I’ve always loved potato salad, especially my mom’s homemade kind. Her southern-style recipe for potato salad is so delicious, but unfortunately, it isn’t too healthy (whenever I eat it, I just will myself to forget about how much mayo I’m consuming). But if you’re on a diet, or you hate mayo, and you want to enjoy some potato salad at your next cookout, you’ll want to try out this mayo-less Tasting Table recipe that still manages to pack a whole lot of flavor:

Ingredients:

¼ cup, plus 1 tbsp, olive oil, divided
1 large Spanish onion, diced
4 pounds Yukon Gold or other waxy potatoes
Kosher salt and freshly ground black pepper, to taste
2 tbsp whole-grain mustard
¼ cup cider vinegar
Pinch of cayenne pepper
3 tbsp finely chopped chives

Directions:

1. Warm up 1 tbsp of olive oil in a large skillet over medium-low heat.
2. Once warm, add in the onion and cook until soft and translucent (about 8-10 minutes). Be careful no to let the onions brown. Remove onions to a bowl to cool when done.
3. Place potatoes in a large saucepan and cover with about an inch of water. Season generously with salt and bring to a boil. Once boiling, reducr heat to a simmer and cook potatoes, uncovered, until tender (about 25-30 minutes).
4. When done, drain potatoes and transfer them to a cutting board to cool.
5. Whisk together mustard, vinegar and cayenne in a large mixing bowl. Slowly whisk in remaining 1/4 cup of olive oil, then season with salt and pepper to taste.
6. Once potatoes are cool enough to handle safely, dice them into 1/2″ pieces.
7. Toss warm potatoes with reserved onions and your prepared vinaigrette. Add in chives and more salt and pepper to taste. Toss well, then serve immediately or refrigerate for up to 1 day.