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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 210kcal

Ingredients

Potato Salad

1 ¼ lb. red potatoes cut into ½" rounds
2 eggs hardboiled, shelled and diced
3 stalks celery finely chopped
4 green onions chopped

Dressing

4 tablespoons extra virgin olive oil
2 ½ 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

Instructions

Prepare the potatoes

Slice the red potatoes into ½" 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.

Nutrition