Colourful potato salad is just what you need for summer BBQs and cookouts. Mayo free does not mean taste free; this salad is tangy with tons of flavour and texture!
For some reason the potato has received a really negative reputation. I was at a party a while ago that served roasted potato wedges and all the people near me were bemoaning how much they love potatoes, but how much weight they’ve gained from eating them! While there may be a case to be said for HOW you prepare those potatoes, and how MUCH you eat, they definitely do not need to be seen as a guilty indulgence.
According to the world’s healthiest foods, 1 cup of potatoes is low in calories and high fibre, plus high in vitamin B6 (important for carbohydrate metabolism, red blood cell formation, and producing neurotransmitters including serotonin and melatonin), potassium (more than double what’s in a banana!), vitamin C, copper, manganese, phosphorus, vitamin B3 and pantothenic acid, plus antioxidants.
So basically, the humble potato is not evil incarnate, and should definitely be a part of your diet. And this recipe is a great way to re-introduce them in a delicious way 🙂
Potato salad is one of those staple foods that come to every picnic, cook-out and family occasion. My family used to have it every week at our Shabbos lunch. But when there is more mayo than potatoes or veggies, it’s not as tasty or enjoyable to eat. Plus there’s the whole food safety issue of mayonnaise sitting out in the heat that sent me looking for a mayonnaise-free potato salad.
The vegetables not only add colour for visual appeal, they also add a crunch that really complements the slightly mushy texture of the potatoes. And with the mustard adding creaminess; you definitely don’t miss the mayo!
I’ve added in vegetables for crunch and colour. What are you favorite add-ins to potato salad?
Colourful potato salad is just what you need for summer BBQs and cookouts. Mayo free does not mean taste free; this salad is tangy with tons of flavour and texture!
- 10 baby potatoes scrubbed clean
- 1/2 - 1 stick celery sliced
- 3 baby dill pickles cut in rounds
- 1 medium carrot cut in half circles
- 1/2 cup vinegar
- 2 Tbsp. Dijon mustard
- 1 tsp parsley
- Salt & pepper to taste
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Boil potatoes for 5-10 minutes depending on size. When cool, cut into quarters.
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Combine and toss with sliced celery, pickles and carrots.
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Mix ingredients for dressing and pour over veggies.
There will be excess dressing, but it will be absorbed by the potatoes, so allow it to sit for a while before serving. It's even better overnight!
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