8 Summer Side Dishes for People Who Hate Mayonnaise
By Sara Levine
While I pride myself on my willingness to eat pretty much anything, I’ll admit it: I hate mayonnaise. I inherited the mayo-averse gene from my father, who literally cannot stand the sight of this condiment. I’m more forgiving, but I still opt for mustard on my sandwiches, vinaigrette-style dressings, and mayo-free versions of picnic staples like coleslaw and potato salad.
Even if you love mayo, there are some risks to leaving dishes made with it out in the sun for too long. So try these healthy, mayo-free summer sides that’ll please the mayo haters, lighten things up a bit, and keep your picnic spread safe sans refrigeration.
Brighten and lighten up potato salad with vibrant pesto in lieu of mayo (pictured above).
Bobby Flay’s coleslaw is tossed with a tangy cumin-lime vinaigrette.
Rachael Ray serves her Dijon vinaigrette-dressed pasta salad in crunchy lettuce cups.
This German-style potato salad eschews mayo in favor of mustard and white wine vinegar.
German-Style Potato Salad
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 side dish servings
Ingredients
4 large waxy-style potatoes (about 2 ¼ pounds)
2 tablespoons, plus 2 teaspoons kosher salt
3 strips bacon (about 2 ounces), minced
½ medium Spanish onion, chopped
1 tablespoon all-purpose flour
¾ cup chicken broth, homemade or low-sodium canned
1/3 cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 ½ teaspoons sugar
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley leaves
Directions
In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into ¼-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.
Cook’s Note: This potato salad is at its best served immediately or shortly afterwards at room temperature.
From Food Network Kitchens
Pack up this colorful pasta salad for kids and it’ll be safe to eat all day, even if school or camp doesn’t have a fridge.
Fans of creamy pasta salads, swap in reduced-fat sour cream.
Corn and Pasta Salad with Homemade Ranch Dressing
Total Time: 30 min
Prep: 20 min
Cook:10 min
Ingredients
4 ounces gemelli pasta
1 small garlic clove
Kosher salt and freshly ground black pepper
1/3 cup reduced-fat sour cream
1/3 cup buttermilk
2 teaspoons cider vinegar
1 scallion, minced
2 small ears fresh corn
8 ounces grape tomatoes, preferably mixed heirloom, halved
¼ small red onion, thinly sliced lengthwise
4 cups baby arugula
2 slices bacon, cooked until crisp in the microwave, and crumbled
Directions
In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into ¼-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.
Cook’s Note: This potato salad is at its best served immediately or shortly afterwards at room temperature.
From Food Network Kitchens
Toss broccoli salad with a citrusy vinaigrette.
Tweak your family’s favorite pasta or potato salad with any of these mayo-free alternatives like hummus and Greek yogurt.
More From Food Network:
21 Healthy Summer Side Dishes
Super-Easy, Healthy Grilled Foil Pack Recipes
Healthy No-Bake Desserts
What Does 100 Calories Look Like?
9 Hydrating Foods You Should Be Eating This Summer
The Best Healthy Weeknight Dinner Recipes
