Ultimate Red Skinned Potato Salad is for the mayo haters! Filled with mouthwatering ingredients, this salad is absolutely delicious served warm or cold.
Happy Monday everyone! How was your weekend??
Although Ben and I don’t have any cute weekend morning routines (those of you who sip coffee together curled up on the porch before flipping pancakes in your PJs? Jealous.) we do have a tasty tradition of making or ordering pizza at least once. This weekend though? It was a two pizza kind of weekend!
I am hell bent on finding a decent gluten-free pizza crust recipe that I can make at home, and this weekend I got close. Friday night I made a cauliflower crust pizza that was just…awful. I’ve successfully made this cauliflower crust before which was good, but loaded with cheese. I love me some cheese, but to have it in both the crust and on top is a bit much. Anyway, like I said, the cauliflower crust I tried on Friday was just bad. Bad, bad!
Saturday night I wanted redemption and got closer to a suitable home-baked solution with an almond flour crust. It was dense but crispy like a real thin crust pizza – whee! The recipe still needs a bit of work but I’ll definitely share if/when I perfect it. In the meantime, Gusto, you’ve got my business.
Both Saturday and Sunday were shorts and t-shirt weather, and Sunday the whole family convened on my parent’s deck to bask in the sun while celebrating my Dad’s birthday (harass him a bit on Tuesday if you know him!) Ben, my brother, and my Dad spent the morning golfing then we all had lunch together afterwards.
Lincoln provided the entertainment and showed off his new crawling skillz (9 month update coming Tuesday!)
I couldn’t eat much of the spread and had my own pity party that my favorite summertime staples like Judy’s Baked Beans and Classic Potato Salad, which my sweet Mom DID make with gluten-free ingredients, still contained vinegar in the pork and beans and mayo, which I think I’m sensitive to. Anyway, long and boring story short I was able to enjoy an ice cold Omission with my burger and fruit salad. I felt better afterwards. :)
Ben, Lincoln, and I continued to soak up the sunshine later that afternoon with a long walk and trip to the park.
Making sure to smell the lilacs on the way home. Gahhh!!
I guess I shouldn’t have felt too bad about missing out on my Mom’s Classic Potato Salad because this weekend I made (and DEMOLISHED) an absolutely killer Ultimate Red Skinned Potato Salad recipe that’s not only gluten-free, but mayo-free, too!
With Memorial Day coming up I thought this would be the perfect time to share a potato salad recipe that’s not only mayo-free for you mayo haters, but also brilliant served warm or cold.
So, what makes it the “ultimate”? Let’s review. Creamy red skinned potatoes with a snappy skin are tossed with caramelized onions (one of my love languages,) crumbled bacon (hubbah hubbah!) green onions (mmm,) and chopped hard-boiled egg (oh yeah,) then coated in a creamy, zippy Honey-Dijon Vinaigrette. It is, as they say, DA BOMB. The batch was gone in 24 hours and Ben doesn’t like dijon mustard, so you do the math.
I could not stop eating it!
Like I said, this potato salad is good warm or cold so make it right before a BBQ or picnic, or make it the night before. It’s double-serving-worthy either way.
If you’re looking for a potato salad that’s a little bit different, decadent, and totally unique, than this recipe is for you. Must-try for spring and summer!
Start by making the dressing for the potato salad. I went with a luscious Honey-Dijon Vinaigrette instead of the classic mayo mix. It’s thick, creamy, and popping with sophisticated flavors!
Sophisticated-tasting but easy to assemble, of course. All you do is combine 1/2 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 2 Tablespoons each dijon mustard and honey, salt, and pepper in jar or bowl then shake or whisk to combine. These are all fridge and pantry staples making this vinaigrette a cinch to toss together.
Set the vinaigrette aside then turn your attention to the potatoes. You’ll need 1-1/2lbs baby red skinned potatoes. If you can’t find baby reds, just use regular red potatoes and chop ‘em up. It won’t be the end of the world!
Cut the potatoes into quarters then place in a big pot of salted cold water, and then bring to a boil over high heat.
Cook the potatoes until they’re tender, 10-15 minutes, then drain and pop ‘em back into the pot off the heat for 5 minutes to help dry out the potatoes.
Add 1/3 cup of the vinaigrette to the warm potatoes then toss to combine.
Transfer the dressed potatoes to a large bowl with a lid then pop into the fridge for at least an hour, or up to overnight. This is a trick I learned from my Mom and her Classic Potato Salad recipe – dress the warm potatoes first and the flavor of the vinaigrette really sinks in!
Ok! While the potatoes are cooling in the fridge, get to work on the caramelized onions which will add a slightly sweet yet savory flavor to the potato salad that’ll make everyone say, hmmm, what IS that? (In a good way!)
Chop 1 large sweet onion then add to a large skillet over medium heat with 1 Tablespoon extra virgin olive oil and a dash of salt. Cook for 20-25 minutes, or until the onions are deeply caramelized, stirring every so often and turning the heat down slightly if they start to brown too quickly. Set the onions aside to cool slightly.
Meanwhile, hard-boil 3 eggs (I made an extra one for Lincoln. :) ) Hard-boiled eggs are a staple in mayo-based potato salads but I just couldn’t bear to leave it out of this vinaigrette-based version. They’re one of my favorite parts.
Place eggs in a saucepan filled with cold water then bring to a boil. Place a lid on top then remove the pan from the heat and let sit for exactly 12 minutes.
After 12 minutes, plunge the eggs into ice water or run under cold water until they’re cool enough to handle but still warm. Peel then chop. Eggs = done!
Once the potatoes have been chilling for at least an hour, add the caramelized onions and chopped hard-boiled eggs, as well as 2 chopped green onions, and 4 cooked then crumbled slices bacon (I use the cold oven-baking method.)
Add enough dressing to coat the salad to your liking (I used about 1/2 cup total) then toss to combine.
Taste and add more salt and pepper if necessary then stash the potato salad back into the fridge to chill completely or eat slightly-warm. It is totally awesome either way!
Ultimate Red Skinned Potato Salad (Mayo Free!)
1-1/2lbs baby red skinned potatoes, quartered (or regular-sized red skinned potatoes, chopped)
1 jumbo sweet onion, chopped
1 Tablespoon extra virgin olive oil
4 slices bacon, cooked and crumbled
2 green onions, chopped
For the Honey-Dijon Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 Tablespoons Dijon mustard
2 Tablespoons honey
salt and pepper
- Add Honey-Dijon Vinaigrette ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Set aside.
- Add potatoes to a large pot then fill with cold water and season with salt. Bring to a boil then cook until potatoes are tender, 10-15 minutes. Drain then return potatoes to pot off the heat for 5 minutes to help evaporate excess water.
- Toss warm potatoes with 1/3 cup Honey-Dijon Vinaigrette then refrigerate for 1 hour or up to overnight.
- Heat olive oil in a large skillet over medium heat then add onions and a dash of salt. Cook, stirring every so often until onions reach a caramel brown color, 20-25 minutes, reducing heat slightly if they start to brown too quickly. Remove skillet from heat then let cool slightly. (Can be done ahead of time. Cool then store in the refrigerator.)
- Place eggs in a saucepan then cover tops by 1 inch with cold water. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then chop and set aside. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator.)
- Combine marinated potatoes with caramelized onions, chopped hard-boiled eggs, bacon, and green onions with as much Honey-Dijon Vinaigrette as you like (some people like their salads more saucy than others,) then toss to combine. Taste then adjust salt and pepper if necessary.
- NOTE: to enjoy as a warm salad, combine warm potatoes (do not refrigerate) with caramelized onions, bacon, and green onions then dress with vinaigrette.
If you’ve never tried a red skinned potato salad, you are in for a real treat. Like I said, the skins stay nice and snappy, while the potato flesh is creamy and luscious. Enjoy this new take on potato salad!