Ingredients for no-mayo potato salad
Detailed quantities and instructions in the recipe card below.
You are watching: No Mayo Potato Salad
- Potatoes: I use baby potatoes but you can use just about any you like.
- Extra virgin olive oil: The olive oil is the base of the dressing but don’t worry, it doesn’t make this salad greasy at all.
- Bacon: I add a little crispy bacon to mine but it’s totally optional. Leave it out for a vegetarian / vegan alternative.
- White wine vinegar: White wine vinegar is where all the tang comes from. See the substitutions section for other options.
- Mustard: I use wholegrain mustard as it adds just a light mustard flavour and looks gorgeous too.
- Spring onion: Also known as scallions or green onions, spring onions look like super skinny leeks. They have a nice but mild onion flavour and are perfect for eating raw. You can also use French shallots.
- Fresh herbs: Fresh herbs add a bright, fresh flavour. I use parsley and dill. You could also try basil or organo.
How to make mayo free potato salad (step-by-step)
Detailed quantities and instructions in the recipe card below.
You are watching: No Mayo Potato Salad
- Cook the potatoes: Place the potatoes into a large saucepan, whole, covered with cold water. Bring them to a boil and cook for 7-12 minutes (the smaller the potatoes, the quicker they’ll cook) until a fork can easily penetrate but not so long that they start falling apart.
- Cook the bacon: Chop the bacon up into very fine pieces and cook over medium heat for 5-6 minutes, turning often until golden brown all over.
- Prepare the dressing: The vinaigrette is a simple case of mixing olive oil, vinegar, mustard and black pepper. Place them all into a small jar, screw on the lid and give it a good shake. It will taste quite sharp on it’s own like this but once it’s added to the other ingredients it mellows to the perfect dressing.
- Assemble the potato salad: Once the potatoes and bacon have cooled, pile all the ingredients into a bowl and give it a good mix up. I find it best after about 20 minutes but it will last quite well for a few days too.
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This mayo free potato salad can be eaten hot or cold. Warm it up in the microwave for a few minutes or chill in the fridge and eat it cold.
Variations
- Mustard: Feel free to use 1-2 teaspoons of dijon mustard in place of the wholegrain variety.
- Onion: You can swap the spring onions for some French shallots or finely sliced red onion.
- Vinegar: You can swap the white wine vinegar for red wine vinegar, apple cider vinegar, rice wine vinegar or even lemon juice.
- Add crunch: If you want to add a little crunch to your salad, you could add some crumbled walnuts or even celery, sliced thinly, adds a great crunchy texture.
- Eggs: Want a touch of the classic, add some sliced hard-boiled eggs
FAQs
Yield and storage
This recipe makes 6-8 side serves of delicious herbed potato salad.
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Keep it stored in an airtight container or covered well with plastic wrap, in the fridge for 2-3 days.
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Source: https://gardencourte.com
Categories: Recipe
