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Get ready for the best ever potato salad! This no mayo potato salad is dressed in a simple vinaigrette and chorizo and trout provide a flavor explosion! It can be made ahead of time and perfect for picnics, cookouts and pot lucks.
This post was first published in May 2016 and has been updated with new photos, tips and notes.
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Humble brag time, this is my husband’s favorite potato salad. I know you are going to love it too! This is not your classic potato salad. It is packed full of texture and fresh flavors and every mouthful is herby and zingy.
It’s perfect to serve up as a side with other favorites like Red Cabbage Slaw and hearty and interesting enough to serve as a main meal.
This potato salad with chorizo will be a welcome addition to any gathering in the sun!
Ingredients
- Trout: Trout has a clean and fresh flavor without a fishy taste, so it doesn’t overpower the salad.
- To season the trout: Olive oil, salt, pepper and Italian seasoning.
- Potatoes: I use baby new potatoes or salad potatoes – read more about potato choice below!
- Red Onion: Red onions are mellower than white and add a nice sweetness rather than a crazy strong onion flavor.
- Green Beans: Green beans add a slight crunch to the salad and I love the color they add!
- Chorizo: This Spanish sausage adds a meaty spice to this potato salad. If you don’t like things super spicy, choose a milder sausage
- Eggs: I love the texture that hard boiled eggs add to the dish, use as fresh as you can and organic if possible.
- Dill: Dill adds freshness to the salad and adds another flavour level. If you are in a pinch, you can use another fresh herb like parsley or corainder.
- For The Vinaigrette: Salt, pepper, apple cider vinegar, egg yolks, wholegrain mustard, Italian seasoning, sugar, lemon juice, olive oil.
How To Make This No Mayo Potato Salad Recipe
Be sure to scroll down for the full recipe!
- Season the trout and set to one side (photo 1).
- Whisk together the marinade ingredients and place in the fridge until needed (photo 2).
- Saute the onion until just soft (photo 3).
- Saute the green beans until tender (photo 4).
- Cook the chorizo until browned (photo 5).
- Cook the potatoes in salted water and boil the eggs. Set aside.
- Cook the trout skin side down. Flip over and peel off the skin (photo 6).
- Break up the fish with a fork, cook through and set aside (photo 7).
- Put the skin back in the pan and fry until crispy (photo 8).
- Cut the potatoes in half, place in a bowl and pour over half the dressing (photo 9).
- Add the rest of the ingredients, pour over the rest of the dressing and toss gently to combine (photo 10).
Recipe Variations
This potato salad with chorizo and trout is pretty amazing as it is, but there are a few substitutions you can easily make:
- You can swap the trout for another mild tasting fish like salmon or cod.
- You can leave the skin out if you don’t like it, but it really does add an amazing flavor.
- Add in other vegetables like peas, spinach or bell peppers.
- In place of apple cider vinegar you can use white wine vinegar.
Frequently Asked Questions
I prefer to use waxy potatoes for this potato salad. When I make a mayonnaise loaded one I like to use starchy potatoes like Russet or Yukon Gold, but I find they are too soft for this recipe. I like to use baby new or salad potatoes and fingerlings would also work well too.
Because I use small salad or baby new potatoes in this recipe there is no need to peel them first as they have pretty thin skins. Just give them a good wash and they are good to go. If you are using larger potatoes, you may want to peel them, but personally, I rarely do.
This potato salad is a perfect make ahead dish! It will keep well, covered in the fridge for up to 4 days and because it contains no mayo, it travels well so is ideal for picnics and BBQs.
Potato Salad Vinaigrette Dressing
I am a big mayo fiend, I literally have it on everything, but it’s really not missed in this recipe. The dressing is nicely tangy, but not overpowering, and it has a silky smooth texture thanks to the added egg yolks.
Recipe Notes and Tips
- Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won’t cook evenly through.
- Cook the potatoes in salted water to help season them right from the start.
- Take care not to overcook the potatoes. They should be fork tender but not falling apart.
- Don’t overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them.
- The vinaigrette should be added to the potatoes when they are still warm. This helps them to really absorb the flavors.
- Let the potato sit for at least half an hour before serving to really let those flavors develop.
More Easy Potato Recipes
- Blue Cheese Mashed Potato with Bacon
- Twice Baked Breakfast Potatoes Recipe
- Roast Potatoes with Garlic, Herbs and Parmesan
- Mini Hassleback Potatoes
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Potato Salad with Trout & Chorizo
Ingredients
For the fish
- 8 ounces trout fillets (225g)
- oil
- salt
- pepper
- 1 tablespoon dried Italian herbs (seasoning)
To make the vinaigrette
- 1 teaspoon salt
- 1 teaspoon pepper
- 3.5 ounces apple cider vinegar (100ml)
- 2 egg yolks
- 1.5 tablespoons wholegrain mustard
- 1 tablespoon dried Italian herbs
- 2 tablespoons sugar
- juice of 1/2 lemon
- 3.4 ounces olive oil (100ml)
To build the salad
- 2.2 pounds salad potatoes (baby new potatoes) (1kg)
- 1 red onion sliced
- 7 ounces fine green beans (300g) trimmed
- 10 ounces chorizo (200g) chopped into bite size pieces
- 4 eggs
- fresh dill (about 4 tablespoons) finely chopped
Instructions
- First, marinate the trout. Put a little oil on the fillet, sprinkle over some salt and pepper and rub in the Italian seasoning.
- Next, on to the vinaigrette. In a bowl or jug whisk together all of the ingredients. Place in the fridge until needed.
- In a large frying pan, heat a little oil and fry the sliced red onion and cook just until they start just start to soften. Leave to one side.
- In the same pan add the green beans. Squeeze a little lemon juice over with a sprinkle of salt and pepper and cook until tender. Leave to one side.
- Add a little more oil to the pan and throw in the chopped chorizo. Cook until slightly crispy on the outside.
- In a small saucepan of water, boil 4 eggs for around 8 minutes and leave to one side to cool.
- Fill a large pan with water and a pinch of salt and bring to the boil. Add the salad potatoes and boil for about 15mins. Be careful not to over cook the potatoes, you want them to keep their firmness. Test with a fork so that you know when they are ready. Drain.
- While the potatoes are cooking, heat a frying pan on a medium high heat. Add the fish skin side down and fry for about 4mins until the skin starts to go crispy, then flip over and cook the flesh. While the fish is cooking, peel off the skin and put to one side. Gently, using a spatula, start to break up the fillets as you cook it. Once cooked through put the flaked fillets to one side and put the skin back into the pan to nicely crisp up.
- Cut the potatoes in half and place in a large serving bowl and pour over half the dressing. Stir to combine.
- Add in the onion, beans, chorizo, onion and flaked trout. Peel the eggs and cut into 8ths and place in the bowl and break up the crunchy trout skin and add in.
- Pour over the rest of the vinaigrette and gently mix everything together. Let rest for 30 minutes before serving.
Notes
- Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won’t cook evenly through.
- Cook the potatoes in salted water to help season them right from the start.
- Take care not to overcook the potatoes. They should be fork tender but not falling apart.
- Don’t overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them.
- The vinaigrette should be added to the potatoes when they are still warm. This helps them to really absorb the flavors.
- Let the potato sit for at least half an hour before serving to really let those flavors develop.
- Nutritional values are based on one of eight servings.
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