No Mayo Potato Salad (Meal Prep Friendly)
Save Recipe
This easy potato salad recipe combines potatoes, bacon, cucumber, capers and a creamy Greek yoghurt sauce for a fresh meal prep-friendly twist. It keeps well in the fridge and tastes even better the next day.note - ingredients can be approximate.
Equipment
- large pot
Ingredients
- 1 kg (2 lb) potatoes, all-rounder, see Note 1, approx8
- 1 red onion
- 1 small cucumber
- 2 tablespoon capers
- 200 g (7 oz) bacon, approx.3 rashers, diced
French Dressing
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 tablespoon wholegrain mustard
- 1 tablespoon dijon mustard
- 3 cloves garlic, crushed/grated
- 1 tablespoon white sugar
Creamy Dressing
- 240 g (1 cups) Greek Yoghurt, see Note 2
- 2 tablespoon (2 tablespoon) horseradish cream
Instructions
Potatoes and bacon
- Wash and slice the 1 kg (2 lb) potatoes into ¼s or ⅛s (depending how large you want your pieces).
- Add salted cold water to a large pot (not boiling) and place potatoes in (See Note 3). Cook over medium heat until you can pierce them with no resistance (approx. 20 minutes). Drain and allow the steam to escape for at least 5 minutes
- While the potatoes are cooking, dice 200 g (7 oz) bacon and cook until desired crispiness (5-10 minutes)
Prep rest of ingredients
- Dice: 1 red onion and 1 small cucumber
- Make French dressing by mincing 3 cloves garlic and mix with ¼ cup extra virgin olive oil, ¼ cup white wine vinegar, 1 tbsp wholegrain mustard, 1 tbsp dijon mustard, 1 tbsp white sugar
- Make creamy dressing by mixing 240 g (1 cups) Greek Yoghurt, 2 tbsp horseradish cream.Note - if you're not sure about the tang of the horseradish, start with a little bit and taste and adjust
Finalise
- After draining the potatoes, transfer to a bowl and toss the French Dressing through gently.
- Let the potatoes cool then add creamy dressing and the rest of the ingredients.
- Allow to cool in the fridge for at least 30 minutes before serving.
Video
Notes
Note 1- Potatoes
All-rounder potatoes (the dirt-brushed ones) are starchier and are softer when cooked. This helps them absorb the flavours from the dressings. You can use other potatoes , but the texture won't be as appealing.
You don't have to peel the potatoes. I just give mine a good scrub and leave the skin on (mainly because I'm a bit lazy). Completely up to your preferences what you choose to do.
Note 2 - Greek Yoghurt
Most potato salad recipes call for sour cream or mayonnaise. As I enjoy my leftovers and wanted to make a salad that could also be an appropriate meal prep, I swapped the sour cream and mayonnaise for Greek Yoghurt as it is higher in protein and I don't believe it compromises the flavour.
Note 3 - Potatoes in water
When boiling potatoes, start them in cold water and then bring it to the boil. This way, the outside won't cook too fast and leave the inside hard.
Need extra protein for meal prep? Serve with...
- Leftover chicken
- Leftover salmon
- Tuna
- Chickpeas
- Boiled eggs
Nutrition
Calories: 313kcalCarbohydrates: 29gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 19mgSodium: 422mgPotassium: 710mgFiber: 4gSugar: 6gVitamin A: 55IUVitamin C: 28mgCalcium: 58mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!
