No Mayo Potato Salad

The classic Potato Salad is a staple side dish that completes a beautiful spread of food. Whether it’s a holiday feast like Thanksgiving or Christmas, or a gathering on the weekend over the grill, the meal just isn’t complete without everyone’s favorite Potato Side dish. In this recipe we show you how to make an amazing No Mayo Potato Salad, which follows a more classic French-style preparation of this amazing dish. It’s great for those with allergies, or simply for anyone who wants to enjoy a beautiful tasting Potato Salad

Inspiration for this recipe

Given this is a classic French recipe we looked no further than the amazing blog Pardon Your French who created this amazing recipe. For our version we have kept the preparation quite similar and only made a few small tweaks. The French know a thing or two about cooking, and their version of a Potato Salad is one that everyone should have in their cooking arsenal

The key ingredient to No Mayo Potato Salad

Since we are replacing the Mayo which is a key ingredient in a common Potato Salad, there needs to be a luxurious ingredient that can bring this dish to life. In this recipe that ingredient is Mustard. Not just one Mustard either, but a combination of both Dijon Mustard and Seeded Mustard!

The flavors of the Mustard are sharp yet still offer that beautiful creaminess that you expect from a Potato Salad. The result is a much lighter Potato Salad than a Mayo based one, and one that has a sharper flavor, which makes it the perfect accompaniment to a rich meat-heavy spread that you typically see at barbeques and festive gatherings

Like all cooking, we recommend getting your hands on some good quality Mustard for this recipe. In our opinion you cannot look paste Maille brand Mustard. It’s a classic French-style Mustard that has a beautiful flavor. It’s not too spicy either, making it the most versatile Mustard to use for your home cooking

How to make this amazing No Mayo Potato Salad

 First step in making this wonderful Potato Side dish is to prepare those Potatoes. I’m not too fussed about what type of Potatoes you use; they’ll all turn out great in this recipe. First, peel the Potatoes and cut them into bite sized pieces

Place the Potatoes into a pot of cold water and season it generously with Salt. When I say generously, I mean it! At least 1 tbsp. of Salt should go into that Water. Potatoes can take on a ridiculous amount of Salt and it’s very difficult to over season them. They’ll just taste better, so season that water well!

To cook the Potatoes perfectly, bring the Pot to the boil and then drop the heat to a simmer, cooking for about 10 minutes until they are perfectly tender throughout. Once cooked, strain the Potatoes and allow them to cool to room temperature. You can cool them by running them under cold water or simply leaving them at room temperature

While the Potatoes are cooking you can prepare the dressing

The dressing for this No Mayo Potato Salad is quite simple to create. Simply combine Olive Oil, Red Wine Vinegar, Dijon Mustard, and Seeded Mustard into a bowl and whisk well to emulsify. Once the dressing is completely emulsified you can add the remaining ingredients, which is a combination of finely sliced Shallots, diced Pickles, some Pickle Juice, and Fresh Dill. Finish the whole dish with Salt and Pepper then taste for seasoning

The Dill is a fantastic addition to this dish, and pairs perfectly with the Potatoes and Mustard-based dressing. Dill can sometimes be an overpowering herb which is typically used in sparing quantities. However, I recommend an aggressive amount of Dill in this dish as it will be competing with some big flavors with the Mustard

Plating the dish

Once you are happy with the taste of the Dressing and those Potatoes have cooled it’s time to combine everything together and serve. I recommend placing all the Potatoes into a serving bowl and then drizzle over about half the dressing

Mix everything through and gauge if you need any more dressing. I like to have the Potatoes well coated, but not completely saturated with dressing. It’s up to you how much more to add, and you can always serve some of the remaining Mustard Dressing on the side

To finish the No Mayo Potato Salad, sprinkle the Potatoes with some flaky Finishing Salt and some more fresh Dill. Just roughly break up the Dill and place it on top of the Potatoes for a nice visual appeal. It’s now ready to serve!

You can prepare the Potato Salad in advance and it’ll keep for a few days in the refrigerator

Perhaps the best thing about a Potato Salad is that it’s best enjoyed at room temperature. This means you can prepare the No Mayo Potato Salad in advance and simply leave it out while you move onto other dishes. This is why Potato Salad is such a popular dish to serve at big gatherings (other than how great it tastes!). You can make it in advance, and it’ll taste just as good as if you’re serving it immediately

It’s a surprisingly hearty dish too, and there’s a good chance there will be leftovers. Good news is the Potato Salad will keep in the fridge for a few days once prepared. Simply cover it with cling film and it’ll be good to enjoy for up to 2 days

No Mayo Potato Salad Recipe

Ingredients

• 4 large Potatoes
• 2 tbsp. Olive Oil
• 1 tbsp. Red Wine Vinegar
• 1 tbsp. Dijon Mustard
• 1 tbsp. Seeded Mustard
• ½ Shallot, finely sliced
• 3 tbsp. Fresh Dill, roughly chopped
• 6 Pickle Slices, diced
• 1 tbsp. Pickle Juice
• Salt and Pepper
  
  

Instructions

1. Peel the Potatoes and then cut them into bite sized piece before placing them into a pot of cold water seasoned with a generous amount of Salt
2. Bring the pot to a boil then drop the heat to a simmer. Cook for 10 – 15 minutes, until the Potatoes are tender
3. Strain the Potatoes then allow them to cool (you can soak them in cold water to speed this up)
4. Whisk together the Olive Oil, Red Wine Vinegar, 1 tsp. of Salt, ½ tsp. of Pepper, Dijon Mustard, and Seeded Mustard. Season with 1 tsp. of Salt
5. Add the Shallots, Dill, Pickle Slices, and Pickle Juice and mix through. Allow to sit for 5 minutes
6. When ready to serve, mix the Potatoes through the Mustard dressing and then transfer everything to a serving bowl
7. Finish with some more Dill and sprinkle with Finishing Salt before serving
   
   

Recipe Notes

• The Potato Salad is best served at room temperature, so you can prepare in advance and allow it to sit until serving time
• This dish refrigerates well and can be enjoyed 2 days after you’ve made it. Just cover well and bring up to room temperature before serving
  
  

This amazing No Mayo Potato Salad is the perfect Potato Sides Dish to serve at your next gathering, or simply a great dish to enjoy for dinner along with your favorite protein. The Mustard and Dill make for an amazing combination of flavors that pair perfectly with Potato

For more amazing Potato Sides just like this dish, check out these fun and tasty recipes:

• Roasted Spanish Potatoes
• Easy Crispy Hash Browns
• Rosemary and Parmesan Roast Potatoes
• Authentic German Potato Salad
  
  

Happy Cooking!