Serves 6
I love finding potato salad recipes that eliminate mayonnaise. Not only will it spoil without refrigeration, mayonnaise is listed as a food product that add on pounds every year—there goes my smear of mayo on a burger!
Ingredients
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
¾ cup chopped celery
3 TBSP. fresh chopped flat leaf parsley (or substitute cilantro)
½ cup sliced scallions
¼ cup roughly chopped fresh basil
Vinaigrette:
1 TBSP. Dijon mustard
Zest of two lemons
3 TBSP. white wine vinegar of champagne vinegar
1/3 cup olive oil
1 pinch sugar
Salt and pepper to taste
Garnish- thinly sliced lemons
Fresh ground pepper
Directions
- Place potatoes in large pot and cover with cold water with 1 TBSP. salt. Bring to boil and cook potatoes about 15 minutes or until fork tender.
- Drain well and place cooked potatoes in large bowl. Add celery, scallions and parsley.
- In a small bowl combine mustard, lemon zest, vinegar and oil; whisk until combined. Season with salt and pepper
- Pour vinaigrette over potatoes-toss gently. Toss in basil just before serving- serve warm or at room temp.
Variations-
Add chopped bacon
Add a touch of lemon pepper salt
Add grilled boneless chicken breast for a one plate meal option
