This Clean Eating No Mayo Potato Salad is for those folks who don’t care for mayo in their potato salad!
I recently went to a party for the daughter of a long-time friend. It was her first communion and they had a big, family-style gathering afterwards.
I originally had developed this recipe for the Fourth of July and was going to title it, “Red, White & Blue Potato Salad”. But seeing as how we were in the middle of moving, I had to make this in mid May to make sure it went live here while I was busy moving boxes and fixing up the new house to make it livable. The day I made this just happened to be the day before this friend’s party, so I made it, photographed it and packed it up to take to the party the next day.
As it turns out, there are people in this world who don’t enjoy mayonnaise in their potato salad, and a few of them happened to be at this party. So my potato salad was well received with at least 2 mentions of them enjoying the fact that it didn’t have mayonnaise in it. A happy accident! I didn’t have the recipe handy to give them because this blog post was still in the works. But here it is now for all to print and enjoy!
Aaah….. the life of a food blogger. Fourth of July food in May. At least it wasn’t December!
Recipe note: Potatoes need a lot of salt. So don’t be surprised if you have to use a lot to really get the flavors going here. This is a simple recipe with simple ingredients that taste wonderful together. But the salt is totally necessary simply because the potatoes really soak everything up!
GIVE THESE CLEAN EATING RECIPES A TRY TOO!
- Clean Eating Sweet Potato Salad
- Clean Eating Mashed Potatoes
- Clean Eating Chicken Stuffed Potato Skins
TO SEE THIS RECIPE IN ACTION, CLICK PLAY!
CLEAN EATING NO MAYO POTATO SALAD RECIPE:
Finally! A delicious option for those who prefer their potato salad without mayonnaise!
- 3.5 lb. small red, white and purple potatoes, cut into small chunks
- 1/2 cup oil
- 1 tbsp. garlic powder
- 1/2 medium red onion, minced
- 1/4 cup chives, chopped small
- 1 tsp. dried, ground rosemary
- 1/4 cup white wine vinegar
- 1 tbsp. fresh, chopped thyme
- Salt and pepper to taste
Wash, cut and boil your potatoes until they are cooked through. (About 20 minutes from the time the water starts to boil).
Cool, then toss with all other ingredients in a large mixing bowl.
Store in the fridge until ready to serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.