Meeting House Potato Salad

No mayonnaise in sight. This potato salad gets its richness from an olive oil vinaigrette sharpened with lemon juice, white wine, and Dijon mustard. It’s lighter and brighter than the classic mayo-heavy version, and it actually improves overnight in the fridge.

Dressing the potatoes while they’re still warm is the move, even though they get cooled first after boiling. Warm potatoes absorb the vinaigrette more deeply than cold ones, which means the flavor goes all the way through instead of just coating the surface.

Hard-boiled eggs, celery, shallots, green pepper, and pickle relish add crunch and tang that keep every bite interesting. The shallots are a nice touch. They’re milder and sweeter than regular onion, so they don’t overpower the other ingredients.

Overnight refrigeration is not optional. The flavors need that time to meld into a cohesive whole.

Chef Tips

• Use waxy boiling potatoes (like Yukon Gold or red potatoes), not starchy bakers. Waxy potatoes hold their shape when cubed and don’t crumble into the dressing.
• Cook potatoes whole and unpeeled, then peel after cooling. This keeps them from absorbing too much water during boiling, which makes the salad soggy.
• Whisk the dressing thoroughly before pouring over the potatoes. Mustard helps emulsify the oil and lemon into a creamy vinaigrette that clings.
• Substitute apple juice for the white wine if you prefer to keep it alcohol-free.

Variations

• Herb garden version: Add fresh dill, chives, and parsley to the dressing for a greener, more herbaceous salad.
• Mediterranean twist: Toss in kalamata olives, capers, and crumbled feta for a Greek-inspired potato salad.