No Mayo Potato Salad

Warm, freshly boiled potatoes are combined with olive oil, salt, pepper, spring onions and chives for a light alternative to a traditional potato salad.

Course Side Dish

Cuisine English

Diet Vegan

Keyword new potato salad, no mayo potato salad

Prep Time 5

Cook Time 15

Servings

Calories 193kcal

Author Chris Mosler | Thinly Spread

Ingredients

1 kilogram new potatoes skins on, scrubbed if needed
3 tbsp olive oil
1 bunch spring onions trimmed and sliced
1 bunch chives snipped with scissors
2 tsp salt
2 tsp black pepper freshly ground

UK Measurements - US Measurements

Instructions

Halve any larger potatoes but leave smaller potatoes whole.
Put potatoes in a large saucepan and cover them with cold water.
Bring to the boil then simmer for about 15 minutes or until tender.
Turn the heat off and drain the potatoes well.
Pour olive oil, chopped spring onions, snipped chives, salt and black pepper into a large bowl.
Tumble the warm potatoes into the bowl of oil and flavourings, toss well to coat.
Serve warm or cold.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition