Dairy-Free Picnic Potato Salad (Mayo-Free)
 
Prep time
Cook time
Total time
 
Instead of mayonnaise, this potato salad is loaded with picnic-worthy ingredients and finished with a flavorful vinaigrette.
Author:
Recipe type: Side
Cuisine: American
Serves: 6 servings
Ingredients
Vinaigrette
  • ⅓ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup olive oil
Potato Salad
  • 3 pounds Idaho potatoes, unpeeled (about 7 medium)
  • ½ pound cooked green beans, cut into 1-inch pieces
  • 12 cherry tomatoes, halved
  • 1 cup cooked corn kernels
  • 2 hard boiled eggs, peeled and quartered (can omit for egg-free)
  • ¼ cup minced celery (about 1 stalk)
  • ¼ cup sliced black olives
  • 2 tablespoons chopped fresh parsley
Instructions
Vinaigrette
  1. In a medium bowl, whisk together the vinegar, mustard, garlic, salt, and pepper.
  2. While whisking, slowly drizzle in the olive oil, and whisk until emulsified.
Potato Salad
  1. Bring 2 quarts of water to a boil in large pot.
  2. Boil the potatoes for about 15 minutes, or until just fork tender.
  3. Drain the potatoes and cool immediately under cold running water.
  4. While the potatoes are cooling, gently stir together the green beans, tomatoes, corn, eggs, and celery in a large salad bowl. bowl.
  5. Peel the cooled potatoes, and then cut each potato into 2-inch pieces.
  6. Add the potatoes to the salad bowl.
  7. Whisk the salad dressing again and drizzle it over the potato salad. Gently stir to evenly distribute the ingredients.
  8. Sprinkle the potato salad with olives and chopped parsley just before serving.
Nutrition Information
Serving size: 1/12 recipe Calories: 211 Fat: 12.5g Saturated fat: 1.9g Carbohydrates: 22.8g Sugar: 2.5g Sodium: 104mg Fiber: 4.1g Protein: 3.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/no-mayo-dairy-free-picnic-potato-salad