My Irish-German aunts made potato salad without mayonnaise. As a curious kid, I found it intriguing because it was not what we did at our house.
There was bacon fat and vinegar drizzled over the hot potatoes and crumbled crispy bacon and chopped hard cooked eggs mixed in as well. To be sure, it was delicious and there was nary a drop of olive oil or any other unsaturated fats to be found.
Fast-forward many decades later, a mayonnaise-less potato salad is still not very common. It makes an early summer appearance in the food magazines, but mostly remains the provenance of restaurants and/or family traditions.
This recipe with olive oil, smoked paprika, green olives and sherry vinegar give this potato salad its Spanish flair and its improved nutrition. The recipe is vegetarian and with a nod to my aunts; the addition of paper-thin slices of smoky ham would not be amiss.