Playing with potato salad recipes has become something of a hobby for me. There are so many varieties out there – mayo, no mayo, egg, no egg, hot, cold, mustard, no mustard, boiled potatoes, or roasted potatoes, it’s really goes on and on. So this latest iteration fits right in – this Potato & Onion salad is a no mayo, boiled, mustard, cold version of the classic side dish.
The simple vinaigrette is a great addition to your sauce and dressing making arsenal. It utilizes dijon mustard as an emulsifier to keep the oil and vinegar together as one dressing. While it’s not enough to heavily impact the taste, it is necessary to keep the dressing whole. You will want to employ the use of a pint mason jar with lid to help make this dressing. The secure lid allows you to vigorously shake the dressing to make sure that it fully combines.
As you will see, the recipe calls for Baby Red Potatoes and not just red potatoes. It is a vital part of the success of this recipe, as the red skin plays a role in the final flavor. It is also important for the cook time listed. The baby potatoes cook whole much faster than a full sized red potatoes. You want to use potatoes measuring between one and two inches in diameter.
The cool time on the potatoes is key to the success of this recipe. If possible, let the potatoes cool for at least 4 hours. So boiling the potatoes on your lunch break is ideal. You could also boil them at the start of your day and let cool for 8+ hours. I served this salad with a Rosemary Lemon Turkey burger and it was a great pairing. You could serve this with any burger really, it would also go great with some grilled chicken or smoked ribs. A great side dish any time of the year.
Now Let’s Get Cookin’!
Potato & Onion Salad
- 3 lb Baby Red Potatoes
- 1 Medium Red Onion diced
- ⅓ cup Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Hot Honey
- ¼ cup Dijon Mustard
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Dried Dill
- Put potatoes in a large pot and cover with water. Place on stove over medium-high heat and let boil for 45 minutes. Drain in colander and transfer to mixing bowl. Allow to cool to room temperature (approximately 2 hours).
- In a mason jar, combine oil, vinegar, hot honey, dijon mustard, salt, pepper and dill. Secure lid and shake vigorously.
- Once cooled, cut each potato in half and return to mixing bowl. Add onions and dressing. Gently toss to coat. Serve right away or store in airtight container for up to 3 days.
Custom Instacart Link for this Recipe
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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6 thoughts on “Potato & Onion Salad #nomayo”
This is the best potato salad recipe I have ever seen! I can’t wait to impress my friends when I show up with this at the next tailgating party!!
This looks wonderful! I love dijon and dill. What a great no-mayo recipe. Pinning! Visiting from Pam’s Party and Practical Tips link party.
Wow looking so so good, shared on SM and thanks for sharing on SSPS
This is a beautiful salad! Thanks for sharing at the What’s for dinner party. I’m looking forward to what you’ll bring tomorrow!
This sounds like an interesting dish. I have some potatoes and onions that I need to use up. I’ll have to try this recipe.
It’s a great potato salad. Really hope you enjoy