Summer Mayo-free Potato Salad

Summer Cucumber Salad (7)

Here in Canada, our long weekend was this past weekend. There were barbecues lit up everywhere, the smell of charcoal at every turn, and; because 3 days off warrants a visit from a special friend, Angela made the trek to Montreal to join in the long weekend festivities. We grilled to our hearts content, watched chick flicks, lit it up with a couple of rounds of Turbo Fire, and toured Montreal on foot. It was a grand time.

I’m guessing that most of you are ramping up for your very own long weekend.

Ya, it’s a bit far down the road than most of us would like, but it’s coming, and it’s going to be a good one.

Summer Mayo-free Potato Salad

Are you planning on having a barbecue? Maybe you’ve been invited to a friends’ home for dinner?

I have the perfect mayonnaise-free, healthy salad that you can take along with you. It’s easy to whip up, safe for many people with allergies, and it’s effortless. No potato peeling, no fancy ingredients.

This recipe is inspired by the salad that Renee, Kevin’s Mom, makes for us every time we get together. Her version is fantastic, but it takes far too long to make. Peel the potatoes, slice them into strips, saute, boil, cut, wash, ah! I’ve watched her make it and it ‘aint pretty. So many steps, so much time. So, I’ve massively simplified it (because I’m pretty lazy in the kitchen, believe it or not) and tried to do the original recipe justice.

And hey, potato skin is good for you, so… I’m doing our health a favor by keeping it on!

Summer Mayo-free Potato Salad

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5.0 from 1 reviews
Summer Mayo-free Potato Salad
Author: 
Recipe type: Vegan(option), Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A refreshingly light, mayonnaise-free potato salad that’s perfect to take along with you to your next barbecue.
Ingredients
  • 1.5 lbs. mini white potatoes
  • 2 shallots, finely diced
  • ¼ cup beef broth or vegetable broth (to keep vegan)
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 English cucumber, skin removed and sliced into thin coins
Instructions
  1. Bring 6 cups of water to a boil in a large saucepan. Add potatoes and cook until fork tender, 8-10 minutes. Drain and allow potatoes to cool for 30 minutes.
  2. Slice potatoes in half and add to a large bowl. Stir in diced shallots.
  3. Pour broth over top, then oil, then vinegar. Sprinkle with salt and pepper. Rotate gently to cover and top with sliced cucumber.
  4. Do not stir. Cover and refrigerate overnight, at least 12 hours, for the flavors to develop.
Notes
Storage - store in the fridge, in an airtight container, for up to 3 days.

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Summer Mayo-free Potato Salad

Bring 6 cups of water to a boil in a large saucepan. Add potatoes and cook until fork tender, 8-10 minutes. Drain and allow potatoes to cool for 30 minutes.

Meanwhile, remove the skin from the cucumber with a small sharp knife and slice into thin coins.

Summer Mayo-free Potato Salad

Once cooled, slice the potatoes in half and add to a large bowl. Stir in diced shallots.

Pour broth over top, then oil, then vinegar. Sprinkle with salt and pepper. Rotate gently to cover and top with sliced cucumber.

Do not stir. Cover and refrigerate overnight, at least 12 hours, for the flavors to develop.

Summer Mayo-free Potato SaladDo you have any plans for the long weekend?

What’s your all-time favorite thing to do on weekends?That’s an easy one for me… I LOVE lounging on the patio, cuddled up and reading a book in the sunshine!

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Comments | Leave Your Comment

  1. Oh I wish we had another long weekend coming up like the folks in the US! Thanks again SO much for an amazing time. I was thinking of you as I was Turbo Firing it up this morning in my living room! :)

  2. This recipe is making me drool! Why did I never think of combining stock with oil and vinegar to season/dress potato salad? Duh! Thank you for opening my eyes! Yum!

    • Haha I know, right? When my boyfriend’s Mom showed me how to make this salad I said the very same thing, “Why didn’t I think of that?!”

  3. I love a good potato salad. This looks so fresh and tasty. My mum grows her own potatoes most years, if she’s growing them this year I think I’m going to have to make a potato salad with them.

    I’m going away to see my university friends for the bank holiday weekend. I haven’t seen them in about six months and can’t wait :)

  4. Looks wonderful – will have to try as I despise mayo (salad dressing), whichever people call it!

    • People frequently get these confused, but Mayonnaise (such as Helmans’) and the other white stuff (such as Miracle Whip Salad Dressing) are not at all the same food.

      Mayo is savory, and made with ONLY 3 ingredients: egg yolks, emulsified oil (vegetable or olive), and vinegar or lemon juice. On the other hand, Miracle Whip Salad Dressing is very sweet and spicy and made with: Water, soybean oil, vinegar, sugar, modified cornstarch, eggs, salt, mustard flour, paprika, spice, natural flavor, dried garlic, potassium sorbate as a perservative and enzyme modified egg yolk.

      I hate the sharp, overly sweet, heavily spiced taste of Miracle Whip Salad Dressing, but love Mayonnaise. I hope you get a a chance to try both…you might really like one of them, and enjoy using it in your dishes. :)

  5. Looks so simple and delicious! Definitely will be adding this to my to-make list :) This weekend I have to work! I just started a new job at a Colorado state park, so working Memorial Day weekend is pretty much a given. It should be fun and crazy though!

  6. This looks great! Although, I would swap the potatoes for sweet potatoes! Def, trying this one!

    • I thought of doing that too… and tried it… and it was HORRIBLE. Blah. I’m a sweet potato lover but I had to throw it all out. Just didn’t go well with the vinegar and such.

  7. I made this last night for us to take in our lunches, and it is so yummy. I only had chicken broth and it worked fine. Next time I will be adding all kinds of veggies to it as well. Thanks for another awesome recipe.

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