Zippy No-mayo Potato Salad
This potato salad is dairy-free, gluten-free and easy to put together. No mayo makes it perfect for your next potluck or beach day. This recipe makes 8-10 servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
3 pounds baby white or red potatoes, scrubbed clean
1 small red onion, finely chopped
1/2 cup fresh Italian parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
Salt and pepper, to taste
1 small red onion, finely chopped
1/2 cup fresh Italian parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
Salt and pepper, to taste
Directions
Place the potatoes in a large stockpot and cover with cold water. Bring to boil and cook until the potatoes are fork-tender, about 20 minutes. Drain potatoes in a colander. Once the potatoes are cool enough to handle, cut in half.
Combine the mustard and vinegar in a large, non-reactive bowl. Slowly whisk in olive oil until dressing is well combined.
Add the potatoes to the vinaigrette and toss gently to combine. Add the herbs and onions; fold together. Season with salt and pepper as needed. Cover the salad and let stand for at least an hour before serving.
Combine the mustard and vinegar in a large, non-reactive bowl. Slowly whisk in olive oil until dressing is well combined.
Add the potatoes to the vinaigrette and toss gently to combine. Add the herbs and onions; fold together. Season with salt and pepper as needed. Cover the salad and let stand for at least an hour before serving.
Looking for inspiration? Try these recipes:
Creamy Tomato Soup
Patty Melt with Caramelized Onions
Game Day Artichoke Dip
