Monday, August 18, 2014

Tangy Mayo-Free Summer Potato Salad

Until I make it to a Summer BBQ, I sometimes forget that things like potato salad exist. Not literally, obviously, but I never think to make something like that as a side for an everyday dinner. Matt suggested we make something different for a change (we usually stick with pasta salad when we want something like this), so I looked up some recipes for a starting point and came up with this.


It is SO yummy! If you like a lot of flavor and/or dislike a lot of mayo, you will love this - it is so flavorful and fresh!

Tangy Mayo-Free Summer Potato Salad
5-6 Large Red Potatoes
1/4 - 1/2 Red Onion 
1/4 Cup Olive Oil
2-3 Tbspns White Vinegar
1-2 Tbspns Honey
1-2 Tbspns Grainy Mustard
Fresh Parsley (chopped)
Garlic Powder
Salt + Pepper

Wash, chop and boil the potatoes in salted water until for tender. Drain, and take about 1/4-1/3 cup of the cooked potatoes and put them in a large mixing bowl. Mash this small amount of cooked potatoes with a fork until they resemble coarse mashed potatoes. Finely chop the onion and add to the mashed potatoes (I like a very small amount of tiny onions - I'm not a fan of the crunch, but use as little or as much as you like!). Add the oil, vinegar, honey, mustard, and seasonings (to taste). When your dressing-potato mixture is well blended, add the rest of your cooked potatoes and stir to coat. Chill until cool.

Enjoy! ♥

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