No-Mayo Potato Salad

 

For a healthier potato salad without the opaque familiarity of mayonnaise, I thought I would try a no-mayo potato salad. It certainly emphasized the salad more than the dressing, with the reliance on fresh herbs, oil and vinegar. It is an ideal savoury palatable welcoming change, one that will be on repeat in our house. This salad gets better on the second day and if need to freshen it up just add more fresh herbs and possibly a handful of spinach leaves. 

No- Mayo Potato Salad

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1  1.5 lb/680g  small bag of mini red potatoes

1/4 cup olive oil

3 tablespoons red wine vinegar, plus 1 or 2 tablespoons extra

2 teaspoons Dijon mustard

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

4 spring onions (green onion), thinly sliced

2 tablespoons fresh dill

1 tablespoon fresh oregano

3 tablespoons fresh parsley

Put the potatoes in a large sauce pan and cover with cold water. Bring to a boil over high heat, add a teaspoon on Kosher salt, and cook the potatoes until tender, about 10 15 minutes, a fork should be able to gently pierce them. Drain well.

Allow the potatoes to cool enough to handle and cut them in half and place them in a large mixing bowl. While the potatoes are warm, sprinkle with 1 to 2 tablespoons of vinegar and let cool to absorb the vinegar.

In a medium bowl whisk together the olive oil, red wine vinegar, Dijon mustard, Kosher salt, black pepper, slices of spring onion, dill and oregano.

Drizzle the dressing over the potato mixture and gently toss. Add the chopped fresh parsley and toss again. Season with more salt and pepper to taste. Serve at room temperature or chilled. Store in the refrigerator in an air tight container for 3 to 4 days. 

Notes: This recipe can easily be doubled. Herbs can be substituted for others and according to your taste. If unable to find fresh herbs use dry herbs just adjust the quantity. Red onions may be used instead of spring onions and infused olive oils may be tried as well.