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Potato Salad is a favorite summertime side… but oftentimes, it’s weighed down by too much mayonnaise. This No Mayo Potato Salad is a lighter rendition of the classic, and is just as scrumptious. Red potatoes serve as the base, and they, along with hardboiled eggs, celery and green onions, are tossed in a light, flavorful dill vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad.
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As a Southern girl, I’ve eaten a lot of potato salad in my day. Like, a ridiculous amount of potato salad. Pounds, if not hundreds of pounds of potato salad.
Hey, I like my potato salad any way I can get it. Add in the fact that potato salad is a summertime staple and a delightful picnic side dish, and it makes sense why I’ve eaten so much in my 31 years.
However, some folks have strong feelings about mayonnaise. My husband is one of those people. And this, unfortunately, means I’ve had to change up my potato salad game… because leaving me with a bowl of mayonnaise-based potato salad is a recipe for disaster. Only because I’d eat the entire thing and probably shouldn’t eat that much potato salad in one/two/three sittings, no matter how much I adore it.
Obviously, this potato salad is less traditional. However, it’s no less tasty.
In fact, there’s a certain je ne sais quoi about this No Mayo Potato Salad. The recipe is something I whipped up for our annual New Year’s Day Gumbo Party because I wanted to serve it alongside gumbo.
Fun fact: Some people like to eat potato salad with/in their gumbo.
Another fun fact: I am one of those people.
Another fun fact: This is a NO judgment space, folks.
I realize the combination sounds odd, at best, but trust me: there’s something comforting about dolloping a scoop of potato salad into a bowl of gumbo. (I’ve also seen people take a spoonful of potato salad and dunk it into the gumbo, then enjoy. It’s a personal preference thing.) It adds a creaminess to the gumbo that just works, and the potato is a nice addition, too.
And this potato salad? It calls for hardboiled egg, too.
We’re getting crazy with this… but again, trust me when I say the end result is well-worth this potential weirdness. In addition to being perfect alongside gumbo, this recipe is a great side dish for a summertime picnic. And it’s delish when paired with fried chicken. And I recommend everyone trying it at least once because it’s that good, even if the ingredient list and thinking about it in gumbo sounds weird.
No Mayo Potato Salad Essentials
Sounds pretty dreamy, right?
Here’s how you can make it at home.
No Mayo Potato Salad
Potato Salad is a favorite summertime side... but oftentimes, it's weighed down by too much mayonnaise. This No Mayo Potato Salad is a lighter rendition of the classic, and is just as scrumptious. Red potatoes serve as the base, and they, along with hardboiled eggs, celery and green onions, are tossed in a light, flavorful dill vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad.
- 1 1/4 lb. red potatoes , cut into 1/2" rounds
- 2 eggs , hardboiled, shelled and diced
- 3 stalks celery , finely chopped
- 4 green onions , chopped
- 4 tablespoons extra virgin olive oil
- 2 1/2 tablespoons white wine vinegar
- 2 cloves roasted garlic , minced
- 2 tablespoons fresh dill
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Prepare the potatoes
- Slice the red potatoes into 1/2" rounds, as if you were making potato chips, with a knife or a mandoline.
- Place the red potatoes in a large saucepan full of cool water.
- Bring the potatoes to a boil, cooking until fork tender.
- Remove from the heat, drain, and set aside to cool.
Prepare the dressing
- Combine the olive oil, vinegar, garlic, dill, mustard and honey in a mason jar.
- Shake until combined.
- Taste, then season with salt and pepper. Set aside.
Make the potato salad
- In a large bowl, combine the potatoes, eggs, celery and green onions. Toss lightly.
- Pour half of the dressing over the potato salad, stirring gently.
- Add more dressing if desired. (We usually add the whole mason jar, but taste it first before pouring the whole thing into the potato salad.)
- Serve immediately.