No Mayo Roasted Potato Salad

Lisa Kotler
by Lisa Kotler
8-10 servings
1 hr 10 min

Potato salad is a popular dish, especially for summer backyard BBQ's or picnics. I'm not a big fan of potato salad with a mayo base because it can spoil in the heat and for food safety reasons it makes me nervous. This recipe I created without mayonnaise and is actually quite creamy. It is incredibly flavourful. I love the crispiness of the potato skins and the softness of the insides mixed with the other ingredients. It was a hit when I brought it recently as a potluck contribution for a friend's backyard dinner party. Give it a try, I think you'll enjoy this recipe.

No Mayo Roasted Potato Salad
Recipe details
  • 8-10  servings
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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Potato Salad
  • 1.5-pound bag baby potatoes 
  • 2 cups frozen cubed butternut squash 
  • 1 tbsp minced garlic
  • 2 tbsp olive oil 
  • Salt &pepper 
  • 1 red pepper chopped 
  • 4 green onions sliced thin 
  • 3 tbsp chopped fresh dill 
  • 1 tbsp Honey
  • 2 tbsp Dijon Mustard
  • 2/3 cup Olive oil
  • 1/3 cup grapefruit vinegar 
  • 1 tsp red pepper flakes 
  • Salt and pepper 
  • Combine and shake well. 

Bring a pot of water to boil and par boil potatoes for 20 minutes. Drain and dry. Slice in quarters. 
Toss potatoes and squash in olive oil, garlic, some salt, and pepper. 
Place on a parchment-lined baking sheet and into 425 degrees oven for 40 min or until crispy. Careful not to burn the squash. 
Pour potatoes and squash into a serving bowl. Toss in red pepper, green onion, and dill. Pour over dressing. Toss well and serve warm. 
Lisa Kotler
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  • Lin21929343 Lin21929343 on Aug 12, 2021

    Do the potatoes need to be parboiled if they are in the oven for 40 minutes?

    • See 3 previous
    • M M on Aug 12, 2021

      She says to get the potatoes crispy when baking, so par boiling and then baking for 40 minutes will give the right finish. Sounds delish!

  • Megan Megan on Aug 12, 2021

    Saving page. Sounds yuuummmy!