Elaine GordonAh, potato salad. The quintessential side dish that always brings back memories of summer barbecues, family picnics, and potlucks with friends. While the traditional mayo-based recipes have their charm, not everyone is a fan of the creamy dressing.
That’s where my No Mayo Potato Salad comes in—a vibrant, robust alternative that celebrates the natural flavor of the ingredients without drowning them in mayo.
It’s a warm afternoon, the sun is shining, and the grill is fired up. This potato salad is an amazing sidekick to grilled chicken, steak, or veggie kebabs.
Or, if you’re feeling adventurous, it makes a lovely partner to roasted fish or even a hearty veggie burger. Add some fresh bread or a light green salad, and your meal is complete.
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Why This Recipe is Great for You
I created this recipe not just to tantalize your taste buds, but to showcase the versatility of potatoes. They’re rich in nutrients and provide a satisfying bite without being heavy on calories.
In fact, unlike traditional potato salads loaded with mayonnaise, my version is light yet filling. By using ingredients like fresh herbs and a zesty vinegar dressing, we can enjoy a salad that feels like a celebration of flavors rather than a heavy dish.
The Story Behind My Ingredients
When I decided to experiment with this recipe, I found inspiration in the markets filled with vibrant vegetables and fresh herbs. Imagine walking through a sun-drenched farmers’ market and coming across fresh dill and basil.
I could already taste how they would elevate my potato salad. The baby red potatoes, with their creamy skin and buttery texture, were the perfect base.
I thought about how each ingredient would contribute to the overall dish, giving it depth while still keeping it fresh. The shallots add a nice crunch, while the capers introduce a delightful brininess.
Ingredients List
Here’s what you’ll need to create this refreshing No Mayo Potato Salad:
- ½ small shallot, thinly sliced
- 3 pounds baby red potatoes
- 2 tablespoons finely chopped fresh dill
- 5 tablespoons white wine vinegar, split
- 2 tablespoons finely chopped fresh basil
- ½ cup cold-pressed extra virgin olive oil
- 2 tablespoons finely chopped Italian flat-leaf parsley
- 1 teaspoon coarse kosher salt
- 1 tablespoon capers, drained and chopped
- 2 teaspoons smooth Dijon mustard
- 1 teaspoon whole grain mustard
How to Make No Mayo Potato Salad
Step 1: Boil the Baby Potatoes
Begin by washing the baby red potatoes thoroughly. You want to retain that lovely skin—they’re packed with nutrients! Cut them into halves or quarters based on their size. In a large pot, fill it with cold, salted water and add the potatoes.
Bring the water to a boil over medium-high heat and cook for about 15-20 minutes, or until you can easily pierce them with a fork. Keep an eye on them; you want them tender but not mushy!
Step 2: Prepare the Dressing
While the potatoes are boiling, let’s make the dressing. In a small bowl, whisk together the olive oil, 3 tablespoons of white wine vinegar, both mustards, salt, and the finely chopped herbs—dill, basil, and parsley.
Taste it. Is it tangy enough for your liking? If not, add the remaining 2 tablespoons of vinegar. This dressing is the star of the show, so adjust it according to your preference.
Step 3: Mix It All Together
Once the potatoes are done cooking, drain them in a colander and let them cool slightly. In a large bowl, combine the warm potatoes, chopped shallots, and capers.
Pour the dressing over the mix and gently toss everything together. The warmth of the potatoes absorbs the flavors beautifully, creating a delightful harmony.
Step 4: Chill and Serve
Cover the potato salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld. If you can resist, let it sit overnight for an even tastier experience. Serve it cold and watch as your family and friends dig into this refreshing twist.
Recipe Notes
- Baby Red Potatoes: These potatoes are ideal for salads because they hold their shape well and don’t get mushy. Their creamy texture makes them a favorite among many potato lovers.
- Shallots: Milder than onions, shallots impart a subtle sweetness and depth to the salad. If you’re not a fan, feel free to substitute with green onions.
- Fresh Herbs: Dill and basil work wonderfully together. They add a fresh aroma and elevate the flavor profile. Don’t hesitate to play around with other herbs if you’ve got a favorite.
- Capers: These little gems bring a burst of brininess that contrasts nicely with the creamy potatoes. Finely chop them for even distribution.
- Olive Oil: Use high-quality extra virgin olive oil for the best flavor. It’s a heart-healthy fat that gives the salad a rich texture without the heaviness of mayo.
Recipe Variations
- Add Protein: For a heartier salad, toss in some diced grilled chicken or chickpeas. They add a nice texture and make it more filling.
- Spice it Up: If you like heat, throw in some diced jalapeños or a pinch of red pepper flakes.
- Cheese Lovers: Feta cheese crumbles bring a tangy bite to the salad. Just sprinkle them on before serving.
- Different Vinegars: Swap white wine vinegar for apple cider vinegar for a different twist.
- Extra Crunch: Finely chopped celery or bell peppers can add an extra crunch and vibrant color to the dish.
- Flavor Boosters: A dash of smoked paprika or a squeeze of lemon juice can provide an added layer of complexity.
Nutrition Facts
No Mayo Potato Salad Nutrition Facts
No Mayo Potato Salad Recipe
Equipment
- Bowl
Ingredients
- ½ small shallot thinly sliced
- 3 pounds baby red potatoes
- 2 tablespoons finely chopped fresh dill
- 5 tablespoons white wine vinegar split
- 2 tablespoons finely chopped fresh basil
- ½ cup cold-pressed extra virgin olive oil
- 2 tablespoons finely chopped Italian flat-leaf parsley
- 1 teaspoon coarse kosher salt
- 1 tablespoon capers drained and chopped
- 2 teaspoons smooth Dijon mustard
- 1 teaspoon whole grain mustard
Instructions
Step 1: Boil the Baby Potatoes
- Begin by washing the baby red potatoes thoroughly. You want to retain that lovely skin—they’re packed with nutrients! Cut them into halves or quarters based on their size. In a large pot, fill it with cold, salted water and add the potatoes.
- Bring the water to a boil over medium-high heat and cook for about 15-20 minutes, or until you can easily pierce them with a fork. Keep an eye on them; you want them tender but not mushy!
Step 2: Prepare the Dressing
- While the potatoes are boiling, let’s make the dressing. In a small bowl, whisk together the olive oil, 3 tablespoons of white wine vinegar, both mustards, salt, and the finely chopped herbs—dill, basil, and parsley.
- Taste it. Is it tangy enough for your liking? If not, add the remaining 2 tablespoons of vinegar. This dressing is the star of the show, so adjust it according to your preference.
Step 3: Mix It All Together
- Once the potatoes are done cooking, drain them in a colander and let them cool slightly. In a large bowl, combine the warm potatoes, chopped shallots, and capers.
- Pour the dressing over the mix and gently toss everything together. The warmth of the potatoes absorbs the flavors beautifully, creating a delightful harmony.
Step 4: Chill and Serve
- Cover the potato salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld. If you can resist, let it sit overnight for an even tastier experience. Serve it cold and watch as your family and friends dig into this refreshing twist.
Notes
- Baby Red Potatoes: These potatoes are ideal for salads because they hold their shape well and don’t get mushy. Their creamy texture makes them a favorite among many potato lovers.
- Shallots: Milder than onions, shallots impart a subtle sweetness and depth to the salad. If you’re not a fan, feel free to substitute with green onions.
- Fresh Herbs: Dill and basil work wonderfully together. They add a fresh aroma and elevate the flavor profile. Don’t hesitate to play around with other herbs if you’ve got a favorite.
- Capers: These little gems bring a burst of brininess that contrasts nicely with the creamy potatoes. Finely chop them for even distribution.
- Olive Oil: Use high-quality extra virgin olive oil for the best flavor. It’s a heart-healthy fat that gives the salad a rich texture without the heaviness of mayo.
Nutrition
Frequently Asked Questions
1. Can I make this potato salad ahead of time?
Absolutely! This salad gets better with time as the flavors meld. Prepare it a day in advance and store it in the fridge.
2. Is it gluten-free?
Yes, this recipe is gluten-free. However, ensure that your Dijon mustard is also gluten-free if you’re avoiding gluten completely.
3. How do I store leftovers?
Keep any leftover salad in an airtight container in the refrigerator for up to three days.
4. Can I use other types of potatoes?
While baby red potatoes are perfect for this salad, you can certainly use other varieties like Yukon gold or fingerlings, but adjust the cooking time accordingly.
5. Why not use mayo in this recipe?
Not everyone enjoys mayo, and this recipe allows the flavors of the fresh ingredients to shine without added heaviness. It’s also a lighter option for those watching their calorie intake.
6. What if I don’t have fresh herbs?
If fresh herbs aren’t available, you can use dried herbs, but adjust the quantities as dried herbs are more potent—typically use one-third the amount of dried to fresh.
Conclusion
I love serving this No Mayo Potato Salad during summer gatherings. It’s not just a dish; it tells a story of vibrant flavors, fresh ingredients, and a lighter approach to a beloved classic.
Every bite reflects the essence of the season—from the laughter at barbecues to the quiet enjoyment of a simple meal on the patio.
So next time you’re considering what to bring to a gathering or simply want a fresh side dish at home, reach for this recipe. Trust me, it’s a game-changer.
Your taste buds will thank you, and I bet you’ll receive plenty of compliments. Happy cooking!
