My informal research shows that there are lots of guys like me. There must be hundreds of mayonnaise adverse men who are being ignored by the picnic side dish industry.”, says my husband the ad guy.
While I have no distaste for the classic condiment, I do think that any dish destined for an outdoor event ought to avoid the stuff. A mayo-based salad of any kind baking in the sun is just asking for trouble. So, I thought I’d share the recipe I came up with to appease both my hubby and any other folks who may share his mayo-hatah solidarity.
As the cider vinegar is not overly pronounced in the dressing, you shouldn’y have any trouble pairing this with wine. I recently had this along side a North Carolina-style pulled pork sandwich and it went very nicely with a variety of French roses and California Zins.
Mayo Hater Potato Salad
2 lbs small red potatoes
1 T Dijon mustard*
2 T cider vinegar
3 T olive oil
½ c loosely packed cilantro leaves
1 small red bell pepper, small dice
1 green onion, green & white parts, chopped
2 stalks celery, small dice
2-3 T red onion, very small dice
Salt & pepper to taste
Bring ½ a large pot of water to a rolling boil.
Add potatoes. Boil for 20-25 min until just tender.
Drain and let cool.
In a large bowl, whisk together mustard and cider vinegar.
Slowly whisk in olive oil. It should emulsify into a thick dressing. Taste and season with salt and pepper.
(I usually start with about 8 turns of pepper mill and 2 pinches salt.)
Rough chop cilantro and mix into vinaigrette.
Add red pepper, green onion, celery, and red onion and stir to coat.
Once potatoes are cool, cut into eighths or small pieces.
Add potatoes to bowl and gently toss with vegetables and dressing mixture.
Taste and adjust salt and pepper if necessary.
Cover and chill for about an hour before serving.
Makes about 4 side dish servings.
* Substitute a sweet/hot mustard or honey mustard for a different flavor.