Ok, let’s discuss summer parties’ most controversial topic: mayo in potato salad.
I mean, some people LOVE it. And some people loathe it. I personally do not care for it. AT. ALL.
To settle the conflict, I set out on a quest to find a happy medium so both camps can finally get along. This Herby No-Mayo Potato Salad recipe is it!
Here’s why I think no-mayo potato salad is superior to the original:
The obvious reason, no mayo. Ugh, warm mayo from a jar is so gross. I don’t mind a good freshly made aioli, but mayo in a jar makes me want to hide under my desk.
It’s way healthier.
Herbs are good for you. Again, healthy!
Herbs are delicious.
You can leave out at a picnic or BBQ longer because there is no gross mayo in it.
Cooled starches (e.g. potatoes and rice) contain resistant starch. When the starch in these foods are heated then cooled, some of the starch turns resistant to absorption in your digestive system (how cool is that!). So, cooked then cooled potatoes are actually lower in absorbable carbs than hot potatoes. This would technically be true about all potato salad, but see number 1 about why this version is better.
Whether you like the original or not, you’ll still love this version!
Herby No-Mayo Potato Salad Ingredients
Yukon Gold potatoes: Just about any potatoes will work here, but I like Yukon Golds because you can leave the skin on and it’s pleasant to eat. Potato skins are loaded with vitamins, minerals and fiber, so leave them on as much as possible. Little red or new potatoes also work great.
The dressing: The combo of grainy mustard, herbs, red wine vinegar and extra virgin olive oil is not only delicious, but it’s also good for you. Your dressing should taste almost over salted and have a lot of punch—potatoes taste like nothing and will absorb some of this warm, so go big on the flavor. The dressing has a lot of punch when tasted alone but don’t fret! It’s not for delicate lettuce, it’s to make a boring potato taste like angels.
The herbs: Guess what? Herbs are considered greens and contain loads of phytonutrients. Use fresh herbs, end of story. Go big or go home on the fresh herbs. I’m giving you what I like below—feel free to adjust to your liking. But don’t skip the fresh dill—it really makes the dish.
4 pounds Yukon Gold potatoes (or small potato of choice)
⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
3.5 tablespoons grainy Dijon mustard (I like Sierra Nevada Stout Dijon)
1 tablespoon raw honey
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
3 tablespoons chopped fresh chives
¼ cup chopped scallions (aka green onions), from about 5 scallions—white and some of the green parts
Clean the potatoes and leave the skins on. Cut the potatoes into 1-inch cubes (that's about 6-8 pieces from each Yukon Gold, or halve small potatoes). Aim to have all of your chopped potatoes about the same size so they cook at the same time.
Add the potatoes to a large pot, then add cold water until the potatoes are covered by an inch or two. (Do not add chopped potatoes to already boiling water as they do not cook evenly.) Put the pot on the stove and bring the water to a boil. You can cover the pot until it's boiling to make it boil faster if desired. Remove the lid if using when the pot comes to a boil to prevent overflow. Boil the potatoes about 12 minutes or until fork tender.
While the potatoes cook, whisk the extra virgin olive oil, red wine vinegar, mustard, honey, salt and pepper together to make the dressing. Set aside. Then, chop the herbs and set aside.
Drain the hot potatoes into a colander in the sink. Add about ¼ of the dressing on top so some of it can soak in, being careful not to add too much as you'll lose it through the colander. Just add a little so the hot potatoes can absorb some of the dressing. Let the potatoes sit to cool in the colander for about 20 minutes.
Transfer potatoes to a big serving bowl—they will still be slightly warm. Pour the rest of the dressing over the potatoes. Add the herbs and toss gently to combine. Adjust salt, pepper, and herbs as needed.
Refrigerate until serving. Will keep in the refrigerator, covered, up to 5 days.
What do you think? Mayo or no in potato salad?!
If you make this recipe, let us know how it turns out in the comments below.