Packed Lunch #13: Rainbow Potato Salad (No Mayo)

If you were around these parts last week, I shared a simple recipe for roasted whole potatoes. That recipe didn’t really need posting, to be honest. Who needs a recipe for throwing everything together and then shoving into the oven? It’s there regardless. 😀 Yeah, I impose useless recipes on you.

There were clearly too many potatoes for the two of us. You want to know something? I deliberately did that. Shhhh…. As excited as I was for roasted potatoes, I was even more excited for the potato salad that would happen the morning after. I had a plan going on, you see.

I know not many people can deal with mayonnaise. I am fine with it. Except that in a salad that contains so much starch and can get cloying, I fear that mayo might just make it even richer. Something a little tangy would help balance out all that carbs. In place of mayo, I decided to use my eternal love, Greek Yogurt alongside Capers, Lemon Juice, Anchovy Paste & Pepper.
Rainbow Potato Salad 1

Mix the dressing together and set aside. I feel like the flavours meld together better the longer you let it sit.
Rainbow Potato Salad 2

LOOK AT THE PURPLE! I love naturally coloured foods. The last I had something so vibrantly purple was the purple sweet potatoes I used for this dessert although the blog’s version didn’t have the purple ones. Anyway, I cubed these up fairly large because I love texture.
Rainbow Potato Salad 3

Then I finely chopped these capers.
Rainbow Potato Salad 4

Everything is mixed together and done!
Rainbow Potato Salad 5

I sprinkled a little bit of smoked paprika over for colour and flavour. Looks like a nice lunch, no?
Rainbow Potato Salad 6

I love how tangy this version is.
Rainbow Potato Salad 7

I’d probably never go back to mayo-based potato salads anymore. Yeah. Greek yogurt is the BEST!


“For the kingdom of God is not meat and drink; but righteousness, and peace, and joy in the Holy Ghost.” (Romans 14:17)

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Packed Lunch #13: Rainbow Potato Salad (No Mayo)
Prep time
Total time
Recipe type: Brunch, Salad
Serves: 2
  • 4 pre-cooked Potatoes (salted)
  • 2-3 roasted Garlic cloves
  • ⅓ cup Greek Yogurt
  • ¼ tsp freshly ground Black Pepper
  • 1 tbsp Lemon Juice
  • 1 tbsp Capers, finely chopped
  • ½ tbsp Anchovy Paste
  • ¼ tsp Paprika
  1. Stir together Greek yogurt, pepper, lemon juice, anchovy paste & capers in a large bowl.
  2. Cube up pre-cooked potatoes to your preferred size. Chop up roasted garlic. Toss into the bowl.
  3. Mix everything up. Check for seasoning, baring in mind whether your potatoes have already been salted or not & the length of time the salad will be sitting before consumption.*
  4. Pour out onto serving plate and garnish with a sprinkling of paprika powder.
*The longer you let this sit in the fridge, the more the flavours meld. Check for seasoning just before serving in that case.


  1. I like potato salad, but I agree with you that mayo can be a bit too much. Greek yogurt sounds like a great alternative! Need to try it soon.

    • I always feel potato salad require some tang to cut through all that carbs. I love carbs but too much can be a bit tiresome. Nice to have some variety in each bite. 🙂

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