Hold The Mayo Potato Salad

By DairyFreeGina

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**

INGREDIENTS:

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

DIRECTIONS:

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.

@DairyFreeGina . Please do not publish or reproduce without the written permission of DairyFreeGina

Hold the Mayo Potato Salad

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!
Course: dinner, lunch
Cuisine: American
Keyword: Dairy Free, Dinner, Gluten Free, lunch, Plant Based, potato, potato salad, salad, Vegan
Author: DairyFreeGina

Ingredients

  • 1 pound baby, small red potatoes, wash and remove any dark spots. You can peel the potatoes but I don't
  • 4 stalks celery, washed and diced
  • 1 small red onion, diced
  • 2 cloves garlic, diced
  • handful fresh chives and garden herbs, chopped
  • 2 tablespoons Dijon mustard (make sure it is dairy free as some mustards use dairy)
  • 2-1 ratio extra virgin olive oil to red wine vinegar
  • salt and pepper to taste

Instructions

  • 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.
  • 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.
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