Growing up in an Italian family, we used a lot more oil and vinegar than we did mayonnaise.
I like mayo, but the lighter, tangy flavor from oil and vinegar is a nice change of pace.
Spring and summer are potato salad and cole slaw seasons!
Potatoes are not off-the-table for primal diets. In fact cooking then chilling potatoes seems to develop the resistant starch in them which is actually good for you.
This article does a great job explaining why resistant starches should be a part of your diet:
Oil and Vinegar Potato Salad
2 pounds red or russet potatoes
1 large onion, diced or sliced
2 cloves garlic, sliced paper thin
1 Tablespoon yellow mustard (optional but I like it)
2 Tablespoons vinegar that you love (I prefer white wine vinegar for this)
¼ cup good extra virgin olive oil (or use what you like if you’re not fond of the flavor)
½ teaspoon sea salt
¼ teaspoon fresh cracked pepper
Mix the dressing and set aside.
Fill a pot with water, add 1 teaspoon salt and bring to a boil while you prepare the potatoes.
Slice or dice the onion*
Scrub the potatoes clean, then cut into 1” cubes (approximately, don’t go all Sheldon on it).
Add the garlic and potatoes to the water, it doesn’t matter if it’s boiling or almost boiling.
Once the water is boiling, cook for 7 minutes then pierce a piece with a fork. If it goes in easily, they’re ready to drain. If not, cook another minute or two.
Drain and toss with the dressing and onion while hot, then refrigerate for at least 4 hours, overnight is better.
IF you don’t like raw onion, with about 2 minutes of cooking time left, add the onion to the boiling potatoes and just blanch them for the remaining time. It takes some of the raw bite out of them.
**Note: this is not a “wet” potato salad, so make a double batch of the dressing if you like it swimming.