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Creamy Garlic Parmesan Potato Salad No Mayo Easy Recipe for Summer

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A creamy, garlicky potato salad without mayonnaise, featuring parmesan cheese and a tangy olive oil dressing. Perfect for summer gatherings and backyard barbecues.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, quartered
  • 3 cloves garlic, minced
  • ½ cup parmesan cheese, finely grated
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Wash and quarter 2 pounds of Yukon Gold or red potatoes. Leave the skin on.
  2. Place potatoes in a large pot, cover with cold water, and add a pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender but still holding shape, about 12-15 minutes.
  4. Drain potatoes in a colander and let sit for a few minutes to dry.
  5. While potatoes cook, whisk together olive oil, white wine vinegar, minced garlic, Dijon mustard (if using), salt, and pepper in a mixing bowl.
  6. Add warm potatoes to the dressing and toss gently but thoroughly to coat.
  7. Sprinkle in grated parmesan cheese and chopped parsley, then toss gently again to combine.
  8. Serve warm or refrigerate for 30 minutes to an hour to let flavors meld. Toss gently before serving if chilled.

Notes

Do not overcook the potatoes to avoid mushiness. Toss potatoes with dressing while warm for best flavor absorption. Freshly grate parmesan for optimal creaminess. Optionally chill salad before serving to meld flavors. Avoid microwaving leftovers to prevent mushy texture.

Nutrition

Keywords: potato salad, garlic parmesan, no mayo, summer recipe, easy potato salad, creamy potato salad, picnic side dish

Find it online: https://recipebelle.com/creamy-garlic-parmesan-potato-salad-no-mayo-easy-recipe-for-summer/