Ultimate Red Skinned Potato Salad is for the mayo haters! Filled with mouthwatering ingredients, this gluten free, mayo free potato salad recipe is delicious served warm or cold.
Mayo haters unite!
Although I am a mayo lover, I understand there are many of you out there that gag at the thought (Ben, I’m looking at you.) Fear not, because you can have your potato salad with no mayo too – Ultimate Red Skinned Potato Salad is killing the mayo free potato salad game!
So, what makes it the “ultimate”? Let’s review: creamy, red skinned potatoes are studded with caramelized onions (one of my love languages,) crumbled bacon (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.
Like I said, this mayo free potato salad is good warm or cold so make it right before a BBQ or picnic, or even 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. Let’s get cookin’!
How to Make Ultimate Red Skinned Potato Salad:
Start by making the dressing. I went with a luscious, Honey-Dijon Vinaigrette instead of the classic mayo mix. It’s thick, creamy, and popping with sophisticated flavors!
Combine 1/2 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 2 Tablespoons each dijon mustard and honey, plus salt and pepper in jar or bowl then shake or whisk to combine.
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 them up.
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 them 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 refrigerate 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!
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 and I couldn’t bear to leave it out of this vinaigrette-based version. It’s 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.
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!)
Description
Ultimate Red Skinned Potato Salad is for the mayo haters! Filled with mouthwatering ingredients, this gluten-free salad is absolutely delicious served warm or cold.
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
- 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.
This recipe is courtesy of Iowa Girl Eats, http://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!
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. :)
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!
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.
This will be a great addition to my Memorial Day weekend meals! Can’t wait to try!
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!
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!
Ha! I made a mayo-free red potato salad yesterday, too! Super yummy. I love the idea of caramelizing the onions first, though!
I’m totally making that potato salad. I love honey dijon dressings.
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. :)
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…
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!
This sounds sort of weird, but I added chopped cucumbers to potato salad – it adds a light and fresh element to combat the heaviness.
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!)!
I think it’s fate!
Always (always) trust Ashley.
YESSS!!! Totally trying this on Friday – thanks so much, Abby!
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.
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!
Oo, great tip – I think I’ve seen these at Whole Foods. Will definitely pick up a pack next time I go there!
This sounds delicious, Kristin! I would love to try it without the bacon to make a veg-friendly version.
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
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… :-)
Yup. this. and waaay shorter than my yammering below.
You probably already saw this… but just in case:
Oh just read above and saw that it was already posted :) I was so excited I didn’t take the time.
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.
WOW! I will be making this salad ASAP! Looks super yummy!
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. :)
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!!
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.
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!
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!
Added this to the menu for this weekend! I’ve been making your recipes for well over a year and they never disappoint!
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!
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!
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!
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
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!)
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. :)
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/
You really should try this! It’s the only one I make :)
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.
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!
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!!
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!
This Potato Salad is a hit at my house this Memorial Day.
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!
My parents went to BGSU! Graduated in the 70s! :)
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!
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.
I’m sorry to hear that, Evelyn! Is it possible that the apple cider vinegar was mis-measured, or possibly old? Mine didn’t taste very vinegary at all!
I used a measuring cup a d I just bought the vinegar last month from Trader Joe’s. Date good til January 2016. My son loved it, but for me the vinegar was too strong.
The only thing I can think of is to use a measuring cup that’s specifically for liquids like this one, since they can measure different than dry measuring cups: http://www.bedbathandbeyond.com/store/product/oxo-good-grips-mini-angled-measuring-cup/1013134030?device=c&network=g&matchtype=&mcid=PS_googlepla_nonbrand_kitchenfoodprep_&gclid=CNDdzoK50r4CFcpcMgod7CwAiA
Made it this weekend – and it was amazing! Everyone in my family loved it! Can’t wait to make it again!
[…] Ultimate Red Skinned Potato Salad (that’s mayo free!). If you’re serving pulled pork, you might as well throw some potato salad on the table as a side dish. This mayo-free potato salad is excellent for tailgates. I leave out the eggs because I’ve never really liked a potato salad with eggs. […]
Hi. For your potato salad, you called for 4 slices of bacon. Approx how much is this in terms of weight?
[…] Ultimate Red Skinned Potato Salad – Iowa Girl Eats […]
This looks awesome! I don’t like mayo so this looks like a perfect substitute. BTW, I love your BG coozie! My husband graduated from there and I graduated from UT (Toledo) so we are a rivalry house. We still live very close to BG. Small world! Love your blog :)
I think I’ll make this for Memorial Day weekend.
Love your BGSU beer holder, by the way!! My alma mater <3 I was Frieda Falcon :-)
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