No Mayo Potato Salad
Potato salad is a beloved side dish, often associated with picnics, barbecues, and family gatherings. While the classic version usually includes mayonnaise, this no mayo potato salad is a lighter and fresher take on the traditional recipe. Perfect for those who prefer a dairy-free or egg-free option, this dish delivers vibrant flavors while keeping it wholesome and satisfying.
Why Choose a No Mayo Potato Salad?
- Healthier Alternative: Mayo-based dressings can be heavy and high in calories. A no-mayo version allows you to enjoy the dish guilt-free.
- Dietary Friendly: Suitable for those avoiding dairy or eggs, making it a great choice for vegans (with a few ingredient tweaks).
- Bright and Fresh Flavors: A vinaigrette-based dressing enhances the natural taste of the potatoes with tangy, herby goodness.
- Perfect for Warm Weather: This salad is less likely to spoil quickly compared to mayo-based versions, making it ideal for outdoor events.
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red potatoes work well)
- ¼ cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp red wine vinegar (or apple cider vinegar)
- 1 tbsp fresh lemon juice
- 1 small shallot, finely minced
- 1 clove garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill or chives, chopped
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for a subtle smoky flavor)
Instructions
- Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 10-12 minutes or until fork-tender. Drain and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, vinegar, lemon juice, minced shallot, garlic, salt, and pepper. Adjust seasoning to taste.
- Slice or Cube Potatoes: Once cool enough to handle, cut the potatoes into halves or bite-sized pieces.
- Toss Everything Together: In a large mixing bowl, combine the potatoes with the dressing, ensuring even coating. Add fresh herbs and gently toss.
- Let It Rest: Allow the salad to sit for at least 10 minutes before serving. This helps the flavors meld together beautifully.
- Serve & Enjoy: Serve at room temperature or slightly chilled. Garnish with additional herbs and a sprinkle of smoked paprika for extra flavor.
Customization Ideas
- Add Some Crunch: Toss in sliced radishes, celery, or chopped bell peppers.
- Boost Protein: Add hard-boiled eggs (if not avoiding eggs) or chickpeas for a hearty touch.
- Enhance the Flavor: Capers, olives, or crumbled feta cheese add an extra punch of taste.
- Make It Spicier: A dash of crushed red pepper or a drizzle of hot sauce can bring a subtle heat.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Since there’s no mayo, it stays fresh longer without concerns about spoilage.
Final Thoughts
This is a refreshing and flavorful alternative to the classic version. With its tangy vinaigrette and aromatic herbs, it’s a crowd-pleaser that’s both nutritious and delicious. Whether you serve it at a picnic, potluck, or as a simple weeknight side, this recipe will surely become a favorite!
Give this recipe a try and let us know your favorite additions or variations!
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