Make: Mayo-Less Potato Salad with Fresh Herbs and Arugula

Photograph by Becca Boyd

Photograph by Becca Boyd

Mayonnaise: A creamy concoction of eggs and oil and a critical, albeit small, component of a spicy tuna roll. Add a cup of it to starchy pasta or potatoes and you’ve got yourself an iconic summer BBQ side dish that’s best left off the healthy eater’s plate. But here’s the question: Can we lose the white stuff and still whip up a BBQ classic?

Bring this recipe to your next BBQ, and you’ll see the answer is yes. Bursting with fresh flavor and loaded with healthy fats, this salad hits the spot. And considering the potato is nothing to be afraid of (it has more potassium than a banana!), it’s a seemingly indulgent way to get more vegetables on your plate. Plus, this dish can sit at room temperature for a few hours—another win over the typical mayo-slicked salad.

 Mayo-less Potato Salad with Fresh Herbs and Arugula
Serves 8

2 lb. red skinned potatoes, scrubbed clean and cut into 1/4 inch slices
2 tsp. salt
2 garlic cloves, peeled
1 1/2 tbsp. champagne or white wine vinegar
2 tsp. dijon mustard
1/4 c. olive oil
1/2 tsp. ground black pepper
3 tbsp. minced fresh chives
2 tbsp. minced fresh parsley
3 c. lightly packed baby arugula


1. Place potatoes in a large saucepan and cover with cold water (about 6 cups). Add salt. Place over high heat, lid off.
2. Once mixture boils, reduce to simmer over medium low heat.
3. Place garlic on skewer or toothpick and hold in simmering water for about 1 minute, to blanch. Remove and run under cold water. Mince garlic or press through a garlic press.
4. Once potatoes have simmered for several minutes, check for tenderness – a butter knife should slide easily in and out of the potato.
5. Before draining potatoes, use a measuring cup to scoop 1/4 c. of the cooking water from the pot. Drain potatoes and spread evenly on a flat rimmed baking sheet.
6. Add minced garlic, vinegar, dijon mustard, olive oil and pepper to to reserved water and whisk to combine. Pour mixture over potatoes and spread with hands so that potatoes are evenly covered. Let potatoes sit about 10 minutes to absorb dressing.
7. Place arugula and fresh herbs in a large mixing bowl and transfer potatoes into bowl, along with any dressing. Mix gently. Serve.

Per serving: 269 calories, 13.4 fat grams (including 2.9 grams saturated fat), 1228 milligrams sodium, 27.8 grams carbohydrates, 3.3 grams dietary fiber, 4.4 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.