No Mayo Potato Salad
Are you looking for an alternative to the mayo laden salads of the past? You will love this lightened up no mayo potato salad!
Servings: 6
Ingredients
- 1.5-2 pounds potatoes I used Red Bliss, but any waxy variety will work well.
- ½ cup fresh chopped dill
- 1 ½ cups chopped celery
- ½ cup chopped parsley
Vinaigrette
- ¼ cup olive oil
- 2 teaspoons stone ground mustard
- 1 teaspoon minced garlic
- 1 teaspoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar or honey
- 1-2 teaspoons salt this will depend on taste preferences
- ½ teaspoon ground black pepper
Instructions
- Wash potatoes and cut in half or quarter, depending on size.
- Add them to a pan and cover with 8 cups of water plus 2 teaspoons salt.
- Bring them to a boil over medium heat. Allow them to gently boil until they are tender, but not mushy.
- While the potatoes are boiling, mix your vinaigerette and have it ready to go.
- Drain your potatoes and place them in a bowl.
- While they are still hot, pour the dressing over them and mix gently with a rubber spatula so they don't get broken up.
- Allow the salad to cool on the counter top. Then add in your herbs and celery. I add these in later so the herbs and celery don't cook when the potatoes are still hot.
- I think this salad is best eaten after it is chilled for several hours or even a day layer. The flavors have time to meld and it all works together.
- It will hold well in the fridge for up to 4 days. Just make sure it is stored in an airtight container.
- Now, sit back and enjoy. You deserve it.