No MAYO Potato Salad

Jun 21, 2020

A great recipe to make ahead for a dinner later in the week or bring to a BBQ.

I do not like mayo and so I don't eat foods like coleslaw or potato salad which can be very delicious and healthy but when made with jarred mayo and other processed ingredients they are just BLAH and fattening and add no nutritional value to your diet.

This recipe is now the only way my family eats Potato Salad. It is light, tangy and full of flavor.

For this batch I made(pictured) I used a one pound bag of small rainbow potatoes. (a combo of small red skin, white and purple potatoes)

French Potato Salad

1-1.5 pounds of small red skin potatoes

Boil for 20 minutes or until a knife goes through the potato easily.

Drain and reserve 1/2 cup of liquid for later.

Sprinkle with 1/2 the red wine vinegar and when cool enough to handle quarter the potatoes if you haven't already. I usually quarter them before boiling but whatever is easiest for you works.

Dressing:

In a mason jar add

2.5 TBLS EVOO
1.5 TBLS red wine vinegar
2 TBLS minced shallots or green onion
1 TBLS Dijon Mustard

Cover and shake until combined. Pour over potatoes and toss to coat. If potatoes seem dry you can add a little of the reserved water until moistened. I have not had to do this step...

Once you coat the potatoes with the dressing, add in fresh tarragon and parsley. If you don't have fresh use dried and a large pinch of each. Season with pink sea salt and pepper. Enjoy! Or cover and place in fridge until you are ready to eat.

Like I said this is a great make ahead dish. It will be even tastier the next day.

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No MAYO Potato Salad

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