Where are my mayo haters at?!
Although I’m a mayo lover, I understand that many of you gag at the mere thought of glancing at a jar of mayonnaise (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 mixed with caramelized onions (one of my love languages,) crumbled bacon (yasss) green onions (yum,) and chopped hard-boiled egg (oh yeah,) then coated in a creamy, zippy Honey-Dijon Vinaigrette.
It is, as they say, THE BOMB.
Ultimate Red Skinned Potato Salad is also good warm or cold so make then enjoy right away, or stash it in the fridge the night before a BBQ or picnic. Either way, this potato salad is double-serving-worthy!
How to Make This Recipe
Start by making the Honey-Dijon vinaigrette which will replace the mayonnaise in this potato salad. It’s thick, creamy, and popping with flavor.
Combine extra virgin olive oil, apple cider vinegar, dijon mustard, honey, plus salt and pepper in jar or bowl then shake or whisk to combine.
Set the vinaigrette aside then chop 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 bring to a boil over high heat.
Cook the potatoes until fork-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?
Chop a large sweet onion then add to a large skillet over medium heat with 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 eggs. 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 chopped green onions, and cooked then crumbled 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. I hope you love this new, MAYO-FREE take on potato salad – enjoy!
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Ultimate Red Skinned Potato Salad (Mayo Free!)
Description
Hate mayonnaise? No mayo needed for this mouthwatering Red Skinned Potato Salad! Packed with toppings, this is sure to become a summertime favorite.
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
- 3Â 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.
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.
Caitlyn 05.19.2014
You probably already saw this… but just in case:
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.
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.
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
Hannah @ CleanEatingVeggieGirl 05.19.2014
This sounds delicious, Kristin! I would love to try it without the bacon to make a veg-friendly version.
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!
Abby 05.19.2014
I think it’s fate!
Always (always) trust Ashley.
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.
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!)!
Tia @ Tina and Tia 05.19.2014
This sounds sort of weird, but I added chopped cucumbers to potato salad – it adds a light and fresh element to combat the heaviness.
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!
erin @hooleywithaz 05.19.2014
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…
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. :)
Ali 05.19.2014
I’m totally making that potato salad. I love honey dijon dressings.
Chelsea @ Designs on Dinner 05.19.2014
Ha! I made a mayo-free red potato salad yesterday, too! Super yummy. I love the idea of caramelizing the onions first, though!
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!
Bri | Bites of Bri 05.19.2014
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!
Amanda 05.19.2014
This will be a great addition to my Memorial Day weekend meals! Can’t wait to try!
Nicola Miller Editor of Mumsnet Suffolk & Norfolk 05.19.2014
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.
Laura @ Raise Your Garden 05.19.2014
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!
Jovita @ Yummy Addiction 05.19.2014
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. :)