One of my favorite things to substitute for a mayo/mustard mix in something like a potato salad or coleslaw is oil and vinegar. I love this option because you have so many different choices depending on the flavors and influences you are attempting to reach. Whether you want to change it up and make an asian slaw or a potato salad with a kick, there are endless oils and vinegars that can help you achieve it. Not to mention, most of these oils have different health benefits, so you don't have to feel bad switching from Extra Virgin Olive Oil (or "EVOO" for you Rachel Rae followers...).
At first, using oil and vinegar instead of a mayo base can be questionable. Not sure how much oil or how much vinegar -- you don't want to make it too soggy or dry, you don't want to flavors to be unbalanced, and different things like that. A general rule of thumb to use, at least to start out with, is a 2:1 rule. Two parts oil for every one part vinegar. This is a good place to start because then you can play with the flavors of the oil versus the vinegar a little bit. Not everyone is the same, and you may like your coleslaw a little more mild, while others may like it a little more tangy. For example, I tend to like the kick that I get from using a little bit more vinegar in most things. Knowing this, I tend to use a more 1:1 ratio of oil to vinegar when making things. That being said, I also like to change it up a bit depending on what I am making. When making something like a pasta salad, I like it to have a little more mild flavor so I can taste the other ingredients in it, while when making a potato salad or coleslaw, I like a bit of a bite to it.
When it comes down to it though, you really have to try making it for yourself to get a true understanding of all the flavors and options that you have. So I say, go out there and try it, because really what do you have to lose?? Hope you like this new tasty, healthy option as much as I do!!
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