This No Mayo Potato Salad is a tasty allergen-friendly side! With veggies for a crunch & pickles for a punch, it's sure to be enjoyed by any guest with any dish.
Ingredients
Equipment
Preparation
- Preheat the oven to 375F.
- Wash and slice the potatoes into halves.
- Add the potatoes to a large bowl and toss them with avocado oil, dried parsley, dried oregano, ground black pepper, and salt as desired.
- Add the potatoes to a large glass baking dish. Bake them for 1 hour 15 minutes, tossing halfway.
- Wash and slice/chop the radishes, celery, pickles, chives, and dill.
- Add the yogurt, dijon mustard, pickle juice, lemon juice, ground cardamon, and ground black pepper to a dish or container. Combine the ingredients together.
- Once the potatoes are cooked and have cooled, add them to the bowl with the sliced radishes, chopped celery, chopped pickles, chives, and dill.
- Drizzle the dressing on top and toss everything together.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute mini golden potatoes for any potato variety.
- Add any of your favorite veggies. Try shredded carrots, cucumber, bell pepper, or green beans.
- Use fresh herbs.