Lighter Creamy Potato Salad with No Mayo

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A great substitute for our traditional stodgier one, this no-mayo potato salad with apple and olive oil is lighter and much healthier all around. It's very creamy even if it has no mayo.

Introduction

The good thing about the year end's celebrations is that it spares no segment of our country. At least everyone celebrates New Year's Eve with a feast fitting their budget.

But let's not forget those with alimentary restrictions, be they because of religious, ethical, or health reasons. And especially for those looking for a lighter alternative to some of our favorite dishes, this Lighter Potato Salad is an excellent option.

About this recipe

This is one of those recipes, based on a favorite, which comes from half a world away, and that I have modified to fit the diet of readers who have asked for something like this. The tastes are different, but it is a very delicious salad on its own.

Instead of mayo, I have used oil, vinegar and mustard, which combines with the egg yolks to make a very creamy salad. If you are looking for the traditional version of this salad you can find our popular ensalada rusa here.

Buen provecho!

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[Recipe + Video] Lighter Creamy Potato Salad with No Mayo

By: Clara Gonzalez

A great substitute for our traditional stodgier one, this no-mayo potato salad is lighter and much healthier all around.

5 from 1 vote

Recipe

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Dinner, Lunch

Cuisine Fusion

Servings 4 servings

Calories 253 kcal

Ingredients

• 1 small red onion, minced
• 2 tablespoons of apple vinegar
• 1½ pound potatoes, [0.68 kg], boiled, peeled, and diced (see notes)
• 3 hard-boiled eggs, diced
• 1 large carrot, boiled, peeled, and diced
• ¾ cup sliced green beans, (vainitas) blanched, or same amount of peas (petit pois)
• ⅓ cup extra virgin olive oil
• 1 tablespoon of Dijon mustard, (optional)
• 1 small apple, peeled, and diced (see notes)
• ¾ teaspoon salt, (or more, to taste)
• ¼ teaspoon pepper, (or more, to taste)

Instructions

 

• 
  Steeping onion: Add vinegar to the bowl with the onion and let it rest for 10 minutes.

  Separate vinegar from onions and set both aside.
  1 small red onion, 2 tablespoons of apple vinegar
• 
  Mixing the salad: In a large mixing bowl, combine potato, eggs, carrot, green beans, onion, and stir to mix thoroughly.

  Mix in vinegar, oil, and mustard. Add the apple and combine. Season with salt and pepper to taste.

   If you won't serve right away, cover and keep chilled for later.
  2 tablespoons of apple vinegar, 1½ pound potatoes, 3 hard-boiled eggs, 1 large carrot, ¾ cup sliced green beans, ⅓ cup extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 small apple, ¾ teaspoon salt, ¼ teaspoon pepper
• 
  Serving: This salad keeps refrigerated for about a day. Once chilled, serve right out of the fridge so the eggs don't get spoiled.

Tips and Notes

The potatoes and carrots should be boiled beforehand with a teaspoon of salt added to the water, or you can use frozen mixed veggies (thawed before starting) for a quick version.

Peel and dice the apple right before adding it to the salad, otherwise, it will turn black.

Served as a light meal, this serves 4, as a salad, serves 6.

Nutrition

Calories: 253kcalCarbohydrates: 42gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 549mgPotassium: 962mgFiber: 6gSugar: 9gVitamin A: 2917IUVitamin C: 41mgCalcium: 65mgIron: 2mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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