I grew up eating “Italian potato salad” which is oil and vinegar based with lots of herbs.  Since I’m possibly the only Mississippian who is not a fan of mayonnaise (yes, you read that correctly), I have never been a fan of the mayonnaise-laden potato salad. 

Over the years, I’ve made several versions of potato salad…warm, cold, and with different flavored mayonnaises and even homemade mayonnaise.  None of these have rivaled the Italian potato salad of my childhood…until I found myself in a vacation rental in Rehoboth beach with my inlaws and this recipe was born. 

I had brought along a jar of roasted garlic aioli, since my husband was planning on grilling burgers.  Since I don’t like mayonnaise, I figured why not try the aioli in place of mayonnaise? 

You could substitute any aioli in this recipe (I’ve been tempted to try a truffle aioli) and easily leave off the bacon if you are vegetarian.  The chives really elevate the humble potato salad, but if you can’t find the chives then chopped green onions are good substitute.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potato Salad


  • Author: Christina
  • Total Time: 1 hour 15 minutes
  • Yield: 8 cups 1x

Description

Over the years, I’ve made several versions of potato salad…warm, cold, and with different flavored mayonnaises and even homemade mayonnaise.  None of these have rivaled the Italian potato salad of my childhood…until I found myself in a vacation rental in Rehoboth beach with my inlaws and this recipe was born. 


Ingredients

Units Scale
  • 2 1/23 lb Yukon gold potatoes, chopped
  • 1/4 cup roasted garlic aioli
  • 2 Tbs honey mustard
  • 2 Tbs sour cream
  • 1 Tbs honey
  • 2 Tbs chives, chopped
  • Salt and pepper, to taste
  • 4 slices bacon, cooked and chopped

Instructions

  1. Place potatoes in a large pot. Cover with water.  Salt the water.  Heat the potatoes over medium high heat until they come to a boil.  Reduce heat to a simmer and cook for 20-30 minutes until soft.
  2. While the potatoes cook, combine the garlic aioli, mustard, sour cream, honey, and chives in a bowl. Stir to combine.
  3. Cook potatoes until they can be easily pierced with a form.  Drain potatoes and add to the sauce.  Season with salt and pepper and stir to combine.  Top with the bacon crumbles.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Sides
  • Cuisine: American

Keywords: Picnic Foods, Potato Salad

(Visited 17 times, 1 visits today)