Simple, yet so satisfying, this delicious mayo-free loaded potato salad is brimming with nourishing spring veggies, and perfect for al fresco dining and barbecues.
Apparently, May is National Loaded Potato Month and National Salad Month, so what better way to celebrate than with a super-healthy combination of both?
I love traditional British potato salad, I love Venetian potato salad, and I adore this loaded potato salad too.
When I sat down to write this post, I was tempted to write something along the lines of, "And with summer just around the corner,"... but then I remembered that this time last year, this happened...
So it's probably best to not tempt fate, right?
Despite having had gloriously warm sunshine throughout March and the first 10 days of April, we had torrential rain in Kašelj last week, and this week we're in Britain, where it's also been chucking it down. It's currently very chilly and soggy in this little Cambridgeshire village!
Still, I'm not in any way complaining - I actually love the rain. While I'm not keen on getting caught out in a downpour in cooler climates, when we lived in South Asia, I never minded getting a soaking!
Monsoon season was so welcome; in India, load-shedding is a regular thing but with power being provided by hydro-electric facilities, the closer we got to monsoon, the more power cuts we had. By the time the rains were a week away, we'd be chasing the electricity around Fort Kochi in order to find cafés to work from!
In Thailand, the rainy season brings a respite from the hot and humid weather, cleanses the last vestiges of the burning season from the air, and fills the paddies (as it does in India), kicking off a flurry of rice-planting activity.
Rainy season in Mae Hee, Northern Thailand
Planting rice in Mae Hong Song, Northern Thailand
When we lived in Morocco, in Taroudannt, not far from the Western Sahara, rain was a rarity, and when it came (usually only for one or two days a year), it was cause for celebration. Overnight, the land would transform from a barren, arid, dusty wasteland to a verdant, lush, fertile garden. It was truly remarkable.
A woman sweeping her yard in Taroudannt, Morocco
Camel eating argan leaves near Taroudannt
Goats in argan trees near Taroudannt
A very handsome goat in an argan tree near Taroudannt
No one ever complained about the rain because they understood that rain brings life. For the people of the Souss Valley, life is hard. Really hard. The rain makes it a little less so.
Unfortunately, it would have to rain a lot longer than two days to re-fill the river in Taroudannt...
Dried up river in Taroudannt
Or to make Guelmim-Es Semara as fertile as these fields in Britain.
Britain and Morocco from the Air (pics taken a few hours apart)
Whether it's a lot or a little, no matter where I live, I never cease to appreciate the rain.
But I would also appreciate having some lovely, warm weather again, to go with this dish!
Loaded Potato Salad
Is...
- filling
- hearty
- packed with veggies
- garlicky
- spicy
- adaptable
- mayo-free
- gluten-free
- nut-free
- oil-free
- vegan (of course!)
- full of goodness
- simple to make
- truly delicious
This is a great meal to have on its own, and it's also fab with a crisp green salad plus some protein. However you choose to have yours, I'm sure you'll absolutely love this loaded spring potato salad.
Enjoy!
How do you make your potato salad?
Loaded Potato Salad
Ingredients
Dressing:
- 4 tablespoon fresh lime juice
- 2 cloves garlic smashed
- 1½ tablespoon maple syrup
- 1 tablespoon all-purpose soy sauce
- 1 tablespoon white miso paste
- 1 teaspoon wholegrain mustard
Salad:
- 600 g new potatoes
- 275 g canned sweetcorn
- 1 large red pepper
- 1 jalapeño (or other large mild chilli pepper)
- 1 large onion
- 2 tablespoon chopped parsley
- 100 g black olives
- Dash sea salt
- ground black pepper
Instructions
- Place the lime juice and garlic into a cup, and set aside to steep while you cook the potatoes.
- Bring a pan of water to the boil.
- Wash the potatoes, cut any large ones into bite-sized pieces, and place into the pan of boiling water. Cook for around 20 minutes, until soft. Once cooked, drain, and then place into a large bowl.
- While the potatoes are cooking, slice the pepper into rings, discarding the stalk, innards, and seeds.
- Cut the chilli into rings, finely slice the onion, and chop the parsley.
- Add the chopped veggies, herbs, and olives to the potatoes.
- Push the garlic and lime juice through a sieve into a bowl, add the rest of the dressing ingredients, and whisk together.
- Pour over the salad, and mix well, making sure everything is coated.
- Season with salt and pepper.
- This potato salad can be served immediately but it will also keep for a couple of days in an airtight container in the 'fridge.
Notes
- The acidity of the lime juice alters the Ph of the raw garlic, removing the harsh bitterness, and leaves behind all that lovely, garlicky sweetness.
- I keep the seeds and pith in the chillis, as they add to the flavour (and the heat) but do feel free to remove them if you like.
- If you can't have gluten, use tamari instead of all-purpose soy sauce.
- If gluten-free, check the miso label, not all miso is gluten-free.
- I find it easiest to mix the salad with my hands... clean, of course!
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Katie Bryson
It's just not summer unless there's a massive bowl of potato salad on the go in the fridge! I love the dressing you've put together and the fact that you've used olives and red peppers - SO tasty! Thanks for being such a great participant into Simple and in Season 🙂
Nico
Oh I agree, Katie - it's obligatory to have a huge bowl of salad, isn't it?! So glad you like this one! xx
Corina
What a gorgeous salad! I don't like pototo salads with lots of mayonnaise and normally make a citrus and oil dressing for mine but this is a great variation.
Nico
I love citrus and oil dressings with potatoes too, Corina - nothing like keeping it simple, eh? I do like a little mayo with potato salad but definitely not completely slathered in it. I can't bear it made with salad cream though... salad cream is the pits, IMO! LOL! xx
Corina Blum
I'm definitely with you on salad cream - I've always hated it! Thank you so much for sharing with #CookOnceEatTwice too. I've just got back from a holiday in Spain so the round up will be late but I'm hoping to get it done tomorrow x
Hanne
Okay Nicole,
I am all for singing in the rain. In fact my guy and I watched the movie just that last week. But I am seriously tired of the cold drizzles. My backpack is packed. Where should we meet? A land where waxy flowers bloom year round? Somewhere jasmine run rampant?
Okay back to this reality for now.
Mayonaise is an odd and gross addition to potato salad. Yours look vibrant, fresh and full of texture. All that wonderful lime juice acidity really showcases the humble and delicious potato.
I hope you are taking the time to put your feet up and relax.
xox Hanne
Nico
I love that film - Gene Kelly was amazing, wasn't he, Hanne?! Cold drizzles need to stop shilly-shallying around, and either become full-on rain, or just not bother! I vote we head out to somewhere really exotic... and underpopulated! Jasmine is great, as is frangipani too! 😉
I like mayo with potatoes - just not too much but given the choice, I'd go for something more like this, which is so easily customised, than bog-standard spuds in mayo!
I have indeed been taking time to relax; I don't recommend being rushed to hospital with a suspected heart attack - although it was a bit of a wake-up call. I also don't recommend having to fly when you're suffering from food poisoning. This week has been completely rubbish, and I'll be glad when it's all over. xx
Amanda
This salad and dressing is delicious! You are a great cook and I so appreciate you sharing your genius. Thank you.
Nico
Thanks so much, Amanda - I'm really glad you like it! xx