Ultimate Red Skinned Potato Salad (Mayo Free!)

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Ultimate Red Skinned Potato Salad is for the mayo haters! Filled with mouthwatering ingredients, this salad is absolutely delicious served warm or cold. 

Ultimate Red Skinned Potato Salad - Mayo Free! | iowagirleats.com

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.

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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.

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Lincoln provided the entertainment and showed off his new crawling skillz (9 month update coming Tuesday!)

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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. :)

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Ben, Lincoln, and I continued to soak up the sunshine later that afternoon with a long walk and trip to the park.

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Making sure to smell the lilacs on the way home. Gahhh!!

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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!

Ultimate Red Skinned Potato Salad - Mayo Free! | iowagirleats.com

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!

Ultimate Red Skinned Potato Salad - Mayo Free! | iowagirleats.com

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!

Ultimate Red Skinned Potato Salad - Mayo Free! | iowagirleats.com

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.

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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!

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Cut the potatoes into quarters then place in a big pot of salted cold water, and then bring to a boil over high heat.

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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.

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Add 1/3 cup of the vinaigrette to the warm potatoes then toss to combine.

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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!

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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!)

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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.

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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.

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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!

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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.)

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Add enough dressing to coat the salad to your liking (I used about 1/2 cup total) then toss to combine.

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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! | iowagirleats.com

Ultimate Red Skinned Potato Salad (Mayo Free!)

Print this recipe!

Serves 4-6

Ingredients: 
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
salt
3 eggs
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

Directions: 

  1. Add Honey-Dijon Vinaigrette ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Set aside.
  2. 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.
  3. Toss warm potatoes with 1/3 cup Honey-Dijon Vinaigrette then refrigerate for 1 hour or up to overnight.
  4. 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.)
  5. 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.)
  6. 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.
  7. NOTE: to enjoy as a warm salad, combine warm potatoes (do not refrigerate) with caramelized onions, bacon, and green onions then dress with vinaigrette.

Ultimate Red Skinned Potato Salad - Mayo Free! | iowagirleats.com

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!

Ultimate Red Skinned Potato Salad - Mayo Free! | iowagirleats.com

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Comments

  1. This salad looks sooo delicious!! And it’s mayo-free! I really have to try this soon. Btw I love your adorable picture tutorials! Pinned. :)

  2. I’ve been feeling so alone! Like I was the only one who hated mayo, eewwww..

    And red skinned potatoes will always be my first love. So happy to have a Memorial Day recipe sans Mayo, yuck!

  3. Oh thank goodness- a mayo free potato salad. Whilst I do love them, they are decidedly dodgy to have around in the heat (England is unseasonally hot this week!) and tend to sit in the belly like a little fat bomb.

    Was considering making a potato salad to leave in the fridge for easy picking- this is the ONE!

    Thanks Kirsty.

  4. Amanda 05.19.2014

    This will be a great addition to my Memorial Day weekend meals! Can’t wait to try!

  5. I must say, nice pint glass! I love Charleston and we actually just returned from almost a week down there. This potato salad is so awesome and would be perfect for picnics since it is mayo free and can probably stand the heat. Thanks, Kristin!

  6. Janet 05.19.2014

    This looks delicious. I can never make potato salad my potatoes usually end up falling apart as I toss them with the add-ins. I want to try again for an upcoming party :) I will not be defeated!!

    It looks like you had a great weekend! We did too as we visited family in PA.

    Happy Monday!

  7. Ha! I made a mayo-free red potato salad yesterday, too! Super yummy. I love the idea of caramelizing the onions first, though!

  8. Ali 05.19.2014

    I’m totally making that potato salad. I love honey dijon dressings.

  9. adrianne 05.19.2014

    Love it! Heading to a Mem. Day bbq on Sunday with a bunch of part-time vegans and GF eaters. I will bring this for these people. :)

  10. yum! my mom makes a similar one, and i have never thought to make it myself. but i’m always looking for summer side dishes…

  11. Jo-Ann Christie 05.19.2014

    Looked at your cauliflower pizza recipe and I think the one step that you are missing that will really help is after cooking the cauliflower let it a cool then squeeze the heck out of it in a cheesecloth or tea towel (remembering to rinse it right away otherwise the whole place will smell) it really makes a difference to the consistency of the crust. Also added some grated zucchini to it because you can only eat so much cauliflower! Hope this helps. Today is a holiday in Canada so going to make your potato salad for dinner tonight, looks great!

  12. This sounds sort of weird, but I added chopped cucumbers to potato salad – it adds a light and fresh element to combat the heaviness.

  13. CakePants 05.19.2014

    I agree – this DOES look like the ultimate potato salad! The apple cider vinegar in this sounds intriguing. I hosted a small dinner party this past weekend, and one of the guests has a gluten intolerance – having never before cooked for someone who can’t have gluten, I had no idea how tricky it can be, and all the hidden sources of gluten! Good luck with developing the pizza crust recipe (I’ll be sure to share it with my friend, too!)!

    • Kristin 05.19.2014

      YESSS!!! Totally trying this on Friday – thanks so much, Abby!

      • Abby 05.19.2014

        Hooray! Let us know how it goes. I’d have to go pick up some things to make it, but I’m sure it’s stellar even for non GF eaters.

  14. Becca 05.19.2014

    My husband and I maintain a mostly gluten free diet. We have found that the Udi’s frozen pizza crusts are quite tasty. They are nice and crispy, too. We have found that we love making our own pizzas ten times more than a prepared frozen version. The crusts come two to a pack and are perfect for a quick dinner. Just wanted to share! Also, Mellow Mushroom (not sure if you have that in Iowa) has a great Gluten Free pizza option, too. Best of luck!

    • Kristin 05.19.2014

      Oo, great tip – I think I’ve seen these at Whole Foods. Will definitely pick up a pack next time I go there!

  15. This sounds delicious, Kristin! I would love to try it without the bacon to make a veg-friendly version.

  16. Amber 05.19.2014

    I love this Gluten Free Sweet Potato crust and highly recommend you try it. I like that it throws in an extra serving of veggies :)

    http://www.fitsugar.com/Sweet-Potato-Crust-Pizza-34690943?utm_source=fitness_newsletter&utm_medium=email&utm_campaign=fitness_newsletter_v5_05092014&em_recid=3405350&utm_content=placement_4_title

  17. Amanda F 05.19.2014

    My fav GF pizza crust is Against the Grain – you usually can find at Whole Foods. I happen to like the whole Against the Grain line – baguettes, bagels, etc.

    Your recipes always look mouthwatering!!

    One thing I wanted to say – one celiac to another – I would wait 6 – 12 months post diagnosis before worrying about other sensitivities. The unfortunate thing is you are still healing, and it can make you have some weird reactions – post-diagnosis I had scared myself into all sorts of “extra” stuff because I still didn’t feel 100%. It takes longer than we want for our body to heal…

    I’m sure you love unsolicited advice from some random person on the internet… :-)

    • kristinp 05.20.2014

      Yup. this. and waaay shorter than my yammering below.

  18. Caitlyn 05.19.2014

    • Caitlyn 05.19.2014

      Oh just read above and saw that it was already posted :) I was so excited I didn’t take the time.

  19. Jackie 05.19.2014

    We saw you (and the fam) walking down the path this weekend. (Green house with goldenrod door.) We love your recipes and I cannot wait to try this one. Perfect for the summer.

  20. Shannon 05.19.2014

    WOW! I will be making this salad ASAP! Looks super yummy!

  21. Judy’s Baked Beans have been a staple in our house since you first posted them. In fact, my husband said that we definitely needed to have them this weekend to mark the beginning of grilling season. :)

  22. oh my word that looks crazy good!! Red potatoes make the best potato salad. My job at the grocery store in high school used red potatoes in their potato salad. SO yummy! Not mayo-free however lol. Pinned!!

  23. Erika 05.19.2014

    My go to easy GF pizza dough is from Bob’s Red Mill: http://www.bobsredmill.com/recipes.php?recipe=1426. It’s mostly bean flour but bakes up nicely. The only change is I bake the crust without toppings half way first and then add toppings and finish baking.

    The potato salad looks amazing! Can’t wait to try.

  24. Amber 05.20.2014

    This salad looks fantastic! I recently cut out dairy while nursing my little one so I need to stock up on recipes I can eat. This will definitely happen this week!

  25. jesser 05.20.2014

    You had me at mayo-free. I love almost all the components of potato salad – EXCEPT MAYO!!! It’s one of my very few food aversions. Thanks!

  26. Amanda 05.20.2014

    Added this to the menu for this weekend! I’ve been making your recipes for well over a year and they never disappoint!

  27. Very nice twist on the classic mayo potato salad. Never thought of using a dijon dressing – great idea. Normally when I want a break from a Mayo based potato salad, I’ll using veg or chicken stock along with some olive oil to enhance the flavor. But I really like how delicious your version looks so I’ll have to try and remember it next time I make potato salad. Thanks for sharing the tasty recipe!

  28. Heather 05.20.2014

    This looks delicious!! I can’t wait to try this for the 4th come July.

    I totally feel you with the cauliflower crust!! about a year and a half ago when I started delving into gluten free dishes, I thought the cauliflower pizza looked great online, but then when I tried it out at home, oh my, it was not edible, even after multiple , long attempts, ha. The almond flour mixture/gf flour is the way to go!

  29. Latoya 05.20.2014

    I’m also gluten-free, and love pizza! That has been one of the things I really miss. I definitely recommend Bob’s Red Mill gluten-free pizza crust (or any of Bob’s Red Mill gluten-free products, actually). For a quick pre-made crust, Udi’s thin crust pizza in the freezer section is also pretty great. I love Omission beer as well, but love New Grist beer even more…you should try it sometime!

    Thanks for sharing this potato salad recipe. I’m going to try it this coming weekend!

  30. kristinp 05.20.2014

    Howdy there! Fellow adult-onset celiac here. Thanks for sharing what you do on this here blog. I think it’s important for people to see what actual celiac means, as opposed to a gluten intolerance. So, good news – if you can handle Omission without a problem, chances are it’s not the vinegar that’s bothering you. Check for other sources of cross-contamination including cutting boards, and “gluten free” ingredients like maltodextrin and modified food starch.

    The gluten in Omission is definitely higher than that in the vinegar in mayo. If you continue having problems, talk to your doc about supplements – adult onset Celiac tends to come with vitamin and mineral mal-absorption issues and you may be missing some critical bits and pieces that are keeping you from digesting things properly (also a high quality probiotic = clutch ;-) ). I worked with a nutritionist for a while to ferret out my shortages. Blood tests can be misleading because adequate blood levels of an element don’t mean you are absorbing in adequate amounts.

    Another pisser of adult onset is that it takes a long time to actually finish healing. I’ve been strictly GF since my diagnosis in 2012 and just three weeks ago developed a sensitivity to the levels of gluten in Omission. And then I cried. That is all. Changing topics.

    I’m sorry to yammer on for so long, I just figure that your life and diet have to change so drastically, there’s no need having to cut things out that aren’t actually the problem. There were several things I thought were making me sick when in the end it turned out to be a totally different source of gluteny awfulness (maltodextrin. grr.). Finally, Costco is carrying GF frozen pizzas that are far and away the best GF pizzas I’ve ever eaten. THE BEST. 2 pies for $11 in CO.

    ok. I will stop now before you ban me :-)

    -Kristin

  31. Iona 05.21.2014

    We don’t have ready made gluten free pizza bases or flours here so my experimentation has led me to rotate some pizza crust alternatives:
    spreading cooked polenta out in a pizza crust shape, chill slightly then add toppings and bake
    Using a chickpea flour base- or a hybrid of polenta and chickpea flour
    Mix grated sweet/normal potato with the cauliflower for cauliflower pizza crust. Try searching for vegan cauliflower pizza crust if you want to avoid the cheese- there are some with almond flour that work ok. Or else if it’s just the cheese/grease overload then you could get a mild low fat cheese for the crust as it’s the casein that helps bind the crust together, not the fat content
    I also make a pizza crust with a 3:1 ratio of oat flour: almond flour which works well if you add a couple of eggs to act as a binder

    sometimes to make a thin crust I make a flatbread dough out of teff flour or millet flour with a little bit of psyllium or ground white flax/chia mixed in as the binder, then just roll it out

    ooh another good mayo free potato salad dressing is to use the tahini-lemon juice-parsely-garlic sauce so prevalent in the Middle East (can’t remember the proper name, sorry!)

  32. Rachel 05.22.2014

    Do you follow Heather Cristo? She posted a gluten free pizza crust from Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-pizza-crust-my-new-recipe.html

    I haven’t tried it but thought you should know about it in your journey to enjoy delicious pizza again.

    Good luck! Love your recipes as always, gluten or no gluten. :)

  33. broke 05.22.2014

    I HIGHLY recommend this pizza crust, thin and cracker like and is my hubby’s favorite now (who is not Paleo)! GRAIN FREE & GLUTEN FREE! It tastes like the real thing too!

    http://thedomesticman.com/2012/12/13/cast-iron-skillet-grain-and-gluten-free-pizza/

  34. Tracy 05.22.2014

    You really should try this! It’s the only one I make :)

    http://www.williams-sonoma.com/recipe/fried-potato-salad.html

  35. This looks so good! I don’t make it with mayo either, the hubby thinks that’s gross (he’s Swiss).

    • I totally forgot to say that we make our potato salad with a base of veggie broth (or chicken if you so desire). Once the potatoes have cooled down enough, we peel them and then slice them thick and add in around a cup of warmed broth and let it sit awhile so the potatoes soak up the goodness. Then you can add in whatever else you want and prepare it how you’d like.

  36. Beth 05.24.2014

    I have found that the UDI’s gluten free pizza is quite tasty and reasonably priced…I have found Against the Grain pizza to be 2 or 3 times the cost depending on where you shop!

  37. Stephanie 05.24.2014

    Hi Kristin! This recipe looks great and I am planning to make it for my husband’s birthday BBQ on Monday…I’d like to prepare it Sunday night to save time…do you think I should wait to add the bacon until Monday, or will it be ok to sit with the salad overnight? I’m afraid it may get soggy? Thanks so much….love your blog!!

    • Kristin 05.25.2014

      I didn’t have any problems with letting it sit overnight, but if you’re worried about it, it’d be no problem to add it just before serving!

  38. Elizabeth Conte-Vitullo 05.26.2014

    This Potato Salad is a hit at my house this Memorial Day.

  39. Holly 05.27.2014

    I love potato salad! Made this last night with some barbecue chicken and it was awesome. I did leave the bacon out (mostly because I didn’t feel like spending the money on it) and it was still darn good! By the way, did you go to BGSU? I’m an Ohio girl and graduated in 2010!

    • Kristin 05.27.2014

      My parents went to BGSU! Graduated in the 70s! :)

  40. Laura 05.28.2014

    I recently found your blog and I’m in love! I am trying to cut back on gluten and your recipes have been so helpful. And I love your BG coozie! I went there for grad school :) Can’t wait to try this recipe this summer!

  41. Evelyn 05.29.2014

    I have loved every single recipe of yours I have made. I followed this recipe to a T but I gotta say ok was a bit disappointed. Way too much Apple cider vinegar! Not sure what I can substitute for it.

  42. Ari K 05.29.2014

    Made it this weekend – and it was amazing! Everyone in my family loved it! Can’t wait to make it again!

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