Hold the Mayo Potato Salad is a healthy twist on the traditional mayo based one. It’s perfect on a hot summer day since it is mayo-less and it’s super easy to make and can even be made a day in advance!
** Dairy Free** **Vegan** **Gluten Free**
1 pound baby, small red potatoes
4 stalks celery, washed and diced
1 small red onion, chopped
2 Cloves Garlic, diced
Handful fresh chives and other herbs from your garden
2 Tablespoons Dijon Mustard
2-1 ratio of Extra Virgin Olive Oil to Red Wine Vinegar
Black Pepper and salt to taste
1. Wash potatoes and peel any odd spots or black spots. Cut in half. Put potatoes in large pot of cold water with couple shakes of salt and boil until done. Drain.
2. While potatoes are cooking make dressing by whisking together mustard, olive oil vinegar, herbs, black pepper. While potatoes are still warm, add dressing to potatoes, along with remaining ingredients. Toss, serve warm or at room temperature.
What’s your favorite way to eat potatoes? Share in our Comments section.
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