Mayonnaise-Free, Turnip & Fingerling Potato Salad


For all you people afraid of mayonnaise (and I know there’s a lot of you out there), fear no more! This turnip/potato salad is packed FULL of flavor and nutrients that your creamy, nasty, mayonnaise-based potato salad doesn’t even have! (I actually like mayonnaise but I’m just trying to get on your good side).

Anyways, I was having guests over for dinner who do NOT like mayonnaise–like, at all. They don’t like to talk about mayonnaise, see mayonnaise, HEAR mayonnaise (cause we all know that’s a real thing), and especially eat it! No problem what-so-ever. I love cooking for people with weird food phobias–it gives me an opportunity to play around with some new flavors and dressings. So, I knew I wanted to make a potato salad, but I wanted to make it unique; fresh & flavorful without all the fat.

So I had some beautiful fingerling potatoes that I wanted to use, and saw that I also had a few turnips. Now, if you are afraid of turnips because they aren’t the prettiest looking things, always remember that beauty is only skin deep. The true substance of this beautiful root vegetable is on the inside–and it’s DEFINITELY worth a second glance.

I mixed the fingerling potatoes with the turnips and made a really fresh, vegan, garlicky, dill dressing. The bite from the spicy turnip and the natural creaminess from the fingerling potatoes, SO good. And my mayonnaise-phobics really loved it–and that makes me one happy lady!

Serves: 4

-1/2 lb, about 8 fingerling potatoes, diced

-1 medium sized turnip, washed and diced

-2 cloves garlic, minced

-2 tablespoons chopped fresh dill

-1/3 cup olive oil

-1 tablespoon apple cider vinegar

-1 tablespoon honey

-2 tsps salt

-2 tsps freshly cracked black pepper

Bring a pot of water to a boil. Season with salt if you prefer. Add the turnips into the boiling water and cook for about 5 minutes before adding the fingerling potatoes. Turnips are a much denser root vegetable and take longer to cook. Keep an eye on the potatoes, and when you can stick a form right through them easily, they are done!

While your vegetables are cooking, whisk together the oil, apple cider vinegar, honey, garlic, dill, salt, and black pepper.

And…it’s THAT easy people. While the potatoes are still hot, pour over the dressing and stir gently (the potatoes will probably be falling apart a bit, but that’s okay)! Enjoy!!

Also, mayonnaise haters, just so you don’t feel alone, Honey Boo Boo’s mom, Mama June, is afraid of mayonnaise as well. Read about it here!

Potato and Corn Salad with Avocado & Sriracha Dressing


Okay so, I will say right off the bat that this is NOT the most attractive looking side dish (unless your favorite color is puke green, which is TOTALLY okay :)). But it is very delicious, healthy, and vegan/gluten free (if you care about that). The avocado is creamy, imitating the typical texture we have in a mayonnaise-based potato salad. The corn is nice and sweet, & the sriracha adds a spicy kick. So despite the interesting color, I hope you’ll give it a taste!

Serves: 4

-5 medium sized red potatoes, cubed into 1/2 inch pieces

-1 and 1/2 cups frozen corn, thawed

-2 ripe avocados

-1/3 cup vegetable oil

-1 tablespoon sugar

-1 to 2 tablespoons taco or enchilada seasoning, depending on your preference

-1 to 2 tablespoons sriracha, depending on your preference as well

-Juice of 1/2 a lime

-Salt to taste

In a medium pot, add the cubed potatoes and cover them with water. Cook the potatoes for about 10 minutes on medium-high heat, or until potatoes are tender when you put a fork in them. Put them into a large mixing bowl and add the thawed corn.

In a small mixing bowl, add the ripe avocados. Mash them well until it becomes the consistency of a thick greek yogurt, then add the vegetable oil, sugar, taco seasoning, sriracha, and lime. Whisk the dressing together and pour it on top of the still-hot potato & corn mixture. Stir well and taste for seasoning.