Warm weather is here. If you picnic or party this is a great dish. You can make it early in the day. You don’t have to worry about eggs and mayonnaise spoiling. I call it picnic potato salad.
I like to steam my potatoes so they don’t lose their vitamins and flavor, or the potatoes get mushy. When they are done you can choose to peel or not. If the skin is not blemished and if they are thin skinned, I don’t bother to peel them.
You need to add vinegar or lemon juice to warm potatoes. The potatoes will absorb the flavor that just does not happen once they are cold.
I always pay attention to the size cooks choose to dice onions and celery. I like small dice because when I take a bite I want it small enough that you get a little of everything rather than a chunk of celery or a chunk of onion.
I usually give the onions a splash of vinegar while they are waiting to be added to the potatoes so they do not oxidize and give that raw bite that you get from onions.
A perfect accompaniment for a grilled or barbecued meal. You can scale up or down according to your needs.
- 2 lbs. red potatoes
- ⅓ cup red onion
- ⅓ cup celery
- ⅓ cup lemon juice for freshness or vinegar
- 1 tablespoon dill
- 1 tablespoon parsley
- 1 tablespoon Dijon mustard
- ⅓ cup Olive oil
- salt and pepper to taste
- Steam potatoes until tender. Peel only if the skin is not thin or it is blemished.
- Dice celery.
- Dice onions.
- Chop dill and parsley
- Add mustard and vinegar to potatoes while warm so they will absorb.
- Add olive oil.
- Salt and pepper to taste.
I am taking this to
Kitty says
Hi Madonna,
I made fingerling potato salad over the weekend and I always add some vinegar while the potatoes are warm, just like my Mom does. I like your no mayo version, which I’ll try next time. There’s nothing like having potato salad in the summertime!
Ms. Lemon says
Thanks so much Kitty. I really think the fresh herbs makes it.
As always, thanks for stopping by.
M.
Cathy says
Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! 🙂
Cathy
John@Kitchen Riffs says
I actually cut my potatoes into dice (1/2 inch for me), then cook them in a large pot of water. The upside is you only have to cook them a few minutes until they’re done. The downside is you do have to drain them, then return them to the warm pot, and cover it, and let the potatoes sit a few minutes so they firm up. Steaming them is a really good way, too — I should do that more often. Anyway, I’ve never met a potato salad I didn’t like, and your looks exceptional. Thanks!
Ms. Lemon says
I agree John. I think I like the fresh herbs and that it can be left out without worrying about mayo or egg issues, but I like potato salad of any type.
Chris Scheuer says
I love potato salads without mayonnaise and this one looks wonderful. I love all the little tricks you always have up your sleeve too!
Ms. Lemon says
Chris, I can’t believe I could show you any kind of trick, but you are lovely to say that. I have truly learned so much from you and I thank you for that. 🙂
Lou Lou Girls says
Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, Monday at 7 pm. Happy Sunday! Lou Lou Girls
Stephanie says
Yum! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Miz Helen says
Your Potato Salad will have fantastic flavors that we will just love. Thanks so much for sharing your awesome recipe with Full Plate Thursday and come back real soon.
Have a great day,
Miz Helen
Sherry says
I love just about any kind of potato salad. This recipe reminds me of the potato salad my Dad’s family makes. You’re featured this week on Funtastic Friday. Thanks for linking up and sharing with us. Hope you join us again this week.