Potato Salad
Prep Time
Cook Time
Total Time
This mayo-free potato salad is the perfect side for a picnic, and it only gets better after a few hours in the fridge or picnic basket.
Recipe Type: Side
Yield: 6 servings
  • 1½ pounds new potatoes, halved or quartered
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Salt and peper
  • ¾ cup chopped scallions
  1. Put the potatoes in a pot and cover with cold water.
  2. Simmer over medium heat, uncovered, for 20 to 25 minutes, until tender. Drain and allow to cool slightly.
  3. Meanwhile, whisk together the olive oil, mustard, and lemon juice in a small bowl. Season with salt and pepper.
  4. Put the potatoes in a large bowl and toss with the vinaigrette and chives. Serve immediately or store in an air-tight container in the fridge for up to three days.
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/potato-salad-and-a-virtual-picnic-for-world-on-a-plate/