Say goodbye to the heavy, gloopy potato salads of the past – our Skinny Red Potato Salad without mayo is here to revolutionize your taste buds! Packed with colorful veggies and dressed in a zesty vinaigrette, it's the perfect way to indulge in a healthy meal.
Red potato salad – the side dish that’s always invited to the barbecue but can never seem to find its place amongst the other heavy hitters like burgers and kabobs. But fear not, my friends, for I have a secret weapon that will make potato salad the star of show – skinny red potato salad without mayo.
It's the kind of dish that will have your guests asking for the recipe and wondering how you managed to make such a simple side dish taste so amazing.
Traditional potato salad can be loaded with high-calorie and high-fat ingredients like mayonnaise, sour cream and bacon. By swapping out the mayo for a lighter Dijon dressing and using vegetables and herbs for flavor and crunch, you can create a healthier version of this classic dish that’s still bursting with flavor.
Why use red potatoes for potato salad?
Red potatoes and other waxy potatoes work well for potato salad. Since they have less starch than some of their cousins, such as russets, they tend to hold their shape better when boiled. No more mushy potato salads!
Ingredients for red potato salad
These are the ingredients for potato salad with red potatoes, including the light Dijon dressing.
▪️ RED POTATOES: Red potatoes can be found in most grocery stores.
▪️ CELERY: Dice one large stalk of celery.
▪️ BELL PEPPER: Dice one red bell pepper. Yellow or orange bell peppers can be substituted.
▪️ PARSLEY: Use flat-leaf parsley, sometimes labeled as Italian parsley.
▪️ VINEGAR: I used white wine vinegar for the dressing. See below for substitutes.
▪️ DIJON: Dijon mustard acts as an emulsifier, which helps to stop the oil and vinegar from separating.
▪️ SHALLOTS: Mince the shallots finely.
▪️ AGAVE NECTAR: Just a drizzle of agave nectar for a little sweetness. Honey can be substituted, be please note that it’s not vegan.
▪️ SEASONING: Salt and pepper, to taste.
▪️ OLIVE OIL: Use extra-virgin olive oil for the best flavor.
See recipe card below for full ingredients list & recipe directions.
Substitutions and Additions
▪️ POTATOES: Try another waxy potato, such as new potatoes or fingerlings.
▪️ VINEGAR: Swap out the white wine vinegar with champagne vinegar, sherry vinegar, red wine vinegar or apple cider vinegar.
▪️ EGG: Add some sliced hard-boiled eggs if you like.
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How to make red potato salad without mayo
PREP THE POTATOES: Scrub the potatoes to clean off any dirt. Cut them into 1-inch pieces. No need to peel the potatoes! The red skin of the potatoes adds both fiber and a pop of color.
COOK THE POTATOES: Place the potatoes in a large saucepan and fill the saucepan with cold water. The water should be about one inch above the potatoes. Generously salt the water with kosher salt to flavor the potatoes as they cook. Bring the water to a boil and cook until the potatoes just tender when pierced with a fork. Cooking time is about 20 to 25 minutes.
DON'T OVERCOOK: Take care not to overcook the potatoes. You don’t want mushy potatoes that disintegrate when mixed with the dressing.
COOL: Drain the potatoes into a colander and let them cool to room temperature. Transfer to a serving dish.
MAKE THE DRESSING: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, shallots, agave nectar, salt and pepper. While whisking, slowly pour in the olive oil until the dressing if fully combined.
DRESS AND SERVE: Pour the dressing into the potato salad and toss gently to coat the potatoes. Serve it up!
What to serve with potato salad
Red potato salad is a versatile side dish that pairs well with a variety of main dishes, especially during the summer months when outdoor grilling is in full swing. Here are some ideas for what to serve with potato salad:
GRILLED MEATS: Potato salad is the perfect accompaniment ot grilled meats like chicken, pork chops, sausages and steak. The light and fresh flavors of the potato salad help balance out the richness of the meat.
SEAFOOD: If you’re a seafood lover, potato salad is a great side dish for grilled or baked fish or shellfish. The tangy dressing and fresh herbs complement the delicate flavor of seafood. Try Grilled Salmon with Spice Rub or Greek Grilled Shrimp Kabobs.
Storage and Make-Ahead Tips
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. If the salad seems a little dry after being refrigerated, you can add another splash of dressing to moisten it up.
Frequently Asked Questions:
AnswSkinny red potato salad without mayo can be a healthy side dish option, depending on the ingredients used and portion sizes. Stick with a dressing made without mayo. The Dijon vinaigrette in this recipe is a great option.
Some recipes for potato salad may include additional ingredients like bacon or cheese, which can add calories and fat. To keep the dish healthy, it’s best to stick with fresh herbs and vegetables for extra flavor and texture.er
Potato salad can get watery if the potatoes are overcooked or if they are overcooked or if they are not cooled down properly before being mixed with the dressing.
To avoid watery potato salad, it’s important to cook the potatoes just until they are tender but still hold their shape. Be sure to drain the cooked potatoes well and allow them to cool down completely before adding the dressing. You can also try blotting the potatoes with paper towels to remove any excess moisture before mixing them with the dressing.
Absolutely! This salad is very versatile. In addition to or instead of the celery and red bell pepper, try adding corn, peas, tomatoes, chopped onion or green onion.
It’s easy to jazz up the flavor of potato salad with fresh herbs. Try parsley, chives, dill, basil, oregano, thyme, rosemary , tarragon or a combination of herbs.
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Skinny Red Potato Salad
- 2 pounds red potatoes cut into 1-inch pieces
- Salt for cooking water
- 1 large stalk celery diced
- 1 red bell pepper seeded and diced
- 2 tablespoons minced flat-leaf parsley
- Salt and pepper to taste
- Place the potatoes in a large pot and fill the pot with cold water so that it is 1 inch above the potatoes. Generously salt the water.
- Set over high heat and boil the potatoes for 20 to 25 minutes, or until they are just tender when pierced with a fork.
- Drain the potatoes into a colander. Let rest and cool to room temperature in the colander.
- When the potatoes are cool, add the red bell pepper and parsley, and gently stir in the dressing. Taste and adjust seasonings, if necessary. Serve.
- In a medium bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper. While whisking, gradually pour in the olive oil until combined.
This post was originally published on July 2, 2014. Updated on April 4, 2023.
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