Mayo and I have no hard feelings towards each other, but sometimes it's annoying to look over at the side dish you made, and wonder how it became unappetizing 5 minutes under the sun or next to an extremely hot Korean BBQ grill. Switching out a few things makes this potato salad perfect for your next heated gathering, creaminess included.

You can use any combo of ingredients, making sure to add: 

1. Fresh and crunchy (cucumber, celery)
2. Sharp brine flavor (olives, capers)
3. Acid (lemon, vinegar, mustard)
4. Herbs (parsley, dill, basil)

No Mayo Potato Salad

Ingredients
4 lbs. Yukon gold potatoes
4 Persian cucumbers
½ cup pitted kalamata olives
½ cup parsley, chopped
2 Tablespoons capers
2 garlic cloves
½ cup stone-ground mustard
1 lemon, zest, and juice
1 tsp salt + more to add to water for boiling potatoes
1 tsp pepper

Steps
1. Peel and cut the potatoes into bite-sized pieces, about half an inch. Take a quarter of the pieces and rough chop them even smaller.

2. Add a large pinch of salt to the potatoes in a pot, then boil for 25 minutes. Drain, leaving ¼ cup of liquid, then set aside in a large mixing bowl to cool.

3. Quarter the cucumbers lengthwise, then dice into small pieces. Rough chop the pitted kalamata olives and parsley. Finely mince the garlic.

4. Add the mustard, honey, salt, and pepper to the potatoes. Stir until evenly incorporated, then mash about a quarter of the potatoes in the bowl to create a creamy texture.

5. Combine the cucumbers, olives, parsley, garlic, capers, lemon zest and juice to the potatoes. Thoroughly mix, making the potato salad even creamier, then taste and add salt and pepper if necessary. Serve cool as a side dish.