How to make potato salad recipe tastier and creamier without mayonnaise
If there’s one recipe that screams summertime, it’s a salad – whether it be a potato salad, pasta salad or your regular green leafy salad. With the UK set to heat up again this week, potato salad makes for the perfect side dish that barely has any cooking involved.
Aside from the starchy vegetable, a main ingredient in potato salad is typically mayonnaise. However, it’s not the healthiest, and it may not even be the best ingredient to use in terms of flavour. Marie, behind the healthy food and lifestyle blog Not Enough Cinnamon, has shared what she loves to use instead.
Marie recommends using Greek yoghurt instead of mayonnaise, but use the full-fat version for a “great taste”.
She said: “If you’re trying for a healthy diet but are secretly team mayo dressing, here is some breaking news: There are a number of dressings that work equally well as a creamy potato salad dressing — like Greek yoghurt.
“Yes, that tub of plain Greek yoghurt in your refrigerator is one of the best substitutes for mayo – all ready and waiting for you to let it live to its full potential.”
She pointed out that there are three big advantages of using Greek yoghurt for potato salad dressing: yoghurt makes the salad “tangier, creamier and tastier”.
Marie also recommends adding olive oil to the mix, which makes the dressing not just “a little richer” but also less inclined to just disappear into the potatoes.
Ingredients (serves four)
For the salad
- 1kg potatoes, peeled and cut into 2cm cubes
- One quarter cup of cucumbers, peeled, deseeded and finely sliced
- One quarter cup of red onion, finely diced
- One large celery stick, finely diced
For the dressing
- One cup of Greek yoghurt
- Two tablespoons of lemon juice
- Two tablespoons of olive oil
- One tablespoon of white wine vinegar
- One tablespoon of Dijon mustard
- Two teaspoons of honey
- One garlic clove, finely minced
- One quarter cup of fresh chives, chopped
- One teaspoon of sea salt
- Freshly cracked pepper to taste
Method
Start by bringing a large pot of salted water to a boil. Add the potatoes in (use a ladle to avoid the splashing), bring the water back to a boil and then cook the potatoes for about five to six minutes or until fork tender.
While the water is heating up and the potatoes are cooking, chop the veggies and make the dressing. Then, in a medium bowl, combine all the dressing ingredients and set aside.
Once cooked, drain the potatoes and then place them in a large bowl. While the potatoes are still warm, pour the dressing and very gently toss to coat all the potatoes. Set aside to cool a bit.
It’s important not to add the veggies to the warm potatoes – they will get soggy and release water. After the potatoes have cooled, add cucumbers, celery and red onion. Toss gently to combine.
Set aside covered in the fridge for a few hours (or ideally overnight) before serving, to let the flavours develop. Taste and adjust seasonings if needed.