Mayonnaise is one of those ingredients that can be quite polarizing, people either love it, hate it or fall somewhere in between. I am one of those people who falls somewhere in between, while I am not opposed to mayonnaise, I am not the biggest fan either. Not to mention, mayonnaise can often leave my stomach feeling unsettled depending on the oil that is used when making it, so I especially avoid recipes that call for a lot of mayonnaise. But there is a new style of spread on the market and it has completely changed the game. Bolthouse Farms has created a yogurt based mayo alternative called MAIO and it has absolutely won us over. As soon as we tried it we could not believe our taste buds and I immediately began to imagine all of the things we would make with this new, lighter style of mayonnaise. The first thing I created was this spring potato salad with lemon & roasted garlic MAIO dressing and I know we will be eating it on repeat all season long.
As of right now, you can find Bolthouse Farms MAIO in the refrigerated produce section of Northern California Safeway Stores (check their site to see if it has shown up in your region), but I am genuinely so eager for it to show up in stores all across America because I know how many of you will fall in love with it! My hubby and I weren’t sure of what to expect when we first tried it, but we were absolutely blown away! This refrigerated yogurt-based mayonnaise alternative hangs out next to the Bolthouse Farm dressings, which you may already be familiar with. There are three flavors available; garlic, chipotle & plain (all of which are delicious!)
The thing that surprised us most about MAIO is that it has the rich and creamy texture of traditional mayo, but leaves you with a light & clean feeling when you eat it (it has only 20 calories & 1 gram of fat per serving!) MAIO has not sacrificed taste or texture and is made with simple & recognizable ingredients, it really is revolutionary! That is why I was compelled to create a recipe that would put MAIO front & center. A refreshing spring potato salad featuring spring radishes, asparagus & dill became the perfect combination of ingredients to really showcase this better-for-you mayo.
One of my favorite potato salad tips is to boil the potatoes in salted water with fresh herbs. This salty herb bath perfectly seasons the potatoes, giving them the loveliest flavor all the way through.
To make the dressing for this spring potato salad, I simply combined 1/2 a bottle of plain MAIO, 1/2 a bottle of roasted garlic MAIO, the juice of 1/2 a lemon and a handful of chopped dill – it does not get any easier than that!
Blanched asparagus and thinly sliced radishes add the perfect crunchy texture to this spring potato salad. I like to dollop the dressing over the top of the salad, sprinkle the whole thing with more fresh dill and then toss it all together when I am ready to serve.
Now that MAIO exists, our salads and dressings will never be the same. We love using it on sandwiches and wraps and anywhere we would use traditional mayonnaise. I cannot wait to hear what you guys think of it once you get to try it! In the meantime, we will be over here, eating this spring potato salad on repeat because asparagus are only in season for so long and using MAIO for the dressing means we actually want to eat this salad all of the time :)
This post was sponsored by Bolthouse Farms – All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog.
- 1 lb. new potatoes
- 2 sprigs each: fresh rosemary, fresh mint & fresh thyme
- 1 tbsp salt
- 1 lb. fresh asparagus, chopped into 2" pieces
- 1 small bunch radishes, thinly sliced
- 1/2 bottle plain MAIO
- 1/2 bottle roasted garlic MAIO
- juice of 1/2 lemon
- 2 tbsp chopped fresh dill + more for garnish
- Chop new potatoes in 1/2 (larger potatoes can be chopped into 4 small pieces) and add chopped potatoes to a pot, cover with water, add 1 tbsp salt, sprigs of rosemary, mint & thyme & bring to a boil
- Once boiling, cook potatoes for about 10 minutes, checking the potatoes at about 8 minutes for doneness
- Remove herb sprigs & drain the potatoes from the cooking water (I save this cooking water to blanch the asparagus) Let potatoes cool at room temperature while you prep the rest of the ingredients
- Prepare an ice bath & boil the asparagus in the leftover potato water for 2 minutes, then drain the asparagus from the cooking water & place into the ice bath
- While the potatoes & asparagus cool, whisk 1/2 bottle of plain MAIO, 1/2 bottle of roasted garlic MAIO with the juice of 1/2 lemon & 2 tbsp chopped fresh dill
- Once the potatoes have cooled to room temperature, add the potatoes, asparagus & radishes to a large bowl (I add these ingredients in layers so they are evenly distributed) also adding dollops of the dressing as you layer your vegetables
- Finish the top of the potato salad with dollops of the remaining dressing, asparagus pieces, sliced radishes & a sprinkle of fresh chopped dill for garnish
- Toss & serve - you can cover & refrigerate the salad at this stage if you plan to serve it later