English Mint Potato Salad (without mayonnaise)
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English Mint Potato Salad is a light and healthy potato salad. It is dairy-free and ideal for picnics or outdoors eating as it doesn’t have any mayo so there is no risk of spoiling in the hot sun.
In these hot summer days we eat a lot of potato salad. It doesn’t take long to make and is handy to keep in the fridge for light lunches with a bit of grilled chicken. However, I also make this easy potato salad recipe all the time for our garden barbecues or picnics in the park.
This English Mint Potato Salad is also the perfect dish for bringing along to a gathering or potluck as it goes with pretty much anything. If you need to leave it out on a buffet table for a while then you also don’t need to worry at all as there is no mayonnaise here to spoil.
What do you need to make it?
- New potatoes (or jersey potatoes)
- Tenderstem broccoli (regular broccoli is fine too)
- Spring onions
And for the dressing we just need:
- Apple cider vinegar
- Salt
- Honey
- Extra virgin olive oil
- Fresh mint leaves, finely chopped
Do you need to peel the new potatoes?
Nope, which is why they are the best potatoes to use for a potato salad. However if they are direct from the farmers’ market then scrub them well to remove any dirt.
Step-by-step instructions
For full recipe instructions go to the recipe card at the end of this post.
- Simmer the potatoes for 10 minutes. Add the tenderstem broccoli to the saucepan and continue to simmer for 2 minutes.
- Turn off the heat and remove the broccoli with a slotted spoon, dropping it into a bowl of iced water.
- Drain the potatoes and place in a large bowl. Toss with the broccoli and spring onions.
- Whisk all the dressing ingredients together until totally combined.
- Toss the salad with the dressing.
Make in advance
This Potato Salad keeps well for up to 3 days. However, I do recommend if you are making it beforehand then to top off the dish just before serving with another tablespoon of chopped fresh mint leaves to liven it up. I also recommend serving at room temperature and not straight from the fridge.
Can you warm it up?
Even though this English Mint Potato Salad is without mayonnaise it should not be warmed up once dressed because it affects the taste and freshness of the dressing. You can eat warm straightaway or if it has been in the fridge then bring it up to room temperature before serving.
What to serve with it
- Halloumi vegetable kebabs
- Chicken Skewers
- Burgers
- Quiche
- Sausages
- Chicken Schnitzel
How to make it vegan
This is an easy switch, just swap the honey for agave nectar.
More great summer recipes to feed a crowd
Simple Brown Rice Salad with Pesto Vinaigrette
The Best Homemade Coleslaw
Jalapeno Honey Courgette Cornbread
Sweet Potato Feta Tortilla
Roasted Cauliflower Salad with Turmeric Tahini Dressing
Homemade Pimms
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English Mint Potato Salad (without mayonnaise)
sun.
Ingredients
- 750 g new potatoes - washed and halved
- 120 g tenderstem broccoli tips
- 4 spring onions - sliced
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 2 teaspoons honey
- 2 tablespoons olive oil
- 2 tablespoons fresh mint leaves - chopped finely
Instructions
- Place the potatoes in a saucepan of boiling water and simmer for 10 minutes.
- Add the tenderstem broccoli to the saucepan and continue to simmer for 2 minutes.
- Turn off the heat and remove the broccoli with a slotted spoon, dropping it into a bowl of iced water.
- Drain the potatoes and place in a large bowl.
- Add the tenderstem broccoli and the sliced spring onions to the bowl. Toss together and leave whilst you make the dressing.
- Whisk the apple cider vinegar and salt in a small bowl until the salt has dissolved. Whisk in the honey and olive oil until smooth.
- Stir in the mint leaves and pour the dressing over the salad. Toss the salad to dress completely
- Serve the potato salad warm or at room temperature.
Notes
- Tenderstem Broccoli – you can substitute for regular broccoli.
- Vegan - You can substitute the honey for agave syrup for a vegan version.
- Make Ahead - The Potato Salad will keep up to 3 days in the fridge.
Ingredient measurements
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 serving of potatoes, assuming you are portioning the salad into 6 servings.Nutrition
