Lemon Carrot Potato Salad
There was a period in my young life where I loved mayonnaise. Like a ‘make sure you get extra on your knife while you’re making a sandwich so you can lick it off’ kind of love. Of course it was one of those shame things you did when no one was looking because it’s “gross” to eat mayo straight from the jar. My inner fat kid used to indulge like nobody’s business [that same fat kid used to eat Crisco from the can when my mom was making cookies, but that’s a whole other issue].
At some point I mostly gave up eating mayo. I don’t go out of my way for it. It’s one of the few things I may ask a restaurant to leave off. In the process of saving face by not eating the “bad food,” I don’t miss it anymore. It’s really rich. A little can go a long way into ruining a dish for me because the jarred stuff has such a prominent flavor. Someday I’ll make my own.
Apparently you can make potato salad without mayo. I never knew such a thing existed. It used to be an rule enforced by the food gods, right? Potato salad must have it…but apparently it doesn’t. You make regular salads with other kinds of dressings, so potatoes want to partake in the fun. It makes for a great change to a heavy, rich salad that was sketchy when left out on the picnic table at your BBQ for too long [I never had any problems, though]. This salad is light and bright, with little bits of carrot crunch. I’d add celery next time because crunchy is king in my book.
PS – Thug Kitchen is my new idol.
Inspiration: Thug Kitchen
Ingredients
- 1 1/2lbs small red potatoes, cubed
- 1 carrot, shredded
- 2 cloves of garlic, minced
- 1 teaspoon dijon mustard
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice [about one lemon]
- 1/4 cup olive oil
- 1/4 cup chopped green onions
- salt and pepper
Preparation
Whisk together the garlic, dijon, vinegar, lemon juice, and olive oil in a small bowl or shake it up in a jar. Let it sit in the fridge while you prep the salad.
Bring the potatoes in a pot of water to a rolling boil. Let them cook until fork tender, about 10-15 minutes depending on how big your cubes are. Drain and put into a large bowl. Add the carrots and green onions. Pour the dressing on top, stirring to coat everything. Put the bowl in the fridge for at least 30 minutes. The longer the better with this salad.
We practically only make potato salad with vinaigrette! Now I’m thinking I might have to revisit the mayo, actually. Carrot sounds like a great crunchy contrast to the soft potato too.
Ugh … how do you take such amazing pictures?? In regard to potato salad, I recently tried making one with a bit of hummus and it was great! I definitely can’t handle all the mayo.
The photos are mostly luck and a lot of practice. The time of year helps, so I’m not taking photos in the horrible light of my kitchen.
Hummus in potato salad sounds totally delicious. I had some slathered on a sandwich tonight. Stellar.
Haha, I used to be the same with mayonnaise. Honestly, the thought of it makes me want to gag now… ugh ick blech mayo is so gross to me now unless it’s a good brand and on a sandwich (or homemade. then anything goes). Props to you about crisco! that’s pretty out there. I used to love the taste of raw flour though, which is kinda strange…. Anyway, I love non-may potato salads. Lemony vinaigrettes are the best!
Raw flour! I loved it when my grandma would make homemade noodles and was letting them rest in a boatload of raw flour. I’d totally steal them when she wasn’t looking (but she probably always saw me, let’s be honest).
Do you make your own often? I haven’t done it (yet). I’m kind of intimidated.
Haha, definitely not often. Maybe only once or twice? It was tasty, but I thought it was pretty difficult to do. I want to try again with like Julia Child’s technique, or using the guidelines Melissa Clark came out with like a year ago. I feel like there’s always new tips and stuff regarding making good mayo. Anyway, I mostly just know from my experience with restaurants that make their own mayo or aioli… I always eat go all out then. 😀
I totally go all out when I know a restaurant has made an aioli. Extra points if they’ve infused it with something awesome like herbs or citrus or something. I could eat that all day!!
Oh man, I was a mayo fiend. I would only eat veggies if they were dipped in mayo first. Seriously, I thought that was the only way to eat asparagus for years. Dip in mayo, take tiny bite, dip back in mayo. Now? I can’t remember the last time I’ve put mayo on something. I don’t even remember what to do with it anymore. Ooo, except dip artichokes in it…
And oh my god, Thug Kitchen is amazing. I am so, so happy I followed your link. Tasty recipes AND excessive swearing and yelling? I’m in heaven.
I knew you’d enjoy it. It’s like they’re speaking from the depths of my soul. 😉
I can’t even remember the last time I’ve had mayo in the house either. I think it was to make that ridiculous bacon egg potato salad. I think I had some for some artichokes once. I’ve started to have an aversion to things that are shelf stable in the store, but must be refrigerated once you open them. The whole idea freaks me out.
I’m so opposed to mayo unless it’s some kind of aioli, and then I can’t resist. :p
I LOVE potato salads without mayo (like a German potato salad). This one is super original–pinning now!