During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

Call me silly, but I am not a fan of mayo-based side dishes during the summer. Even as a kid I would shy away from anything that looked like it had mayo in it. The sad thing is I love macaroni salad, broccoli salad, and potato salad — just not during the summer heat. It wasn’t until I was an adult that I discovered that these quintessential summer side dishes could be made with vinaigrette and fresh herbs to burst with flavor and still satisfy my craving for cold potato salad and baked beans. This recipe uses Old Bay seasoning to brighten things up; the dish is a great complement to burgers and fries or a shrimp boil. Make the salad the day before and let the flavors develop overnight for an even more flavorful bite this Memorial Day weekend. ––Justin Burke    

Mayo-free Potato Salad

Ingredients
2 pounds small red potatoes, halved
¼ cup olive oil
1 small red onion, thinly sliced
¼ cup apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon Old Bay seasoning
1 teaspoon ground black pepper
Salt, to taste
Pinch of cayenne pepper
¼ cup parsley, roughly chopped
3 tablespoons chives, finely chopped

Directions 

1. Using a large pot, add potatoes and fill with cold water to cover the potatoes and season with salt. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain and set aside to cool. 
2. Meanwhile, heat olive oil in a medium skillet over medium-high. Add onions and season with salt. Cook until soft but not caramelized, about 5 minutes.
3. Transfer onions to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne. Add potatoes to the vinaigrette and toss to combine. 
4. Add parsley and chives and lightly toss. Taste and season with salt and black pepper if needed; drizzle with oil before serving.

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