I didn’t grow up eating potato salad. Green salads and mixed bean salads were often found on the dinner table but potato salad just wasn’t a thing in our house. That’s okay because I quickly made up for my potato-salad-less childhood in recent years.
There are 8 different potato salad recipes on this blog and only 2 of them contain mayonnaise. Let me list them here for easy summer access:
Simple Potato Salad with Lemon & Cumin
Fingerling Potato Salad with Pickled Celery
Southwest Potato Salad
Curried Sweet Potato Salad with Cranberries & Pecans
Potato & Green Bean Salad with Lemon & Miso Dressing
Incredible Lemony Potato Salad
French Potato Salad
Creamy Red, White & Green Potato Salad
Mayo is something that I’ve learned to love in recent years too. But usually I prefer my potato salads firmly in the vinaigrette camp.
But this salad is a game-changer for me. This kind of potato salad is what I assume most people grew up with to some degree or anther. Years ago I attended a summer barbecue with my husband’s mostly Mennonite family. There was a mayo-based potato salad and it was incredible. I tried to recreate it at home, but I over complicated it. This salad is like the original amazing salad, but better. It’s creamy, it’s tart-enough and full of contrasting texture. Instead of using all mayo, which you could do if that’s your thing, I added in some thick low fat Greek yogurt to lighten it up a bit. The creaminess is still there, but so is that added tang. It’s a fantastic salad.
What it isn’t is photogenic. So let’s just stick in a Charley Harper napkin, plate it up in a pretty bowl and let me entice you as best I can. If that doesn’t work….there’s FREAKING HOT DOGS in this potato salad!!! Yes! Hot dogs!! I love hot dogs and when combined with potato salad, well, you’ve got yourself a side dish PLUS MORE. This is such a great side dish to whip up for your summer picnics, barbecues and holidays. Or, you know, once a week. This salad has that kind of magnetic pull for me. It could be dangerous…
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creamy russian potato salad
This is a very flexible recipe and you can use as much mayo/yogurt as you like. High fat/low fat, you make the call. You can use strictly just mayonnaise, but I like an even mix with the Greek yogurt for tang. Making this for vegetarians, try using veggie dogs instead. This salad scales up beautifully if serving a crowd.
1 lb baby potatoes, cut into quarters or cubes
2 hot dogs, sliced into coins (I used all-beef dogs, but veggie dogs would be great for vegetarians)
3 scallions, diced
6 cornichons or 1 large dill pickle, finely diced
1 large celery stalk, finely diced
1/4 c bread & butter pickle juice (or use a pickle juice of your choosing, spiked with a bit of honey or agave for a touch of sweetness)
1-2 large dollops of mayonnaise
1-2 large dollops of plain Greek yogurt
1 T dijon mustard
1/2 t dried dill (or use a heady amount of fresh dill, well chopped)
kosher salt & freshly ground pepper, to taste
1-2 hard boiled eggs, grated or pressed through a sieve (optional)
Bring the diced potatoes to a boil in a large pot, simmer until tender. Add the chopped hot dogs and let cook for 5 minutes. Drain well.
Add the potatoes and hot dogs to a large mixing bowl. Dump in the scallions, cornichons, celery, pickle juice, mayo, yogurt, dijon and dill. Give everything a good stir until well mixed. Sprinkle with a pinch of kosher salt and a good amount of freshly ground pepper. If using the eggs, add them now and give the mix a final stir. Cool in the fridge for at least 1 hour until ready to serve.