Description of this recipe
This isn’t your grandma’s mayo-laden potato salad! This recipe delivers a vibrant, tangy, and utterly delicious potato salad experience without a single dollop of mayonnaise. It’s a lighter, brighter take on a classic, focusing on fresh flavors and a simple yet satisfying dressing that allows the natural taste of the potatoes to shine. Forget heavy, gloppy salads; this one’s refreshing, perfectly seasoned, and guaranteed to be a hit at your next barbecue, picnic, or potluck. It’s the perfect side dish to grilled meats, sandwiches, or simply enjoyed on its own.
Why you will love this recipe
You’ll adore this non-creamy potato salad for its simplicity and bold flavor. Here’s why:
- Fresh and Flavorful: The absence of mayonnaise lets the clean, natural taste of the potatoes take center stage. The sweet onions provide a delicate sweetness, while the vinegar adds a delightful tang that balances the richness of the potatoes.
- Light and Refreshing: Unlike traditional mayo-based salads, this recipe won’t weigh you down. It’s light, airy, and perfect for warm weather gatherings.
- Easy to Make: With just a handful of ingredients and straightforward instructions, this potato salad comes together quickly and easily. It’s a great recipe for beginner cooks and experienced chefs alike.
- Customizable: Feel free to adapt this recipe to your liking. Add your favorite herbs, spices, or vegetables to create a unique and personalized potato salad.
- Naturally Gluten-Free and Dairy-Free: This recipe is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions.
- Perfect for any occasion: Whether you’re hosting a backyard barbecue, packing a picnic lunch, or simply looking for a delicious side dish, this non-creamy potato salad is a perfect choice.
- Keeps well: The non-creamy dressing ensures that this potato salad keeps well in the refrigerator for several days without becoming soggy or losing its flavor.
- Unexpected and delicious: Your friends and family will be delighted by the refreshing and unique flavor of this potato salad. It’s a crowd-pleaser that’s sure to impress.
Ingredients:
- 10-12 large potatoes (Yukon Gold or red potatoes recommended)
- 2 sweet onions, finely chopped (Spanish or Vidalia)
- ½ cup Canola or vegetable oil, divided in half
- ¼ cup white vinegar
- 2 tbsp salt, divided
- 2 tsp black pepper
- Optional: Fresh parsley, chopped, for garnish
Preparation:
Step 1: Wash the potatoes thoroughly to remove any excess dirt. This will ensure that the skins are clean if you choose to leave them on, or make peeling easier later.
Step 2: Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Be careful not to overcook them, as they will become mushy.
Step 3: While the potatoes are cooking, prepare the onions. Finely chop the onions and place them in a bowl. Add ¼ cup of oil and 1 tbsp of salt to the onions. Stir well to combine and let them soak for about 15 minutes. This will help to mellow the onions’ flavor and draw out their sweetness. Soaking the onions in oil and salt also helps to prevent them from becoming too pungent in the finished salad.
Step 4: Once the potatoes are cooked, drain the water and let the potatoes cool down until they are cool enough to handle. You can speed up the cooling process by placing them in a bowl of ice water. Once cooled, peel the skins off the potatoes. If you prefer a more rustic potato salad, you can leave the skins on. Cut the cooked, peeled potatoes into small, bite-sized pieces. Aim for pieces that are about ½ inch in size.
Step 5: In a large bowl, combine the chopped potatoes with the soaked onions and oil mixture. Add the vinegar, remaining ¼ cup of oil, remaining 1 tbsp of salt, and pepper. Toss gently until all ingredients are thoroughly combined. Be careful not to overmix, as this can cause the potatoes to break down.
Step 6: (Optional) Garnish with fresh parsley, chopped, if desired. This adds a touch of color and freshness to the salad.
Step 7: Cover the potato salad and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to chill. The potato salad can be stored in the refrigerator for up to 3 days.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a side dish with grilled meats, such as burgers, chicken, or steak.
- Pair it with sandwiches or wraps for a quick and easy lunch.
- Bring it to potlucks, picnics, and barbecues.
- Enjoy it on its own as a light and refreshing snack.
- Serve alongside grilled fish or shrimp for a complete meal.
- Add it to a salad bar for a customizable option.
- Use it as a topping for tacos or tostadas.
- Serve it with deviled eggs for a classic combination.
Tips:
- For the best flavor, use Yukon Gold or red potatoes. These potatoes have a naturally creamy texture and hold their shape well when cooked.
- Don’t overcook the potatoes, as they will become mushy.
- Soaking the onions in oil and salt helps to mellow their flavor and prevent them from being too pungent.
- Adjust the amount of vinegar to your liking. If you prefer a more tangy salad, add a little more vinegar.
- Feel free to add other vegetables to the salad, such as celery, bell peppers, or cucumbers.
- For a spicier salad, add a pinch of red pepper flakes.
- If you don’t have fresh parsley, you can use dried parsley instead.
- This potato salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Nutritional Information:
(Approximate values per serving, based on 1/2 cup serving size)
- Calories: 250
- Protein: 4g
- Sodium: 700mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Conclusion
This Non-Creamy Potato Salad recipe is a testament to the fact that simple ingredients, when combined with care and attention to detail, can create a truly extraordinary dish. It’s a refreshing departure from the traditional mayonnaise-laden versions, offering a light, bright, and flavorful experience that’s perfect for any occasion. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and endlessly customizable. So, ditch the mayo and embrace the fresh, tangy goodness of this Non-Creamy Potato Salad. Your taste buds (and your guests) will thank you! It’s a guaranteed crowd-pleaser that will leave everyone wanting more. Enjoy!
Questions and Answers about this recipe
Q1: Can I use different types of potatoes for this salad?
A: Absolutely! While Yukon Gold or red potatoes are highly recommended for their creamy texture and ability to hold their shape, you can experiment with other varieties. Russet potatoes can be used, but they tend to be a bit more starchy and may require a bit more dressing to keep them moist. Fingerling potatoes are another great option, offering a unique flavor and texture. Just be sure to adjust the cooking time accordingly, as different potato varieties may cook at different rates.
Q2: I don’t have sweet onions. Can I use regular yellow onions instead?
A: You can definitely use regular yellow onions if you don’t have sweet onions on hand. However, keep in mind that yellow onions have a stronger, more pungent flavor than sweet onions. To mellow the flavor of yellow onions, you can soak them in cold water for about 30 minutes before chopping them. This will help to reduce their sharpness and make them more palatable in the salad. Alternatively, you can sauté the yellow onions in a little bit of oil until they are softened and slightly caramelized before adding them to the salad. This will also help to mellow their flavor and bring out their sweetness.
Q3: Can I make this potato salad ahead of time?
A: Yes, this potato salad can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, making it ahead of time allows the flavors to meld together and enhances the overall taste of the salad. Just be sure to store it in an airtight container to prevent it from drying out. You may also want to add a little bit of extra dressing before serving, as the potatoes may absorb some of the moisture during storage.
Q4: I’m not a fan of white vinegar. Can I use a different type of vinegar?
A: Certainly! While white vinegar provides a classic tang, you can substitute it with other types of vinegar to suit your taste preferences. Apple cider vinegar offers a slightly sweeter and fruitier flavor, while red wine vinegar adds a more robust and complex note. Balsamic vinegar can also be used, but be sure to use a good quality balsamic vinegar, as the flavor will be more pronounced. Start with a smaller amount of balsamic vinegar and add more to taste, as it can be quite strong. You can also use a combination of different vinegars to create a unique flavor profile.
Q5: Can I add any other ingredients to this potato salad to customize it?
A: Absolutely! This recipe is a blank canvas for your culinary creativity. Feel free to add your favorite vegetables, herbs, and spices to customize it to your liking. Some popular additions include celery, bell peppers, cucumbers, chopped pickles, fresh dill, parsley, chives, and red pepper flakes. You can also add protein, such as cooked bacon, diced ham, or hard-boiled eggs. Get creative and experiment with different combinations to create your own signature potato salad!
