This delicious red potato salad is all you will need at your next BBQ. It’s savory and light. And it goes well with ribs or fish. It’s the perfect potato salad for any food off the grill because. And guess what? It has no mayo. I know you thought it couldn’t be done. But I promise you, you will love this Light Summer Potato Salad.
A couple of years ago my cousins came over for a BBQ. We provided the grilled meat and they provided the sides. My cousins made this three potato, olive oil coated potato salad. Yummy. It was delicious and it wasn’t super heavy. I think it might have been the first time I’d had potato salad without mayo. You know, southern potato salad is all about the mayo. Despite what I was used to, I loved the combination of red, gold and purple potatoes. I was pleasantly surprised by this no mayo potato salad. So much so I knew I had to replicate it.
I liked the idea that potato salad could be so heavenly without mayo. Without the mayo there’s less worry about your potato salad being out in the hot sun. Though the USDA states that commercial mayonnaise can be left at room temperature for up to 8 hours. More importantly, I like how light it is. I guess no mayo makes it healthy too. Yippee.
It’s a scrumptious summer salad that pairs well with ribs or anything off the grill. The apple cider vinegar provides the acid and the perfect compliment to the dijon mustard. Without the mayo, it really is the perfect tasty and light addition to your summer BBQ. Make a ton of it and enjoy.
Light Summer Potato Salad
- 6 -8 medium red potatoes, cubed
- 6 slices of bacon (turkey or pork), chopped
- 1 cup of corn
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tsp sugar
- salt and pepper to taste
- 1/4 cup parsley, chopped
Tools: large pot, 2 large bowls and a whisk
Bring a large pot of salted water to a boil.
Add potatoes and cook for 10 to 15 minutes until tender.
Drain potatoes and allow to cool.
In a large bowl, mix together bacon, corn, garlic, onions and red bell pepper.
In a separate bowl, mix together olive oil, apple cider vinegar, dijon mustard, sugar, salt and pepper.
Gently pour olive oil and mustard mixture over potato mixture.
Toss gently and top with parsley.
What would you serve this this potato salad? I think this light summer potato salad would also go well with some grilled skirt steak. Click here for the recipe.