Originally, I’d intended No Mayo Lemony Potato Salad to be served warm, but stealing a leftover potato from the fridge yesterday proved it is equally as good served cold. Being free from the confines of a heavy mayo dressing, the potatoes shine: vibrant from their anointment in a robust lemony, garlicky, dill and caper dressing. Perfect to serve with a roast or grilled meats and veggies and a paean to the emergence of the new season.Jump to Recipe
I cooked the potatoes in an air fryer. If you don’t have one, roasting them in the oven would be my first option, failing that, gently boiling them. They’re potatoes, I know you know how to cook them but a hot oven and cook until just tender so they don’t fall apart when tossed into their lemony dressing.
This may seem harsh bordering on dramatic even, but I abhor those mayonnaise potato salads that drown the potatoes making the salad thick and pasty. Then there’s the addition of eggs to make it more claggy. None of which does anything for the potatoes. If you’ve ever hung wallpaper or painted on glue for an art project, you’ll catch my drift. And while I don’t mean to disparage mayonnaise – it has its place, I don’t like the idea of it overpowering one of my favorite foods – the humble potato.
Now if you do happen to be a fan of the supermarket potato salad then my No Mayo Lemony Potato Salad might not be for you, and that’s fine; to each his own. But, if like me you’re a potato lover, then you’ll appreciate this light fresh alternative. It’s not only mind-numbingly easy to make but speaks of spring and not all potato salads can stake that claim. Until next time, keep cooking! Love, Lovoni xo
NO MAYO LEMONY POTATO SALAD
- 1.5 to 2 lbs little new potatoes
- 2 tablespoons olive oil, plus 2 tablespoons extra
- A generous pinch of sea salt and freshly ground pepper
- 2 tablespoons finely grated lemon zest
- 1/4 cup lemon juice
- 2 tablespoons small capers, drained or chopped larger capers
- 2 tablespoons chopped fresh dill
- 2 garlic cloves, minced use a microplane grater for this if you have one
- 1/2 teaspoon sea salt flakes or coarse
- 1 teaspoon freshly ground pepper
- In a large bowl, toss the potatoes, 2 tablespoons of oil and a good pinch of salt and pepper together until coated. Place in the basket (or in my case: baskets) of an air fryer. Cook the potatoes at 400°F (200°C) air-fryer mode for 20 minutes, pausing cooking once to shake the baskets, until the potatoes were tender but not too soft. Or, if you don’t have an air-fryer boil or roast the potatoes until just tender.
- While the potatoes are cooking: in the same large bowl, whisk together the remaining ingredients. Add the hot potatoes to the dressing and toss to coat. Serve warm or cool. Garnish with lemon wedges and extra dill if you so desire.