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Fast and tasty
Vegetable salad without mayonnaise

Mayo-Free Vegetable Salad

An easy, light, and tasty salad! Holiday tables usually feature salads dressed with mayonnaise, which are seen as richer and more flavorful. But mayonnaise is mostly fat (oil, eggs, and seasonings — not always the most natural ones), and not everyone likes heavy dishes; some can't eat them for health reasons, and others are watching their weight. Luckily, there are tons of salads that skip the mayo — like this potato salad with olives.

Snezhana

Recipe author

Composition / ingredients

Servings:

Potatoes

Onion

Olives

100

Olive oil

Salt

Ground black pepper

Apple cider vinegar

0.5

Sugar

0.5

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 30 % 6 g

Carbohydrates 65 % 13 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients. Despite the short list, this salad comes out very tasty, easy to eat, and yet filling. And even though it has potatoes, it isn't high-calorie — there's no mayonnaise, and carbs without fat aren't a problem. Boil the potatoes in their skins, let them cool, peel them, and cut into cubes or free-form pieces.
Step 2:

Red onion works best here — it makes the salad more colorful, and it's a little sweeter than white onion, which nicely sets off the flavor. Peel the onion and cut it into small dice. If it tastes sharp, marinate it: cover the chopped onion with 1/2 cup of warm water plus 1/2 teaspoon vinegar and 1/2 teaspoon sugar, stir, let it sit 15 minutes, then drain.
Step 3:

Put the cooked potatoes in a salad bowl or large dish.
Step 4:

Add the prepared onion.
Step 5:

Use green or black olives, whichever you like — just make sure they're pitted. If you only have olives with pits, that's fine; you can pit them with a bit of effort. Cut the olive flesh into small pieces.
Step 6:

Add finely chopped, rinsed fresh dill and mix. Season with salt and ground black pepper to taste and dress with olive oil. Toss. Serve right away or chill in the refrigerator — it's good either warm or cold.
Step 7:

Serve. Enjoy!