Simple Potato Salad without Mayo

How about a last minute favorite for your 4th of July? Of course you can enjoy this simple potato salad without mayo throughout the summer (or any time of year), but it comes together so quickly that you still have time to make it today!

The trick to this simple potato salad is the preparation with still warm potatoes. Warm potatoes more easily absorb the dressing for a very flavorful side dish. With this technique, there’s no need to add mayo, as the potatoes simply suck up the tasty vinaigrette for a delicious infused flavor.

Though you can definitely enjoy it while still warm, or chilled for just a couple of hours, I have to admit that this potato salad without mayo will reach perfection if the flavors are allowed to meld in the refrigerator for a day in advance. So even if you don’t have time today, you can prepare this recipe and enjoy it over the weekend for a summer barbecue, picnic or potluck. When you’re ready to serve, keep the potato salad cold by placing your serving dish in a larger bowl filled with ice.

The recipe below was shared with us by IdahoPotato.com. Visit their site for more recipe options, but keep in mind that not all will be dairy-free over there. For another great dairy-free potato salad without mayo, enjoy this Patriotic Red, White and Blue Potato Salad.

Simple Potato Salad without Mayo

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 6 servings

Ingredients

Salad Dressing

• ⅓ cup red wine vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 garlic clove, chopped
• ⅔ cup olive oil

Potato Salad

• 3 pounds Idaho potatoes, about 7 medium, unpeeled
• ½ pound cooked green beans, cut into 1-inch pieces
• 12 cherry tomatoes, halved
• 2 hard boiled eggs, peeled and quartered (optional - omit for egg-free and vegan)
• 1 cup cooked corn kernels
• ¼ cup minced celery, about 1 stalk
• ¼ cup pitted, sliced black olives
• 2 tablespoons fresh parsley, chopped

Instructions

For the Salad Dressing:

1. Combine the vinegar, mustard, salt, pepper and garlic in a large salad bowl. Whisk in the olive oil.

For the Potato Salad:

1. Bring 2 quarts of water to a boil in large saucepan. Cook potatoes in water for about 15 minutes until just fork tender. Drain potatoes and cool immediately under cold running water.
2. While the potatoes are cooling, combine the green beans, tomatoes and eggs with the cooked corn and celery in a bowl. Stir in the salad dressing.
3. Peel cooled potatoes, then cut into 2-inch pieces and toss with the dressing.
4. Sprinkle salad with olives and chopped parsley just before serving.

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