No-Mayo Potato Salad Recipe

This No-Mayo Potato Salad Recipe will surely please those who don’t like mayonnaise in their potato salad. It is an easy side dish with an elegant presentation that is perfect for a casual potluck but also elegant enough for a dinner party.

The potatoes are roasted for more flavor and then tossed with fresh green beans, shallots, and chives in a tangy French vinaigrette. A mustard-based vinaigrette is a great alternative to mayonnaise in potato salad. 

Try my Classic Potato Salad recipe for a potato salad made with mayonnaise (and bacon!). 

Recipe Pairing Ideas:

• This salad pairs beautifully with my Mixed Grill,  Sticky Ribs Recipe or my Ultimate Burger! 
• For dessert, try my classic Plum Crumble or Burnt Basque Cheesecake. 

Ingredients:

• Fingerling Potatoes: I love fingerling potatoes’ elegant, slender look, especially when sliced and roasted. But Yukon Gold Potatoes, Red Potatoes or Dutch Baby potatoes would also work. Avoid Russet Potatoes, they are starchy potatoes that will crumble and fall apart in a cold sald like this. They are best reserved for recipes calling for mashed potatoes like my Hachis Parmentier. 
• Olive oil: is used to roast the potatoes and for the vinaigrette.
• Herbs de Provence: will provide a deep herby flavor for the potatoes after they are roasted.
• Kosher Salt and Freshly Cracked Pepper: for seasoning the potatoes before roasting.
• French Green Beans: Will give your salad a wonderful crunch and summery flavor.
• Dijon Mustard: For a creamy kick to the vinaigrette.
• Whole Grain Mustard: For a more textured grainy kick to the vinaigrette. I use both types of mustards for the best flavor and texture. 
• Shallot: For a lovely crunch, you could also use red onion. 
• Fresh Chives and Fresh Tarragon: The combination of these herbs pairs beautifully with the potatoes and the vinaigrette. If you can’t find fresh chives you can also use green onion. Or add some fresh dill or parsley.

Step #1: Prepare the potatoes

• I like to use Yukon Gold or fingerling potatoes for this recipe, but if you can’t find those, any small waxy potato variety will work just as well. 
• If you are using Yukon Golds, cut them in half and then in quarters to give them a slender, delicate look. Then, toss the potatoes in a bowl with olive oil. 
• Add salt and pepper and a good pinch of Herbs de Provence.

Roasting vs Boiling the Potatoes

• For this recipe, I prefer to roast the potatoes at high heat rather than boil them. They will keep their shape and look prettier in the salad, too. I also find the flavor and texture are better when the potatoes are roasted. Place the potatoes cut-side down on a baking sheet lined with parchment paper.
• The parchment paper will prevent the potatoes from sticking to the pan and becoming overly browned.
• Roast at 400F (200C) degrees for about 25 minutes until they are golden brown and fork-tender.

Step #2: Prepare the Green Beans

• Haricot Vert and fresh green beans are very similar and can be used interchangeably for this recipe.
• For a thinner green bean look for the Haricot Vert variety.
• They often come already trimmed and washed too! 

Blanching the Green Beans

• Place the green beans in a pot of boiling water for about a minute or two, then quickly transfer to an ice bath.
• This “shocks” the vegetables and stops them from cooking.

What is an ice bath for vegetables?

• An ice bath is used to quickly stop the cooking process and preserve the colors of the food – just like in this recipe. There aren’t really any specific measurements for an ice bath. But equal amounts of ice and cool water is a good place to start.
• Don’t let your vegetables soak in the ice bath. Just dunk them to “shock them with the cold” and then quickly remove them to drain on a dry paper towel.
• It also helps the beans preserve their bright green color! Pat them dry and set them aside to cool.

Step #3: Make the Vinaigrette 

• A tangy vinaigrette is an excellent alternative to mayonnaise for a mayo-free potato salad. It also creates a healthier version of this salad too. 
• In a small bowl, add Dijon mustard, whole grain mustard, and red wine vinegar and whisk to combine. Slowly add the olive oil and whisk.
• I like to use the two different mustards for texture, and the whole grain mustard also looks beautiful on the potatoes.
• Add chives and tarragon and whisk until well-combined. 

Step #4: Assemble the Potatoes and Green Beans

• Place potatoes and green beans in a large bowl.
• Then, drizzle the vinaigrette over the top and toss to combine.
• If you like shallots, you could add a minced shallot for a nice punch of flavor!
• Transfer to a large serving bowl or platter after the potatoes and green beans are coated with the dressing.
• If you grow your own chives, use the blossoms for another elegant touch. They are perfectly edible, adding a beautiful color and elegant presentation to this dish.
• Place the chive blossoms just moments before serving so they don’t wilt. If you don’t have chive blossoms, a basil blossom is also great too!

Make-ahead Tips:

• You can roast the potatoes up to an hour before serving. Alternatively, allow them to cool and refrigerate for 2-4 hours.
• But I find the texture is better if you roast and serve them the same day, instead of prepping them a day ahead and letting them sit in the fridge.
• The green beans and dressing can be prepared up to a day ahead, kept separated, covered, and refrigerated until ready to serve

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