Looking for a no mayo potato salad recipe? This is an easy one with a short list of ingredients based on Syracuse salt potatoes. Meant to be served at room temperature or slightly warm, it’s the perfect picnic potato salad.
I don’t know how I learned about salt potatoes, a Syracuse, NY specialty, but I’m glad I did. Boil potatoes (any size, but smaller is better) in super salty water, drain, and serve with melted butter for dipping. Simple. Perfect.
Is This a Low-Calorie Potato Salad
No, it isn’t. Rather than mayonnaise, I use ghee. I believe ghee is a healthier fat than the oil in mayonnaise, but it certainly packs a serious caloric punch, as do all fats.
Is This Potato Salad Whole 30 Compliant
Yes, it is! There’s no added sugar, no dairy, no grains, no beans and/or legumes. Just a short ingredient list of real foods. Nice!
No Mayo Potato Salad
In honor of Independence Day, I made my potato salad with a mixture of red, white, and blue baby potatoes. I got them in a 1 1/2 pound bag at either Aldi or Trader Joe’s. I can’t remember which now.
This salad is ready in about 30 minutes, not including the time the potatoes need to cool down before adding the ghee dressing.
One of the cool things about this salad is that the potatoes are buttery. Most potato salads are mayonnaise or vinaigrette based. The ghee adds a velvety mouthfeel, and while ghee is a firm solid at refrigerator temperatures, it is very soft at warm room temperature and a liquid outside on a hot day. If you do take it outside for a picnic, please go ahead and finish it off. It’s so good that shouldn’t be a problem.
If you like the sound of this recipe, please rate it and/or leave a comment. I love hearing from readers! And if you do make it, tag me on Instagram @onlinepastrychef using hashtag #pcorecipe. Can’t wait to see your spin!
- 1 1/2 pounds mixed new potatoes (I used red, white, and blue)
- 2 quarts water
- 1/2 cup kosher salt
- 1/2 cup ghee or melted butter, (use ghee to keep it Whole 30)
- 1/3 cup sherry vinegar, or your choice of vinegar, not balsamic
- 1/2 cup red onion, finely diced
- 1/2 cup fresh herbs, chopped (I used dill and Italian parsley)
- 1/2 teaspoon black pepper, freshly groun
- Wash the potatoes and place in a heavy bottomed saucepan. Cover with the water and then pour in the salt.
- Bring to a boil and then maintain a simmer until the potatoes are cooked through, about 12-15 minutes.
- Drain the potatoes well and cool until warm.
- In the meantime, heat ghee or butter just until melted but still very creamy. Whisk in the vinegar and then stir in the onions, herbs, and pepper.
- Once the potatoes have cooled, fold the dressing in to coat all the potatoes. Eat warm. Refrigerate any leftovers. To reheat (so the ghee or butter isn't hard), place in the microwave on 20% power for 2-3 minutes, until the ghee has softened up and the potatoes are no longer cold. Stir and enjoy.
This would also be great with some crumbled bacon in it. To keep it Whole 30, make sure your bacon doesn't have any sugar added to it.
Amount Per Serving: Calories: 327 Saturated Fat: 9g Cholesterol: 38mg Sodium: 414mg Carbohydrates: 26g Fiber: 5g Sugar: 2g Protein: 7g
And there you have it. Super easy potato salad that just happens to be made without mayonnaise and is Whole 30 compliant. Plus it’s honestly really, really good. Give it a try.
Thank for spending some time with me today. Take care, and have a lovely day.