This title might make it sound like I have a vendetta against mayonnaise. It’s just a temporary “bye-bye.” Actually, mayo and I are fine, except for the fact that I like to dollop mayo on fries like it’s no one’s business. But other than that, I have little qualms with it. I do like the classic potato salad. Hmmm, let me rephrase that. I do like the classic potato salad, if it’s made with red potatoes, tons of tarragon and other yummy herbs. See, I don’t have any hang-ups. You all must know of the classic potato salad, that is white, made with regular potatoes, vinegar, and mayo, I think. I have not ventured into making that version, because of the no herbs thing, which does not fly in my books. Just letting you all know (if you didn’t already).
In my mayo-less version, there are of course potatoes, baby new potatoes that were roasted rather than boiled for extra flavor and caramelized goodness. By the way, this potato salad was in no way a planned recipe. It was the outcome of hunger and a fridge raid. Back to the ingredients, spring asparagus is EVERYWHERE, so rather than just roasting it and serving it as a side, I thought to make it part of this potato salad. Then, I started thinking of Salad Nicoise, minus the boiled eggs, minus the tuna or salmon, and minus the haricots verts. Essentially, I just conceptualized Kalamata olives and potatoes together in some form and did not have all the ingredients for Salad Nicoise. Thus, the olives went in too. The next biggest decision would be which herbs I would use. Mint and chives are staples of mine and always in my fridge (along with parsley, thyme, and cilantro). I crumbled in some feta and sliced in red onion, but leave these out if you do not care for them. I love the purple pop the onion adds to the dish.
Through this, a new version of potato salad was born. I imagine it would be great on a picnic. I would have rather been on a picnic while eating it. Alas, the kitchen table had to suffice. I will be making this potato salad again. A new recipe, to my repertoire and it was so easy to come up with. This makes me very happy.
The Bye-Bye Mayo Potato Salad with Asparagus, Kalamatas, Chives, and Mint
Serves 4 (as a side)
1 1/2 pounds of baby new potatoes, washed and dried
1 small bunch of asparagus
1/2 cup Kalamata olives, pitted (or as many as you would like)
1/2 a small red onion, sliced finely
1/4 cup crumbled feta, optional (good quality)
10-15 springs of chives, chopped
handful of mint, chopped
1/4 cup of extra-virgin olive oil + extra for coating the potatoes and asparagus (good quality)
juice of 1 lemon
1 clove of garlic, minced and mashed
salt, to taste
black pepper, to taste
Preheat the oven to 400 degrees. Season the potatoes and asparagus with salt and pepper. Lay the potatoes on a sheet tray and put them into the heated oven for about 45 minutes or until fork tender. When there are 10 minutes left on the cooking time of the potatoes add the asparagus to the oven. In the meantime, whisk the olive oil into the lemon juice with salt, pepper, garlic, chives, and mint, set aside. When the potatoes and asparagus have cooled slightly, cut the asparagus on an angle into 1 1/2″ pieces. Next, toss the potatoes, asparagus, red onion, Kalamata olives with the lemon/herb dressing. You may not have to use all of it. Add in the crumbled feta on top. You may add more chives and mint on top. Serve at room temperature or slightly chilled.