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 doesnโ€™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 doesnโ€™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 donโ€™t need to worry at all as there is no mayonnaise here to spoil.

Split image of a bowl of new potatoes and english mint in a bowl and broccoli and spring onions on a wooden board

What do you need to make it?

  • New potatoes (or jersey potatoes)
  • Tenderstem broccoli (regular broccoli is fine too)
  • Spring onions

process shots of making English Mint Potato Salad

And for the dressing we just need:

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 farmersโ€™ 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.

This salad is delicious served warm or left to serve at room temperature.

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.

close up of English Mint Potato Salad

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

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

overhead view of a bowl of English Mint Potato Salad on a wooden board
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English Mint Potato Salad (without mayonnaise)

English Mint Potato Salad is a light and healthy dairy-free potato salad. It is ideal for picnics or outdoors eating as it doesnโ€™t have any mayo so there is no risk of spoiling in the hot
sun.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Salad
Cuisine British
Servings 6 people
Calories 157 kcal

Ingredients
 
 

  • 750 g new potatoes - washed and halved
  • 120 g tenderstem broccoli tips
  • 4 spring onions - sliced
  • 1 tablespoon apple cider vinegar
  • ยผ teaspoon salt
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons fresh mint leaves - chopped finely

Instructions
 

  1. Place the potatoes in a saucepan of boiling water and simmer for 10 minutes.
  2. Add the tenderstem broccoli to the saucepan and continue to simmer for 2 minutes.
  3. Turn off the heat and remove the broccoli with a slotted spoon, dropping it into a bowl of iced water.
  4. Drain the potatoes and place in a large bowl.
  5. Add the tenderstem broccoli and the sliced spring onions to the bowl. Toss together and leave whilst you make the dressing.
  6. 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.
  7. Stir in the mint leaves and pour the dressing over the salad. Toss the salad to dress completely
  8. Serve the potato salad warm or at room temperature.

Notes

  • Tenderstem Broccoli โ€“ 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 nutritionistโ€™s advice for further clarification.
The nutrition serving is for 1 serving of potatoes, assuming you are portioning the salad into 6 servings.ย 

Nutrition

Calories: 157kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 112mgPotassium: 558mgFiber: 3gSugar: 4gVitamin A: 505IUVitamin C: 45mgCalcium: 39mgIron: 1.4mg
Have you tried this recipe?Please leave a review and star rating which helps support From The Larder and allows me to keep sharing free recipes.

 

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