Zesty, flavorful, and deliciously light, this No-Mayo Potato Salad is a real summer crowd-pleaser.
While most of us think of potato salad as a mayo-drenched concoction, historically, mayo is a relative newcomer to this dish. For centuries, potato salad meant cooked, sliced potatoes tossed with either vinegar or an olive oil and vinegar dressing and savory seasonings. In fact, the roots of this original potato salad go back to the 16th century in European cuisine. It wasn’t until centuries later that recipes with mayo appeared in cookbooks.
Without the heaviness of the mayo, you can really taste the earthy potatoes and other vibrant ingredients like the bright red onion, tangy white wine vinegar, and fresh dill, chives, and parsley. This dressing is also vegan, dairy-free, and gluten-free, so that’s a win-win! No-mayo potato salad can be served warm, at room temperature, or chilled. It’s just personal preference. Without the egg-based mayo, this potato salad is a bit more stable in warm weather at picnics and barbecues. While you should always follow food safety guidelines, it’s nice not to worry about the mayo getting too warm and spoiling.
Jazzing Up Your No-Mayo Potato Salad
The fresh, clean flavors in this delicious potato salad go perfectly with a wide variety of ingredients, making it an easy recipe to customize. One of my favorite additions is draping some delicate slices of smoked salmon on the salad when serving. In that case, I would also garnish the salad with lemon wedges and perhaps serve it on a bed of crisp greens. Looking to add more vegetables? This delicate salad goes very well with slender green beans, fresh peas, or crisp radishes. For a Greek touch, I love adding in some chopped kalamata olives, sliced cucumbers, sun-dried tomatoes, and a scattering of feta cheese. Don’t be afraid to give this recipe your own interpretation!
FAQs & Tips
How Do I Store Leftovers?
You can keep it in an airtight container in the fridge for 2-3 days. Freezing is not recommended, as the texture will be affected upon thawing.
Get Your Fork Out!
The key to a good potato salad is the potatoes’ texture. In Step 3, when the potatoes are cooking, start checking for doneness at 13-15 minutes. If the fork slides in and out easily, they are done. You want to avoid the potatoes being so soft that they’re falling apart, as this will lead to mushy results.
Save Some Cooking Water
When draining the cooked potatoes, reserve about 1-2 tablespoons of the starchy cooking water. This water is great for adding to the dressing and helping it adhere to the potatoes. Go easy, adding a teaspoon at a time as you toss the dressing and potatoes together.
Serving Suggestions
For a plant-based meal, serve no-mayo potato salad with a main like Black Bean Sliders and finish with delicious Vegan Key Lime Pie. No-mayo potato salad also tastes great alongside Grilled Chicken Skewers or Grilled Pork Loin. If it’s not grilling weather, no-mayo potato salad is a vibrant side with Roast Pork Sandwiches or served warm with Dijon Baked Salmon.
No-Mayo Potato Salad
Ingredients Â
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar divided
- 1 3/4 teaspoons Dijon mustard
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 pounds red potatoes
- 1 tablespoon kosher salt for boiling potatoes
- 3/4 cup red onions sliced
- 2 garlic cloves minced
- 2 tablespoons fresh dill minced
- 2 tablespoons fresh chives minced
- 2 tablespoons fresh parsley minced
InstructionsÂ
- In a small bowl, whisk together the olive oil, 1 tablespoon white wine vinegar, the Dijon mustard, sea salt, and black pepper.
- Place the potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, and add 1 tablespoon of kosher salt.
- Cook until the potatoes are tender, about 15-20 minutes. Drain well.
- While still warm, cut the potatoes in half and place them in a large mixing bowl. Sprinkle with 2 tablespoons of white wine vinegar and let cool.
- Pour the dressing over the cooled potatoes. Add the onions, garlic, minced dill, chives, and parsley. Toss gently to combine.
- Adjust seasoning with more salt and pepper if needed. Serve warm, at room temperature, or chilled.
Leave a Comment