Not-Your-Typical Potato Salad
"I HATE mayonnaise. In every single potato salad I've seen at summer potlucks, they all have more than too much mayo. So, I took a "French" potato salad recipe from the Joy of Cooking & personalized it. Not a bit of mayo in here at all...
I usually double the recipe, we eat it warm right away and chilled for the next day or so. I don't love olive oil when it's chilled, so I usually let the salad sit at room temperature for a bit until the viniagrette warms to a normal consistency."
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
10 cups
- Serves:
- 8-10
ingredients
- 2 1⁄2 lbs red potatoes
- 4 stalks celery, chopped
- 4 tablespoons red wine vinegar
- 2 tablespoons apple cider vinegar (I use Bragg's)
- 1 tablespoon brine (saved from capers needed below)
- 1⁄4 cup fresh chives, chopped
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1⁄4 cup capers, drained (save brine)
- 1 tablespoon whole grain mustard
- 8 tablespoons olive oil
- salt & pepper
directions
- Boil potatoes in salted water for 20-25 minutes or until tender when poked with a fork.
- Cube potatoes while still warm into large mixing bowl.
- Whisk all remaining ingredients except celery in small bowl or cruet to make viniagrette.
- Pour viniagrette over warm potatoes, add celery & toss gently.
- Serve any temperature you prefer: warm, room temperature or slightly chilled.
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Reviews
-
Definitely a different take on potato salad, & very satisfying, at that! Took this as part of my contribution to a recent neighborhood potluck & it was well received! Even had to give a copy of the recipe to several of them, so that says a lot! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
