No Mayo Potato Salad
In the summer we eat a lot of salads and if I need to cook anything I do it very early in the morning. Lately, I’ve been waking up by 6am even on days that I don’t need to (I kind of hope that trend ends soon and that I can sleep until at least 7 ;-)
One thing that I frequently make in the summer is potato salad. I despise mayonnaise though so I use a different dressing.
I’ve been making this for a long time so I don’t use a recipe for it. Except for baking I rarely use a recipe once I learn it and since I switch ingredients around and measure by sight, I don’t really like using the recipe. This is probably why I like cooking more than making – cookies don’t come out so great if you don’t follow the directions.
Ingredients
- Potatoes – I use whatever kind I’ve have in my CSA box. Lately I’ve been using small red potatoes. The amount you use depends on how big you want the salad to be. Typically, I boil them. Recently, however, I’ve been roasting the potatoes instead and really like the salad this way. Cut the potatoes into quarters, drizzle with olive oil and roast for 30 minutes at 450 degrees.
- Veggies – I tend to use what I have available. Red onions, celery, scallions, peas, cucumbers, corn, and egg turnips all taste great in this salad. I’d say use your favorites if you think they will taste good with potatoes.
- Topping – I usually cook some green beans and place them on top of the salad after the rest of it has been mixed together. Although I haven’t seen them at the Farmer’s Market, cherry tomatoes can make the salad look really festive. Cut them in half and then place them around the edge of the bowl to make a pretty red ring along the top.
Dressing
The dressing is simple but I don’t measure it. It’s olive oil, balasmic vinegar, spicy mustard and black pepper. Use equal amounts of olive oil and vinegar. Shake in some pepper. Then add a spoonful of mustard. Mix it all together and pour over the potatoes and other veggies. Sometimes I don’t make enough so I mix together a little more. If you don’t like spicy mustard, any kind will work.
Validation
Recently I came across a cookbook called Hippie Kitchen: A Measurefree Vegetarian Cookbook. In it you learn how to make recipes with ingredients on hand and leftovers without worrying about the measurements. I was happy to find it because it validates my preferred way of cooking.
Do you follow recipes? Do you make up your own? Do you even like to cook?
photo credit: bmhkim
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July 5, 2010 at 8:45 am
My macaroni salad with no mayo -
http://atypicalife.net/blog/2005/07/19/macaroni-salad/
Andrea_R´s last blog ..BuddyPress Author Link
July 6, 2010 at 9:05 am
Hi Andrea – Thanks for the recipe! I don’t know if I would like ketchup in the dressing though. We often make a pasta salad and then put Italian salad dressing on it ;-)
July 5, 2010 at 5:01 pm
I’m a Mayo fan! Love it really and the mayo that is flavored or with spices…oh yum! However, your salad looks divine! I really love scallions so I’d be sold. Thanks for sharing Kim!
Sommer´s last blog ..Holistic Vittles
July 6, 2010 at 9:06 am
Hi Sommer – I love scallions too – we’ve had a lot of them at the Farmer’s Market although I think they are coming to an end. I’ve never liked mayo, which is probably a good thing ;-)
July 5, 2010 at 5:41 pm
It looks really good Kim!
vered – blogger for hire´s last blog ..Not Just Shaquille O’Neal’s Mom
July 6, 2010 at 9:06 am
Thanks Vered!
July 6, 2010 at 3:13 am
Kim, I always enjoy your foodie posts.
This potato salad looks delicious. My mother used to make a lot of potato salad and she’d use tons of mayo. I don’t mind it myself, but I like the sound of your dressing, too. I use recipes but don’t follow them 100%; substitute ingredients and eyeball the measurements half the time.
July 6, 2010 at 9:08 am
Hi Davina – Thanks!
I don’t like to measure. Alex does so when I bake I usually do it with her – she likes measuring and dumping the ingredients together.
Saturday was the last “cool” day before this current heat wave so I did a ton of cooking – cookies, zucchini bread, roasted potatoes. I decided if the oven was going to be on I was going to make the most of it.
July 6, 2010 at 9:43 pm
Wow! Very yummy looking.
“Potatoes – I use whatever kind I’ve have in my CSA box. Lately I’ve been using small red potatoes.”
I learned recently red potatoes are incredibly high in nutrients. Twice the potassium as bananas, plus all sorts of other goodies. Nice choice!
Colleen´s last blog ..1504 Potter Avenue, Richland Washington, 99354, Central Richland Home For Sale
July 9, 2010 at 6:49 am
Hi Colleen – I like the little red ones a lot. I tend to use what I get in my CSA although sometimes I pick some out to buy.
July 7, 2010 at 1:27 pm
Can’t wait to try this recipe.
I agree with your way of cooking – i just put ingredients in depending on how I would like the taste. I really enjoy cooking (and eating) and trying out new flavours.
I tend to search online for a lot of my recipes but just to get inspired. Then I’ll change a little of this and a little of that, usually enough to make it completely my own.
thanks for the recipe!
z
Zoe´s last blog ..DiNKs 10- Relationships aren’t 50-50
July 9, 2010 at 6:50 am
Hi Zoe – I do the same thing – I search for recipes based on one of two ingredients and then modify it based on what I have on hand and my taste preferences. I’m also a vegetarian so I’m always changing things because of that.
Thanks!
July 22, 2010 at 5:51 pm
No I don’t use measurements. But then I wrote Hippie Kitchen!
Glad you likey, Kim. Stop by the website for ideas any time. And holler if I can ever sign a copy of Hippie Kitchen for you. All best, Jean
July 23, 2010 at 7:23 am
Hi Jean – Thanks for visiting! I’m thinking about getting the book – when I do I will definitely ask for an autographed copy :-)