Mary’s No-Mayo Farmers Market Potato Salad
Who doesn’t love a good potato salad? This one is a twist on a classic potato salad recipe—and one of my favorite ways to cook. Most potato salads use mayonnaise as a dressing, but this is a no-mayo potato salad recipe is equally as delicious and a little lighter than its mayo-based cousin!
Although any type of creamy potato can be used, I gravitate towards small red, Yukon, or fingerling potatoes. For vegetables I go to my local farmers market and load up on just-picked green beans and cherry or tear drop tomatoes. To add a bit of a French flair, I make a dressing using white wine vinegar, Dijon mustard, and extra-virgin olive oil.
No-mayo Potato Salad Dressing Makes a Perfect Summer Side
Don’t get me wrong, I like mayonnaise, too. But this new version is packed full of flavor, and you don’t have to worry about leaving it out on the table at your outdoor buffet, even on a warm summer day. This colorful and delicious potato salad recipe is perfect for grill-outs, picnics, and all your other outdoor gatherings.
Instead of mayo, this potato salad dressing includes olive oil, white wine vinegar, and Dijon mustard. It’s tangy, savory, and very flavorful. It’s also super simple to put together. You’re going to love it!
Pro tip: Always start cooking your potatoes in cold water.
Don’t wait for the water to boil before throwing in the potatoes. Starting them in cold water allows the water to heat up slowly and gently, cooking the potatoes to the perfect texture. Just bring the cold water to a simmer and let the potatoes cook until a paring knife inserted into the potatoes comes out easily. Make sure not to overcook them, or they’ll be too mushy.
Mary’s No-Mayo Farmers Market Potato Salad Recipe
Ingredients
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt (divided)
- ⅛ teaspoon white pepper
- ¼ cup extra-virgin olive oil
- 1½ pounds small red, fingerling, or Yukon potatoes
- ½ pound fresh green beans ends trimmed
- 1 cup cherry or tear-drop tomatoes, halved
- ¾ cup pitted Kalamata olives, halved
- ¾ cup thinly sliced red onion
- 2 tablespoons capers, drained and rinsed
- ¼ cup chopped fresh basil
- ¼ cup chopped Italian parsley leaves
Instructions
- In a mixing bowl, combine the vinegar, mustard, ¼ teaspoon salt, and pepper. Whisk to combine. Slowly whisk in the olive oil. Set aside.
- Place the potatoes in a medium pot and cover with cold water. Add the remaining ½ teaspoon salt. Bring to a boil, then reduce to a simmer and cook the potatoes until a paring knife inserted into a potato comes out easily; about 15 minutes. Drain and cool slightly. Cut the cooked potatoes into quarters or halves based on potato size.
- Fill a medium pot with water; bring to a boil. Reduce to a simmer. Add the beans and blanch for 2 minutes. Drain the beans in a strainer placed over the sink and rinse with cold water to cool. They should be bright green and still have a bit of a crunch.
- Pat the beans dry with paper towels and transfer to a large mixing bowl. Add the potatoes, tomatoes, olives, onion, capers, basil, and parsley. Toss with vinaigrette and transfer to a serving bowl. Enjoy!
