Mayonnaise-Free Potato Salad
Sometimes you just want a great potato salad without the mayo - this one has classic flavors and comes together in 20 minutes.Katie Workman easy potato salad, mayo free, potato salad, summer
Serving Size: Serves 6
Sometimes you are looking for a mayo-free potato salad, either because you or someone in your family doesn’t like mayonnaise, or because you are serving it at a picnic, or another outdoor gathering, and you are not eager to leave a salad made with mayo in the hot sun. Either way, this one fits the bill.
A Super Simple Potato Salad
This no-mayo potato salad is very simple, and won’t steal the limelight from whatever else is on the menu. I can fall hard for a potato salad with twists and turns (Capers! Heat! Other vegetables! Cheese! Eggs!) but I never tire of a simple potato salad (with or without mayo). It’s really nursery food, a little mindless, requiring no real commitment on the part of the eater. That may not sound all that inspiring, but I really do think that it’s awfully nice to have an item on the table that isn’t yelling “look at me!” at most meals.
Sometimes you just want a great potato salad without the mayo—this one has classic flavors and comes together in 20 minutes.Click To Tweet
Potato Salad Add-Ins
Having said THAT….You can add other minced fresh herbs to the salad (instead of or in addition to the parsley), such as thyme, oregano, chervil, marjoram, or sage. Use some minced red onion in addition to — or instead of — the copious amounts of scallions for an additional pop of color. Thinly sliced celery also makes a nice addition, adding a bit of crunch.
Mayonnaise-Free Potato Salad Tips
Tossing the potatoes with the vinaigrette-ish dressing while they are still warm helps them absorb the flavors of the dressing, which really boosts the depth of the salad. Don’t forget to salt your cooking water, too—you want those potatoes to be seasoned with salt all the way through, and that can only happen if the water they are cooking in is salted.
What the Kids Can Do
Kids can use an age appropriate knife to slice the scallions, and chop the parsley. They can also help measure and mix up the dressing. Also if you want to cook the potatoes in halves rather than small pieces, once the potatoes have cooled, the kids can cut them up with a knife, now that they are soft.
Leave out the white wine if you are concerned about the very small amount of alcohol for the kids. I’ve always been preoccupied with other things to worry about.
Other Potato Salad Recipes:
- Creamy Corn and Potato Salad with Bacon and Lemon Buttermilk Dressing
- Egg and Potato Salad with Bacon
- Classic Potato Salad with Celery and Fresh Thyme (also mayo-free!)
A Classic Summer Menu:
This non-mayo potato salad
Spicy Cole Slaw or if you want a mayo-free slaw try the more unusual Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- 2 pounds Yukon potatoes or baby potatoes
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- ¼ cup dry white wine optional
- ½ cup minced onion
- 1 teaspoon kosher or coarse salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ cup sliced scallion white and green parts
- ¼ cup chopped fresh parsley
- Peel or scrub the potatoes and cut them into 1-inch chunks, or halve or quarter baby potatoes so that the pieces are about 1-inch. Place them in a saucepan with salted water to cover by 2 inches. Bring the water to a boil over high heat, reduce the heat to about medium, and simmer the potatoes gently until they are tender and can be pierced with a sharp knife, about 15 minutes. Drain and let cool slightly.
- Meanwhile in a large bowl, combine the olive oil, white wine (if using), Dijon mustard, onions, and salt and pepper. Add the warm potatoes and gently toss until the potatoes are well coated with the dressing. Let cool slightly, then gently mix in the scallions and parsley. Serve at room temperature.