…But wait, there’s more! Just like I would never dream of leaving you with a huge batch of tapenade and no burgers to put it on, I similarly wouldn’t dare give you a Memorial Day picnic-worthy burger without a killer potato salad to complement it. What’s a summer party without potato salad, after all?
The problem is that most potato salad is, in my humble (and, perhaps, melodramatic) opinion, inedible. I hardly think it is justifiable to call something a salad when it is really a slurry of mayo and a few soggy – or worse, partially raw – potato chunks swimming around in it.
A salad has to be crunchy and textured and full of flavor. Mayo is not flavor; mayo is enhancement. Of course, this salad contains mayo, but in relative moderation (it looks like more than it is, I promise) compared to most potato salad recipes. You can certainly some or all of it out for swap it out for regular or Greek plain yogurt, but I used mayo to keep it dairy free. Mayo, though white and creamy, is not actually dairy in the traditional sense: it is made from an emulsion of eggs and oil, so it contains no milk-based products, and no lactose. It’s easy to forget.
And this sauce is made up of much more than just mayo. It’s thinned out so that it doesn’t overpower the main ingredients, and enhanced with herbs, spices and 2 kinds of mustard for extra zip. Holy sh*t I just said “zip” to describe food on the internet. I think this means I’m officially A Food Blogger. Where are my smelling salts?
Anyway, while I’m looking for those, let me take this opportunity to discuss ingredients a substitutions in this recipe of which, this being a salad, there are many:
- As I already mentioned, you can swap out some or all of the mayo for regular or greek yogurt. Just make sure you are using plain, unsweetened yogurt and be aware that you may need to adjust the amount of water you use: less if you are using regular yogurt, which can be watery, and more if you’re using greek yogurt, which can be very thick, depending on the brand.
- Using a good quality mayo is essential (if you do use it), so look for one without a lot of preservatives and thickeners, that is as close to a homemade version as possible. Or, better yet, try making it yourself! If you google it, you’ll find plenty of recipes online.
- If you’d like a more nutritious alternative to a white potato, you can use sweet potatoes. Try white sweet potatoes for a more complex carb without sacrificing on the aesthetics of the dish.
- Instead of capers, you can use any salty, briny thing like olives or pickles. I recommend mincing them so that you get a little bit of flavor in every bite, as you do with the capers.
- For even more flavor, you could try replacing a little bit of the water with lemon juice
- Whatever you are replacing, make sure you’re using good quality ingredients, especially the mayo and mustards, which provide a lot of the flavor of this dish.
So…before I sign off, I’m just curious: did you get the riddle this week? When you put all of the flavors of this week’s recipes together, does it remind you of something? That’s right: Nicoise salad!
My upcoming trip to France (more on that in a couple of weeks) and the wonderful Maille mustards reminded me of my favorite French dish – Salade Nicoise – and that’s what inspired the recipes this week. Three cheers and an extra schmear of olive tapenade if you got that one! 😉
PS: Speaking of Maille and France, have you entered to win a trip to mustard country yet?
Potato Salad with Green Beans and Capers
Gluten free, grain free, and paleo (if using sweet potatoes)
Ingredients
- 1 lb steamed white or sweet potatoes, boiled or steamed until tender, then cut into bite-sized pieces
- 1/2 lb fresh green beans, but still slightly crisp, lightly steamed and chopped into bite-sized pieces
- 4 large eggs, hard boiled, peeled and roughly chopped
- 2 Tablespoons minced sweet onion
- 1 cup fresh flatleaf parsley, roughly chopped
- 1/2 cup good quality mayonnaise
- 1/4 cup good quality whole grain mustard, I used Maille's Old Style whole grain mustard
- 2 Tbsp good quality spicy dijon mustard, I used Maille's Dijon Originale
- 2 Tablespoons water
- 1/4 cup capers, drained
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- In a large mixing bowl, toss together the potatoes, beans, eggs, onion and parsley. Set aside.
- In a small bowl, whisk together the mayo, both mustards, water, capers, garlic, salt and pepper until combined.
- Pour the mayo mixture over the potatoes, etc, and gently stir or toss until everything is well mixed and all of the vegetables are coated with sauce.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
Disclaimer: Maille provided me with the mustard I used in this dish at no cost to me, but I was under no obligation to use it in this recipe. I like to share ingredients I love, use and rely on in my kitchen, and Maille mustards are some of those ingredients!
Julia says
Growing up, I always thought I hated potato salad because I found it too rich, yet bland in flavor if that makes any sense at all…but now I know it’s possible to make a bangarang tater salad that’s a million times better than all the mamby pamby ones I tried growing up. I never thought I’d say this about a mayo-based dressing, but I simply want to drink that dressing it looks so good!! P.S. Pretty please pack me in your suitcase and take me to France with you?? MMkay, thanks!
Nora (A Clean Bake) says
Yes, that makes total sense! I felt the same way, and still do most of the time. That’s why I learned to make my own and I pack it with one million flavors. No basic potato + mayo mess here! OH and I’m glad you mentioned the dressing – you could totally use it on any salad or slaw — or just drink it! 😉
Oui, let’s go to France!
Selena @ The Nutritious Kitchen says
Okay this is SO memorial BBQ weekend. You are on your A-game this week with the bbq filled recipes! Also loving the idea of adding a little lemon to this and olives instead of capers. So yet another recipe to pin 🙂
Nora (A Clean Bake) says
That’s exactly what I was going for – thanks!! Hope you have something fun planned for the weekend!
Medha @ Whisk & Shout says
That mustardy mayo looks to die for and I’m loving the capers here! 🙂
Nora (A Clean Bake) says
Thanks so much!!
Traci | Vanilla And Bean says
Oh, I love your note about adding a bit of lemon juice to the dressing! Talk about tanging it up a bit and with that mustard! This is a potato salad I know I’d love. Growing up in Texas, a mustard potato salad was king, and while it was good, I really like a creamier base, like the one you have here! And those capers… well, you know, it’s all about the dressing! Love this, Nora! Thank you!
Nora (A Clean Bake) says
You’re so welcome, Traci! I hope you have a chance to add this to your Memorial Day menu!
Joanne says
I’m normally not down with mayo on my salads, but this sounds SO good. Love that you stuffed more veggies into this than just potatoes along with a whole lot of flavor!
Nora (A Clean Bake) says
Oh, me neither, but this one is worth making an exception for!
Christina @ Bake with Christina says
Potato salad is a summer favorite in my family! And your recipe looks SO yummy!! 🙂
Nora (A Clean Bake) says
Thanks, Christina!
Rachel @ Simple Seasonal says
Where I come from there is a huge Pennsylvania Dutch influence and no offense to PA Dutch cooking, but they’ve mastered the bland potato salad. Your’s looks anything but bland! I never thought of putting cappers or green beans into potato salad. What a great idea!
Nora (A Clean Bake) says
Don’t worry, I won’t tell the Pennsylvania Dutch! And thank you!!
Mary Frances says
Since giving up yogurt and cheese etc. mayo (I have to confess) has become one of my favorite things. I love that it is creamy and rich but – no dairy! I agree 100%, a summer grillout just wouldn’t be without potato salad. Green beans, now I like that idea a whole lot, pinning!
Nora (A Clean Bake) says
Mayo isn’t half bad, as it turns out! I used to hate it too 🙂 Thanks, Mary Frances!
Taylor says
This salad is gorgeous! I knew your teaser in the Dijon tuna burger was some sort of salad and this does not disappoint! Is it wrong that I feel like I could eat a whole batch of that dressing on its own? It sounds like it’d be great on sandwiches or even dipping french fries in…where is the heart eye emoji when I need it?
Nora (A Clean Bake) says
Thank you, Taylor!! I don’t think it is wrong at ALL. In fact, I strongly encourage it! For sandwiches or dipping – both awesome ideas btw – I’d recommend leaving out the water (or maybe just using a few drops) so that it is nice and hearty!
Heart emoji: < + 3 = <3 (gosh I hope this works, or else I'm going to feel reallllllly dumb)
Nora (A Clean Bake) says
CRAP. It didn’t work!
Monica says
Oooh this potato salad looks ultimate. hehe zip is a nice snazzy descriptive (: love the riddle!! can’t wait to hear about your adventures in france~
Nora (A Clean Bake) says
Thanks, Monica!!
karen says
Just have to shout out a thanks… this recipe made me look really good at the recent family BBQ! Everyone loved this and were looking for leftovers to take home! Pointed them all in your direction… I am REALLY loving your site!
Nora (A Clean Bake) says
Oh, that’s wonderful, Karen! Thank you so much for letting me know how much everyone enjoyed this salad. I love hearing that 🙂
I am so glad to hear you are enjoying the site! Thanks for sharing the info with your family!
plasterer bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Nora (A Clean Bake) says
You’re welcome, Simon!