being May) as I do believe they are the best variety of potato for salads. Charlotte potatoes are another great alternative for this recipe.
Choose ripe but firm tomatoes and look out for a deep red colour as these tend to taste sweeter.
As I’ve mentioned in a couple of posts, we buy most of our fruit and veg from Riverford. Yes, it’s a little more expensive than what you get from the supermarket but, in my opinion, it’s a great investment: fantastic tasting food (you can really tell the difference compared to supermarket food), no nasties as it’s all organic and less plastic waste as the majority of the produce comes in cardboard boxes and paper bags. For us, it’s a no brainer.
When it comes to sweetcorn, try and select a tin that doesn’t contain any added salt and sugar.
Finally, not all olive oils are created equal. I keep two bottles in my kitchen. I have a cheap(ish) bottle of olive oil, lighter in colour, that I use for cooking and a more expensive bottle of extra virgin olive oil, darker and thicker, which I use raw as a condiment. Spending a little more on a good bottle of the extra virgin variety is definitely worth it!
Grab the recipe for my No Mayo Potato Salad below and I hope you will enjoy it as much as I do.Print
- Boil the potatoes in salted water for about 20 minutes until just done. Drain and cool to room temperature.
- In the meantime, cook the green beans in boiling water for about 5 minutes until tender crisp. Drain and cool to room temperature.
- To make the dressing, combine the olive oil, balsamic vinegar, salt and pepper in a small bowl, stir well with a whisk and set aside.
- In a large mixing bowl, combine the potatoes, green beans, cherry tomatoes, sweetcorn and red onion. Pour over the dressing and toss to coat. Refrigerate for at least an hour before serving.
- Suitable for vegans.
- This is a great make-ahead salad. In fact it tastes even better if it’s been refrigerated overnight.
- This is a recipe ideal for meal prepping. Find out more in my Vegetarian Meal Prep for Beginners guide.
Don’t forget to save this recipe to your favourite Pinterest board for later!