Nothing says summer quite like a classic potato salad, but if you’re looking to ditch the mayonnaise, we’ve got just the recipe for you. Prepare to be wowed by this Homemade Quick Potato Salad Without Mayonnaise – a delightful, flavor-packed dish that will have your taste buds dancing with joy.
Picture this: tender, perfectly cooked potatoes tossed in a tangy, creamy dressing that’s brimming with fresh herbs and a delightful crunch from crisp veggies. This recipe is not only a healthier alternative to the traditional mayonnaise-based version, but it also boasts a unique and irresistible flavor profile that will have your family and friends clamoring for more.
Whether you’re hosting a backyard barbecue, a picnic in the park, or simply looking for a refreshing side dish to complement your weeknight meals, this Homemade Quick Potato Salad Without Mayonnaise is the perfect solution. Get ready to wow your guests and satisfy your cravings with this scrumptious and easy-to-make dish!
✨ The Secret Behind This Irresistible Dish
The secret to this incredible potato salad lies in the creamy, tangy dressing that’s made without a single drop of mayonnaise. Instead, we’ve crafted a flavor-packed vinaigrette that’s bursting with the bright, zesty notes of Dijon mustard, white wine vinegar, and a touch of honey. This unexpected combination perfectly complements the natural sweetness of the potatoes, creating a beautifully balanced and truly addictive dish.
But the magic doesn’t stop there. We’ve also incorporated a variety of crunchy vegetables, like celery, red onion, and bell peppers, to add a satisfying texture and depth of flavor to every bite. The result is a potato salad that’s not only delicious but also visually stunning, with pops of color and a wonderfully satisfying mouthfeel.
Ingredients
• 1 cup (150g) diced celery, about 3-4 stalks
• 1 cup (150g) diced red onion, about 1 small onion
• 1 cup (150g) diced red bell pepper, about 1 medium pepper
• 1/4 cup (60ml) white wine vinegar
• 2 tbsp (30ml) Dijon mustard
• 1 tbsp (15ml) honey
• 1/4 cup (60ml) olive oil
• 1/4 cup (10g) chopped fresh parsley
• 1 tbsp (5g) chopped fresh dill
• 1 tsp (5g) salt
• 1/2 tsp (2.5g) black pepper
The key ingredients that truly make this potato salad stand out are the Dijon mustard and the combination of fresh parsley and dill. The Dijon adds a wonderful tangy depth, while the herbs provide a refreshing, aromatic note that perfectly balances the richness of the potatoes. Feel free to adjust the quantities of these ingredients to suit your personal taste preferences.
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool to room temperature.
- Make the Dressing: In a large bowl, whisk together the white wine vinegar, Dijon mustard, honey, olive oil, parsley, dill, salt, and black pepper. The emulsification of the oil and vinegar is crucial to creating a creamy, cohesive dressing.
- Assemble the Salad: Add the cooled potatoes, celery, red onion, and red bell pepper to the dressing and gently toss to coat. Be careful not to overmix, as this can result in a mushy texture.
- Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional fresh parsley or dill if desired.
Timing Overview
• Cook time: 15 minutes
• Chill time: 30 minutes
• Total Time: 60 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 8 servings.
• Protein: 3 g
• Sodium: 378 mg
• Carbohydrates: 32 g
• Fat: 9 g
• Fiber: 3 g
💡 How to Customize This Recipe ?
• To Make it Vegan: Substitute the honey in the dressing with an equal amount of maple syrup or agave nectar.
• To Add a Spicy Kick: Finely mince 1-2 jalapeño or serrano peppers and add them to the dressing. You can also sprinkle in a pinch of cayenne pepper or red pepper flakes.
🥂 Perfect Pairings & Serving Suggestions
• Garnish Suggestions: Garnish the salad with fresh chopped chives, crispy bacon bits, or a sprinkle of smoked paprika for an extra flavor boost.
• Beverage Pairing: This potato salad pairs beautifully with a refreshing iced tea, lemonade, or a crisp white wine.
🚫 Your Guide to a Flawless Execution
• Mistake 2 – Using Cold Ingredients: For the best texture and flavor, it’s important to let the cooked potatoes cool to room temperature before adding the dressing. Cold potatoes can result in a dense, heavy salad.
• Mistake 3 – Overworking the Dressing: When mixing the dressing, be gentle and avoid vigorously whisking or stirring, as this can cause the emulsion to break down and the dressing to separate.
📦 How to Keep Your Leftovers Fresh ?
• Freezing: This potato salad can be frozen for up to 3 months. To freeze, place the salad in a freezer-safe container, leaving a bit of headspace to allow for expansion. Thaw in the refrigerator overnight before serving.
• Reheating: If the salad has been chilled or frozen, you can gently reheat it in a skillet over medium heat, stirring occasionally, until warmed through. Avoid microwaving, as this can make the texture soggy.
❓ FAQs
Can I use a different type of potato?
Absolutely! While Yukon Gold potatoes are our recommended choice for their creamy texture and natural sweetness, you can also use other varieties like red potatoes or russet potatoes. Just be mindful that the cooking times and textures may vary slightly.
Can I make this recipe ahead of time?
Yes, this potato salad can be made a day in advance. Simply prepare the salad, cover, and refrigerate until ready to serve. The flavors will continue to meld and develop, making it even more delicious the next day.
Can I add any other vegetables to the salad?
Absolutely! Feel free to get creative and add your favorite crunchy vegetables, such as diced cucumber, halved cherry tomatoes, or sliced radishes. Just be sure not to overload the salad, as you want the potatoes to remain the star of the dish.
Can I use dried herbs instead of fresh?
You can certainly use dried herbs if that’s what you have on hand, but the flavor profile will be a bit different. For the best results, we recommend using fresh parsley and dill. If using dried, use about 1 teaspoon of each instead of the 1 tablespoon of fresh called for in the recipe.
Can I make this recipe vegan?
Yes, to make this recipe vegan, simply substitute the honey in the dressing with an equal amount of maple syrup or agave nectar. This will maintain the same sweet and tangy flavor profile without the use of any animal-based products.
💌 Enjoy Your Delicious Creation!
There you have it – a truly exceptional Homemade Quick Potato Salad Without Mayonnaise that’s sure to impress your family and friends. The combination of tender potatoes, crunchy vegetables, and a tangy, flavorful dressing creates a dish that’s both satisfying and refreshing. So, gather your ingredients, put on your apron, and get ready to wow your guests with this incredible potato salad. Bon appétit!
Homemade Quick Potato Salad Without Mayonnaise
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool to room temperature.
- In a large bowl, whisk together the white wine vinegar, Dijon mustard, honey, olive oil, parsley, dill, salt, and black pepper. The emulsification of the oil and vinegar is crucial to creating a creamy, cohesive dressing.
- Add the cooled potatoes, celery, red onion, and red bell pepper to the dressing and gently toss to coat. Be careful not to overmix, as this can result in a mushy texture.
- Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional fresh parsley or dill if desired.
