No Mayo Potato Salad

Let’s play a little word association game. Ready?

When I hear the word “summer” I think of barbecues and picnics.  And when I hear the words “barbecues and picnics” my mind goes straight to: potato salad!  So summer clearly means potato salad, right?  I’m pretty sure there’s no argument there…

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Between Derek and I we have volleyball and/or yoga 3 nights a week. This means that we need quick and easy dinners that are not too filling.  We still want to be able to dive for the ball, or go extra deep into rabbit pose! Oh, and I should probably clarify that I’m the one doing yoga – no rabbit pose for Derek!

Now that it is getting warmer out (I love it!) we are gravitating towards cold food. Sandwiches, cold salads, that kind of stuff.  I have very quickly fallen into the routine of making a big batch of a cold salad, like a greek pasta salad or potato salad and letting it sit in the fridge overnight so that we can enjoy it for the next couple of days. Prepare once, eat twice: the active summer evening’s dream!   Plus, letting all the flavours settle and mix overnight always tastes better!

yellow-potatoes

No mayo?  Yip, it is all part of my attempt to eat a cleaner diet.  I made this exact potato salad WITH mayonnaise last week, and then this week I experimented with this no mayo potato salad.  I didn’t let Derek in on the switcheroo and  gave a secret little smile when I told me how good it was!  It tasted identical!

I’ve played around with other oil and vinegar, dressing type potato salad dressings, but I always find myself longing after a nice creamy potato salad.  Greek yogurt is so nice and thick and creamy and certainly fulfills creamy potato salad requirement.

greek-yogurt

Baby dill pickles: 100% essential for adding flavour and crunch to the best summer potato salads.  Trust me.

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This recipe is extremely filling because it has a lot of protein in it: lots of protein from the greek yogurt, and lots of protein from the eggs.

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To add flavour I add finely chopped green onion, and the juice from half a lemon.  The lemon juice is key when you are not using mayonnaise in your dressing because you want that sublte tangy and zesty flavour.

green-onion-and-lemon

Speaking of flavour…I mostly stick to basic everyday spices.  Good old salt and pepper.  I love coarsely ground black pepper and sea salt because I find that the flavour is more available than really fine salt and pepper.  Since I absolutely have to add a little kick to all of my meals, a couple pinches of red pepper does the trick!  I actually would have loved to use paprika instead, but since I don’t have any on hand the good old standby red pepper works well too.  Feel free to use paprika in your potato salad – I imagine it would be nice and hot and smokey!

potato-salad-spices

The honey dijon mustard is a very important addition, and I just used a store bought kind.  Dijon mustard is nice and hot (again, me with the spiciness!), and the honey gives the whole potato salad that necessary sweetness to counter all of the other flavours.  If you are using regular dijon mustard I would definitely recommend adding half a teaspoon of sugar to your dressing.

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You will need:

  • 3 cups of baby yellow potatoes, washed and cut into 1/2 inch pieces
  • about 6 baby dill pickles, sliced
  • 3 hard boiled eggs, chopped
  • 3 stalks of green onion, finely diced

For the dressing:

  • 3/4 cup of plain greek yogurt
  • the juice of half a lemon
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground sea salt
  • 1/4  to 1/2 tsp red pepper (or paprika)
  • 3 tbs honey dijon mustard

How to:

  1. Boil the potatoes until they are soft but still firm (you dont want a mushy potato salad)
  2. While the potatoes are boiling, get the dressing ready in a smaller bowl by mixing the greek yogurt, lemon juice, salt, pepper, red pepper and dijon mustard and mix well.
  3. In a large bowl, add the potatoes, pickles, eggs and green onion.  Next, add the dressing and mix well until the potatoes are evenly covered in the dressing.
  4. Store in the fridge overnight (or until it is chilled and ready for dinner).

Serve cold on a hot summers night, take it on a road trip or pack it for your family reunion picnic.  Make enough to enjoy the leftovers the next day!

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Ok, now it is your turn for the word association game.  What do YOU think of when you hear the words “summer barbecue”?

Leave a Comment

  • Coleen
    April 8, 2017

    Nienke thank you for sharing recipes and new ideas to try out.

  • shanley
    April 9, 2017

    thanks for sharing! the thought of mayo always makes me cringe so im looking forward to trying this out this summer!!

  • Hillary [Nutrition Nut on the Run]
    April 10, 2017

    Great recipe (my fam always makes tater salad sans mayo).

    Your posts are STUNNING! Do they take you a while?

  • Johanna
    April 10, 2017

    This sounds beautiful and I will cook this today for my little luncheon. I wonder what hot smoked salmon flacked through it would be like? Love you blog, cheers, Johanna.

  • Laura @ Starting Out Fit
    April 10, 2017

    So I made this last night.

    amazing! 🙂