Potato salad is the go-to side dish for any outdoor summertime meal. Enjoy these no-mayo recipes that can withstand the summer heat.
Potato salad seasoned with bacon and onions brings loads of flavor and stands up to warm summer days.
Photo by Iuliia Nedrygailova
BACON AND ONIONS
SERVES 4–6
2 pounds fingerling potatoes, cooked and halved
10–12 ounces thick-cut bacon, cooked crisp and crumbled
½ cup finely chopped onions
¼ cup apple cider vinegar
2 tablespoons sugar
1 tablespoon stone ground mustard
Kosher salt
2 tablespoons chopped chives
Cook potatoes according to instructions. In a medium skillet over medium heat, cook bacon until crispy. Drain on a paper towel. Crumble when cool and set aside. Discard all but ¼ cup of bacon grease. In same skillet over medium heat, cook onions until soft, 3–5 minutes. Remove from heat.
In a large mixing bowl, whisk together vinegar, sugar, mustard, salt and onion with bacon grease. If you prefer not to use bacon grease, substitute with vegetable oil. Add warm potatoes and gently toss. Taste and adjust seasoning. Top with bacon and chives. Serve warm.
Dijon, Shallots and Capers
gina moore
Who needs mayo? Dijon mustard ties this flavorful potato salad together with an elegant kick.
Photo by Gina Moore
SERVES 4–6
2 pounds red potatoes, cooked and sliced ¼-inch thick (see Chef’s Tips)
Juice of one lemon, about ¼ cup
2 teaspoons Dijon mustard
¼ cup olive oil
¼ cup capers, rinsed (or thinly sliced cornichons)
2 minced shallots
2 tablespoons chopped parsley
Kosher salt
Fresh ground black pepper
Cook potatoes according to instructions.
In a large mixing bowl, thoroughly whisk together lemon juice, mustard, olive oil and capers. Add warm potatoes to bowl, along with shallots and parsley. Gently toss to avoid breaking up potatoes. Taste and add salt and pepper and more lemon juice as needed. Let sit for one hour or refrigerate overnight. If refrigerated, let come to room temperature before serving.
Green Beans, Onions and Herbs
Green Beans, Onions and Herbs
We bet you never thought of adding green beans to potato salad. Try this recipe to see what you’ve been missing.
Photo by Karen Hermann
SERVES 4–6
2 pounds waxy potatoes, cooked and halved
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons red wine vinegar
1 cup thinly sliced white onion
2 cloves garlic, minced
1 tablespoon chopped dill
1 tablespoon chopped parsley
Kosher salt
Fresh ground black pepper
¼ cup olive oil
Cook potatoes according to instructions; add green beans to cooking water the last 5 minutes of cooking time.
In a large mixing bowl, combine vinegar, onion, garlic, herbs, salt and pepper. Whisk in olive oil and mix thoroughly. Add warm potatoes and green beans and toss. Taste and adjust seasoning. Let sit for one hour or refrigerate overnight. If refrigerated, let come to room temperature before serving.
Cucumber, Bell Peppers, Olives and Feta
Add some Mediterranean flair to your next picnic or cookout with this tasty potato salad.
Photo by Gwénaël Le Vot
SERVES 4–6
2 pounds baby red potatoes, cooked and halved
Juice of one lemon, about ¼ cup
1 tablespoon chopped oregano
2 cloves garlic, minced
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
¼ cup olive oil
1 large red bell pepper, cored and cut into 1-inch pieces
1 cucumber, halved and cut into ½2-inch pieces
½ small red onion, thinly sliced
½ cup whole Kalamata olives
4 ounces feta cheese, crumbled
1 cup grape tomato halves
Cook potatoes according to instructions.
In a large mixing bowl, whisk together lemon juice, oregano, garlic, sugar, salt and pepper. Whisk in olive oil. Add warm potatoes and gently toss. Add bell pepper, cucumber, onion, olives, feta and tomatoes. Gently toss until combined. If salad seems dry, drizzle with a little more olive oil. Let sit for one hour or refrigerate overnight. If refrigerated, let come to room temperature before serving.
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Chef’s tips
How to prep potatoes for use in salads. In a large pot, cover whole, unpeeled potatoes by two inches of water. Add one tablespoon salt and bring to a boil over medium-high heat. Reduce heat to medium and cook 7–10 minutes, depending on the size of potatoes. Drain in a colander. As soon as potatoes are cool enough to handle, cut into desired sizes—halved, sliced, etc.
For best results, make dressing/vinaigrette first and dress salad while potatoes are still warm. This allows the potatoes to better absorb the dressing, which enhances the overall flavor of the salad.
How to get more juice out of a lemon (or lime). Remove sticker and place lemon in microwave. Set timer for 15–18 seconds—no longer. Remove from microwave oven and let cool slightly. Lemon will be softer, thus yielding more juice.
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