Make: Mayo-Less Potato Salad with Fresh Herbs and Arugula

Photograph by Becca Boyd

Photograph by Becca Boyd

Mayonnaise: A creamy concoction of eggs and oil and a critical, albeit small, component of a spicy tuna roll. Add a cup of it to starchy pasta or potatoes and you’ve got yourself an iconic summer BBQ side dish that’s best left off the healthy eater’s plate. But here’s the question: Can we lose the white stuff and still whip up a BBQ classic?

Bring this recipe to your next BBQ, and you’ll see the answer is yes. Bursting with fresh flavor and loaded with healthy fats, this salad hits the spot. And considering the potato is nothing to be afraid of (it has more potassium than a banana!), it’s a seemingly indulgent way to get more vegetables on your plate. Plus, this dish can sit at room temperature for a few hours—another win over the typical mayo-slicked salad.

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