Mayo-Free Potato Salad
This classic summer side is not your nana's potato salad! Packed with herbs and a tangy punch; you'll be surprised that this no-mayo potato dish is still oh so creamy with a symphony of flavors
INGREDIENTS —
2 pounds small potatoes (I like using a variety of purple, gold and red)
½ medium-sized red onion, diced (or shallot)
¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 lemon (juice & zest)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped
1 teaspoon salt
½ teaspoon ground black pepper
INSTRUCTIONS —
Boil & Cook potatoes. Add potatoes to a pot, cover them with water and boil over medium-high heat. Reduce and simmer for 5-7 minutes more, until tender (pierce a potato with a fork to check). Drain potatoes under cold water
Cut the potatoes. Once cool enough to handle, use a sharp kitchen knife to slice them in half or quarters (depending on potato size)
Make dressing. Add red wine vinegar, olive oil, dijon mustard, lemon juice, lemon zest, salt, pepper, half of the chives, thyme, and dill in a small bowl. Whisk to combine
Dress & assemble the salad. Add sliced potatoes and red onion to a large bowl. Pour dressing and lightly toss to evenly coat ingredients. Top with remaining herbs and more lemon zest, salt, and pepper. Serve at room temperature!
