Real Food Whole Life

Red, White and Blue Potato Salad (No-Mayo)

RecipesRobyn Downs2 Comments

Red, White & Blue Potato Salad (No-Mayo) is the perfect make-ahead side. Made with a tangy-sweet dressing and tons of dill, it's fantastic for barbecues, potlucks, or as a side for anything grilled.

Red, White & Blue Potato Salad (No-Mayo) is the perfect make-ahead side. Made with a tangy-sweet dressing and tons of dill, it's fantastic for barbecues, potlucks, or as a side for anything grilled.

What's your opinion on potato salad?

Are you team mayo, or adamantly opposed?

I myself am an equal opportunist, and am a fan of both options. Actually, ever since I discovered avocado oil mayo I've actually been kind of leaning toward team mayo.

There's definitely something to be said, however, for a tangy, herby, French-style potato salad. One that's made without mayo and that tastes amazing served at room temperature. The bright, fresh flavors just scream summer and fit perfectly into any summer meal.

This Red, White & Blue Potato Salad, of course, is the latter option, and I have to say I'm pretty smitten with it. If one can be smitten with potato salad. Which I think one can.

The dressing is super simple, and requires just a few pantry staples. I like to use a good glug of raw honey to sweeten the dressing; making it somewhat reminiscent of a German-style potato salad, but with way less sugar.

I also love showering the entire salad with a healthy amount of dill, because potatoes and dill just go together, you know? Dill is fairly easy to find in the warmer months, but if you're making this in the fall or winter and can't find it, parsley will work in its place.

I also love the festive look of the combo of red, white and blue baby potatoes. The colors are just so lovely and also fitting if you happen to be serving this salad for Memorial Day, July 4th, or Labor Day.

You can, of course, use any baby potato you like, but if you can find the tri-color option it's worth grabbing a couple bags for presentation effect alone.

This potato salad actually tastes better when it has a chance to sit and absorb the flavors of the dressing. If you're making it ahead, simply refrigerate until ready to serve, bring to room temperature, toss with the dill, and serve.

Leftovers also double as lunch, with the addition of hard boiled eggs, a can of drained tuna, or both. I love salads that work as both a side and a main, and this is definitely one of them. 

I hope this one becomes a staple on your summer table. Now, let's make some Red, White & Blue Potato Salad!

Red, White & Blue Potato Salad (No-Mayo) is the perfect make-ahead side. Made with a tangy-sweet dressing and tons of dill, it's fantastic for barbecues, potlucks, or as a side for anything grilled.


RECIPE & KID-FRIENDLY ADAPTATIONS


1 | Use any small potatoes of any color for this recipe if you can't find or don't want to use red, white and blue.

2 | Omit the celery and add chopped green onion if you aren't a celery fan.

3 | Skip the honey if you prefer a dressing that's tangy and not at all sweet.

4 | Turn leftovers into lunch by adding chopped hard boiled eggs or a can of drained tuna.


THIS RECIPE IS . . .


Naturally Gluten-Free, Dairy-Free, Egg-Free, Mayo-Free, Vegetarian, and Paleo Friendly


Red, White & Blue Potato Salad (No-Mayo) is the perfect make-ahead side. Made with a tangy-sweet dressing and tons of dill, it's fantastic for barbecues, potlucks, or as a side for anything grilled.

Red, White and Blue Potato Salad (No-Mayo)

Ingredients

2 pounds red, white, and blue skinned baby potatoes, scrubbed

1 tablespoon raw honey

1 tablespoon dijon mustard

½ teaspoon salt

⅓ cup red wine vinegar

⅓ cup extra virgin olive oil

6 stalks celery, thinly sliced

¼ cup finely chopped dill

2 green onions, finely chopped

Instructions

1. Place the potatoes in a large pot. Cover with water, bring to a boil, then cook at a medium boil until the potatoes are just tender when pierced with a fork, about 10 minutes.

2. Meanwhile, in a large bowl, combine the honey, mustard, salt, and vinegar, whisking to combine. Slowly drizzle in the olive oil, whisking again until well incorporated.

3. When the potatoes are cooked, drain and cool slightly. When cool enough to handle, slice into ½ inch slices. 

4. Add the sliced, still warm potatoes to the oil and vinegar mixture along with the celery, dill and green onions. Using a large spoon or your hands, toss everything together, being careful not to break up the potatoes too much.

5. Taste and add additional salt or vinegar if you like. Allow to sit to absorb the dressing, then serve warm or at room temperature.

Makes 8 side servings.

Notes: This potato salad can be made up to 3 days ahead, minus the dill, tightly covered and refrigerated. Bring to room temperature prior to serving, then toss with the dill and serve.