I suggest you make the best no mayo potato salad recipe together today. We can enjoy it as a side dish with fried chicken legs or another meat recipe. This salad is so easy to make that anyone can amaze the family with an alternative to mashed potatoes or French fries.
Potato salad has countless variations, from those with mayonnaise, as I showed you in the best potato salad with homemade mayonnaise, to the simple ones like Hungarian potato salad, or with different herbs and vegetables.
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Today's salad will have only three basic ingredients: red potatoes, red onions and chives.
Few Ingredients
I chose to use red potatoes, which are better suited for salads because they are firmer and do not crumble so easily. We will use about 800 g, enough for four servings.
We also need two medium-sized red onions and a bunch of chives for an extra flavour. Otherwise, a little bit of sea salt, freshly ground pepper and sunflower oil.
How to Make the No Mayo Potato Salad Recipe?
Prepare the Ingredients
Since this salad is made with boiled potatoes, we need to start by boiling them. Place the whole, unpeeled potatoes in a large pot, cover them with water, and add a teaspoon of sea salt. Bring the pot to a boil over high heat.
While the potatoes are boiling, we can prepare the onions. Peel the two onions and chop them not very finely.
Make the Salad
Place the chopped onion in a bowl (the one you'll use to make the potato salad). Season the onion with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, and 100 ml of sunflower oil.
Mix everything well and let the onion marinate and soften slightly while the potatoes boil. Once the potatoes are cooked, drain the water and let them cool almost completely before handling them.
Once the potatoes have cooled, peel them. I prefer not to use potato peels in salads.
Now we can cut the potatoes. I prefer to cut them into cubes, but you can also slice them. I chose to cut them directly into the bowl over the onion.
Mix the potatoes and onion lightly, then continue seasoning. Hot potatoes tend to absorb a lot of oil and flavour, so we'll need to add a bit more seasoning.
Finishing the Potato Salad
First things first, let's finely chop those chives.
Add the chopped chives to the potatoes. Season with another half teaspoon of freshly ground pepper and a teaspoon of sea salt. If the salad is too dry, add more sunflower oil. I add another 100 ml.
Mix gently, and with that, we've finished the no mayo potato salad. All we have to do is let it rest for about 15 minutes to allow the flavours to meld, and then we can serve it.
Dietary Adaptations
- Vegan: Ensure all ingredients, including the oil, are vegan-friendly.
- Gluten-free: This recipe is naturally gluten-free.
- Low-carb: Substitute some of the potatoes with cauliflower florets for a lower-carb version.
Variations
This simple no mayo potato salad recipe offers a great base for numerous variations to suit your taste and dietary preferences. Here are some ideas:
- Mediterranean: Add Kalamata olives, feta cheese, and a drizzle of lemon juice and oregano.
- Spicy: Include a pinch of cayenne pepper, chopped jalapeños, or a dash of hot sauce.
- Vegetables: Add chopped celery, bell peppers, cucumbers, or other crunchy vegetables for more texture and nutrients.
- Protein: Incorporate cooked bacon, diced ham, or hard-boiled eggs for a heartier salad.
Serving the Potato Salad
This no mayo potato salad, with its fresh herbs and simple vinaigrette, is versatile and can be served in a variety of ways. As a side dish, it pairs well with grilled or roasted meats, especially chicken or fish. It also complements barbecued dishes and picnics.
Serve the potato salad in a decorative bowl or platter for a more appealing presentation. Sprinkle fresh herbs, such as chives or parsley, over the salad before serving for a pop of colour and flavour.
How to Store the Salad?
Storing this no-mayo potato salad is relatively simple, but there are a few key points to keep in mind to maintain its freshness and flavour.
Transfer the potato salad to an airtight container and refrigerate it as soon as it has cooled down to room temperature, or within two hours of preparation. This prevents bacterial growth and spoilage.
This salad, made without mayonnaise, can generally last in the refrigerator for up to 3-5 days. However, it is best consumed within the first 2-3 days for optimal flavour and texture.
Freezing is not recommended for this potato salad as it can negatively affect the texture of the potatoes and other ingredients.
F.A.Q.
Traditionally, yes, potato salad often contains mayonnaise as a key ingredient in the dressing. However, there are many variations of potato salad, including ones that use yogurt, sour cream, or vinaigrette-based dressings instead of mayonnaise, like the recipe we've been discussing.
whether or not to leave the skin on is a matter of personal preference. If you enjoy the texture and flavour of potato skins, go ahead and leave them on! If you prefer a smoother texture or are using potatoes with thick skins, peeling them is a good option.
In the context of our recipe, where the potatoes are cooled almost completely before peeling and cutting, boiling them whole is the recommended approach for the best texture and flavour in your potato salad.
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Related
Looking for other delicious salad recipes like this? Try these:
Pairing
These are my favourite dishes to serve with this no mayo potato salad:
No Mayo Potato salad Recipe
Equipment
- 1 mixing bowl
- 1 Soup Pot
Ingredients
- 800 g potatoes red
- 2 pcs red onions medium size
- 3 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 200 ml sunflower oil or olive oil
- 1 bunch chives fresh
Instructions
- Put the potatoes in a pot. Pour the water until they cover them, add sea salt and boil.
- Chop the onions and put in a bowl. Season with a teaspoon of sea salt, half a teaspoon of freshly ground pepper and 100 ml of sunflower oil.
- After the potatoes have boiled, drain the water and let them cool almost completely. Peel them and cut them into cubes directly in the bowl over the onion.
- Add the chopped chives over the potatoes. Season with another half teaspoon of freshly ground pepper, a teaspoon of sea salt and 100 ml sunflower oil.
- Let it rest for 15 minutes before serving
- Can be serve as such, or as a side dish near meat, like fried chicken drumsticks, as I did.
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