Tuesday, February 10, 2015

Potato Salad - No Mayo

A simple potato recipe to have on hand for a side dish or a satisfying snack. Keeps in the fridge for 3 or 4 days. Cut the recipe in half if three pounds of potato salad is too much. Experiment with different vinegars, mustards, onions and seasonings.


3 pounds potatoes, red or gold
1/2 cup finely chopped onions, white, sweet, red or green
2 Tablespoons yellow mustard
1/4 cup wine vinegar, red or white
1/2 teaspoon salt-free seasoning, such as Mrs. Dash
1/4 cup chopped fresh parsley


Cut potatoes into bite-sized chunks about 1/2" x 1".  In a large pot, boil the potato pieces in enough water to cover for 15 to 18 minutes or until fork-tender.  Drain.

While the potatoes are cooking, mix the dressing ingredients together in a large bowl: onions, mustard, vinegar and salt-free seasoning.

Place the drained potatoes into the bowl with the dressing and toss gently. Allow to cool, toss again and refrigerate until well-chilled. Add the chopped parsley to the cold potato salad.

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