Potato Salad Without Mayo – A Fresh Midsummer Classic

The freshly boiled new potatoes are steaming on the counter and you want something lighter than the usual mayo-heavy potato salad – something that stays fresh all the way to the midsummer table, even when the sun is out. The answer is a warm potato salad tossed in a simple oil-and-vinegar dressing. Three staples, fifteen minutes, done.

Why oil and vinegar beat mayo in summer

Mayonnaise turns heavy fast and really wants to stay cold – not ideal on a midsummer table in the summer heat. A vinaigrette made with Abuelaz Olive Oil N°1 and Wine Vinegar N°1 stays fresh far longer, tastes lighter and lets the potato's own flavour shine. And because the potatoes are still warm, they soak up the dressing so the flavour goes all the way through.

1. Boil the new potatoes until tender. Let them cool slightly – warm is best.
2. Whisk the oil, vinegar, Dijon and a pinch of salt into a vinaigrette.
3. Halve the potatoes and toss them in the vinaigrette while still warm.
4. Fold in the dill, chives and red onion. Season with salt and pepper.

Tip – make it the night before

This salad is actually better on day two. Make it the evening before midsummer's eve, keep it cool overnight and toss it with a splash of extra oil right before serving. One less thing to stress about on the day.

What you need at home

The whole recipe rests on three staples: oil, vinegar and salt. With those at home you're ready for most of the midsummer table – and the rest of summer. Missing something? Get the whole base in one go.

Get your midsummer base in one go with the Starter Kit.