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This Artichoke Potato Salad (Mayo Free) with Lemon Dressing makes a refreshing yet satiating side dish for any occasion. It’s a lighter version of the classic potato salad with no mayo, tossed with artichoke hearts and sun-dried tomatoes in a tangy lemon-mustard dressing. Enjoy this flavorful, mayo free potato salad with only 25 minutes of prep.
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Table of Contents
- Why You’ll Love This Non Mayo Potato Salad with Lemon and Artichoke!
- Ingredients for Lemon Potato Salad
- How to Make Artichoke Lemon Potato Salad (No Mayo!)
- Add-Ins and Variations
- Toni’s Recipe Tips for Non Mayo Potato Salad with Artichoke and Lemon Dressing
- Serving Suggestions
- Storage Instructions
- FAQs
- Even More Amazing Potato Salad Recipes
- Artichoke Potato Salad (Mayo Free) with Lemon Dressing Recipe
Why You’ll Love This Non Mayo Potato Salad with Lemon and Artichoke!
If you are looking for a light and refreshing variation from your usual potato salad, this lemon potato salad is it! It’s a great make-ahead salad that chills beautifully. And it tastes even better when the lemon dressing has time to meld with the potatoes and artichoke. It’s easy to warm up but also tastes delicious chilled.
This mayo free potato salad opts for a flavorful dressing of fresh lemon, heart-healthy oil, and mustard, making it a low-fat recipe. With the added artichoke and sun-dried tomatoes, this salad is brimming with potassium, fiber, and vitamins that aid blood circulation and boost our immune system.
Even better? It’s wonderfully budget-friendly when you’re feeding a crowd. It’s also versatile and pairs well with your favorite mains, while also being substantial enough to be a light lunch!
Ingredients for Lemon Potato Salad
- Russet Potatoes: They are commonly used in salads and mashed potatoes. They have white flesh and are starchy, which is good for absorbing the salad dressing, making them more flavorful. Yukon Gold and Red potatoes are good substitutes.
- Olive Oil or Canola Oil: These healthy oils replace vegan mayonnaise for a far healthier dressing so you can enjoy this delicious dish guilt-free.
- Dijon or Spicy Brown Mustard: Its tangy, sharp, and robust flavors gives the spuds and hearts an extra oomph of flavor.
- Lemon: Adds a fresh tartness to the light dressing.
- Garlic: Freshly minced garlic will provide a savory taste that works perfectly with lemon and mustard.
- Salt and Pepper: To taste.
- Canned Artichoke Hearts: You can also use fresh ones. I prefer them in cans for lesser prep time.
- Sun-Dried Tomatoes: Gives the salad pops of smoky and umami flavors that make it all the more irresistible! If sun-dried tomatoes aren’t available, chunky fire-roasted tomatoes can be used. Make sure to drain it first.
How to Make Artichoke Lemon Potato Salad (No Mayo!)
Step 1: Prep and Boil the Potatoes. First, wash and peel your potatoes. Then, cut them evenly, about 1 inch thick. Next, bring the potatoes to a boil in salted water. Then, cook until fork-tender then, drain and set aside.
Step 2: While boiling the potatoes, make the dressing. In a large bowl, whisk oil, mustard, minced garlic, lemon zest, and juice. Then, season with salt and pepper to taste.
Step 3: Assemble the salad. Add the boiled potatoes while still hot. Then add artichoke hearts and dried tomatoes. Finally, toss with the dressing until the veggies are fully coated. Serve warm or at room temperature.
Add-Ins and Variations
- Fresh Herb: Add fresh or dried herbs like dill, rosemary, thyme, and parsley to amp up the flavors! Here’s a great article on how to properly store herbs, if you want to learn more!
- Spice It Up: Give your lemon potato salad some kick by adding paprika or chili flakes.
- Add Veggie: If you have some leftover veggies in your fridge, this is a great recipe to use them with! Some mushrooms, carrots, beans, and greens would be a welcome addition.
- Switch Up the Dressing: Try making this Potato Artichoke Salad with other dressings like Cilantro and Green Chili Dressing, Basil Salad Dressing, or Japanese Carrot-Ginger Salad Dressing.
Toni’s Recipe Tips for Non Mayo Potato Salad with Artichoke and Lemon Dressing
- Cut evenly: To ensure even cooking, cut the potatoes into the same thickness.
- Don’t overcook potatoes: Pierce the potatoes with a fork to check for doneness. If the fork goes through with little effort, then they are good to go. Do not overcook, or you will end up with a mushy salad.
- Dry the cooked potatoes: Make sure your potatoes are completely dry before you mix the other ingredients. You can use paper towels to pat them dry quickly. This keeps your salad from being too watery.
Serving Suggestions
- BBQ Favs: Serve at BBQs or picnics with grilled tofu steaks, BBQ tempeh, kabobs, or one of many delicious burger options.
- Dinner Mains: Serve alongside baked mac and cheese, lentil sloppy joes, sandwiches, or lentil loaf for everyday family dinners.
- Kid-Friendly Meals: Kids can’t resist the creamy potatoes paired with tofu fried chicken, quinoa tater tots, and breaded tofu sticks.
- Other Sides: Serve alongside other crowd-pleasing sides, like sauteed asparagus, strawberry kale salad, Greek cucumber salad, mixed bean salad, spinach pasta salad, or baked beans.
Storage Instructions
Fridge: Make sure your Mayo Free Potato Salad does not stay at room temperature for more than 2 hours before storing. Leftovers can last for 3 to 4 days in the fridge in an air-tight container.
Meal Prepping: Portioning the no mayo potato salad into single servings is a great idea if you plan to use it for meal prepping.
Freezing the artichoke potato salad is not be advisable, as the potatoes may break down over a certain period.
FAQs
Not for this recipe! When using oil-based or vinaigrette dressing, it is always advisable to add the dressing while potatoes are still hot to absorb more flavors. Typically, you should cool them when using vegan mayo-based salads.
If you pour too much dressing, just add a couple of potatoes or greens to make up for it. This should bring everything in the bowl into proportion.
I prefer boiling the potatoes in this recipe because the creamy texture is perfect with the crunchy artichoke hearts.
Sure, they will also work with this recipe.
Even More Amazing Potato Salad Recipes
Vegan Lunches
Roasted Sweet Potato Salad
Vegan Appetizers
French Potato Salad
Vegan Dinners
Healthy Roasted Potato Salad
If you tried this artichoke potato salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Artichoke Potato Salad (Mayo Free) with Lemon Dressing
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Ingredients
- 3 pounds of russet potatoes
- 5 Tablespoons of olive oil or canola oil
- 1 Tablespoon of dijon or spicy brown mustard
- 1 large lemon Zest and juice
- 2 cloves garlic finely minced
- 1 teaspoon of salt
- ground pepper few dashes freshly ground
- 2 cups artichoke hearts canned, drained and roughly chopped
- 2/3 cup sun-dried tomatoes dry-packed, roughly chopped
Instructions
- Peel potatoes and cut into roughly 1-inch pieces. Place in a large pot, cover with salted water and bring to a boil. Cook until potatoes are tender but not mushy.
- While potatoes are cooking, prepare the dressing. In a large bowl, whisk together oil, mustard, lemon zest, lemon juice, minced garlic, salt and pepper.
- Once potatoes are tender, drain thoroughly and toss, while still hot, with the dressing. Add chopped artichoke hearts and dried tomatoes and combine. Allow to cool to room temperature and check for seasoning. Add more salt and/or pepper to taste, and serve.
Notes
- Cut evenly: To ensure even cooking, cut the potatoes into the same thickness.
- Don’t overcook potatoes: Pierce the potatoes with a fork to check for doneness. If the fork goes through with little effort, then they are good to go. Do not overcook, or you will end up with a mushy salad.
- Dry the cooked potatoes: Make sure your potatoes are completely dry before you mix the other ingredients. You can use paper towels to pat them dry quickly. This keeps your salad from being too watery.
