Summer is the season where we get invited to numerous barbeque's and there is one dish that always seems to make an appearance....potato salad. I love potato salad however there are times I like to switch things up and make a lighter version. This version excludes mayonnaise and uses a mustard vinaigrette instead. The results are just as great if not better than the traditional potato salad. Try it and you might like it too!
1 1/2 lb's mini red potatoes cut in halves
1 tbsp grainy mustard
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp olive oil
2 green onions thinly sliced
1 handful Italian parsley chopped
1 tbsp fresh chives sliced
salt and freshly ground pepper
- Boil potatoes for 15-20 minutes or until tender. Make sure not to over cook and set aside to cool.
- While potatoes are cooking, whisk together the rest of the ingredients in a small bowl, remember to leave some fresh herbs for garnish.
- Once potatoes are cool pour dressing into potatoes and gently mix. Let salad stand for at least 30 mins before serving to allow flavors to combine.
- Sprinkle remaining herbs over salad and serve with your favorite grilled meat.
Your comments are welcome, I would love to know your thoughts on the mayo free potato salad.