This herbed roasted potato salad without mayo is a simple dish perfect for your summer BBQs and outdoor dining. The herbs and garlic provide lots of flavour, and the potatoes are nice and crispy. A vegan, gluten-free and low histamine side dish.
Whether it's for a summer BBQ or picnic, the side dishes are always my personal favourites. Who else prefers them to the main?! If you are looking for more ideas then you may like to see my spicy zucchini baba ganoush and herb cream cheese stuffed mini peppers. Both easy to make and so fun!
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Why this recipe is so good
- No mayo: whether it is just that you like something a little lighter, or have food intolerances, potato salad without mayo can be hard to find - so this should work perfectly!
- Easy to make: after roasting the potatoes, all the recipe calls for is making a very simple herb oil to drizzle over the potatoes.
- Suitable for many dietary requirements: this potato salad works for a vegan, gluten free and low histamine diet.
This potato salad focuses on good olive oil, lots of herbs and a touch of garlic for flavour. It's very simple to make, and the oven does most of the work. It uses:
- Potatoes: use the type you prefer for potato salad. Personally I use new potatoes, but others are good too. Cut into smaller pieces if using a larger potato variety.
- Olive oil: I suggest using an extra virgin variety such as the Filippo Berio extra virgin olive oil, which is what I use. It has a better depth of flavour than regular olive oil.
- Parsley: for that herby flavour!
- Basil: I always use basil as it is one of my favourite herbs and feels very 'summery' but you can use other herbs too (see below).
- Garlic: for a hit of flavour. I only use one clove, but if you like garlic then of course you can use more.
- Apple juice: this is used in place of lemon juice in this recipe to keep it low histamine.
- Green onion: this is an optional ingredient, but gives a lot of flavour if you tolerate it.
Variations to the recipe
The herbed dressing for this recipe is adaptable and can be tailored to the herbs you like best. Personally I love parsley and basil, but coriander / cilantro and mint would also be lovely.
If you can tolerate lower histamine vinegars such as white distilled vinegar (scores 0 on the SIGHI list), then a half teaspoon would give the dressing a little hit of acidity.
Not on a low histamine diet? Then a squeeze of lemon juice in the dressing would work well too.
Make sure to see the recipe card below for the full ingredients and their quantities!
Step by step instructions
I think of this as a three-stage recipe, with most of the time being spent with the potatoes roasting in the oven.
Wash and cut the potatoes into smaller pieces, halving (or cutting into quarters) as required. Place on the baking tray that has been pre-heated with the oil. Roast the potatoes until crispy on the outside and fluffy in the middle.
Make the herb oil by combining all the ingredients and stirring well. Personally I use a whisk (hand-held) to help combine the ingredients.
Once the potatoes have cooled, drizzle on the herb oil. Add the green onion, if using.
How to serve
Summer BBQs are always a good time to enjoy delicious food, hopefully in the sunshine and with friends and family on a relaxing weekend. But if you are worried about what to eat on a low histamine diet, then I hope I can help out! Here are some ideas:
- Pesto chicken skewers
- Coconut chicken skewers
- Honey chicken burger
- Make vegetable skewers and drizzle on some herb dressing or pesto.
- Bake some fish in the oven (from frozen) and then finish on the BBQ (haven't tried this, but I think it would work well!).
- Quinoa tabbouleh (without tomatoes)
- Cucumber dill pasta salad
- Beetroot hummus (without chickpeas)
- Macadamia nut pesto
- Whipped ricotta dip with honey and herbs
- Tropical mango coleslaw
More salads to enjoy
Herbed roasted potato salad
- 2 pounds potatoes cut into halves or quarters, depending upon size
- 1 tablespoon olive oil
- green onion (optional)
- Preheat the oven to 200C, and once at temperature add the potatoes to a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30-45 minutes until cooked through and slightly crispy. Cook time will depend on the size of the potatoes. Set aside to cool.
- Make the herb dressing by combining all ingredients and stirring well. Add more olive oil if you wish.
- Once the potatoes have cooled, add to your serving bowl and drizzle over the herb dressing. Scatter over sliced green onion, if using.
- Adjust the amount of olive oil to your preference. You may wish to add more.
- The green onion is optional, and only if you tolerate. Alternatively, you could finely dice some white onion.
- green onion isn't rated by the SIGHI list.
- garlic scores 1.
- black pepper scores 2.