My no mayo potato salad – a lighter twist on the original heavy recipe
The traditional American-style potato salad is a heavy, mayo-soaked side dish regularly served on special occasions. Don’t get me wrong, this salad is delicious and can also be veganized. After all, we have no-egg mayo options available now.
If you read my blog though, you know I hate overly-complicated recipes that require lots of preparations or products that are now widely available. Especially so if the said product, egg-free mayo in this case, is available in selected stores and too expensive for my taste.
So, I made a potato salad in the way my mother always made it when we were kids. See, eggs and mayo in general were scarce in my country in the past, so this is where I get this recipe from.
With no further ado, check out my 4 ingredient no mayo potato salad – just the way my mother used to make.
- 6-7 medium sized boiled potatoes
- 2-3 cloves garlic
- green herbs such as dill or parsley
- oil and salt to taste
Preparing this salad is very simple, especially if you have readily boiled potatoes available in the fridge.
Note! Don’t over-boil the potatoes. Leave them a little harder. This makes cutting them for salads or side dishes a little easier. Over-boiled potatoes tend to get easily squashed.
I prefer to cut the potatoes in large cubes. Then, add the finely cut garlic and dill (or parsley). Season with salt and oil of preference – I use olive oil. Mix well and serve cold.
That’s it! You can enjoy it as a salad on its own or as a side dish.
Did you make this recipe? Show me your photos in the comments below or share with your friends!