This No Mayo Potato Salad has perfectly roasted potatoes, covered in an addictive sesame and fresh chili dressing.The perfect side dish in any meal or just as a snack.
Why This No Mayo Potato Salad Is So Good
- Super simple to make
- A deliciously spicy sesame and chile dressing
- No mayo needed – a great vegan side
- Wonderfully crispy roast potatoes
Ingredients
For the Potatoes
- Russet potatoes
- Olive oil
- Salt & Pepper
For the Dressing
- Ginger, garlic
- Rice vinegar
- Olive oil
- Dark sesame oil
- Roasted sesame seeds
- Fresh chile
How To Make This No Mayo Potato Salad – Step By Step
- Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.
- In a large serving bowl, whisk together the dressing ingredients.
- When the potatoes are done, toss with the dressing and serve immediately.
No Mayo Potato Salad
I wanted to create a potato salad that used roasted potatoes and not just bland boiled potatoes!
Of course, you could add other ingredients to make it more “salad-y”, so consider this recipe as a base that you can adapt to fit your tastes. Snap peas, sliced red radish would be fantastic additions.
A Spicy Dressing For This No Mayo Potato Salad
The sesame and fresh chile dressing is crazy powerful, it adds the shock of flavor that is missing in most potato salads. You can control the amount of chile to your liking.
Asian Potato Salad
As far as potato salads go, this one is a bit of a fusion dish. It has a bit of Japanese seasoning; some soy sauce, sesame oil and seasoned rice vinegar. Pretty much flavors you find in different types of Asian cuisine and it works so well on crispy roasted potatoes.
Tools For This Recipe
Here are some tools you might want from the Steamy Kitchen Store to make this recipe!
A pretty garlic smoosher from Anolon $19.95- Oven Lovin’ Nonstick Baking Sheet from Rachael Ray $11.95
Top Tips For This No Mayo Potato Salad
- The easiest way to grate ginger is to keep a knob of ginger wrapped in plastic in your freezer. When you need some grated ginger, pull it out of the freezer, scrape away the peel (if you want, it’s not really necessary) of the area you want to grate, and grate the ginger with a microplane grater.
- For extra crunchy yet soft roasted potatoes, parcook the potato chunks in boiling water before roasting. Drain the partially cooked potatoes, then add them back to the pot, and give them a really good shake around.
- Never try to keep roast potatoes hot in a low oven: it is better to take them out of the oven when just perfect and put them to one side.
- Refrigerate leftovers in an airtight container.
Check Out These Other Delicious Sides
- No Milk Mashed Potatoes
- Bok Choy Recipe
- Roasted Brussels Sprouts with Cranberry Pistachio Pesto
- Warm Bacon Potato Salad
Have you tried this No Mayo Potato Salad? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Warm Asian Potato Salad with Sesame & Fresh Chile Dressing
Ingredients
- 4 russet potatoes or 8 red potatoes, scrubbed
- 2 tablespoons olive oil
- salt and pepper
FOR THE DRESSING
- 1 teaspoon grated fresh ginger
- 1 clove garlic very finely minced (I like using a garlic smoosher)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon dark sesame oil
- 1 tablespoon roasted sesame seeds
- minced fresh chile pepper amount up to you
Instructions
- Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.
- In a large serving bowl, whisk together the dressing ingredients.
- When the potatoes are done, toss with the dressing and serve immediately.
Nutrition
