I love, love, love this mayonnaise free potato salad. Rather than the usual mayonnaise based potato salad, this has a delicious vinaigrette and it is so easy.
Not only is this dish light, refreshing, a little tangy, it’s the perfect dish for serving outdoors in the summer rather than a mayonnaise based. No worries leaving this our for a while or just inside on our counter for a while. I serve it at room temperature, never refrigerated until it’s just the leftovers, if there are any.
love this mayonnaise free potato salad.
I served this dish with my barbecue chicken and some Mexican corn. Honestly, I can’t think of a better potato dish than this for both of those. Here’s the link for the barbecue chicken: https://the2spoons.com/best-summer-barbecue-chicken-on-the-grill-with-my-1-go-to-sauce/
and, here’s the recipe for the Mexican street corn: https://the2spoons.com/delicious-grilled-mexican-street-corn/.
love this mayonnaise free potato salad.
I used red potatoes in this dish that I sliced on my mandolin. I love to use the mandolin, but be careful, because you can cut yourself easily if you don’t use the guard. The mandolin is good for so many vegetables, but I love it for potatoes that I want uniform. I put it on the largest setting and they were perfect for this dish. Then, you cook until just done, not falling apart. While they are still hot, you add salt and pepper and apple cider vinegar for added flavor, which makes a huge difference.
I do that even with a mayonnaise based potato salad because of the added flavor. Here’s the link for a mayonnaise based potato salad which is equally good. I just like the vinaigrette based for summer especially outside. https://the2spoons.com/delicious-2-step-potato-salad/
Here’s a link for a mandolin if you don’t have one. They are well worth the purchase: https://amzn.to/38sHFEu
love this mayonnaise free potato salad.
Here’s the recipe for this deliciousness!! Hope you try this dish soon and enjoy!
Ingredients
Equipment
Method
- Wash potatoes, then slice into 1/4-inch slices. I used the largest setting on my mandolin. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Keep a close eye on them because you don't want to overcook or they will break apart too easily.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. Adjust seasonings.
- Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again. Allow to sit at room temperature until ready to serve.