Potato Salad with and without Mayonnaise

Potato Salad with and without Mayonnaise

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– Hey, guys, summertime is
filled with lots of barbecues and any time you have a barbecue, you’re gonna need a potato salad but I also know that potato salad lovers fall into two camps. One camp loves the mayonnaise potato salad and the other one not so much. So I wanted to share with you two potato salads you can
make, one with a vinaigrette and one with a classic
mayonnaise dressing. Let me show you how to make ’em. Okay, so first up, let’s
start with the classics. So I’m gonna show you
how to make my favorite American style potato salad which is the kinda salad
that I grew up with as a kid. So we are gonna begin with two
and a half pounds of potatoes and I really like to use
the Yukon Gold potatoes ’cause they have a really
nice buttery flavor to them and will hold their shape a
bit better when you boil them and then when they’re
cool enough to handle, you can cut them into quarters
and pop them in a bowl and then in a small bowl we’re gonna mix together the dressing. So I like to use a combination
of a third of a cup of mayonnaise and a third
of a cup of sour cream. That way you get kind of
the silky smooth texture of the mayonnaise and a little bit of
bite from the sour cream and I find that it’s not as heavy that way and then we’re also gonna add two teaspoons of Dijon mustard,
a half a teaspoon of salt and a half a teaspoon of celery seed, a tablespoon of chopped parsley, a quarter cup of diced red onion and you can mix that all up just until you get a nice dressing and then you wanna pour
this over your potatoes and mix it up and I like to transfer it into the serving bowl
that I’m gonna serve it in and then top with some
freshly sliced scallions and then if you really wanna go for broke, you could top this with
some crumbled bacon which makes quite a nice finish to this classic potato salad. Okay, so now moving on to
something a bit more gourmet, what I like to call my
French style potato salad because we are going to be
working with French green beans and a classic French vinaigrette. Now, you can use the same
potatoes for this recipe although when they’re in season and for some reason I’m having
a hard time finding them now, fingerling potatoes are really great because they’re long and slender and you just can cut them in half and they look really elegant but you can also use the Yukon
Gold potatoes for this recipe and you can just cut them in half and then cut them in quarters
to get the same effect. So we’re gonna do that today. So after you cut your
potatoes, just pat them dry and then toss them in a
bowl with some olive oil, a little salt and pepper to taste and a good pinch of Herbs de Provence then you’re gonna transfer them on a rimmed line cookie sheet and just put them cut side
down so they all lay flat and then we’re gonna
roast these at 400 degrees for about 25 to 30 minutes just until they’re golden
brown and fork tender then we are gonna be using
some French style green beans which sometimes are also
labeled haricots verts. You’ll see that as well
in the grocery store. They’re the thin green beans that work really well
in a salad like this. We’re gonna put those in
a pot of boiling water. Just dunk them in for a minute
or two and then pull them out and transfer them to the ice water. This will just shock
them and stop the cooking and also preserve their nice green color then once they’re cooled down, you can pat them dry and set them aside then for the dressing, in a small bowl, we’re gonna add a
teaspoon of Dijon mustard, a teaspoon of whole grain mustard. I like to mix the two mustards because you get a nice
graininess with the whole grain and it just adds a nice texture and it looks pretty on the potato as well. A tablespoon of white wine vinegar and then you wanna mix that up just until all of that’s combined and then you wanna slowly add in five tablespoons of grape seed oil and you’ll see a beautiful
dressing begin to form and then you’re also gonna add
a teaspoon of minced chives and I also like to add a
tablespoon of fresh tarragon which gives you that really beautiful sort of anise flavor in the background and you can mix that all up then you’re gonna place your
potatoes and your green beans in a large bowl and if you wanted to, you could also add some minced shallot. That would also be a nice thing to add and then pour your dressing
on top and give it a toss. I also find sometimes if I have chives growing in the garden, they make those beautiful
purple chive blossoms which are perfectly edible. So I’ll go in there and grab
some of those chive blossoms and put those on top as well. That looks really pretty. And then to pair with these potato salads, I highly recommend my Franglais burger or my two handed sticky ribs. Either one would be great. Alright, you guys, I’ll
see you back here next week for another quick and easy recipe. Until then, bye.

49 thoughts on “Potato Salad with and without Mayonnaise

  • Veronica Arias Post author

    I really love your cooking !!! ❤️😍

  • eva garden Post author

    I gotta have lots of mustard on my salad😬. Both I’ve gotta try! Sounds yummy😋. I’m drooling already this early morning😛. That’s it, I’m fixing one of these today. Let you all know how good later! With sticky ribs! Yum.

  • iyalarete27 Post author

    I really love your channel😘😍
    Great recipe and easy recipes

  • Kyle McCalla Post author


  • jack rudden Post author

    you just made my day can't stand mayo so im super stoked to try the one with vinaigrette

  • Michele Badey Post author


  • Carla Popper Post author

    OMG! I’m hungry now 🤤🤤🤤🤤

  • Aplus Sumo Post author


  • Willow Lee Post author

    Hi I watch ur channel all the way ~from Korea. I tried ur french toast it was so yummy and i cook it for weekend sunday morning breakfast ~I enjoy ur channel~

  • Miss M&M Post author

    I will probably receive a lot of hate for this but… when you first announced you were now doing youtube full time I was ecstatic! But ever since you post very short videos and they mostly promote whats inside your subscription box ( not this time though, much appreciated). I miss the old content honestly! I know you have to earn money now that its your main source of income but I prefered the longer and more frequent videos 🙁

  • Rico's Place Post author

    I just love potato salad, will definitely try the sour cream, also will make the concentrate recipe this weekend

  • Kata Balázs Post author

    I was thinking about a good side dish for my chicken dinner for tomorrow, potato salad is perfect! 😍 thank you!

  • Rachel Sweets Post author

    Love your cooking Beth 😍😍😍

  • Rachel Sweets Post author


  • Yaya de la luz Post author

    Yummy. Looks delicious!

  • sapnapatel14 Post author

    Ohhhhh Beth this looks so yummy I freakin love potato salads I can't wait to try both of these!!! Quick question though is Yukon gold potatoes another name for yellow potatoes ? I never find Yukon gold like ever all I ever see is white red yellow or russet potatoes🤔 Lots of love xox

  • onthe Wrightpath Post author

    Happy travels in France! Cant wait to see what dishes inspire you that you might recreate back home!! I'd like to host a Murder Mystery for the holidays-1920s theme! Can you help with menu ideas/apps? Thanks!!

  • Eric Daux Post author

    Is the mayo-based potato salad sweet? My dad is from Brazil so at our house we always have Brazilian-Style potato salad that is not sweet at all. I don’t really like sweetness in anything but desserts.

  • Morealz ! Post author


  • Elvie Post author

    You should try a german potato salad! It‘s made with broth and vinegar…I know, it sounds strange but it is a favorite here!

  • Sarah Post author

    omg! I have been loving mayonnaise laden salads lately and this is perfect! I followed your healthy chicken salad recipe but switched up the yogurt with mayo haha and it was delish!

  • Katarzyna Grzejda Post author

    Both of them are awesome! Definitely a must-try for me 🙂 But I’ll have to wait a couple of weeks I think – that heatwave makes any barbecue unbearable 🙁

  • Sophie B. Post author

    This is how my (French) grandmother makes her potato salad, with boiled eggs on the side. Favorite childhood dish! 😁

  • fanofpink Post author

    Well I try the potato salad then!!!!

  • Susan J. Post author

    I love recipes and will make them both for an upcoming cookout. I especially like that they do not have hard boiled eggs (never liked the texture). Thanks again!!

  • Deidre Fultz Post author

    Both are beautiful, but the French style is the one I am going to go with it's just so pretty. Thanks Beth 😀❤️❤️

  • Logan Kowalski Post author

    Dear Beth, I am a fan and a subscriber to your subscription box. With all due respect, you seriously need to address the shipping delay personally. Heather has no accurate information. At least send emails saying there is a delay and you don’t know when they will be shipped. I’m sorry I had to say this 🙁

  • Ekaterina Nazarenko Post author

    All your earrings are so beautiful, Beth! You impress me with your cooking skills and taste level 😉

  • luv 2cook Post author

    I prefer the first one but i add a lil vinegar in mine and some celery but pretty much the same as yours but without sour cream ..it's always nice to play around with different ways of making it..😁

  • Perry Walton Post author

    Bacon and potatoes! Yum. The second recipe very elegant. Love how you present your dishes.

  • Sara Chase Post author

    Yes !! I love those gold potatoes i only use those now. Great recipes beth! Hope ur feeling ok im prayin for you:)

  • smoothielover07 Post author

    As always, thank you for sharing these two recipes, Beth! I can't wait to try BOTH of them!! 😀

  • Sidney Mathious Post author

    I love the traditional potato salad and that is what I grew up eating and still do eat regularly. The only difference now is that I end up buying it already made and put in disposable containers. Both of those salads you made look so delicious and would have me eating it willingly.

  • naziha boubazine Post author

    May I tel you our traditional potato salad ?

  • Danson for Joy Post author

    Both these potato salad variations look mouthwatering! 👌

  • Salma Sadiq Post author

    I just love the way you carry yourself and your cooking skills are amazing.

  • The Washington Post Post author

    Beth is the best

  • Nataly Valdez Berthet Post author

    Both look delicious!

  • Vr4018 Post author

    I've got to try the French style potato salad. That looks great for any season. I make a ranch cucumber potato salad with red potatoes for my family and those who haven't cared much for potato salad, always go for it. Rarely ever have left overs of that.

  • Shobana`s Kitchen Swiss Post author

    Thank You for sharing delicious recipes…..😃
    I watch your channel from Switzerland. Tomorrow I'll try potato salad. Sunday special….😀😀😀

  • Laurel Lye Post author

    Don’t mind both! 😁💕

  • eva garden Post author

    Oh Beth, I made ur original potato salad couple days ago with ur sticky ribs(although I had to use St. Louis ribs- nothing else availavble in my little town). Both were the tops! Best potato salad! It’s not dry and boring! Woohoo!
    A keeper and I thank you so much for sharing recipes! Everything of yours I’ve made so far, about 7 recipes, are the best! I’ve tried MANY tater salads over the years but they were always so-so. I wanted to keep eating yours. Everyone did until it was cleaned up! And, I dont eat potatoes but couldn’t resist. It’s a winner and keeper.
    I’ll try other salad next week on everyone with, of course those ribs. I’ll try the baby back ribs offered for this weeks special. Store said they don’t carry spareribs. Dry rub and sauce was a delicious change from mine for the past 39 yrs. Ha! Hope u get a nice vaca this summer!

  • Oxy Boy Post author

    Beth I would take a bullet for you please be my mommy

  • Cindylouboutiquexo Post author

    Im from Pembroke North Carolina! We make our potato salad wayy different with mayo, mustard, peeled boiled eggs diced, sugar, sweet relish, & of course mash your potatoes as if you were making mashed potatoes! Mix it all together and you have a southern style Potato salad!! Yum!!

  • Nancy Maletsky Post author

    Just finished making french potato salad and wow was that delicious!!!
    I subscribe to your subscription box and love them but would like to see the recipe cards use a larger point size on the typesetting
    The print is way to small and I struggle reading them especially when there is plenty of room on the cards to make the fonts larger
    Other than that your subscription boxes are fabulous and I get excited when they arrive

  • Mary-Jean Slaughter Post author

    Hi Miss Beth….I was wondering if you can do an episode about canning jams and jellies?

  • Sophies Z Post author

    Beth where did you get the shallow white serving platter from?

  • Deborah Williams-Rowley Post author

    Good morning Beth I'm definitely going to try your French version of potato salad but your other recipe doesn't have enough ingredients in it I always add celery,cucumbers, and hard boiled eggs

  • Amanda Botzer Post author

    I made the Classic Potato Salad for a 4th of July BBQ and it was a hit. The dressing is light and not heavy like a lot of potato salad. This is a keeper!

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