Mayonnaise-Free Potato Salad
Sometimes you just want a great potato salad without the mayo - this one has classic flavors and comes together in 20 minutes.
Servings: 6 People
Ingredients
- 2 pounds Yukon potatoes or baby potatoes
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- ¼ cup dry white wine optional
- ½ cup minced onion
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ cup sliced scallion white and green parts
- ¼ cup chopped fresh parsley
Instructions
- Peel or scrub the potatoes and cut them into 1-inch chunks, or halve or quarter baby potatoes so that the pieces are about 1-inch. Place them in a saucepan with salted water to cover by 2 inches. Bring the water to a boil over high heat, reduce the heat to about medium, and simmer the potatoes gently until they are tender and can be pierced with a sharp knife, about 15 minutes. Drain and let cool slightly.
- Meanwhile in a large bowl, combine the olive oil, white wine (if using), Dijon mustard, onions, and salt and pepper.
- Add the warm potatoes and gently toss until the potatoes are well coated with the dressing. Let cool slightly, then gently mix in the scallions and parsley. Serve at room temperature.
Notes
You can add other minced fresh herbs to the salad (instead of or in addition to the parsley), such as thyme, oregano, chervil, marjoram, or sage. Use some minced red onion in addition to — or instead of — the copious amounts of scallions for an additional pop of color. Thinly sliced celery also makes a nice addition, adding a bit of crunch.
Nutrition
Calories: 266kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 435mg | Potassium: 688mg | Fiber: 4g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 5mg