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Mayonnaise Free Potato Salad

Print Recipe
Course Side Dish, Vegetable
Cuisine American
Servings 6 servings

Equipment

  • mandolin

Ingredients
  

  • 2 lbs red potatoes or Yukon gold
  • pinch of salt and pepper
  • 1 tbsp apple cider vinegar or red wine vinegar
  • 1 cup diced green onion
  • 1/4 cup fresh chopped parsley

For the Dressing

  • 2 1/2 tbsp spicy brown mustard, grainy mustard or dijon
  • 1/4 tsp each salt and pepper
  • 3 tbsp red wine vinegar (or white wine)
  • 1 tbsp apple cider vinegar
  • 3 tbsp good extra virgin olive oil
  • 1/4 cup fresh chopped dill

Instructions
 

  • Wash potatoes, then slice into 1/4-inch slices. I used the largest setting on my mandolin. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Keep a close eye on them because you don't want to overcook or they will break apart too easily.
  • Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
  • Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. Adjust seasonings.  
  • Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again. Allow to sit at room temperature until ready to serve.
Keyword mayonnaise free, mustard, new potatoes, potato salad, potatoes, viniagrette