Potato Salad with Pickled Red Onions

It is the time of year when BBQ prevails, and most meals revolve around whatever meat gets thrown on the grill and a selection of the expected cold sides.  While I do like a mayonnaise based potato salad, by the time July comes around I have usually had my fill.  There is also something about setting mayonnaise out in the hot sun that makes me slightly squeamish.  Below is a recipe I concocted last summer to get me out of the mayo potato rut.  The dressing and green beans were inspired by a classic salad Niçoise.


  • 8-10 Potatoes: diced, cooked, and cooled
  • 20-25 Green Beans: steamed and cooled
  • 1 sliced Red Onion
  • 1 cup Cider Vinegar
  • 3 tbsp Maple Syrup
  • 1 tbsp Salt
  • 1 tsp whole Black Pepper Corns
  • 2 tsp Dijon Mustard
  • 1/4 cup Olive Oil


  1. Pickle the onions:
    1. Bring the vinegar to a slight boil.
    2. Add the salt, black pepper corns, and maple syrup.
    3. Add the onions.
    4. Allow the onions to continue to cook until they become slightly translucent. ~ 10 minutes.
    5. Remove the onions from the pickling juice, but save the the juice for later.
  2. In a small bowl whisk together the mustard, olive oil, and 1/4 cup of the pickling vinegar.
  3. Toss together the potatoes and green beans.
  4. Add the pickled red onions.
  5. Drizzle the mustard dressing on top, and mix everything together.


One Comment Add yours

  1. chefkreso says:

    Such a delicious and colorful salad!

    Liked by 1 person

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