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“This is a very yummy and a much healthier alternative to traditional potato salad. Not only is it lower in calories, it is safe to stay outside during a cookout without the worry of the mayo getting spoiled. My husband, who is a very picky eater, devours this every time I make it. This recipe is a slightly adapted version from Top Chef's Carla Hall. She adds 1/4 cup slivered kalamata olives to hers, but I leave it out just because I don't like olives. I always use gourmet fingerling potatoes which come in all different colors (red, purple, yellow...). It makes for a beautiful and colorful salad.”
READY IN:
45mins
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
  2. While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
  3. To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
  4. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
  5. Chill or serve room temperature.

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