Don't get me wrong, like potato salads as much as the next person! I get those warm, fuzzy nostalgic feeling of backyard barbecues and good old fashioned mayonnaise drenched foods. I never actually had those experiences growing up. But if I did live in a Norman Rockwell painting? That is certainly what I would imagine! Only, back in the world world, I'm really more partial to a mayonnaise-free potato salad.
This is because I am not a big fan of mayonnaise! If anyone knows me, they know that I absolutely adore cheese. I would have a hard time being vegan because I love eggs and cheese on everything!
But mayonnaise does not sit well with me. I have a similar experience with milk and cream. The amount of dairy just aggravates my slight lactose intolerance.
So, when I'm in the mood for a potato salad, I want all of the elements of a potato salad, but that is actually a salad... And not just mayonnaise and impending gastrointestinal distress!
This is a great recipe to make a day or two ahead of time to let the flavors settle in. I also added some spice with habaneros from my garden because I'm obsessed with spicy food. But this is entirely optional! You can add or subtract any flavors that you have on hand or are partial to.
Gallery
Variations of Mayonnaise-Free Potato Salad
If you're in the mood for a vegetarian or vegan salad, I am constantly tossing everything that I have on hand into salad form! A lot of these substitute vinaigrettes or vegan dips with tofu and/or garden vegetables. But you can really make it your own with whatever you have on hand.
This potato salad actually qualifies as a salad! Rather than just being drowned in mayonnaise, this dairy-free recipe pairs hardboiled eggs, and homegrown potatoes, cherry tomatoes, and banana peppers with apple cider vinegar, olive oil, and lemon juice. For a light and refreshing summer salad with a little bit of kick, optionally add a habanero or other hot pepper.
Add eggs and a splash of vinegar (~1 tsp) to a pot. Cover with 2 inches of water.
Bring uncovered to a boil.
Once the pot reaches a rapid boil, immediately remove from heat and add a lid.
Let sit for 10 minutes.
Meanwhile, fill a bowl with a tray of ice and cold water. Add a teaspoon of vinegar.
When the eggs have set, either drain or use a slotted spoon to remove the eggs from heat. Immediately add to ice bath. I will crack the eggs as I add them. The eggs are already cooked, so you don't need to worry about them not cooking properly. But cracking them now lets the vinegar permeate in between the shell and the egg, making them easier to peel later.
Peel the shell off of the eggs and cut into quarters. Set aside in the fridge.
Boil Potatoes
Dice potatoes into 1 inch cubes. Smaller potatoes can be quartered, but larger ones might need to be diced a little bit more.
Add potatoes to a pot and cover with 2 inches of water.
Bring to a boil and reduce to a simmer. Cook uncovered for 15-20 minutes, or until tender. You should be able to spear them with a fork and they will break apart.
Drain and set aside.
Make Salad
Cut up cherry tomatoes, banana peppers, and habaneros. Juice 2 lemons. You can easily substitute any other produce that you have.
Add all if the ingredients, except for the eggs, to a large bowl. This includes the potatoes, tomatoes, banana peppers, habaneros, olive oil, lemon juice, and a dash of salt and pepper to taste.
Stir to coat and add eggs. Cover and let sit in the refrigerator for at least 2 hours.This isn't explicitly necessary, but this is one of those recipes where the flavors will slowly seep into the dish. It's great to make a day or two ahead of time and have on reserve. If you're serving right away, you may need more salt and pepper up front. Although this might not necessarily translate as well for leftovers as the flavors mix together over time. I suggest adding less seasoning and then having it available on the table for individual tastes at that time.
Tips, Tricks, & Notes
One of the keys to perfectly hard boiling eggs is not adding salt. Salt increases the boiling temperature and throws off the cooking time. There's a lot of debate over this and I am firmly a no salter!
It's also important to cook the eggs before the potatoes. If you're like me and re-using the same pot, you don't want the pot to be heated at all when you start. So, even though the potatoes might take longer to cook, you will still want to cook the eggs first. If you have large pots, you can cook both simultaneously.
If you're cooking ahead of time, eggs and tomatoes should be added last. The eggs tend to break apart while stirring and the tomato can get soggy.
Leave a Reply