I am one of those weirdos who hates mayo. Egg Salad, Chicken Salad, Potato Salad, Eggs Benedict, or any of that mayo-carrying nonsense is a no for me. That’s why I created this mayo-less, lightened up, fresh Potato Salad. Even my mayo-lovin’ taste testers are asking me to make this one again!

It features bright, vibrant, and fresh flavors like radishes, chopped dill, and sliced shallots.

Here’s what you’ll need…

24 oz baby purple potatoes

1/2 cup radishes, thinly sliced

1 large shallot, thinly sliced

1 stalk celery, thinly sliced

Dressing

2 Tbs apple cider vinegar

1 Tbs dijon mustard

2 Tbs fresh dill, chopped

2 Tbs olive oil

1 tsp salt

2 Tbs raw honey

 

 

Directions:

  1. In a large pot, boil potatoes for 15 minutes, or until soft when punctured with a fork
  2. Preheat oven to 425F
  3. While potatoes are boiling, whisk together apple cider vinegar, musted, salt, honey, dill, and olive oil
  4. Drain potatoes and pat dry with a paper towel
  5. Transfer to a large baking dish, slice potatoes into halves, and lightly drizzle with additional olive oil or butter
  6. Bake for an additional 12-15 minutes for little added crunch
  7. Combine potatoes, radishes, shallots, celery, and dressing into a large bowl
  8. Gently stir until all ingredients are properly coated in the dressing
  9. Enjoy warm, or refrigerate to be consumed cold
Print
Potato Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This potato salad is fresh and light with bright, simple ingredients to please mayo-lovers and mayo-haters alike!

Course: Appetizer, Salad, Side Dish
Cuisine: American
Author: Maddie Augustin
Ingredients
  • 24 oz baby purple potatoes
  • 1/2 cup radishes thinly sliced
  • 1 large shallot thinly sliced
  • 1 stalk celery thinly sliced
  • 2 Tbs apple cider vinegar
  • 1 Tbs dijon mustard
  • 1 tsp salt
  • 2 Tbs raw honey
  • 2 Tbs fresh dill chopped
  • 2 Tbs olive oil
Instructions
  1. In a large pot, boil potatoes for 15 minutes, or until soft when punctured with a fork
  2. Preheat oven to 425F
  3. While potatoes are boiling, whisk together apple cider vinegar, musted, salt, honey, dill, and olive oil
  4. Drain potatoes and pat dry with a paper towel
  5. Transfer to a large baking dish, slice potatoes into halves, and lightly drizzle with additional olive oil or butter
  6. Bake for an additional 12-15 minutes for little added crunch
  7. Combine potatoes, radishes, shallots, celery, and dressing into a large bowl
  8. Gently stir until all ingredients are properly coated in the dressing
  9. Enjoy warm, or refrigerate to be consumed cold

This mayo-free, lightened up potato salad is so fresh and full of bright, simple ingredients, even your mayo-lovin' friends will be heading back for seconds...or thirds.