I have always loved mayonnaise – on sandwiches, tuna and chicken salads, burgers, potato salad, broccoli salad, any vegetable salad really.
So when we cut vegetable oils out of our diet, we stopped eating store-bought mayonnaise. It took a while for me to adjust, but getting GMO soy oil out of my family’s diet was well worth it.
I do still buy a jar once in a blue moon, but learning to live without it has made that less and less frequent.
One thing I had a hard time wrapping my head around was leaving mayo out of potato salad. My mom makes a mean potato salad, and I’ve always followed her recipe – hard-boiled eggs, pickles, onions, vinegar, and mayo.
But I found that by creating a tangy olive oil and vinegar dressing, I could still have a great potato salad with the punch of onion, the tang of vinegar, and the fresh bite of the pickle. Plus, I find that this lighter dressing lets the unbelievable taste of homegrown potatoes shine through.
- 2-3 lb red potatoes
- 6 eggs hard-boiled and peeled
- 1 medium onion diced small
- 1/4 cup chopped dill or sweet pickles
- 1/4 – 1/3 cup olive oil to taste
- 3-4 Tablespoons apple cider vinegar to taste
- 2 tablespoons mustard
- salt and pepper to taste
- Prepare hard boiled eggs, transfer to a bowl to cool, and boil potatoes in the same water as the eggs were boiled. Cook until tender.
- Peel and dice eggs finely and add to a medium-sized bowl. Cut potatoes into bite-sized chunks and add to bowl with egg. Dice onions and pickles and add to bowl.
- Pour about 1/4 cup of olive oil over the vegetables. Pour apple cider vinegar over the vegetables. Add the mustard and season generously with salt and pepper.
- Stir all gently until completely combined. Taste, add more oil, vinegar, salt, and pepper as needed. Let sit 20-30 minutes for flavors to meld.