Mayo-Free Dijon & Goat Cheese Potato Salad
This Mayo-Free Dijon & Goat Cheese Potato Salad is perfect for a simple, healthy, and delicious summer dish, or even for meal prepping! Made with nutrient-dense ingredients, this potato salad is a good alternative for my mayo-sensitive crowd. Specifically, for my love Devin, this one is for you!
This recipe came to me one day when I had nothing to make for lunch, and very few ingredients in the fridge. I thought I could throw together some random things: potatoes, goat cheese, parsley, and dijon mustard. Unsure of what I was doing, I realized it reminded me of that store-bought potato salad made with mayo (that we all have had to eat at some point), but better. Creamy goat cheese, spicy dijon mustard, and fresh herbs — I’ll take that over old store-bought mayo potato salad any day. Over time, the recipe has evolved, now incorporating dill pickle juice (yes, I know, but trust me), fresh lemon juice, whole grain mustard, and capers.
Whole potatoes contain resistant starch, which gets fermented by bacteria in your colon. That means that spuds are considered a prebiotic, so they feed the "good" bacteria in your gut, according to 2019 research in the American Journal of Potato Research. Potatoes also contain prebiotics, which help to maintain a healthy gut microbiome by nourishing the good bacteria!
To make this potato salad, I start with combining softened goat cheese, dijon mustard, whole grain mustard, dill pickle juice, lemon juice, and fresh parsley until it forms a smooth, creamy sauce. I add roasted and halved baby potatoes, toss, and garnish with capers and extra fresh parsley. This potato salad is perfect served with baked wild-caught salmon, grass-fed steak, or as a side dish at a summer barbeque or picnic!
Mayo-Free Dijon & Goat Cheese Potato Salad
Ingredients:
Fingerling potatoes, halved
Fresh parsley, chopped
Extra virgin olive oil
Goat cheese, softened, ½ cup.
Dijon mustard, ¼ cup
Whole grain dijon mustard, 2 tsp.
Dill pickle juice, 1 tbsp.
Lemon juice, 1 tbsp.
Capers, 1 tbsp.
Sea salt (I love using this Celtic Sea Salt for its high mineral content)
Ground black pepper
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with foil or parchment paper, and add your halved fingerling potatoes. Drizzle with olive oil, add a pinch of sea salt & black pepper, and toss. Roast for 35-40 minutes until golden brown and tender.
While potatoes bake, add your softened goat cheese to a medium-sized bowl. If it’s not soft enough to easily mix, you can microwave it in 20 second intervals until smooth and creamy.
Add dijon mustard, whole grain dijon mustard, chopped parsley, dill pickle juice, lemon juice, and a pinch of sea salt and black pepper. Mix until completely combined into a creamy texture.
Remove potatoes from the oven, and let cool completely.
Add the cooled potatoes to the bowl with the goat cheese mixture, and toss well.
Garnish with capers and extra fresh parsley.